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 24th September 2018

Starter

  • Steamed Haddock Fillet, Seared Salmon and Sole Goujons
  • Haggis Sausage, Turnip Purée and Fondant Potato
  • Pumpkin Velouté

Mains

  • Daube of Beef Provençal with Garlic Mash
  • Pot Roasted Guinea Fowl
  • Leek and Wild Mushroom Ragoȗt

Desserts

  • Chocolate and Banana Tart
  • Warm Cherry Samosas

3 courses

£10 per person

2 courses

£7.50 per person

MENU SUBJECT TO CHANGE AND AVAILABILITY

Tuesday 25th September 2018

Starter

  • Twice Baked Cheese Soufflé Served with Rocket & Herb Salad
  • Chicken, Mushroom & Lemongrass Broth

Main

  • Roasted Pork Loin, Braised Fennel, Wholegrain Mustard Mash
  • Pan Fried Cod Served with Linguine and Smoked Bacon, Salmon & Capers
  • Aubergine & Polenta Tower, Buttered Spinach with Tomato Sauce

Desserts

  • Warm Griddled Pineapple with Mango, Chilli & Ginger Sorbet
  • Chocolate and Banana Bread & Butter Pudding with Fresh Egg Custard
  • Selection of Scottish Cheeses with Oatcakes

3 courses

£10 per person

2 courses

£7.50 per person

MENU SUBJECT TO CHANGE AND AVAILABILITY

Wednesday 26th September 2018

Starters

  • Steamed Haddock Fillet, Seared Salmon and Sole Goujons
  • Haggis Sausage, Turnip Purée and Fondant Potato
  • Pumpkin Velouté

Main

  • Daube of Beef Provençal with Garlic Mash
  • Pot Roasted Guinea Fowl
  • Leek and Wild Mushroom Ragoȗt

Dessert

  • Chocolate and Banana Tart
  • Warm Cherry Samosas

3 courses

£10.00 per person

2 courses

£7.50 per person

MENU SUBJECT TO CHANGE AND AVAILABILITY

Thursday 27th September 2018

Starter

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

Main

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

Dessert

  • White Chocolate Crème Brûlée with Orange Shortbread
  • Steamed Lemon Sponge Pudding, Lemon Curd Ice Cream & Ginger Anglaise
  • 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 28th September 2018

Starter

  • Lamb Kofta with Mango Salsa
  • Cauliflower Soup with Curry Oil

Main

  • Lemon Chicken with Warm Lentil Salad
  • Tomato and Red Pepper Risotto with Pan Seared Salmon and Prawns
  • Provençal Tarts with Pesto

Dessert

  • Armagnac Panna Cotta with Fresh Berries
  • Sticky Toffee Pudding, Toffee Sauce

3 courses

£10.00 per person

2 courses

£7.50 per person

MENU SUBJECT TO CHANGE AND AVAILABILITY

Tuesday 25th September 2018

Starter

  • Crispy Duck and Scallop Rice Paper Rolls with Coriander Pesto and Baby Salad
  • Warm Honey and Sesame Quail, White Radish and Ginger Dressing
  • Pea and Coconut Velouté with Coconut Froth

Mains

  • Thyme Infused Shin of Beef, Horseradish Hollandaise and Scorched Roots
  • Steamed Sea Bass Fillet, Garlic Confit with Seared Langoustines and Cocotte Potatoes
  • Cheese Spätzle with Sundried Tomatoes, Spinach and Basil

Desserts

  • Passion Fruit and Pink Grapefruit Tart with Crème Fraȋche Sorbet
  • Pain Perdu with Warmed Raspberries and Ginger Bread 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 27th September 2018

Starter

  • Game Terrine with a Spiced Vegetable Ketchup and Rémoulade
  • Kedgeree Arancini with Confit Egg Yolk and Salsa Verde
  • French Onion Soup with Croque Madame

Mains

  • Slow Roast Fillet of Beef, Ox Cheek and Strathdon Blue Croquet, Burnt Onion Ketchup, Kohlrabi Fondant and Wilted Spinach
  • Roasted Brined Cod, Salt and Vinegar Mash, Shallot rings, Broad beans and a Chive Butter Sauce
  • Pumpkin and Amaretti Ravioli Puttanesca

Desserts

  • Praline and Vanilla Bavarois
  • Elderflower Vodka Rum Baba
  • Black Forest Gateau

3 courses

£12.50 per person

2 courses

£10.00 per person

MENU SUBJECT TO CHANGE AND AVAILABILITY