Earlier this week, we blogged about the new John Paul restaurant at the Macdonald Hotel in North Berwick and hinted about a new restaurant at the Macdonald Inchyra Hotel in Polmont.
We’ve found out a bit more.
The new restaurant at the Macdonald Inchyra Hotel & Spa is called the Scottish Steak Club; a name that tells you this is one place which is going to do what it says on the tin. It’s surprising that no-one else has already snapped the name up.
Boss man in the kitchen is Dawid Kaleta who has done time with Andrew Fairlie at Gleneagles and Stuart Jarvie at Crieff Hydro.
As the name suggests, beef takes centre stage on the menu and it is reared on grass in Scotland before being hung for a minimum of 21 days. Highlights include the 350g rib eye steak cut from the centre of the rib and the impressive two person Châteaubriand which arrives with traditional garnish, Béarnaise sauce and Scottish Steak Club secret sauce.
Other options include the grilled lemon sole; the pie of the day (I said earlier this year that pies were becoming trendy. Go me) and the classic gammon steak, eggs and chips.
Steak nerds will be delighted to learn that the Scottish Steak Club has invested in a Josper Grill, the charcoal burning super grill which can give steaks a crispy, caramelised exterior.
I know that the kitchen at Glasgow’s Blythswood Square has one and Martin Wishart’s imminent brasserie The Honours is said to feature a Josper but they are pretty rare in Scotland.
The Scottish Steak Club’s interior looks pretty funky with pictures of astronauts and giraffes on the walls. OK, I’m kidding. There are no pictures of spacemen or giraffes. It’s cowhides and coo pictures all the way. Looks good.
