Included in our package was a 3 course dinner at Dalhousie Castle’s Dungeon Restaurant.
“Awarded 2 AA Rosettes, our menu is a modern interpretation of classic Scottish dishes cooked and prepared in a classic French cooking style, whilst using locally sourced produce.”
We had been hosteling and adventuring for the past 2 weeks, so it was nice to be pampered a little bit at the castle and we were excited to get dressed up for dinner!
We were instructed when we checked into Dalhousie Castle to head to the Library 30 minutes prior to our dinner reservation for drinks. Walking in, we immediately noticed how cozy it was. Ioana and I both LOVE reading and although we didn’t have a chance to actually sit down and read in this library, we could definitely see ourselves enjoying a good read and a warm drink here! (On our next stay, for sure!)
We settled into a couch in the Library and were presented with some menus. We ordered our drinks (A nice rosé) and perused the dinner menu. Instead of ordering at the table, they took our orders for dinner here, even before we headed down to the actual Dungeon Restaurant. This meant the kitchen had adequate time to prepare our food, whilst we lounged in the Library with our drinks.
We were also served a selection of hor d’oeuvres whilst we lounged in the Library. We enjoyed our time drinking our wine, chatting with other diners, hearing their travel stories and enjoying the warm and cozy ambiance of the Library.
After about 30 – 35 minutes, we were led down to the Dungeon! (I guess hundreds of years ago, I wouldn’t be saying that with enthusiasm!)
It was a really neat setting for a restaurant. The barrel vaulted ceilings, the exposed bricks, with suits of armour, swords and shields on the walls… So now we can say we have dined in a dungeon! How many of you can say that? 😉
The restaurant was not packed to the rafters that night – it was a Monday night afterall. But there were several other parties dining already. The tables were spaced out nicely and you didn’t feel like you were intruding on others’ conversations or bumping elbows with others.
The decor here was definitely more formal than when we had our Afternoon Tea in the Orangery earlier in the afternoon.
Before we get to the food, here’s a disclaimer. We totally did not take notes while we were eating dinner that evening. And we also forgot to take a photograph of the menu… Hence one year later, we have a vague idea of what we ate, but we could also be completely wrong! We definitely have learned our lesson!! So here goes nothing…
For my starter, I went with the Roast Plum Tomato Terrine with a basil salad. Tomatoes and basil are the perfect combination in my books, so I really enjoyed this starter. The terrine had an nice, smooth texture and mouth feel. The balsamic and chutney pulled the dish together. All the different flavours and textures on the plate worked together to create a very enjoyable starter.
Here’s Ioana’s starter… which we think was the Glazed Perthshire Lamb Sweetbreads with balsamic and parmesan!
We picked the same main course this evening – the Pan Fried Wild Scottish Pollock with caper butter. (Ioana was saving her first taste of Haggis for later on in the trip!) The fish was cooked well – not overdone and fell apart easily. The sauce and the caper butter complimented the fish well – gave it more flavour but did not overpower the dish. There could have perhaps been more vegetables on the plate (there’s the dietitian side of me coming out!), but overall it was a quality dish!
After our dinner, we were presented with a complimentary pre-dessert treat! I won’t even guess at what was on this plate – besides the mini madeleine, that we know for sure! (Although it could have been a crazy flavour, which we have since forgotten… 😦 )
Then came our desserts – our favourite part of any meal! We were glad the portions of the starters and mains were not too large, or we wouldn’t have room for dessert!
Ioana had the Iced Apple Parfait with Toffee and Walnut Sponge. The apple flavour was very refreshing and balanced out the sweeter flavour of the toffee. The crunch of the walnuts also added another texture to this lovely dessert.
I went with the Dark Chocolate Delice. The dark chocolate delice was delicious – smooth, rich and indulgent! There was also a bit of ice cream to add a different flavour and mouth feel, compared to the delice. Yum!
After a lovely dinner in the Dungeon Restaurant, we went for a ramble around the castle. We peeked into various rooms, looked at the paintings and photographs on the walls and learned a bit more history about Dalhousie Castle and Clan Ramsay.
We continued down a hallway and came upon this:
Everything set up for the wedding that Andrew, the Castle Steward and Piper, was telling us about earlier this afternoon.
As it was getting late, we headed back up to our room for some sleep. We also didn’t want to run into any… “special guests!”
It is said that Dalhousie Castle is one of the top 10 haunted castles in Europe. Among the sightings of animal ghosts, butler ghosts and some even say the ghost of Sir Alexander Ramsay, perhaps the most famous is that of the “Grey Lady.” The Grey Lady is also known as the ghost of lovelorn Lady Catherine of Dalhousie. She is said to haunt the castle, wandering through doors, hallways, guest rooms and the Dungeon. Guests and staff alike have reported seeing glimpses of her, feeling her ghostly antics and other strange, paranormal experiences.
To avoid meeting Lady Catherine, however nice she may be, we headed back up the stairs and into our room, hoping she would stick another part of the castle tonight.
Since we only had one night’s stay at this beautiful hotel, we were definitely not leaving early in the morning! We were determined to enjoy as much of Dalhousie Castle and its beautiful grounds before we left. Stay tuned for more of our stay in our next post!
From Vancouver with Love,
Ioana and Natalie
© Letters of Wanderlust, 2016. Unauthorized use and/or duplication of any written material and/or photographs without express and written permission from this site’s authors is strictly prohibited. Please get in touch if you would like to republish any of our materials or if you would like to work on a project together!