Christmas – The Orangery Restaurant and Private Hire

Christmas is the perfect time to get together for some quality time with family and friends or work colleagues and at Balbirnie House, we offer sparkling celebration ideas that will keep that Christmas magic going strong throughout the festive season!

We have a choice of two restaurants (The Orangery or Balbirnie Bistro) and several private rooms so whether it be your company festive lunch, dinner in the Orangery or an informal celebration in the Bistro throughout December you can be sure that absolutely everything will be taken care of.

Festive Lunch In The Orangery

(sample menu)

Balbirnie’s Bradan Rost salmon Rilette, Lobster Jelly & Aioli, Heritage Beetroots
Greshingham Duck & Foie Gras Terrine, Pickled Pear, Pain d’epices, Quince Puree
Goats Cheese Brulee, Grilled fennel, Blood Orange & Quinoa Salad
Jerusalem Artichoke & Parmesan Veloute, Truffle Brioche
Chicken Liver Parfait, Chutney, Focaccia Toasts

MAINS
Blackened Monkfish, Curried Butternut Squash risotto, brown shrimp scampi, sprouting broccoli, coriander puree
Turkey roulade, goose fat potatoes, parsnip puree, heritage carrots, sprouts, cranberry jelly
Partridge “breast & leg”, homemade haggis, neeps and tattie terrine, navet,
Chargrilled Aberdeen Angus Ribeye Steak, Hand Cut Chips, Grilled Mushroom, Tomato Fondue & Watercress (£4.95 supplement)
Wild Mushroom & Kale Wellington, Winter Vegetable Ratatouille, Cep & Chervil

DESSERTS

Chocolate Tart, Passion fruit Jelly, Clementine Sorbet
Mulled Winter Fruits, Pannetone Bread and Butter Pudding, cinnamon ice cream
Pineapple upside down Cake, Spiced Rum Caramel, Gingerbread Ice cream
Balbirnie’s Selection of Home-made Ice creams and Sorbets From our own “Caledonian Dairy” ice cream companySelection of Arran Cheeses With quince jelly and oatcakes

COFFEE & TRUFFLES

Festive Dinner In The Orangery

(sample menu)

Balbirnie’s Bradan Rost salmon Rilette, Lobster Jelly & Aioli, Heritage Beetroots
Greshingham Duck & Foie Gras Terrine, Pickled Pear, Pain d’epices, Quince Puree
Loch Fyne Scallops, Celeriac & Apple Salad, Chestnut Puree (supplement £4)
Goats Cheese Brulee, Grilled fennel, Blood Orange & Quinoa Salad
Tomato & Basil Galette, Smoked Feta, Tapenade, Cucumber Ketchup

INTERMEDIATES

Jerusalem Artichoke & Parmesan Veloute, Truffle Brioche
Sorbet from the Caledonian Kitchen

MAINS

Blackened Monkfish, Curried Butternut Squash risotto, brown shrimp scampi, sprouting broccoli, coriander puree
Scottish Venison loin, steamed Pudding, Braised Savoy Cabbage, Clap shot, Squash Puree
Turkey roulade, goose fat potatoes, parsnip puree, heritage carrots, sprouts, cranberry jelly
Partridge “breast & leg”, homemade haggis, neeps and tattie terrine, navet,
Chargrilled Aberdeen Angus Ribeye Steak, Hand Cut Chips, Grilled Mushroom, Tomato Fondue & Watercress (£4.95 supplement)
Wild Mushroom & Kale Wellington, Winter Vegetable Ratatouille, Cep & Chervil

DESSERTS

Chocolate Tart, Passion fruit Jelly, Clementine Sorbet
Mulled Winter Fruits, Pannetone Bread and Butter Pudding, cinnamon ice cream
Pineapple upside down Cake, Spiced Rum Caramel, Gingerbread Ice cream
Balbirnie’s Selection of Home-made Ice creams and Sorbets From our own “Caledonian Dairy” ice cream company

Selection of Arran Cheeses With quince jelly and oatcake

COFFEE & TRUFFLES

Group Parties In The Orangery and Our Private Rooms

Please note a reduced version of our menus (4 options per course) will be available for all group bookings of 13 and over with a menu pre-order required for all groups – please contact us for the menu and pre-order form. Christmas crackers included for all group bookings 13 and over. See below for payment details.

Make a booking

To make a restaurant reservation for 12 guests or under, contact our reception team directly on 01592 610066 or email [email protected]. Payment terms:

  • Tables of 7 and under – full payment on the day.
  • Tables of 8 and over – £15 deposit per person required and rest payable on the day.

To make group reservations for 13 guests and over, we are delighted to host large parties and private events for lunch/dinner either in our Orangery or a private room (and no extra charge for private rooms throughout December!), please contact Sarah Rees on 01592 610066 or email [email protected].

Group Booking Payment Terms

  • £15 deposit per person required on booking, with full outstanding payment due 6 weeks in advance