Marcliffe, Aberdeen’s only 5-star hotel has been undergoing exciting changes with major investment.
Most recently, a new addition to the local foodie scene is a brasserie called Skylark, built within the walls of the existing hotel and opened just at the tail end of January.
Featuring a glass-domed roof that floods the space with natural light, Skylark’s name reflects its lively and spirited atmosphere.
Prawn Pil Pil starter - credit Ray Smith Photography
The recent £5.5million investment included a state-of-the-art kitchen, setting the stage for an ambitious new culinary direction.
A refreshed seasonal menu has just launched, under the guidance of their newly appointed Executive Chef, Alan Clarke. A native of Forres, he initially honed his skills under Shirley Spear at the Three Chimneys in Skye.
Expectations are high for the 130-seater brasserie as Clarke puts his own stamp on it, shaped in part by customer feedback. Diners can expect lighter plates, a stronger focus on local produce from artisan suppliers and fragrant twists.
Grilled Peaches and Honey Starter - Ray Smith Photography
Brunch highlights include Croissant Benedict, Steak and Eggs and Banana Bread French Toast. Lunch offerings range from Lamb Kofta starters and Prawns with chilli oil to mains including a Club Brioche, fresh salads and a Chicken Schnitzel. At night, expect Scallops with a tikka sauce, Beef Tacos, Crab and Lobster, Fillet of Sole and a full steak selection.
No visit to Skylark would be complete without dessert. The hotel’s talented pastry chefs deliver indulgent creations, including Mars Cookie Dough and Tiramisu at lunch, whilst evening diners can tuck into rich Chocolate Fondant or Strawberries served with lemon curd and sorbet.
https://www.marcliffe.com/eat-drink/skylark