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Supported by
Restaurants and Bar
Culinary
Adventure
Menu
for a'fishy'
onado's
Imagine. Just imagine.
Watching the sun set Guidos Smoked Salmon, Free Range Scrambled Eggs
over the islands, chilled glass of wine or beer in hand, and
your dinner being landed on the lochside. Right before Warm Breakfast Bap, Ayrshire Bacon, Stornaway Black
your eyes. Seafood and shellfish don't get fresher than Pudding, Local Haggis
this; don't taste better than this. LIFE doesn't get better
than this. Scott’s Porridge, Springbank Whisky Syrup
The Seafood Trail restaurant hopes to bring a little bit of
this culinary adventure to ExCeL. Hand-dived scallops,
Keith’s Gravalax of Salmon, Mustard Dressing
squat lobster and our own smoked salmon and gravalax
are just a few of the specialities that our chefs will be
Winston Churchill’s Smoked Venison, Quince Jam
preparing for you. Fish stew for those afishyonados who
fancy something a bit more substantial. Venison stalked by
West Coast Squat Lobster Cocktail
Winston Churchill for the carnivores amongst you.
Porridge and heather honey for breakfast. Tablet and
Seafood Platter – Guido’s Smoked Salmon (hot and
fudge to nibble. Drambuie ice cream for heaven's sake.
cold smoked), West Coast Smoked Mackerel, Gravalax,
We can't shift mountains, unfortunately. But we can bring
Smoked Mussels, Squat Lobster
the taste of Scotland's beautiful West Coast to life.
Venison from stalker Winston Churchill served in a
rich Casserole with Mash
Pork Sausages from free range pigs,
Arran Mustard Mash
West Coast Fish Stew – Lythe, Salmon, Mussels,
Haddock
Scallops hand dived by Mary and Shonna,
Garlic Butter
Cairnbaan Root Vegetable and Leek Crumble with
Loch Fyne Ale and Mull Cheddar
Hot Smoked Salmon Salad
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correct at time of going to press.
In association with
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