A meal at Etive is a fine dining event, but it’s not at all stuffy. Chef John McNulty and sommelier David Lapsley practise the fine art of perfect pairing- the best of Scotland’s larder with expertly chosen wines, cocktails and whiskies.
Think seasonal dishes such as handmade pasta made with handpicked wild garlic, slow cooked leg of Scottish free-range chicken and banana soufflé with chocolate sorbet and delice de caramel sauce. Is your mouth watering yet? Because it will be when your beautifully plated feast arrives at the table. Booking is advised.