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Hogmanay 2014

30th December

Hogmanay Short Break at Loch Melfort HotelArrive 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.


Tariff 2014 per person per stay
Master Suite £575
Junior Suite £575
Main House Double/Twin ££445
Cedar Wing Superior King £445
Cedar Wing Classic Double/Twin £430


We hope you can join us for a very special time.

To make a booking for your Hogmanay Short Break 2014 at Loch Melfort call us on 0843 886 0233 or use our online booking form.

Hogmanay Banquet Menu

Foie Gras

Ballotine of Foie Gras, Toasted Cumin Seeds,

Warm French Sour Dough, Home-grown Cherry Tomato Chutney, Lambs Leaf Lettuce



Fillet of Wild Argyll Venison “Carpaccio”,

Roast Celeriac, White Truffle Croutons, Pea Shoots, Port and Cranberry Reduction


Sour Bramley Apple Sorbet



Lightly Spiced Fillet of Tarbert Cod, Toasted Coconut Flakes,

Maris Piper Potato Purée, Roast Salsify, Home-grown Coriander Dressing


Black Forest

Dark Chocolate Brownie, Dark Chocolate Mousse,

Kirsch Soaked Dark Cherries, Vanilla Mascarpone, Chocolate Shard


Black Crowdie

Twice Baked Black Crowdie Soufflé,

Chilled Composition of Grapes, Parmesan Twist