Take your time exploring the culinary delights of our lunch, dinner and tasting menus, where you’ll discover classic Scottish and contemporary dishes, expertly crafted with fine, fresh, locally-sourced ingredients, and all served with good humour.
Here at The Globe Inn, Dumfries, our Head Chef, Jonathan Brett, along with his remarkable culinary team, have devised a menu that brings a new dimension to dining in Dumfries & Galloway, that can proudly hold its own amongst the very best in the country.
With close relationships forged between many Scottish producers, the team is able to source some of the finest ingredients for you to enjoy. Together, their passion for traditional Scottish food expertly, prepared using modern and classical culinary techniques, produces truly delightful, flavoursome dishes.
Deliberately bold, delicately plated, delightfully served. Dining at our 1610 Restaurant is an experience you’ll savour long after you’ve enjoyed the last spoonful of dessert and finished the evening with a nightcap.
Please indulge, you’ll be glad you did.
9 Course Tasting Menu
£69 per person
Pre-bookings & pre-payment essential.
Available for dinner only in the main restaurant or private dining and must be the only menu for the entire table.
Tiered options of wine flights & beverage pairings available upon request.
Please make your server aware if you have any food related allergies or requirements.
Cocktail from the bar
Amuse Bouche Du Jour
Millbank Venison Carpaccio
Served with Hazelnuts, Dark Chocolate & Crème De Mure Mayo
Seared Hand-Dived Orkney Scallop
Served with Scottish White Crab, Yuzu Gel, Cucumber & Pickled Nori
Pumpkin Soup with Truffle Oil
Served with Toasted Pumpkin Seeds & Warm GI Bread
Pan Fried Scottish Hake
Served with Yeast Pommes Puree, Crispy Chicken Skin & Truffle Jus
Pork Shoulder Rillete & Pork Tournedo
Served with Braised Endive & Louis Du Vin Sauce
Ox Cheek A la Bordelaise
Served with Pommes Puree
Pre-Dessert Du Jour
Served with Fermented Pineapple Gel & Compressed Pineapple
Tea or Coffee
Served with Petit Fours