The Restaurant at Champany is the result of our dedication to beef and to the produce of Scotland. To this we add a world-class wine list and a wide choice of Scotch whisky selected from across the country.
Our philosophy is to take the finest raw ingredients and cook them simply to bring out the full flavour.
Our Starter menu is topped by our house speciality, Hot Smoked Salmon. Salmon from the deep waters of Shetland is cooked and smoked simultaneously in our custom designed smoke-pot resulting in an delicious, warm fillet of salmon with a hint of smoky flavours.
Alternative choices include dishes such as Brechin Black Pudding served on a potato and apple rosti, hand dived scallops and a Selection of Speyside Mushrooms sautéed.
It is the beef that takes centre stage at Champany.
Sides of Scotch beef are selected and delivered to ionised chill rooms where they are hung for a minimum of twenty one days. They are then cut, trimmed and prepared by our in-house butcher. The beef is then grilled and served with your choice of accompaniments.
Vegetarian options are alway available.
There is no obligation to dine on beef, Charcoal Grilled Shetland Salmon served with a simple hollandaise sauce or Scottish spring lamb are offer when in season. Deep fried Atlantic cod and chips or a range of vegetarian dishes prepared with market vegetables offer an alternative to our red meat.
Any meal should be matched to great wine.
For many years we have collected and curated our wine list to complement our menu. Our sommeliers are always on hand to discuss, advise with any choices should you wish.
After dinner why not sample one of our early landed Hine Cognacs or indeed one of Scotland's fine Malt Whiskies selected from the display in the Cocktail Bar.