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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 November 2019

Starter

  • Smoked Duck with Beetroot and Yoghurt
  • Asparagus Tart with Crispy Egg
  • Pea Velouté with Ham Hough

Mains

  • Char Grilled Chicken Breast with Skirlie, Potato Rösti, Baby Carrots and Peppercorn Sauce
  • Pan Fried Sea Bass served with Saffron Potatoes, Charred Tomato and Warm Tartare Sauce
  • Balsamic Lentil Pie

Desserts

  • Chocolate and Pistachio Mousse
  • Pecan Tart with Maple 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

Tuesday 19th November 2019

Starter

  • Twice Baked Cheese Soufflé Served with Rocket 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

  • Sticky Toffee Pudding with Toffee Sauce & Vanilla Ice Cream
  • Chocolate and Banana Bread & Butter Pudding with Fresh Egg Custard
  • Peach Melba

3 courses

£10 per person

2 courses

£7.50 per person

MENU SUBJECT TO CHANGE AND AVAILABILITY

Wednesday 20th November 2019

Starter

  • 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 21st November 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

Dessert

  • 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

£10.00 per person

2 courses

£7.50 per person

MENU SUBJECT TO CHANGE AND AVAILABILITY

Friday 22nd November 2019

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 19th November 2019

Starter

  • Goats Cheese and Walnut Tartlet
  • Deep Fried Oysters with a Thai Salad
  • Smoked Chicken, Tomato and Basil Consommé

Mains

  • Pan Fried Loin of Roe Deer, Strathdon Blue Beignet, Potato and Cabbage Rösti with Elderberry Jus
  • Fillet of Pork with Lime and Coriander Gremolata, Sweet Potato Confit and Sage Mash
  • Mushroom Timbale with Pepper Glaze and Roasted Vegetables

Desserts

  • Peach Melba
  • Chocolate and Chilli Soufflé with Vodka and Vanilla Sauce
  • 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 November 2019

Starters

  • Wood Pigeon Breast on Mushroom and Pea Risotto, Poached Quail Egg and Balsamic Glaze
  • Seared Marinated Mackerel, Mango and Fennel Shavings and Moilee Sauce
  • Tomato and Lentil Rasam Tampered with Garlic and Mustard Served with Rice Dumplings

Mains

  • Seared Lamb Cannon, Shami Kebab, Sesame Potato Chaat, Savoury Cabbage and Cashew Nut Poriyal with Red Wine Jus
  • Chicken Balmoral, Onion and Potato Tempura, Pea and Mint Purée, Buttered Carrots and Whisky Sauce
  • Fennel and Carom Flavoured Seabass, Mini Poached Plaice Vegetable Wrap, Saag Aloo with Lemon and Dill Cream
  • Chick Pea Curry, Vegetable Pilau with Chick Pea Roti and Cucumber Raita

Desserts

  • Frangipane with Mango and Vanilla Ice Cream Jubilee
  • Coconut Macarons with Seasonal Fruit Brandy Snaps
  • Honey Pancakes with Mixed Berries

3 courses

£12.50 per person

2 courses

£10.00 per person

MENU SUBJECT TO CHANGE AND AVAILABILITY

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