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.

Book a table

(If you are making a same day booking then please contact the Gallery Restaurant on 01786 406027).

View our Festive Menus

Monday 23rd October 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 24th October 2017

Starter

  • Twice Baked Cheese Soufflé served with Rocket and Herb Salad
  • Chicken, Mushroom and Lemon Grass Broth

Mains

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

Desserts

  • Warm Griddled Pineapple with Mango, Chilli and Ginger Sorbet
  • Chocolate and Banana Bread and 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 25th October 2017

Starters

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

Main

  • Cannon and Faggot of Lamb with Dauphinoise Potatoes
  • Fillet of Pork with Pea Puree
  • Cous Cous, Lentil and Nut Loaf with Tomato and Red Wine Sauce

Dessert

  • Gateau Paris Brest
  • Apple Charlotte
  • Smoked Haddock in Brioche

3 courses

£10.00 per person

2 courses

£7.50 per person

MENU SUBJECT TO CHANGE AND AVAILABILITY

Thursday 26th October 2017

Starter

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

Main

  • Pot Roasted Guinea Fowl, Crushed New Potatoes, Panache of Vegetables
  • Lamb and Pumpkin Coconut Curry with Naan Beads 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

3 courses

£10.00 per person

2 courses

£7.50 per person

MENU SUBJECT TO CHANGE AND AVAILABILITY

Friday 27th October 2017

Starter

  • Red Thai Chicken Salad
  • Caramelised Onion Soup

Main

  • Beef Ragout, Mustard Mash, Roasted Root Veg
  • Beer Battered Haddock, Hand Cut Chips, Mushy Peas
  • Creamy Mushroom Pasta, Salad, Garlic Bread

Dessert

  • Apple and Cinnamon Crumble, Sauce Anglaise, Ice Cream
  • Orange Cheesecake with Chocolate Sauce

3 courses

£10.00 per person

2 courses

£7.50 per person

MENU SUBJECT TO CHANGE AND AVAILABILITY

Tuesday 24th October 2017

Starter

  • White Bean and Squash Soup
  • Tian of Crab with Sweetcorn Salsa and Avocado Sorbet
  • Duck Liver Parfait with Grape and Apple Chutney

Mains

  • Chicken Stuffed with Herb Mousse, Butter poached Vegetables with a Chive Veloute
  • Lamb Loin, Bubble and Squeak and Recurrent Jus
  • Mushroom Timbale with Roasted Vegetables and Peppercorn Sauce

Desserts

  • Cointreau Crème Caramel with Mixed Spice Ice Cream
  • Peach Melba
  • Scottish Cheese and Biscuits

3 courses

£12.50 per person

2 courses

£10.00 per person

MENU SUBJECT TO CHANGE AND AVAILABILITY

Thursday 26th October 2017

Starter

  • Chicken Veloute with Parsley and Chicken Dumplings
  • Rabbit Terrine with Pum Chutney and Garlic Tomatoes
  • Chilli Goats Cheese Pansotti with Lime and Spring Onion Salsa

Mains

  • Peppered ackerel with Thai Vegetable Salad and Ginger Crème Fraiche
  • Stuffed Chicken Breast with Sun Blushed Tomatoes on an Olive Mash with a Red Pepper Dressing
  • Honey Glazed Gammon with a Peach Compote and Piquant Sauce

Desserts

  • Frangipane and Vanilla Seasonal Fruit Tartlet
  • Chocolate Fondant with Spiced Pears and Chocolate Glace
  • Lemon Bavarois and Lemon Tuille

3 courses

£12.50 per person

2 courses

£10.00 per person

MENU SUBJECT TO CHANGE AND AVAILABILITY