You are here:

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 12th November 2018

Starter

  • Peppered Mackerel Fillet with Thai Vegetable Salad
  • Haggis Scotch Egg with Turnip Purée
  • Vichyssoise

Mains

  • Braised Oxtail with Black Pudding
  • Stuffed Chicken Breast with Sun Blushed Tomato and Olive Mash
  • Chilli Goats Cheese Pansotti

Desserts

  • Terrine of Two Chocolates
  • Strawberry Club Sandwich
  • Riz à L’impératice

3 courses

£10 per person

2 courses

£7.50 per person

MENU SUBJECT TO CHANGE AND AVAILABILITY

Tuesday 13th November 2018

Starter

  • Warm Noodle and Sesame Chicken Salad
  • Roast Tomato Soup

Main

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

Desserts

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

3 courses

£10 per person

2 courses

£7.50 per person

MENU SUBJECT TO CHANGE AND AVAILABILITY

Wednesday 14th November 2018

Starters

  • Grilled Chicken Waldorf
  • Poached Paupiette of Sole, Salmon and Lemongrass Mousseline
  • Sweetcorn Chowder

Main

  • Cannon & Faggot of Lamb, Stilton Dauphinoise
  • Fillet of Pork with Pea Purée
  • Couscous Lentil & Nut Loaf with Tomato and Red Wine Sauce

Dessert

  • Gâteau Paris Brest
  • Apple Charlotte, Vanilla Ice Cream, Caramel Sauce
  • Smoked Haddock in Brioche

3 courses

£10.00 per person

2 courses

£7.50 per person

MENU SUBJECT TO CHANGE AND AVAILABILITY

Thursday 15th November 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

Dessert

  • 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

£10.00 per person

2 courses

£7.50 per person

MENU SUBJECT TO CHANGE AND AVAILABILITY

Friday 16th November 2018

Starter

  • Warm Chicken and Sesame Salad
  • Cream of Tomato Soup

Main

  • Beef Ragoȗt with Mustard Mash and Panaché of Vegetables
  • Beer Battered Haddock with Hand Cut Chips and Minted Crushed Peas
  • Quorn Bolognaise

Dessert

  • White Chocolate Brûlée with Shortbread
  • Sticky Toffee Pudding

3 courses

£10.00 per person

2 courses

£7.50 per person

MENU SUBJECT TO CHANGE AND AVAILABILITY

Tuesday 13th November 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 15th November 2018

Starter

  • 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

Gallery Restaurant Enquiry

Contact Permission

By entering your details on this form, you are agreeing for the College to store your data securely and to use your details for the purposes of your booking/enquiry.

Further details regarding the processing of your data, can be found in our Privacy Notice, which is available at www.forthvalley.ac.uk/privacy