The Three Chimneys

Part of the tasting menu at @thethreechimneys which is probably one of the best fine dining establishments in Scotland.

I don't like soufflés but this soufflé won me over! This is how it's done, folks. Perfection. Beautiful consistency and delicate orange aroma from the hot marmalade and Drambuie syrup. Mealie ice cream enhanced the effect of oats and freshly baked goods.

The desserts eclipsed the savoury courses on last night's degustation menu. Thyme lent a bewitching aroma to the lovely creamy sweet and slightly tart flavours, and the Talisker jelly has ignited a strong desire to taste Talisker whiskey!

I have re-discovered a love for lamb. The simple seared fatty cut deserved top marks. The roasted lamb was overdone and dry. I'm beginning to wonder if ang mohs actually prefer their roast meat to that level of doneness since Kinloch Lodge also served overdone roast pork belly...

Oysters from the loch by the Talisker distillery. Sweet and creamy, but I prefer my oysters briny. Surprisingly, the breaded oysters with oats was the top preparation.

The beetroot-cured salmon packed intense flavour while the pickled cauliflower brought a crunchy bite. Scotch quail egg was creamy and essential to the dish, wished there was another half. Best savory dish of the night.