Open to non-residents please contact Hotel on 01688 302091 to make a reservation

Booking Essential


This is a sample spring/summer 2017 menu and is subject to change.
We also have daily specials including fresh local sea-food depending on the days catch.




  Soup of the Day   £5.25

     Haggis and Black Pudding Fritters    £8.95
   Award winning Haggis and Black Pudding served with Pea Shoots and Apple Puree

Ham Hock Roulade   £8.95
Served with Beer Battered Gherkin, Rapeseed oil and Crostini

Caprese Salad  £7.95
Fresh Mozzarella, Tomato and Parmesan.

 Isle of Mull Scallops  £10.95
                   Local Hand Dived Scallops served with Thai Curry Cream, Sweet Potato Collops and Asian Salad

Tobermory Smoked Salmon  £10.95
Trio of Smoked Salmon served with Dressed Fennel, Créme Fraîche and Poached Cauliflower.




Your server will be pleased to advise you of today’s special dishes

             Battered Haddock Fillet  £12.95
  Served with Home Cut Chips and Gherkin Aioli

        Eggplant Tart Tatin (V) £13.95
                   Served with Porcini Mushroom, Babaganoush and Roasted Tomato

    Scottish Aberdeen Angus Beef Fillet £23.95
Served with Braised Beef Cheek, Fondant Potato, Clapshot and Whisky Cream

Wild Sea Trout   £22.95
   Pan Fried Wild Sea Trout with Potato Rosti, Spinach, Confit Garlic, Tomato Coulis and Olive Oil

   Smoked Haddock     £14.95
                   Milk Poached Smoked Haddock with Mash Potato,Broccolini, Poached Egg and Crab Sabayon.

Free- Range Chicken Breast    £16.95
Pan Seared Corn Fed Chicken, Sweetcorn Pureé, Cured Sweetcorn, Butterbean Cake and Lobster Oil.

Crab Carbonara   £13.95
Fresh Crab in a Creamy Sauce with Bacon, Egg and Parmesan




                Tobermory Hotel Cranachan     £7.95             
Raspberry Sorbet, Whisky-Honey Cream topped with Granola

    Lemon Posset       £7.95
Served with Pear Compoté and Scottish Shortbread

Selection of Ice Creams    £6.95
Served with Berries

   Cheeseboard  £8.95
Local and Scottish Cheese with Oatcakes and Red Onion Chutney