Inglis­ton Coun­try Club

Es­cap­ing the hus­tle and bus­tle of the city cen­tre, we re­treated to Palomino’s

No. 1 Magazine - - SCOTLAND'S NO.1 FOR RECIPES -

Restau­rant Re­view Scot­land’s No. 1 for

Find­ing some­where that of­fers the per­fect mix of re­lax­ation and dy­namic at­mos­phere outwith the city cen­tre can of­ten be dif­fi­cult, but Palomino’s Restau­rant and Cock­tail bar at Inglis­ton Coun­try Club in Bish­op­ton, of­fers the ideal bal­ance for a Satur­day evening of food, wine and en­ter­tain­ment. We sat at the busy bar area for a quick aper­i­tif be­fore din­ner. The cock­tail menu at Inglis­ton Coun­try Club re­ally is all en­com­pass­ing, of­fer­ing all the tra­di­tional favourites as well as some more ex­per­i­men­tal con­coc­tions. We started with two per­fectly made French Mar­tini’s. The restau­rant also of­fers a fine se­lec­tion of wines and the waiter help­fully ex­plained what wines would be a great ac­com­pa­ni­ment to our cho­sen dishes. We ar­rived shortly af­ter 7pm and we couldn’t be­lieve just how busy and at­mo­spheric the restau­rant was. There was a com­plete mix­ture of older and younger cou­ples, fam­i­lies, as well as groups of friends who were there to cel­e­brate oc­ca­sions. Once the live mu­sic com­menced at around 9pm, the whole vibe was turned up a notch. All around were smil­ing faces, en­joy­ing a fan­tas­tic Satur­day evening at Palomino’s at Inglis­ton Coun­try Club. Af­ter brows­ing the ex­ten­sive menu, we opted to start with the hand-dived ‘Barra’ scal­lops and Stornoway black pud­ding, and the day’s spe­cial which was lightly fried cala­mari. The cala­mari was per­fect – plen­ti­ful, very lightly fried with a crispy coat­ing and served with a gar­lic dip and some side salad. Cala­mari is ac­tu­ally one of our favourite dishes so we were hop­ing it would be up to scratch and it did not dis­ap­point. The pan-fried scal­lops were served on a bed of lightly spiced cur­ried cau­li­flower puree, served with Stornoway black pud­ding breaded bon­bons and crispy parma ham. What a treat! The dish was ex­quis­ite, the three dif­fer­ent foods re­ally com­ple­mented each other and the cau­li­flower puree was a uniquely de­li­cious ad­di­tion. We fi­nally de­cided to go for the seafood lin­guine and the fil­let steak with mar­i­nated tiger prawns for our mains. I have to ad­mit, seafood lin­guine is an­other one of my favourite dishes and this one has to be up there with the best. The del­i­cate lin­guine was coated in a white wine, chilli, gar­lic and fen­nel sauce, which was an ap­peal­ing al­ter­na­tive to the of­ten tomato based sauces. The dish was burst­ing with seafood – sal­mon, west coast mus­sels, cala­mari, tiger prawns and gar­nished with a grilled lemon wedge. The 8oz Scotch fil­let steak (sourced from The Buc­cleuch Farms based in Dum­friesshire) came served with chunky chips, sautéed mush­rooms, oven-roasted toma­toes and pep­per­corn sauce. We opted to add on the skew­ered mar­i­nated tiger prawns. The piece of meat was so well cooked that we barely wanted to add the sauce. It re­ally did melt in our mouths, not to men­tion how delectable the prawns were. Feel­ing com­pletely full and sat­is­fied from our first two cour­ses, we knew we couldn’t man­age two desserts so we agreed to share the sticky tof­fee pud­ding. The cake was served with a lux­u­ri­ous thick but­ter­scotch sauce and vanilla ice cream. It was the per­fect sweet treat to com­plete a truly fan­tas­tic meal.

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