Contemporary Scottish Dining
The hotel has three restaurants -The Citrus Room, a conservatory bar and restaurant with panoramic views, used for lunch and dinner during the summer months; the Cameron Room, with views over the village, harbour and bay, used during late autumn, winter and early spring for dinner and all year round for breakfast; and the Kiloran Room, a more intimate restaurant, used for private dining.
Our aim is to maximise use of Mull produce, from fish and seafood, to beef, venison, cured meats and cheese. Where Mull cannot meet the needs of our kitchen, our aim is to keep food miles to a minimum and buy from within Scotland. Our mission is to make all our wonderful local ingredients taste of themselves and let their quality shine through.
7.30am – 9.30am
12 noon – 2.00pm
2.30pm – 4.45pm
2.00pm – 5.00pm
6.00pm – 9.00pm
Provenance is very important to us. We care about local food and we’re proud to say that some of the finest suppliers of fresh fish, meat and cheese are on our doorstep.
World-class whisky, at your fingertips.
With a local distillery dating back to 1798, the town of Tobermory produces some of Scotland’s finest whiskies and our Hotel proudly serves a variety of these world-class single malts as well as single malts from the West of Scotland and further afield.
Enjoy a dram of Tobermory Single Malt while reading the newspaper by the fire or savour the taste of Ledaig’s Island Single Malt Whisky - a medium-length and slightly smoky malt with spice, from our “must try” list.
Some malts are flavoured heavily by peat and smoke, others are light and fruity and many Coastal whiskies are often flavoured by the sea. Yet, each one is a masterpiece in their own right.
Scotland is the most famous of all whisky producing countries and our exceptional selection of malts are among the world’s most revered spirits.