The Landing Dunvegan Features New Menu And Offerings

The Landing Dunvegan Features New Menu And Offerings

The Landing Dunvegan, which recently celebrated its fourth birthday, has some tasty new additions to its menu, a new wine list and it offers flavoured craft gin and tonics too.

Some of the menu highlights include:

– Free range panko fried chicken benedict with a side of avocado.
– Goat cheese and salami benedict.
– Avo and feta eggs benedict with chillies and sunflower seeds.
– Flammekueche pizza: caramelised onions, bacon, Emmentaler cheese and sour cream.
– Anchovy hollandaise, with beef sausage, caramelised onions and grilled spinach benedict.
– Grilled salmon, seasonal veggies and Thai ginger coriander sauce.
– Also look forward to Gazpacho on the menu from the second week of December, and they are also bringing back the chicken turmeric soup.

Flammekueche pizza.

The Landing is run by French owner Estelle Wilson, who hails from Brittany in the West of France. Wilson’s aim is to support local farmers and businesses as much as possible and to use fresh and organic ingredients, with herbs, salad ingredients and garnish grown in the garden on The Landing’s premises. Other fresh produce is available in their village grocer section, with most of the fruits and vegetables coming from organic farmers. The grocer is now open until 6pm Monday to Saturday and until 12 midday on Sundays.

The Landing is inspired by European markets and food culture and aims to offer a real village feel. ‘In France, we use a lot of fresh, quality products for breakfast, but in South Africa it is difficult to find products like sourdough bread. When our supplier moved to Canada, we decided to open our own bakery, where everything is freshly baked every day, seven days a week,’ said Wilson.

Their bakery is currently offering mince pies and Christmas cakes, as well as gingerbread house ingredient kits. You can also get: chelsea buns, cakes, rye bread, sunflower seed sourdough, charcoal sourdough and ciabattas, muffins, rusks, meringues, granola, biscuits, Portuguese and burger rolls and more.

Wilson is also proud of their garden, which is in its second season. ‘We’re going to try and use as much produce as we can from the garden. Everything is prepared organically and well looked after, which our customers appreciate.’

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The Landing Dunvegan