Where the art of fine dining combines with stunning scenery

The Gallery Restaurant is a truly unique venue offering the ‘wow’ factor. It is situated in our Stirling Campus and combines the art of fine dining with breath-taking views of the Wallace Monument, the River Forth and the Ochils.

Sit back and enjoy the scenery whilst experiencing high quality cuisine and first class customer service.

Lunch Service: 12:00 - 1.30pm
Dinner Service: 5:00 - 6.30pm

Please note our restaurant closes at 8:45pm

(The restaurant is only open on Tuesday and Thursday evenings for dinner service).

Book a table

(If you are making a same day booking then please contact the Gallery Restaurant on 01786 406027).

Monday 18th March 2019

Starter

  • Slow Cooked Beef with Red Cabbage
  • Pan Fried Red Mullet with Lemon Thyme Noodles
  • Cock a Leekie Soup

Mains

  • Roast Loin of Pork with Black Pudding
  • Rump of Lamb with Wild Mushroom Sausage
  • Braised Butternut Squash with Quorn

Desserts

  • Cappuccino Crème Brȗlée
  • Warm Poached Fruits
  • French Onion Flan

3 courses

£10 per person

2 courses

£7.50 per person

MENU SUBJECT TO CHANGE AND AVAILABILITY

Tuesday 19th March 2019

Starter

  • Trout and Prawn Cakes, Herb Salad with Saffron Dressing
  • Parsnip and Apple Soup

Main

  • Pot Roasted Guinea Fowl, Crushed New Potatoes, Panaché of Vegetables
  • Lamb and Pumpkin Coconut Curry with Naan Breads and Spiced Onions
  • Cheese and Vegetable Ravioli with a Pesto Dressing

Desserts

  • White Chocolate Crème Brûlée with Orange Shortbread
  • Steamed Lemon Sponge Pudding, Lemon Curd Ice Cream and Ginger Anglaise
  • Selection of Scottish Cheeses with Oatcakes

3 courses

£10 per person

2 courses

£7.50 per person

MENU SUBJECT TO CHANGE AND AVAILABILITY

Wednesday 20th March 2019

Starter

  • Smoked Salmon with Prawns, Horseradish Cream and Lime Vinaigrette
  • Tomato Soup with Cheese and Marmite Toast

Main

  • Chicken a La King
  • Baked Piri Piri Tilapia with crushed Potatoes
  • Pepper and Lemon Spaghetti with Basil and Pine Nuts

Dessert

  • Summer Fruit and Mascarpone Tart
  • Eton Mess

3 courses

£10.00 per person

2 courses

£7.50 per person

MENU SUBJECT TO CHANGE AND AVAILABILITY

Thursday 21st March 2019

Starter

  • Stuffed Mushrooms with Curried Lentils
  • Beef Consommé

Main

  • Stuffed Chicken Breast with Apricot, Pine Nuts and Sage Wrapped in Parma Ham with Spiced Red Cabbage & Potato Rösti
  • Pan Fried Salmon with Smoked Bacon Mash and a Lemon & Mussel Velouté
  • Filo Pastry Tart with Courgettes, Plum Tomatoes and Feta Cheese

Dessert

  • Drambuie Panna Cotta with Raspberry Compôte
  • Cherry & Almond Tart, Sauce Anglaise with Pear Sorbet
  • Selection of Scottish Cheeses with Oatcakes

3 courses

£10.00 per person

2 courses

£7.50 per person

MENU SUBJECT TO CHANGE AND AVAILABILITY

Friday 22nd March 2019

Starter

  • Red Thai Chicken Salad
  • Caramelised Onion Soup

Main

  • Beef Ragoȗt with Mustard Mash and Panaché of Vegetables
  • Beer Battered Haddock with Hand Cut Chips and Minted Crushed Peas
  • Creamy Mushroom Pasta with Mixed Salad and Garlic Bread

Dessert

  • Orange Cheesecake with Chocolate Sauce
  • Apple Crumble with Sauce Anglaise and Ice Cream

3 courses

£10.00 per person

2 courses

£7.50 per person

MENU SUBJECT TO CHANGE AND AVAILABILITY

Tuesday 19th March 2019

Starter

  • Duck Liver and Orange Parfait with Grape Chutney and Oat Biscuits
  • Seared Tuna with Lemon Grass Risotto and Seared Asparagus
  • Watercress Cappuccino

Mains

  • Roast Loin of Lamb with Black Pudding, Bubble and Squeak Cake, Apples, Lemon Glazed Carrots and Button Onions
  • Breast of Chicken Ballantine with Herb Mousse, Potato Rösti, Butter Poached Vegetables and Mustard & Chive Velouté
  • Warm Jarlsberg Tart with Pomme Purée, Celery Oil and Red Pepper Pesto

Desserts

  • Lime Cheesecake with Mango Sorbet and Chilli Jelly
  • Apple Strudel with Cinnamon Ice Cream
  • Selection of Scottish Cheeses with Oatcakes

3 courses

£12.50 per person

2 courses

£10.00 per person

MENU SUBJECT TO CHANGE AND AVAILABILITY

Thursday 21st March 2019

Starters

  • Blooming Beetroot
  • Wood Pigeon with Blackberries
  • Cullen Skink with Stornoway Black Pudding Tuille

Mains

  • Cannon of Lamb Served with Lancashire Hot Pot, Fig Jam and Rosemary Jus
  • Chargrilled Tuna, Warm Niçoise Salad and a Grain Mustard and Lemon Emulsion served with Parmesan and Truffle Fries
  • Meze Platter

Desserts

  • Rich Chocolate and Raspberry Torte with White Chocolate Ice Cream
  • Individual Strawberry Pavlova
  • Sticky Toffee Pudding with Butterscotch Sauce and Clotted Cream

3 courses

£12.50 per person

2 courses

£10.00 per person

MENU SUBJECT TO CHANGE AND AVAILABILITY