Acanthus Restaurant

Excellent experience; superb food and efficient friendly service. Started with the very tasty Macsween’s Haggis Bon Bons, followed by our starters of Stornoway Black Pudding Scotch Egg and Orange and Cognac Chicken Liver Parfait. My scotch egg was properly cooked with an oozing yolk and the coating was crisp; top marks. My wife enjoyed her parfait and I must admit the orange & cognac flavour provided a unique and pleasant taste. The main course (and my reason for choosing this restaurant), Roast Loin of Highland Venison. I personally would have preferred it a tad rarer; the taste wasn't overtly gamey and the texture was dense but not tough, it cut easily and almost melted in the mouth. Overall a positive experience. My wifes Scotch Ribeye was properly cooked, the meat was tender and succulent and the fat was sweet. Fat is where meat gets it flavour and succulence, venison being a lean meat is difficult to prepare without drying it out, so kudos to the chef. Desert was abandoned as we'd over ordered; easily done with so many interesting choices on the menu. Service was exemplary, we were served by the efficient and friendly "Daryna", who although was one of many staff attending to a large party of 40, made it feel like we were her only customers. A most enjoyable experience.

Great food, great service and very nice ambiente!