Dining at the Green Park Hotel, Pitlochry.

The policy adopted by our chef, Graeme Pallister, and his staff is to provide food in a fashion which is consistent with the character of a country house. Thus, while dishes are formed from fresh local produce, they draw on the established traditions of Scottish and French cooking in their preparation and presentation.

In accordance with customer demand at the hotel, the principal meals are breakfast and dinner, while a light lunch is available in the sun lounge to hotel residents between 12am and 2pm.

Every day from approximately 11am until around 5pm, the principal sideboard in the main lounge is laid with a complimentary tea and coffee buffet, which guests are invited to help themselves to. Fairtrade Colombian ground coffee, Fairtrade decaffienated Colombian ground coffee, teas, biscuits, and gluten-free biscuits are made available. From around 1pm ( earlier if Alistair is on duty ) a selection of home made cakes and homemade gluten-free cakes are added to the buffet. Please take at least one of the cakes each, as Alistair has great difficulty in passing by the buffet, without doing a spot of "quality control" as he calls it.

Special diets are catered for when sensible notice of particular needs is provided.

As a rule, we normally carry a stock of gluten-free bread, skimmed milk, soya milk, and various other items, so be sure to ask if you need them.

Breakfast is normally available from 8am until 10.00am - though earlier breakfast can be arranged; please just ask. Breakfast service is a mixture of buffet and table service - four buffet tables carry a range of juices, cereals, rolls, croissants, compotes, preserves, yoghurts, health foods, and oddities such as chilled porridge with honey, fruit, or mango Puree. Please just help yourself from these buffets, to whatever and as much as you want.

Tea, Fairtrade coffee, and toast is served to you at your table, along with a wide range of hot main course items and porridge. We will take your hot food order at your table - and be sure to specify whether you want your tea and coffee straight away, with your main course, or afterwards.

Dinner is served from 6.00pm, with last orders normally being 8.00pm. That said, during the main theatre season - and whenever there is a theatre performance - we begin dinner that bit earlier at 5.45pm. You do not need to be going to the theatre to take advantage of this earlier start to dinner. In sympathy with the general style of the hotel, guests are offered a complimentary glass ( or two ! ) of sherry while you consider your selection from the dinner menu which is freshly prepared each day. Orders are taken at the dinner table, so please just make your way through from the lounges when you are ready. Tables are allocated on a first come first served basis, and you will only ever see a reserved table sign for those guests with walking or similar disabilities.

You can choose to have as many dinner courses as you wish, with each evenings menu following the normal, for us, lines of - Starter - Soup or Sorbet - Main Course - Dessert. Fairtrade Colombian Coffee, teas, and homemade shortbread are served after dinner in the lounges. This recent sample menu may help give you a better idea -

The Green Park Hotel sample dinner menu

Chicken liver parfait
with plum relish and toasted brioche

Goats cheese blanc and honey-truffle
with salt baked beetroot, candied walnuts and beetroot balsamic

Northern Thai prawn noodle broth
with coconut, lime, green chilli and young coriander

Fan of honeydew melon
with fruit puree, toasted pine nuts, passion fruit and a natural yoghurt dressing

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Cream of tomato and basil soup

or

Fruit flavoured sorbet

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Supreme of guinea fowl
with a pine nut, raisin and honeycomb relish and roast lemon broth

Grilled Peterhead cod
with red wine and preserved cep sauce, and cauliflower mac' n' cheese

Brined and roasted Carnoustie pork loin
with a hock fritter, apple gravy and pineapple confit

Onion risotto 
with a black garlic dressing, baked almonds and roasted broccoli salad

Salad of calves liver, bacon and black pudding
with potato, mustard vinaigrette, artichoke and granola

Scottish sirloin steak ( £15.00 Supplement )
with plum tomato, a portion of chips, and mushrooms - and your choice of peppercorn sauce,

mushroom and brandy sauce, or blue cheese mayonniase

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Chilled creamed rice pudding 
with caramelised peaches, raspberry and sorrel sorbet and amaretti crumb

Poached orange and almond cake
with confit citrus fruits, candied orange and marmalade ice cream

Vanilla creme brulee
with homemade shortbread and poached plums

" Fire and ice " 
alight dessert option of a scoop of vanilla ice cream and a shot of Bailey's liqueur

A selection of ice creams and fruit flavoured sorbets
served with Fruit Puree and Chantilly Cream

A Plate of British and continental cheeses

Lowland Herb, Normandy Brie, Drumloch Cowsmilk, Cornish Yarg,

and Blue Stilton, served with Cheese Biscuits,

Kenmore Bakery Oatcakes, Celery, Grapes and Quince Jelly

Dessert wine
Tokaji Late Harvest Furmint ( Hungary )
£3.95 100ml glass

House port
Quinta Do Noval Late Bottled
£2.95 100ml glass

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A selection of Teas, Colombian Coffee, decaffeinated Coffee,

and homemade shortbread is available in the lounges.

Most portion sizes can be adjusted to suit the individual guest; please just ask your waiter or waitress.

Some of the above dishes may contain flour or nuts. For allergen advice please ask any of our waiting staff,

or arrange with reception to see a member of our kitchen team.