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 21st January 2019

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 22nd January 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

Desserts

  • 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 per person

2 courses

£7.50 per person

MENU SUBJECT TO CHANGE AND AVAILABILITY

Wednesday 23rd January 2019

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 24th January 2019

Starter

  • Stuffed Mushrooms with Curried Lentils
  • Beef Consommé

Main

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

Dessert

  • Drambuie Panna Cotta with Raspberry Compôte
  • Cherry & Almond Tart, Sauce Anglaise with Pear Sorbet
  • 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 25th January 2019

Starter

  • Red Thai Chicken Salad
  • Caramelised Onion Soup

Main

  • Beef Ragoȗt with Mustard Mash and Panaché of Vegetables
  • Beer Battered Haddock with Hand Cut Chips and Minted Crushed Peas
  • Creamy Mushroom Pasta with Mixed Salad and Garlic Bread

Dessert

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

3 courses

£10.00 per person

2 courses

£7.50 per person

MENU SUBJECT TO CHANGE AND AVAILABILITY

Tuesday 22nd January 2019

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 24th January 2019

Starter

  • Thai Prawn and Trout Cakes with a Spicy Mango Salsa
  • Asian Quail Salad
  • Roasted Red Pepper Soup

Mains

  • Sautee Cannon of Venison, Pulled Haunch of Venison with Pearl Barley Risotto
  • Poached Paupiette of Sole, Tempura Oyster and Salmon Quenelles on a Spaghetti of Vegetables with a Chive Fish Cream
  • Pea and Mint Risotto Topped with Grilled Asparagus and a Deep Fried Poached Egg

Desserts

  • Honey and Orange Parfait Encased in Dark Chocolate with a Hot Red Berry Sauce
  • Baileys Cheesecake
  • Apple Tarte Tatin with Rosemary Ice 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