Chef patron, Colin Nicholson serves his signature eight-course tasting menu and a set five-course menu in the intimate 20 cover dining room. The daily changing menu’s showcases the best produce that the west coast of Scotland has to offer. Fruit, vegetables, and herbs are sourced from the local community garden that Colin visits regularly, fish is sourced from Tobermory Fish Co and Iain Stewart’s in Fort William, and Highland-based Great Glen Charcuterie is used for cured meats. They work with a local farmer who provides the pork for their homemade sausages for breakfast. Colin’s tasting menu is designed to use the ingredients to their full potential, simple dishes bursting with flavour will be at the heart of the cooking. A complementary wine pairing, featuring old and new world wines, is available.