Inver restaurant was first recommended to us way back in 2015 by Amanda at Gigha Halibut and was then recommended to us again in 2016, 2017 and 2018 so was at the top of our 'must visit' list for ages. Not owning a car however, it's been a bit of a hassle to organise but we did eventually hire one so that we could take off after our wedding!
And it was a lovely day when we did - look at that scenery; nearby Old Castle Lachlan.
The building is an old crofter's cottage with accommodation at the side. Unfortunately, they only have a few rooms and were fully booked so we stayed at The Creggans Inn nearby so no drinkies for Mrs Foodie that night as she was designated driver (Mr Foodie doesn't even have a license!). 😭
We had a drink outside whilst looking over the tasting menu, perfect.
Drink of the day was a rhubarb sour soft drink, being a HUGE rhubarb fan I picked this. If you've had Rhubarb Schorle in Germany you'll like this. Slightly sour and refreshing.
Mr Foodie had a North West Hop Lager from Fyne Ales who are based just up the road.
It was starting to get a bit chilly so we moved inside for our "snacks" and another beer for Mr can't drive Foodie, harrumph!
First snack Asparagus & oats
2 fresh stalks with a blue cheese sauce and fermented oats. Simple good food.
Cod roe tart with primrose and fennel
Creamy, fishy, floral. A lovely crisp filo pastry and a bit different.
Steamed brioche bun and black vinegar dip
Strong meaty ox taste, full of flavour this was.
Hedgerow soup, pheasant egg & seaweed
Very green, mainly nettles. The pheasant egg has a pastel-coloured yolk. Aroma of wild garlic, greenery and the sea! Bitter and earthy with a little bit of crunch from the crispy seaweed.
Gigha halibut, grilled blood orange
Cured fish with a fruity orange taste and Alexanders AKA horse parsley, which are foraged herbs from the celery family which does have quite a tangy celery-parsley taste. Gigha halibut is always excellent quality and this fish was perfect as usual.
Isle of Bute lamb, celeriac & alexanders again
Lamb from rack, sausage from shoulder and a whey sauce. A mix of meaty texture and flavour.
We thought we could handle an additional cheese course. So here we have Lanark blue & damson (£8.50 supplement).
Fermented barley like kombucha with caramel cream. A light dish, it was sorbet-ish and a bit like eating snow!
And then the last dessert - Rhubarb & whipkull
Fresh tart rhubarb with crunchy biscuit bits.
Mr Foodie also managed to squeeze in a final beer, another Fyne ales brew, but this time one actually made in conjunction with Inver! Goodnight, Summer is a Belgian-style saison, mostly sweet but with a sourness to it at as well.
Verdict
As we had just gotten married the evening before our note-taking possibly wasn't the best, but we can tell you that the meal was excellent and our dining highlight of 2018, surpassing a number of Michelin-star meals and so we have great honour in bestowing Inver with our award for best meal in 2018.
+ Simple, fresh local produce making great food
- also location, I was gasping for a gin! Book ahead for an on-site room for proper relaxation.
