The Dunnikier House Hotel in Kirkcaldy offers fine cuisine in comfortable and elegant surroundings.

The 18th Century character of the hotel and restaurant still contains many of its original features, creating a memorable dining experience. Every good restaurant has its own theme and speciality and at Dunnikier it is very much classical Scottish cooking with a contemporary twist.

Seafood, game and Scottish beef are typical features of the menu in the restaurant called the Oswald Room – and the cheeseboard is in a class of its own.

“Cheese is something that many restaurants serve only as an after-thought,” says head chef Simon Bain.
“At Dunnikier House our cheeseboard comprises some of Scotland’s finest cheeses, such as Dunsyre Blue, Howgate Brie and apple-wood smoked Mull of Kintyre cheddar. Scotland has some truly excellent cheeses that even the French rave about.

“We make sure our waiting staff are knowledgeable about the various cheeses on offer so that they can pass this information onto diners.”

The emphasis at this AA Rosette Restaurant is very much on fine dining in a relaxed atmosphere. According to director Mumtaz Bokhari, special effort has gone into making the place as child friendly as possible.

“It is a sad fact of life that many restaurants in Scotland don’t encourage children, which often makes it very difficult for families to be able to eat out and enjoy quality food. I am a father myself and know how difficult it can be, so this is why we welcome children,” he says.

Simon Bain likes to keep the restaurant menu reasonably compact, so as much care as possible can go into each dish. The menu also has a seasonal aspect depending on availability and quality.
“Sea bream is in season just now and is a beautiful full-flavoured fish, and we always like to ensure the food we provide is at its best.”

Starters could include parsnip and coriander cream winter soup, or smoked venison with horseradish croutons and a blackcurrant dressing. Cullen skink is another favourite, as is salmon and prawns marinaded in fresh dill and lime and served with peppered cream cheese and balsamic vinaigraitte.
Main courses include salmon in an olive oil mash with sautéed leeks and yellow pepper and tarragon coulis, or medallions of roast venison with bacon and carrot skirlie. Steaks are popular, particularly amongst business guests staying the hotel, and can be served with spicy mustard and mushroom stovies with a whisky pepper sauce.

Vegetarians are well catered for, and on the day that Kingdom Magazine visited, dishes to tempt the palate included buffalo mozzerella, vine tomato and fresh basil salad, and goats cheese and vegetable tower with a tomato and black olive coulis.

Desserts include raspberry and drambuie crème brulee served with home-made shortbread, or homemade lemon and lime cheesecake with cinammon cream and mango coulis.
The 36-cover restaurant, which is also a Taste of Scotland member, has a small room at the back for private dinner parties.

The bar menu in the adjacent Carriages Bar is more extensive than the restaurant and includes starters such as prawn cocktail and breaded garlic mushroom, with main courses featuring a range of favourites including fish and chips, homemade steak pie and chicken breast stuffed with smoked cheese and sun blush tomatoes.

The bar is also well stocked with a variety of beers, Scottish ales and a growing collection of over 70 malt whiskies.

The Dunnikier House Hotel offers a superb range of cuisine to suit virtually every taste and occasion. Real care and attention, along with a considerable degree of flair goes into the preparation of the menu, making it a must visit venue on the Fife culinary trail.