
Our rather ancient Scottish car has needed quite a bit of work doing to it to get it out of limp mode and eradicate all the error codes. That's meant that we've spent some time in Inverness whilst it's in the garage, rather than driving straight to Beachcomber Cottage. On the plus side of things, it's been a great opportunity to explore the capital of the Highlands and surrounding area, and it's rather nice foodie scene. On our most recent visit I booked us dinner at Rocpool restaurant, a veritable Inverness institution since 2002.

We were warmly greeted by Stephen ('the original Stephen', as he told us; a bit of banter with the staff is always fun in Scotland), and offered the cocktails of the day. Anything with blood orange in it, is a bit of a no-brainer for me as it's possibly my favourite versatile fruit. Alex's was a version of a French 75, but with a rhubarb gin and rhubarb garnish. Both were perfectly balanced, so much so that I cheekily asked 'the original Stephen' for the recipe so that I could re-create it at home, which I did here.
The menu consists of around eight choices of starter, and the same for main courses. This is always a great strategy for restaurants, to offer fewer dishes but all to an exceptional standard.

Alex's starter of spiced crab and sweetcorn soup with fresh mussels, scallops, prawns and coconut cream and fresh chilli and coriander, was a massive hit with him (£16.95). The bowl didn't have a drop of soup left in it. The other Stephen, 'not the original', said that this would be his death-row dish (not that we have that in the UK!).

My starter of Isle of Skye crab with curried mayonnaise, granny smith apple, fennel & shallot dressing with creamed avocado & lime (£21.95) was rich but also fresh with the apples and lime cutting through the crab and avocado. This is level of cooking I aspire to - just beautiful.
Alex's main was a roast fillet of wild North Sea halibut with Arbroath smokie risotto, potato crisps, a perfect soft poached egg with lemon and chives (£35.95). The risotto was a triumph, adding a level of smokiness to the dish which enhanced the beautiful fresh fish.

I love calves liver, but don't see it on menus enough, so I opted for the calves liver Venezia, cooked with caramelised onions, fried sage, polenta and crispy pancetta (£34.95). The liver was tender and just pink in the middle as it should be. The onions must have been a work of hours, they were so sweet. My only minor want with this dish was a little more of the savoury to offset the perfectly caramelised onions.
We were both too full for a dessert. Throughout the meal the service was excellent, informal and friendly and extremely knowledgeable. I would have no hesitation to book another meal here; is it wrong to wish another night in the garage for the Scottish car??
Prices:
Lunch menu £26.95 for 2 courses
Early evening menu £31.95 for 2 courses
A la Carte £9.95 to £39.95
Winter opening hours:
Lunch 12pm – 2pm last booking at 1.45pm (2.00pm on Saturdays)
Dinner 5.30pm – 9.00pm early evening menu 5.30pm – 6.15pm (not available on Saturdays) last booking at 8.45pm (9.00pm on Saturdays)
Closed on Sundays & Mondays.
The restaurant closes at midnight.
Tel: 01463 717274
Email: info@rocpoolrestaurant.com
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