Rocpool Reserve

Scotland's first Chez Roux restaurant.

World renowned chef Albert Roux constructs our menus for our chefs to prepare. The main structure is based around French, Country, Classic cuisine made with local Scottish produce. The kind of dishes that Mr Roux can recall from when he was a young boy growing up in France. He has also taken some of his signature dishes from Le Gavroche, such as Gruyere Cheese Souffle and Pike Quenelle in Lobster saucehis menu is served in our restaurant 12pm -2pm and then again in the evening 7pm-10pm every day.  

We also have our Roux Express menu which changes on a weekly basis and is served in our restaurant and bar from Monday to Saturday. We will serve in the restaurant at the times stated above and in our bar from 12pm to 10pm. Roux Express consists of four smaller courses served together on one plate. It has proved extremely popular with our guests, especially at lunch and is also reasonably priced at £12.95.  

On a Sunday we have a 'Lazy Sunday Roux Express' which is basically a starter, roast of the day with all the trimmings and dessert. Again all served at the same time.  

There is also a bar menu served from 12 to 10pm each day serving dishes such as minute steak, ceasar salad and fish and chips.

EatScotland Says:

A comfortable dining room with many options for private or public dining. The room is decorated with lots of photos and cartoon/caricatures to entertain the guests. The menu is changed on a regular basis and there is a lot of local and other Scottish produce used in the various dishes.

Slow cooked local beef cheek with glazed carrots and lardons: "A simple presentation with the cheek halved and served on a bed of mashed potatoes and with the red wine jus drizzled around, the dish looked colourful and appetising. The beef cheek was very tender and had lovely texture and flavour. A very rich sauce, full of flavour."