Elegant dining room

Buzzy, convivial bar

Casual good food Bistro with spectacular views and outside seating

Tranquil library, ideal for relaxing

Tranquil library, ideal for relaxing

Casual good food Bistro with spectacular views and outside seating

Best rate guaranteed 01838 400 208






Chef's Bio



David Hetherington - Head chef



Our delicious menus, based around seasonal Scottish ingredients, are created by Head Chef David Hetherington, working with local suppliers and farmers, to ensure only the finest food makes it onto the tables at the Bridge of Orchy Hotel.

David uses the brilliant produce that is abundant all round us here in the awesome Scottish Highlands.

David competed in Master Chef in 2012, led his then restaurant to win Glasgow Restaurant of the Year 2017 and in 2018 won Provenance Chef of the Year, both awards from the Scottish Food Awards and Academy.

"The Aim of Chef’s food is to put a smile on your face."

Breakfast Menu

Sample Menu

Served between 07.00hrs - 09.30hrs


At the Bridge of Orchy we cook each dish to order with fresh, locally sourced ingredients where possible. Our chefs change the menu on a regular basis to make the most of seasonal produce.


“ ”

The staff were lovely, the breakfast was fantastic and the views were something else


 

 From the kitchen

Porridge

2 free range eggs how you like

Eggs Benedict

Eggs Royal

Eggs Florentine

Smoked salmon with scrambled egg

Full Scottish breakfast – sausage, egg, bacon, beans, tomato, potato sone, black pudding

 

Rolls

Served 10am-12pm

 

Hot filled rolls

Sausage

Bacon

Egg

Potato scone

Black pudding

Lunch Menu

Sample menu

Served between 12.00hrs - 18.00hrs


At the Bridge of Orchy we cook each dish to order with fresh, locally sourced ingredients where possible. Our chefs change the menu on a regular basis to make the most of seasonal produce.


“ ”

The restaurant was fantastic. The fish and chips were the best I had had on my entire trip.


Sandwiches

Served from 12pm – 6pm

‘All of our sandwiches are severed on sourdough bread, with fries and ‘the bridge slaw’

‘River Orchy’ Inverawe smoked salmon, dill cream cheese and cucumber                

‘New yorker’ Pastrami, ‘slaw, gherkins, cheese, hot mustard                                  

‘Bridge Club’ Maple cured streaky bacon, egg mayo                                               

‘Humpty’ Free range egg mayonnaise with cress                                                   

 

Bakery

Sweet treats served from 10am - 4.30pm

Plain Scone with Jam and Cream                                                                        

Fruit Scone with Jam and Cream                                                                        

Check out our cake of the day too

 

While you wait

Bread with whipped butter                                                                

Haggis balls with burnt apple sauce                                                   

 

To Start

Cullen Skink, a traditional Scottish smoked fish soup                       

Sweet pea soup, mint crème fraiche                                                 

Scorched mackerel, gooseberries salsa                                            

Baked goat’s cheese, candied walnuts, salt baked baby beetroots,
and radishes                                                                                       

House cured smoked salmon with rye bread, charred spring onions
and pickled apple                                                                                

Pigs head terrine, black pudding cake and burnt apple puree                                                                             

 

To Follow

Slow cooked cheek of beef, crisp shallot, fried bone marrow,
and creamed potato                                                                            

“a big bowl of Scottish shells” Clams, mussels, spoots, all steamed in cider, with a big hunk of bread                                                       

Schiehallion beer battered haddock, hand cut chips,
tartare sauce and peas                                                                       

Roasted rump of Cairngorm lamb, potato terrine, smoked aubergine puree, crispy sweetbread                                                                 

Caramelised yoghurt, roast heritage carrot, carrot top pesto,
pickled kohlrabi                                                                      

 

From the Grill

Taynuilt wild venison burger, beer rarebit, blackberry chutney
and fries                                                                                              

8oz Ribeye of beef, Fries, grilled mushroom & Tomato,
chimmi churri sauce   

 

Add On

Fries                                                                                                    

Roast heritage carrot, caramelised Yoghurt                                      

Slaw                                                                                                    

Mashed Potato                                                                                    

Mixed Leaf                                                                                          

Chicken salt fries                                


To Finish

Sticky toffee and date pudding, salted caramel,
and bourbon sauce, vanilla ice cream                                               

House made ice cream selection                                                       

Chefs cheese choice, almond biscuits & Chutney                             

Heather honey & whisky parfait, honeycomb, oat granola             

Dinner Menu

Sample menu

Bookings between 17.30hrs - 20.30hrs 


At the Bridge of Orchy we cook each dish to order with fresh, locally sourced ingredients where possible. Our chefs change the menu on a regular basis to make the most of seasonal produce.


“ ”

We had a fantastic dinner, my sister is gluten free, and there were plenty of choices available. Breakfast was also superb


While you wait

Bread with whipped butter                                                                

Haggis balls with burnt apple sauce                                                   

 

To Start

Cullen Skink, a traditional Scottish smoked fish soup                       

Sweet pea soup, mint crème fraiche                                                 

Scorched mackerel, gooseberries salsa                                            

Baked goat’s cheese, candied walnuts, salt baked baby beetroots, 
and radishes                                                                                       

House cured smoked salmon with rye bread, charred spring onions 
and pickled apple                                                                                

Pigs head terrine, black pudding cake and burnt apple puree                                                                             

 

To Follow

Slow cooked cheek of beef, crisp shallot, fried bone marrow, 
and creamed potato                                                                            

“a big bowl of Scottish shells” Clams, mussels, spoots, all steamed in cider, with a big hunk of bread                                                       

Schiehallion beer battered haddock, hand cut chips, 
tartare sauce and peas                                                                       

Roasted rump of Cairngorm lamb, potato terrine, smoked aubergine puree, crispy sweetbread                                                                 

Caramelised yoghurt, roast heritage carrot, carrot top pesto, 
pickled kohlrabi                                                                      

 

From the Grill

Taynuilt wild venison burger, beer rarebit, blackberry chutney 
and fries                                                                                              

8oz Ribeye of beef, Fries, grilled mushroom & Tomato, 
chimmi churri sauce   

 

Add On

Fries                                                                                                    

Roast heritage carrot, caramelised Yoghurt                                      

Slaw                                                                                                    

Mashed Potato                                                                                    

Mixed Leaf                                                                                          

Chicken salt fries                                

 

To Finish

Sticky toffee and date pudding, salted caramel, 
and bourbon sauce, vanilla ice cream                                               

House made ice cream selection                                                       

Chefs cheese choice, almond biscuits & Chutney                             

Heather honey & whisky parfait, honeycomb, oat granola