Hogmanay 2013
30th December
Arrive and make yourself at home.
The Chartroom II Bar and Bistro will be open all day for meals and snacks. Relax with a winter cocktail or wee dram and enjoy the view from the lounge.
A delightful 4 course gourmet meal will be served in Asknish Bay Restaurant, followed by coffee or a warming dram next to the log fire.
New Years Eve
Reception staff will be more than happy to book many of the activities on offer in the area; cruises, tours and horse riding, to name a few. The Chartroom II will be serving delicious bar lunches including our legendary langoustines, scallops and mussels. Before dinner our guests are invited to the cocktail lounge for a complimentary cocktail and our own canapés.
Our magnificent seven course Hogmanay Banquet will be served in Asknish Bay Restaurant from 6.00 – 9.30pm.
From 10.30pm there will be local Scottish entertainment and at midnight a piper will pipe in the New Year. Complimentary black bun and a ‘wee dram’ for all. Entertainment develops in its own way here at Loch Melfort, but dancing some Scottish reels is usually part of the program!
New Years Day
Happy New Year!!
Blow the cobwebs away with a gentle stroll or bracing walk before our magnificent brunch served between 10.00am and 12pm. Non-residents are more than welcome to join us.
The Chartroom II will be open as usual, serving informal lunches, drinks and light refreshments.
A delicious seafood buffet will be served in Asknish Bay Restaurant from 7.00pm to 9.00pm.
Prices are £430 per person for a Classic Cedar Wing room, £440 pp in a Superior Cedar Wing or Main House room or £575 pp in a suite. Add an extra night for only £30 per person B&B (£60 in a suite).
Our New Years Eve Hogmanay Banquet, including entertainment, is open to non-residents for £70 per person.
We hope you can join us for a very special time.
Sample Hogmanay Banquet Menu
Deconstructed Mulled Wine
Assiette of Mushroom
Crispy Mushroom Risotto, Truffle Granita,
Fricassée of Wild Mushrooms, Parmesan Crisp
Pork
Crispy Pork Belly, Sage and Onion Beignet,
Apple Purée, Port Sauce
Scallops
Seared Scallops, Thai Red Pepper Sauce,
Candied Bacon, Crispy Bok Choi,
Gin and Tonic Sorbet
Venison
Smoked Venison Loin, Juniper Fondant Potato,
Parsnip Purée, Koffman Cabbage, Chocolate Sauce
Passion Fruit
Passion Fruit Mousse, Mango and Mint Salsa,
Coconut Sorbet
