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


Crab bisque with crayfish tails - £9

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

fish and chicken stock, topped with crayfish tails and served with a crusty bread roll

Wild game terrine - £10

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 scallops - £9

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


For the hungry! - Arbroath hot smoked salmon Scotch egg - £14

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


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 (v)


Traditional 1980’s prawn cocktail - £8

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

Oven baked goats cheese - £8

served on a toasted brioche bun, caramelised onion jam and mixed leaves from Woodcroft’s garden (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

Thick 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 garlic balsamic vinegar (V, Vg)


Cullen Skink - £9

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


Haggis, neaps and tatties - £8

a wee bit of Puddledub haggis, mashed turnip and buttery mashed potatoes,

served with a peppery whiskey cream sauce.  A great way to have your first taste of Scotland’s National dish


Pan fried and oven baked Scottish salmon fillet - £22

served pink with fresh asparagus and buttered new potatoes 


Pan fried skate wing - £22

served with caper beurre noisette sauce, samphire and buttered new potatoes


Pan fried fillet of Fish - £23

Fish of the day, usually Cod or Hake, pan fried and oven baked topped with buttered herbs,

served with garlic pea purée, petits pois, and oven baked chunky weges or garlic mash


Hebridean chicken - £22

oven steam baked breast of chicken stuffed with a wee bit of Stornoway black pudding,

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

Linguini - £16

served with an arrabiata sauce spiced from Woodcroft’s home grown chilli’s (v)

(add king prawns £5 supplement)

To share: wild red venison chateaubriand - £45 per person

sourced by my husband from highland Perthshire, the whole fillet is cooked to your liking and presented at the table,

served with a large vintage sharing plate of roast potatoes, wilted savoy cabbage, caramelised roasted shallots, honey roast parsnips,

and boiled buttered carrots sprinkled with fennel seeds, and accompanied with a lovely large jug of venison red wine jus

(seasonal availability)


Scotch fillet steak - £32

25 day aged Scott beef fillet served with garlic mash or oven baked chunky chips, green beans

and a selection of sauces: 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, or prawn salad - £22

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 (V, G)


Spaghetti and pan fried chicken - £22

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

Scottish lamb rack - £32

oven roasted and scented with rosemary and thyme from Woodcrot's herb garden, served pink and accompanied with cauliflower pure, sautéed savoy cabbage, buttered carrots and roast tatties (potatoes), and a minted lamb and red wine jus

Slow cooked beef cheek - £21

thick cut carrots and parsnips, sautéd shallots and garlic braised in red wine and beef stock, seasoned with fresh thyme and bay leaves,

topped with steamy dumplings or buttery mashed tatties, and served with a side of crisp green vegetables




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

with a side of Cornish clotted cream or Grahmam's ice cream

Green and Blacks chocolate cheesecake - £9

digestive biscuit base, cream cheese, cream and lots of Green and Black's 80% chocolate, chocolate shavings​

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)

Alick's steamed blueberry pudding - £7

served with homemade vanilla custard, Cornish clotted cream ice-cream, or double cream


Brandy snaps - £7

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


Traditional Scottish cranachan - £7

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


Pear and raspberry crumble - £7

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


Mixed fruit salad - £5

with homemade shortbread biscuits

Cheese board - £9

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.

Woodcroft House

Bellwood Park




  • Black TripAdvisor Icon
  • Facebook Basic Black
  • Black Instagram Icon

© 2018 Woodcroft House.