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Bruach Bar and Restaurant
Bruach could easily compete with any fashionable bar and restaurant in the capital àwell worth a visit
Published 06 January 2008
Winter is all about indulging in tasty, warming comfort food and Bruach Bar and Restaurant in Broughty Ferry near Dundee has certainly come up with a prime selection to tantalise the tastebuds and warm the cockles on a snowy day.
Executive chef Justin Cook has created a delectable, well-priced menu using fresh, locally available produce and featuring a good selection of winter warmer favourites with a contemporary twist. My haggis, neeps and tatties starter was made with haggis cooked to a secret recipe by a local butcher and, instead of the usual mashed turnip, chunks of sweet-tasting baby white turnips topped off some deliciously creamy mashed potato and slivers of kale to give a distinct edge to this traditional Scottish dish.
For mains, the fillet of cod was marinated in red wine, giving an unusual yet warming edge to this fish dish. Served with crisp fresh vegetables and more soothing mashed potato, this was one of the best fish dishes I'd tasted in a long time.
The first two courses were more than filling, but as everyone knows, there's always room for dessert and I simply couldn't resist the melt-in-your-mouth chocolate fondue with Baileys.
Further indulgence comes in the shape of their extended cocktail list -
the Ginger Mojito or the Raspberry Moscow Mule come heartily recommended.
With exquisite surroundings, helpful and knowledgeable staff and an unpretentious yet delicious menu of simple, local foods, Bruach could easily compete with any fashionable bar and restaurant in the capital – well worth a visit.
Executive chef Justin Cook has created a delectable, well-priced menu using fresh, locally available produce and featuring a good selection of winter warmer favourites with a contemporary twist. My haggis, neeps and tatties starter was made with haggis cooked to a secret recipe by a local butcher and, instead of the usual mashed turnip, chunks of sweet-tasting baby white turnips topped off some deliciously creamy mashed potato and slivers of kale to give a distinct edge to this traditional Scottish dish.
For mains, the fillet of cod was marinated in red wine, giving an unusual yet warming edge to this fish dish. Served with crisp fresh vegetables and more soothing mashed potato, this was one of the best fish dishes I'd tasted in a long time.
The first two courses were more than filling, but as everyone knows, there's always room for dessert and I simply couldn't resist the melt-in-your-mouth chocolate fondue with Baileys.
Further indulgence comes in the shape of their extended cocktail list -
the Ginger Mojito or the Raspberry Moscow Mule come heartily recommended.
With exquisite surroundings, helpful and knowledgeable staff and an unpretentious yet delicious menu of simple, local foods, Bruach could easily compete with any fashionable bar and restaurant in the capital – well worth a visit.
Comments (1)
Add a comment »Great Food if in the ferry you must try this place. 2 course for a fiver monday-thursday Saturday and Sunday 2. A little gem in the heart of the Ferry. Please try you pay that for a sandwich....... ELAINE.
Posted by | Friday December 2009 @ 09:05
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