It’s not often you drive to Dundee just for lunch, Dundee is not well known for the quality of its restaurant scene (although based on this experience that belief has been challenged!). However we weren’t driving to Dundee, we were heading for the upmarket Broughty Ferry – I’ve had it explained to me that it’s a bit like how people in Edinburgh who live in Stockbridge or Morningside would say that’s where they live rather than Edinburgh. So if you live in Broughty Ferry, you live in Broughty Ferry, not Dundee. Glad we got that cleared up!
I have to say it all looked very nice. My one and only experience of Dundee was doing my TA training there in the midst of a very cold January and nearly getting hypothermia (this is not an exaggeration, many succumbed during those two weeks). I was more than ready to create some new happier memories…
It was nice and bright the day we went and the restaurant (from the upstairs) enjoys beautiful views over the Tay – they should use the upstairs more – lunch is served downstairs and it was a shame to miss out on the views, as nice as it was.
Adam Newth, Chef Proprietor, is young but has many titles to his name, including Young Scottish Chef of the Year. He’s also worked at some top restaurants in Edinburgh and elsewhere, so I felt it would be worth the drive, and I was right!
A good fine dining restaurant (The Tayberry is two AA rosette) should always serve some tasty freshly baked bread. First box ticked. Adam offered up some Chilli Bread with a garlicky Olive Tapenade with black and white sesame seeds. Top marks for keeping it interesting, I really enjoyed the fact it was a wee bit different.
The second thing you might expect is a tasty little morsel before the main event. We were served a little Beef Wonton with a mini asian salad. After a longish drive and breakfast starting to feel like a distant memory, it was a welcome little amuse bouche that kept us from getting hangry with each other (on an aside we had a couple of their mocktails which I highly recommend too).
So far so good. It was all shaping up very well. The service did seem a little nervous in places, but they soon settled down – not sure if they were expecting us to be pain in the arse diners (I like to think we are quite friendly haha), as the chat flowed, so did the service.
Exquisite is not a word I use often. I’m usually free and easy with my superlatives, but I do reserve a few for only the most special occasions. So when I say the presentation on my Pig Head’s Terrine starter was exquisite, what I mean is it’s one of the best examples of plating I’ve experienced. I’m pleased to report it tasted as good as it looked too. The richness of the pork and the black pudding bon bon was offset by a slightly sharp but also sweet rhubarb compote. Clever Adam. I looked at the wall adorned with awards and wondered how long it would be until he added more to his collection. Not long if he keeps making dishes like this I suspect!
Alex had the Pan Seared Monkfish Cheek, the accompaniments, despite being adventurous – parsnip puree with pomegranate and pecan dressing – didn’t drown out the taste of the fish.
I decided to go for the vegetarian option of Goat’s Cheese Gnocchi with King Oyster Mushroom for my main. At points it felt like the goats cheese might have been a little harsh for the dish, but I’m not sure that at those points I hadn’t put too much on my fork, as spread through this dish evenly it was lovely, and the meaty mushroom was a nice accompaniment.
Our second main was the Scotch Lamb Chump, which was beautifully cooked. We overheard someone in the restaurant complaining theirs was too rare – we think they were wrong. Lamb is best pink, and if you want it cooked more you should definitely request it that way. We could have taken ours done a little less, but no complaints here.
Onto desserts, Alex had a pretty bowl of Chilled Rice Pudding with Rhubarb Sorbet. It wasn’t his favourite dish of the day but no complaints.
I had the Belcolade Chocolate Ganache, Banana Cake, Snickers Ice Cream, and Peanut Brittle. It sounded threateningly sweet, it ended up being just right and a nice small portion ensured it didn’t become sickly.
Overall a wonderful meal and well worth the drive. We left with some vouchers as a gift for a birthday, so that’s always the measure – would we recommend it to family – absolutely, yes!
Location: 594 Brook Street, Broughty Ferry, DD5 2EA
Price: Lunch and Dinner £25 for Two Courses £30 for Three
Good for: Great value fine dining style food
Foodinburgh Card Offer – Complimentary Glass of Prosecco