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The Restaurant

From 6pm until 9pm the Restaurant offers a Brasserie style menu created by Head Chef Rayner Muller.  Rayner's passion for food and local produce has ensured that his menu reflects the best regional produce and the freshest ingredients come together to create meals brimming with flavour and freshness.  Rayner's menus are tweaked daily in line with the season and the local producer's supplies. Sit in comfortable chairs in the Conservatory and watch the sun go down, enjoying the evening with the candles flickering.
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Brasserie style menu

Head Chef Rayner Muller has created a menu that presents 'home-style meals with a twist', where guests enjoy freshly prepared meals that are wholesome and tasty using the best ingredients of the region and the season.  The menu is tweaked regularly to reflect the changes in availability of produce and to reflect the best flavours of the time of year.  
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Sunday Roast

Sunday roast, a traditional family meal can be enjoyed at Muckrach from 12 until 9pm every Sunday.  Enjoy local beef from Balliefurth Farm in Nethybridge with sweet potato pure, homemade Yorkshire pudding, fresh vegetables, tasty roast potatoes and a rich beef gravy.  Alternative menu choices are also available.  Yummy starter and dessert choices are also on the menu to enjoy with your Sunday roast and your family.
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Local produce

We pride ourselves on working with local suppliers, sourcing some of the best ingredients from Scotland's larder on our dinner menu.  Examples of local producers include; Inverawe trout, Grant's of Speyside haggis, Beef from Balliefurth Farm, Nethybridge, Grant's of Speyside Ribeye, Wester Ross salmon, Peterhead haddock, Aberdeenshire lamb, Clare Tulloch cakes, Black Isle Dairy ice cream and Scottish raspberries.    
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Chefs

Our team of Chefs, headed up by Rayner Muller have extensive experience in hotels & restaurants across Scotland and the world.  Rayner from South Africa was trained in the best Cookery school in South Africa, has been a personal Chef and worked in boutique hotel kitchens and for MacDonald hotels.  Alongside Rayner is Johan Sous Chef at Muckrach.  Johan is Dutch and has worked his way through the kitchen roles at prestigious hotels across Scotland and brings a plethora of skills and passion to the kitchen at Muckrach.  Rayner is working with Laszlo and Brian who are in the earlier stages of their career and are ceasing the opportunity to be trained by excellent Chefs such as Rayner and Johan.
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