A warm welcome, this menu is my interpretation of modern cooking, food that has flavour above all else but also visual appeal. Food that hasn't been played with or fussed over, yet delivers maximum appeal on the plate. Real food, honest cooking, using the best local produce. 63's menu constantly evolves with a prevailing common thread - to remain true to local produce and to its original ideas and beliefs.
Relax and enjoy our homage to the perfect lunch.
Graeme Pallister
Chef/Patron

Sample Lunch Menu

Starters

Dunkeld smoked salmon, beetroot chutney, horseradish crème fraiche

Wild mushrooms, olive toast, watercress & parmesan

Pressed poached ham, gingerbread & pineapple

Jerusalem artichoke veloute, artichoke crisps

£5.50

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Main Courses

Boudin noir, white beans, glazed calvados apples

Twice baked cheddar soufflé, salad waldorf & walnut dressing

Strips of Angus beef, wild mushrooms, peppercorn sauce & mash
(supplement £2.00)

Fillet of Sea-cat in beer batter, fries & a caper and lemon mayonnaise

£11.95

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Desserts

Selection of sourced cheese from rural Scotland, hand made oatcakes, grapes
(supplement £1.95)

Sticky toffee pudding, butterscotch sauce with homemade vanilla ice cream

Orange blossom crème brulee star anise ice cream prune and armagnac biscotti

Rhubarb crumble, sauce anglaise, cinnamon and sea salt ice cream

Selection of homemade ice creams, spiced chocolate sauce, vanilla cookies

£5.50

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Coffee and homemade petit fours

£3.25

Please note that this menu is designed for the enjoyment of 3 courses
Some dishes contain nuts and traces of nuts
There may be a slight delay during busier periods as the meals are cooked from fresh. We appreciate your patience.
An automatic service charge of 10% will apply to tables of 8 guests and above
In respect to other guests please switch off your mobile phone

SERVICE IS NOT INCLUDED