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.

Please note our last table order is at 6.45pm, with the restaurant closing at 9pm.

(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).

 

(This information was correct at the time of publishing and but may be subject to change)

 

Monday 15th January 2018

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

  • Capuccino 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 16th January 2018

Starter

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

Mains

  • 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 17th January 2018

Starters

  • Chicken and Ham Hough Terrine
  • Creamed Broccoli Pithivier
  • Shellfish Bisque

Main

  • Fillet of Lamb Tapenade, Mini Shepherd’s Pie
  • Breast of Duck with Duck Faggot and Confit
  • Spaghetti Carbonara

Dessert

  • Vanilla Brȗlée, Passion Fruit Cream
  • Chocolate Fondant
  • Blackberry & Raspberry Gratin

3 courses

£10.00 per person

2 courses

£7.50 per person

MENU SUBJECT TO CHANGE AND AVAILABILITY

Thursday 18th January 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

3 courses

£10.00 per person

2 courses

£7.50 per person

MENU SUBJECT TO CHANGE AND AVAILABILITY

Friday 19th January 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 16th January 2018

Starter

  • White Bean and Butternut Squash Soup with Parsley Purée
  • Tian of Crab with Avocado Sorbet and Sweetcorn Salsa
  • Mousseline of Chicken with Roquefort and Hollandaise Sauce

Mains

  • Beef Tournedos Topped with a Brioche, Bone Marrow and Horseradish Crust, Fondant Potato, Braised Celery and Duxelles Stuffed Courgettes
  • Poached Hake in a Red Wine Butter Sauce, Mashed Potatoes, Glazed Shallots and Salsify
  • Potato and Spinach Sausages with a Pistachio Sauce and Roasted Vegetables

Desserts

  • Cointreau Crème Caramel, Lemon Biscotti and Spiced Ice Cream
  • Chocolate and Lime Savarin with Candied Ginger Ice Cream
  • Cheese Board

3 courses

£12.50 per person

2 courses

£10.00 per person

MENU SUBJECT TO CHANGE AND AVAILABILITY

Thursday 18th January 2018

Starter

  • Breaded Haggis Fritters served with Sautéed Potato, Turnip Purée and Vegetable Crisp
  • Pan Seared Scallops served with Black Pudding Medallions and Pea Purée
  • Parsnip & Potato Soup Drizzled with a Honeyed Cream

Mains

  • Braised Silverside served with Leek Mash, Carrots & Grilled Mushrooms coated with a Red Wine Jus
  • Breast of Chicken Stuffed with a Lemon & Thyme Mousse served with Roasted Carrot, Celeriac, Fondant Potato and Parsley Cream Reduction
  • Baked Fillet of Scottish Salmon set upon a Tomato and Herb Pasta with Deep Fried Capers
  • Creamy Wild Mushroom Filo Parcel served with Pesto & Salad

Desserts

  • Raspberry Cranachan Cheesecake served with Shortbread & Raspberry Gel
  • Apple & Banana Crumble with Butterscotch Sauce and Butterscotch Ice Cream
  • Traditional Sticky Toffee Pudding with Vanilla Ice Cream and Toffee Sauce

3 courses

£12.50 per person

2 courses

£10.00 per person

MENU SUBJECT TO CHANGE AND AVAILABILITY