Sample Dinner Menu
Starters
West coast Hand-dived Scallop
served simply in it's own shell with garlic or samphire butter, lightly dressed leaves and foccacia
£16
Ahoy Skink
smoked line caught mackerel, creamed leeks & potato
£9
Grilled octopus
preserved lemon, chickpea, harissa glaze
£12
Steamed Mussels
in a white wine and cream sauce
£15
in a thai coconut broth, with lemongrass
£15
Harissa Roasted Cauliflower
braised chickpeas with spiced yoghurt and wild garlic oil
£10
Land & Shore
Korean fried chicken burger
asian slaw, brioche bun, lime fries
£23
Dry-aged 10oz Ribeye
garlic & herb butter, chips
£29
Mushroom Arancini
Mustard Leeks or our Ahoy Skink
£23
From the Sea
Whole grilled Scottish langoustines
wild garlic aioli, spring salad, fries
£24
Pan-roasted North Atlantic cod
roasted tomato sauce, fennel, tenderstem broccoli and potato
£26
Whole sea bass
grilled, herb mayonnaise, grilled lemon & spring salad
£27
Day-boat fish of the day
triple cooked chips, beetroot tartare & minted peas with grilled lemon
Ahoy Seafood platter
Chef's array of seafood, salad & fries with sauces. We recommend this as a sharing platter between four or more.
£45
Sides
Truffled parmesan Fries
£8
Buttered new potatoes, herbs
£5
Seaweed butter greens
£5
Garlic butter
£3
Saffron aioli
£4
Our Suppliers
We are proud to partner with these local suppliers who share our commitment to quality, sustainability and provenance. Sustainable Provenance. Dunoon, Scotland
The Fish People Scotland Ltd
Fresh rope-grown oysters, Hand dived scallops & fresh fish all sustainably sourced and delivered daily
Kent's of Dunoon, Butchers
High quality meats, right on our doorstep!
Highland Fine Cheeses
Award-winning Scottish cheeses and dairy
Amy's Kitchen Sourdough
Artisan breads and focaccia, baked fresh daily
J.M. Breckenridge Ltd
A fresh array of fruits of vegetables.
Liberty Wines
High quality wines from small, independant producers and growers from around the globe
Fyne Ales
Craft ales brewed in the heart of Argyll
We forage our own land for wild garlic and are begining to grow many different herbs we use in our restaurant at Ahoy Dunoon