Tatha Takeover: Eolas, Murrayshall

Experience a spectacular tasting from Eolas’ new Royal National Mod menu

Eolas, Murrayshall Country Hotel’s fine dining restaurant (pronounced O-Lass, which is Gaelic for ‘experience’) was awarded two Red Rosettes earlier this year and has been shortlisted for ‘Best Restaurant’ at The Courier’s The Menu Awards this October, and ‘Best Hotel Restaurant’ at The Boutique Hotel Awards.

Headed up by Craig Jackson, Eolas has a simple mission; to offer the best modern Scottish cooking, specialising in quality, seasonal food and promoting local producers, keeping food miles as short as possible. As a nod to the Gaelic restaurant name, tonight’s event is all about their new Royal National Mod menu.

The evening will be hosted by Craig Jackson, Head Chef at Murrayshall Country Hotel, and Freya Reinsch from Alliance Wine.

The menu:

Goat’s cheese arancini – Stornoway black pudding, apricot and pistachio bonbon


Isle of Skye crab, sour dough crumpet, spiced butter


Miso and sesame crusted partridge, kombu dashi, lotus root, nashi pear


Mushroom tea, truffle and parmesan ravioli


Slow roast scotch beef sirloin, braised cheek ragout, confit onion


Ivoire 35% Valrhona chocolate torte, mango cremeaux, sorbet

Petit fours

The fabulous Freya from Alliance Wine will be talking you through perfectly paired wine for each course – as an optional extra you can purchase a wine flight on the night to accompany your meal.

Book your tickets now for £65 per person. Please let us know any dietary requirements in advance – we’ll do our best to cater to your needs.

Doors open 18.30, for the takeover to begin at 19.00.
Spaces are limited, book now to secure your spot.


19:30 - 22:30

Location Tatha Bar and Kitchen

Prices 65.0 - 65.0falsefalse

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