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Fodor's See It Scotland, 4th Edition
Let's Eat Review
The varied clientele reflects the broad appeal of noted chef Willie Deans's imaginative menu. The dinner menu combines some creative starters with earthy dishes with a Scottish flavor (venison with a bitter chocolate and red wine sauce, for example, or Blairgowrie beef fillet). All the ingredients are locally sourced. The restaurant is airy and comfortable, merging warm colors and rich woods.
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