Dine at Woodcroft House and enjoy an intimate dining experience in the Peacock dining room with a roaring log fire, candlelight and opulent surroundings.


Afterwards, relax in the cosy guest lounge or a few steps away in your sumptuous bedroom. 


Please give a couple of days notice and let us know of any dietary requirements and allergies. 

à la carte dinner menu
The Peacock Dining Room is open Friday, Saturday and Sunday pre-ordering is required 48 hours in advance.
Cooking to order allows an extensive menu to be offered giving which allows guests plenty of choice. 


Crab bisque with crayfish tails - £12

brown and white crab meat, sautéd vegetables, seasoned with thyme, brandy, tomato purée, cream, lots of smoked paprika,

fish and chicken stock blitzed together and topped with crayfish tails

Wild game terrine - £13 (when in season)

Selection of lean seasonal game meat and belly pork, marinated in brandy, mixed spice and thyme, 

wrapped in streaky bacon and steam baked.  Served with Orkney oat cakes and caramelised onion chutney

Orkney Pan Fried King Scallop - £12

served with pea purée, black pudding, topped with a pancetta crisp

Salmon Tartare on Dulse Flaked Seaweed Cucumber - £11

topped with sliced scallions and hollandaise and served with sour dough crisp bread

Roast and Charred Squash £12

Generous slice of sweet squash roasted and charred, tamarind and jerusalem artichoke purée, wilted pac choi,

salsa verde, sprinkling of toasted seeds and nuts 

For the hungry! - Arbroath Hot Smoked Salmon Scotch egg - £15

Perth’s Campbell & Sons hot smoked salmon and a Woodcroft soft boiled egg bound together with Panko breadcrumbs,

deep fried and dressed with hand sliced smoked salmon, crème fraîche, capers, salad leaves,

drizzled in a sweet honey and seeded mustard dressing

Soups: Tomato and Chilli, or Pea Velouté, or Garlic Celeriac Velouté - £7

Caprese Salad - £8

seasoned sliced tomato and buffalo mozzarella, fresh basil from Woodcroft’s herb garden,

drizzled with basil infused extra virgin olive oil and balsamic vinegar 

Beetroot and Feta salad - £8

roasted baby beetroots drizzled with basil infused olive oil, sweet balsamic glaze, rocket leaves from the garden when in season,

topped with crumbled feta cheese and toasted pine nuts


Traditional Prawn Cocktail - £11

No messing about, just cos lettuce leaves, prawns and a Marie Rose sauce served with a toasted bun on the side

Scorched Goats Cheese - £8

served on a toasted brioche, caramelised onion and jam, fig and mixed leaves with a balsamic drizzle and basil oil (V)

Scotch Beef Fillet Steak Tartare - £18

25 day aged Scotch fillet of beef, mixed with finely diced shallots, capers and parsley finely diced and seasoned with Worcesters sauce,

cracked pepper and Tobasco sauce,served with a raw egg yolk from Woodcroft’s resident hens, and toasted ciabatta slices

Bruschetta - £8

sliced sour dough toasted and topped with well seasoned tomatoes, mozzarella slices,

and fresh basil leaves drizzled with basil infused extra virgin olive oil and scented balsamic vinegar 


Cullen Skink - £12

a traditional Scottish soup made from filet of haddock (naturally smoked and non smocked),

tatties (potatoes), onions, milk, garlic and thyme and served with a toasted bun on the side


Scottish Salmon - £22

dry pan fried and oven roasted fillet of salmon, served pink with fresh asparagus and buttered new potatoes, hollandaise on the side


Halibut- £29

pan fried fillet of halibut, served with crushed new potatoes, seasonal greens and a chive butter sauce 

Sea Trout- £25

pan fried and served pink, sat on a fricassee of baby gem lettuce, peas and asparagus tips,

served with a chicken enfusued butter sauce and new potatoes

Monkfish Tail - £31

pan fried and oven roasted, served with roasted young or new potatoes, butter sauce finished with cherry tomatoes,

and a selection of steamed greens

Peterhead Haddock - £25

fillet of haddock poached in milk, steamed vegetables, roast baby potatoes, served with a white sauce made from poaching liquor 


Hebridean Chicken - £22

oven steamed and baked free range chicken breast stuffed with a wee bit of Stornoway black pudding,

served with garlic mash and seasonal vegetables, with a whisky cream sauce on the side.


Free Range Chicken - £25

Pan fried free range chicken breast with puy green lentils cooked in chicken stock and white wine, garlic and onions, wilted spinach,

and finished with creme fraiche 

Prawn Linguini - £29

King crevettes pan fried in garlic butter and served with a fresh basil and chilli arrabiata sauce and linguini

To Share: Wild Red Venison Chateaubriand - £45

sourced from Highland Perthshire, this lean fillet is cooked to your liking and presented at the table,

served with a sharing plate of roast potatoes, roast beetroot, roast shallots, steamed greens, Tay berry and chocolate jus

(seasonal availability)

To Share: Whole Bird Roast - £25 per person

a whole oven roasted free range chicken, carved and served with a large vintage sharing plate of roast potatoes,

steamed seasonal greens, caramelised roasted shallots, honey roast parsnips, and boiled buttered carrot, a wee bit of Scottish stuffing called skirlie

 and accompanied with a lovely large jug of chicken gravy

To share: Scotch Lamb - £37 per person

1/2 a leg of Scotch lamb seasoned with garlic and herbs from the garden, oven roasted to your liking, carved and served with a large vintage sharing plate of roast potatoes, steamed seasonal greens, caramelised roasted shallots, honey roast parsnips, and boiled buttered carrots and accompanied with a lovely large jug of lamb gravy


Scotch Fillet Steak - £32

11 Oz Scotch Rib Eye Steak £29

served with garlic mash or oven baked chunky chips, seasonal greens and roasted vine tomatoes

Choose a sauce: peppercorn, red wine jus, mushroom

 Duck Breast - £28

duck breast rubbed in Chinese five spice and served pink, with garlic mash,

green beens sautéd with finely diced shallots and garlic, served with a honey and soy sauce made from pan jus

Thai Chicken- £22 or Prawn Salad - £29

served on top of wholemeal egg noodles, mixed salad leaves, ribboned carrot, spring onion, cored sliced cucumber, 

shredded mint leaves, all coated in a spicy Thai red chilli dressing made from rice wine vinegar, fish sauce, palm sugar, lime juice,

finely chopped red chilli, topped with dry crispy onion flakes

Spaghetti with Pan Fried Chicken - £22

a succulent chicken breast pan fried with garlic, butter and tarragon, served with a rich creamy garlic, shallot , tarragon and vermouth sauce


Spaghetti with Pan Fried Chicken - £22

a succulent chicken breast pan fried with garlic and butter,  served with a light tomato basil and shallot  sauce

Scottish Lamb Rack - £32

oven roasted and scented with rosemary and thyme from Woodcrot's herb garden, served pink and accompanied with pea pure, sautéed green leaves, buttered carrots, honey glazed parsnip and roast tatties (potatoes), and a minted lamb and red wine jus

Braised Wild Venison Haunch - £29

sourced from highland Perthshire, these chunky pieces of leg meat are slow cooked for 6 hours with thick cut carrots and parsnips,

sautéd shallots, garlic, lots of red wine, game stock,  fresh thyme, rosemary and bay leaves.  Served with dumplings and/or buttery mashed tatties,

and tender stem broccoli




Lemon Posset - £7

served with homemade shortbread


Eton Mess - £7

crushed meringue, whipped cream and strawberries messed up together and served with homemade shortbread


Chocolate Fondant - £9

served with double cream or ice-cream

Green and Blacks Chocolate Cheesecake- £9

Lotus Biscoff biscuit base, cream cheese, mascarpone cheese, double cream and lots of Green and Black's 80% chocolate,

topped with chocolate shavings​, served with double cream or ice-cream

Mum's Pavlova - £7

meringue made to Mum's two egg recipe topped with lots of whipped cream, cherries and a cinnamon and cherry syrup drizzle

(fruits and drizzle may change with the season)


 Crème Brûlée - £9

Luxurious baked custard made from cream, milk, madagascan vanilla pod and Woodcroft's eggs and topped with caramelised sugar

Orkney Vanilla Fudge and Caramel Cheesecake - £9

Lotus Biscoff biscuit base, cream cheese, double cream, fudge and topped with a caramel drizzle served with double cream or ice-cream

Alick's Steamed Blueberry Pudding - £7

served with vanilla custard, Cornish clotted cream ice-cream, or double cream, or with all three!


Brandy Snaps - £7

served with mixed fresh berries and Graham's creamy vanilla ice cream


Traditional Scottish Cranachan - £8

toasted oats soaked in whisky and honey, raspberries soaked in whisky, mixed together with whisky and honey infused whipped cream,

served with homemade shortbread biscuits

Sticky Toffee Pudding - £8

a rich stem ginger spiced sponge smothered in an indulgent dark caramel sauce served with cream or ice-cream, or why not both?!


Pear and Raspberry Crumble - £7

served with homemade vanilla custard, Graham's creamy vanilla cream ice-cream, or double cream

Cheese Board - £12

Selection of cheese, biscuits and Orkney oat cakes served with Mum’s homemade chilli jam

Take a look at our 'Free From' menu

Please give us a few days notice if you would like to dine with us. 

Alcohol can't be sold but guests are welcome to bring their own.  There is no corkage charge.