You may remember a post I wrote a few months ago (available to read here) about my wonderful stay at The Four Seasons Hotel (St. Fillans, Perthshire, PH6 2NF); one of the best-kept secrets in The Trossachs National Park. The hotel sits with one of the most dreamy views in Scotland, 7 miles of Loch Earn, at its doorstep. A row of brightly coloured wellies sits by the door, welcoming walkers and their pooches inside. As you enter, you’re greeted by a crackling log fire, perhaps the hotel’s resident and ever-so-loveable labrador and spectacular views that make you feel like your a hundred miles away from home. Today, I’m sharing with you our experience at the hotel’s award-winning Two Rosette on-site restaurant, The Meall Reamhar.
The Meall Reamhar (open Thursday, Friday & Saturday – 6.30 to 9.00 pm) serves exceptional traditional Scottish cuisine with a modern twist. I can confidently say that my meal was probably a bit more sophisticated than my bland palette deserves but, nevertheless, I savoured every mouthful. We sat in the lounge before our meal and perused the wine menu. I pretended to know what I was looking at until the waiter very kindly put me out my misery and recommended a lovely white wine to accompany our meal. As I mentioned, I’m not accustomed to such fine dining but the staff were incredibly attentive and down-to-earth which completely put me at ease.
For my starter, I chose a dish I’d been waiting years to try: pan-fried king scallops served with crisp pancetta, crushed sweet peas with roast garlic puree (£12.00). I apologise for the dullness of my photos, they really don’t do the presentation justice, however, we were dining just as the sun was setting which very romantic and picturesque but a bit of a nightmare for me and my below-average photography skills. The dish was heavenly. Admittedly, I don’t really have anything to compare it to, however, the scallops melted in my mouth. They weren’t overly ‘fishy’ but light and buttery. I devoured every morsel and I’m practically salivating just thinking about it. I’d definitely order scallops again, let’s just hope they are to this exceptional standard! Other dishes on the menu included: Rabbit and pigeon rosemary skewers with lime and coriander; Guinea Fowl, Orzo, pomegranate, rocket and micro chard salad with swiss rye melba; Beetroot and gin cured salmon, salmon pate, fine root slaw
with lemon thyme tuilles and Saffron mousse, confit baby carrots, mixed seeds with micro salad.
For my main, I had the 8oz fillet of beef, ham wrapped fine beans, caramelised pommé puree with chimichurri (£29.00). Again, it probably won’t surprise you to read that it was exceptional. It was perfect. I’ve never been served such tender, succulent meat in my entire life. Although the price tag did make me slightly wince at first, it didn’t disappoint and I’d happily return to The Meall Reamhar for this dish alone. It’s a simple dish but one of the best I’ve ever tasted. Although the beef was clearly the main event, the accompaniments added a refreshing sweetness that made my meal taste surprisingly light. To end the meal, I was well and truly spoiled with layers upon layers of crisp, flakey pastry, whipped cream and fresh strawberry coulis. The perfect finishing touch to one of the most delicious meals I have ever had the pleasure of scoffing down.
To check availability and book a table at The Meall Reamhar (St. Fillans, Perthshire, PH6 2NF) visit their website here or contact 01764 685 333 for any additional enquires.
* This post includes a complimentary meal, however, all opinions are my own.
