Seafood dominates the menu in this restaurant which adjoins the smoke-house and shop. Originally the farm bothy, it has an informal bistro style with a lively decor, colourful plastic table cloths, clattery chairs, plus two large blackboard menus which are readable from the farthest corner unless you are extremely shortsighted. The blackboard dishes reflect what's plentiful in the West Coast fisherman's catch. Going a la carte, however, dishes are 'subject to availability'. There is a choice of eleven starters ranging from Moules Mariniere to Baked Oysters Rockefeller.

There are also seven regular main course fishy dishes including Creelers Bouillabaisse; Fillet of Salmon with Aubergine Compote and Essence of Peppers; and a Tartlet of King Scallops on Leeks and Mushrooms and Noilly Prat. On fishy menus, such as this, it should also be noted that during certain periods of the year all fish and shellfish go through spawning periods when their quality is inferior. Staff will inform. For non-fish lovers, Medallions of Sika Venison, Breast of Duck and a vegetarian dish-of-the-day are alternatives, while on the desert menu the Bread and Butter pudding, on the occasion I visited, was a triumph of soft custard and crunchy crust. Three courses from the a la carte should average out at around £25.00. Two courses at lunchtime, on the Fixed Price menu, are £7.50 and £9.50 for three courses. Booking is advisable.