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.

Book a table

Monday 27th March 2017

Starter

  • Haggis Scotch Egg with Turnip Puree
  • Peppered Mackerel Fillet with Thai Veg Salad
  • Vichyssoise

Mains

  • Braised Oxtail with Blackpudding
  • Stuffed Chicken Breast with Sunblushed Tomatoes and Olive Mash
  • Chilli Goats Cheese Ravioli

Desserts

  • Terrine of Two Chocolates
  • Riz a l’Imperatice
  • Strawberry Club Sandwich

3 courses

£10 per person

2 courses

£7.50 per person

MENU SUBJECT TO CHANGE AND AVAILABILITY

Tuesday 28th March 2017

Starter

  • Stuffed Mushrooms with Curried Lentils
  • Beef Consommé

Mains

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

Desserts

  • Drambuie Panna Cotta with Raspberry Compote
  • Cherry an Almond Tart, Sauce Anglaise and Pear Sorbet
  • Selection of Cheeses with Oatcakes

3 courses

£10 per person

2 courses

£7.50 per person

MENU SUBJECT TO CHANGE AND AVAILABILITY

Wednesday 29th March 2017

Starters

  • Pancakes and Bacon (Mini Pancakes with Streaky Bacon, and a drizzle of Maple Syrup)
  • Smoked Salmon Paté Served with Granary Toast
  • Tomato Soup Served with a splash of cream, and Salted Croutons

Main

  • Herb-Crusted Rack of Lamb Served with Dauphinoise Potatoes, and a selection of vegetables
  • Fish Pie Salmon, Haddock, and Cod, bound in a White Wine Sauce, Topped with mashed potato, and served with a selection of vegetables
  • Stuffed Butternut Squash (GF) (V) (Butternut Squash with Hazelnuts and dried Cranberries, Topped with Gruyère Cheese)

Dessert

  • Peach Cobbler (Oven-roasted peaches topped with little scones Served with Crème Anglaise)
  • Chocolate Almond Cake (GF) served with Vanilla Ice-Cream
  • Honeyed Figs and Feta Cheese served warm with Honey Oat Biscuits

3 courses

£10.00 per person

2 courses

£7.50 per person

MENU SUBJECT TO CHANGE AND AVAILABILITY

Thursday 30th March 2017

Starter

  • Warm Noodle and Sesame Chicken Salad
  • Roast Tomato Soup

Main

  • Roast Beef, Yorkshire Pudding, Roast Potatoes and a Jardinière of Vegetables
  • Smoked Haddock, Poached Egg with a Beurre Blanc and Bubble and Squeak
  • Ricotta and Spinach Gnocchi

Dessert

  • Coconut and Lime Tart, Chocolate Sauce and Strawberry Salsa
  • Sticky Toffee Pudding, Toffee Sauce and Vanilla Ice Cream
  • Selection of Cheeses with Oatcakes

3 courses

£10.00 per person

2 courses

£7.50 per person

MENU SUBJECT TO CHANGE AND AVAILABILITY

Friday 31st March 2017

Starter

  • Seafood Tempura with dipping sauces
  • Butternut Squash Soup

Main

  • Roast Leg of Lamb with Roasted Baby Pots and Minted Peas
  • Seared Salmon with Mushroom and Curry Butter
  • Aubergine and Potato Cannelloni

Dessert

  • Strawberry and Almond Shortcake
  • Ginger and Molasses Spice Cake

3 courses

£10.00 per person

2 courses

£7.50 per person

MENU SUBJECT TO CHANGE AND AVAILABILITY

Tuesday 28th March 2017

Starter

  • Chilled Tomato and Olive Oil Soup with Garlic Cippets
  • Goose Liver Tart with Apple and Liquere Gelee, Baby leaf Salad and Dressing
  • Rabbit, Mushroom and Tarragon Ravioli with Charred Asparagus and Madeira Sauce

Mains

  • Pan Fried Fillet of Cod with Herbed Gnocchi, Pickled Mussel Ragout, tomato Ketchup and Beetroot Jus
  • Tamarind Glazed Poussin with an Apple and Onion Puree, Savoury Cabbage and Sweet Potato Fondant
  • Pumpkin and Pea Risotto

Desserts

  • Chocolate Delice with Honey Comb Ice Cream and Kumquat Compote
  • Warm Apple and Banana Clafoutis with Cherry Sauce and Apple Yogurt Ice Cream
  • Cheese Board

3 courses

£12.50 per person

2 courses

£10.00 per person

MENU SUBJECT TO CHANGE AND AVAILABILITY

Thursday 30th March 2017

Starter

  • Deep-Fried Camembert with Mixed Leafs and Red Onion Marmalade
  • Smoked Mackerel Served with Lemon Crème Fresh and Oatcakes
  • Traditional Italian Tomato Bruschetta with Balsamic Glaze and Fresh Basil

Mains

  • Classic Boeuf Bourguignon, Garlic Mash and Puff Pastry Croutes
  • Stir-Fired Shredded Pork with Noodles
  • Spiced Chicken Brochette with Couscous Red Bean and Coriander Pilaf
  • South Indian Spiced Vegetable Curry with Rice and Peas

Desserts

  • Steamed Apricot Pudding with a Fresh Egg Custard
  • Poached Pears with Raspberry Sauce
  • Blueberry and Lemon Cheesecake

3 courses

£12.50 per person

2 courses

£10.00 per person

MENU SUBJECT TO CHANGE AND AVAILABILITY