The Upper Deck Restaurant, Scrabster, Caithness, KW14 7UJ Call Us on: +44 (0) 1847 892814
Home Our Menu Our History Reservation Enquiry The Ferry Inn Highland Travel Inns Welcome to The Upper Deck, Scrabster Serving from 6pm to 9.30pm Starters Fresh Calamari, gently fried in a tempura paprika batter, served with chilled mayo dip and crispy salad. Chef's Crab Rostis, fried until golden brown and served with balsamic glaze, with seasonal salad. Gaelic Scallops, pan seared Queen Scallops set on haggis beds with a rich creamy tomato sauce, topped with toasted breadcrumbs. Crispy Spicy Tuna Bites, deep-fried in a chilli batter, served with a Marie Rose dip. Mixed Seafood Kebab, Skewered Monkfish, Queen Scallop, Smoked Mussels, Peppers and Cherry Tomatoes flame grilled and served with Moroccan Rice. Orkney Smoked Mussels and Bacon, pan-fried smoked mussels with bacon served with seasonal salad and chilled mayo. Main Courses "Monkfish Thermador", Escalopes of monkfish gently cooked in a rich white sauce, then covered in toasted cheesy breadcrumbs, finished under the grill, served with lemon wedges and crusty bread roll. Grilled hot smoked wild Thurso Salmon, Goujons of hot smoked salmon gently grilled with balsamic glaze, served on a bed of crispy seasonal salad with grilled Parmesan cherry tomatoes. North Atlantic Halibut Steaks, 8-10oz chunky Halibut steaks gently pan fried then smothered in chef's white wine sauce, served with char grilled asparagus tips. Dunnet Bay Sea Bass, Fillets of wild Dunnet Bay Sea Bass served on a bed of herb mash with a herb and lime butter drizzle. Fresh Thurso Bay Lobsters, as you like it, Lobster Thermador, Cold Lobster Salad (need 6 hours notice as all Lobsters cooked to order). Upper Deck Sea Food Platter (for 2) Whole Lobster, pan seared scallops, monkfish thermador, pan fried smoked mussels, calamari, crab toes, smoked mackerel, crispy tuna bites, served with seasonal salad with lemon & lime wedges. Scrabster Surf & Turf 8oz Fillet Steak cooked to your liking with ½ a lobster drizzled in an orange and mint butter served with piped creamy mash and crispy-coated onions.
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