The Roost Restaurant
- Telephone 01738 812111
- Food served Tue/Wed noon–2pm; Thu–Sat noon–2pm, 6.30–9pm; Sun noon–3pm. Closed Mon.
- Average price £17.50 (set lunch); £32 (evening meal)
- Website www.theroostrestaurant.co.uk
This review is taken from the 2013 edition.
The simple setting for the Roost, with its roof beams and stone floor, is one way this appealing Perthshire restaurant avoids pretension. The menu, with its lunchtime mix of crafted sandwiches and locally sourced food, is another. But with experience cooking for David Wilson, among others, Tim Dover is a chef with pedigree, and whether you're tucking into a venison burger or an evening main of baked Shetland plaice, it shows.
You’ll find the Roost Restaurant tucked away in the pretty village of Kintillo, near Bridge of Earn, just ten minutes’ drive from Perth. The low sandstone building was once a henhouse; now pottery hens perch on its green-painted rafters, looking down on a warm and cosy dining room. Husband-and-wife team Tim and Anna Dover run their restaurant with a firm emphasis on seasonal, locally sourced Scottish ingredients, including home-grown vegetables from their own kitchen garden and mushrooms foraged on the nearby laird’s estate. These are lovingly cooked using classic French techniques, allowing their quality to shine through. A lunchtime starter of potted crayfish lose none of their fresh taste by being luxuriantly packed in butter, while the iron richness of crisped calf’s liver is ideally complemented by melting potato puree and a sweet Marsala jus. But for the full panoply of chef Tim's talents, go in the evening: the dinner menu is more adventurous with dishes such as lobster risotto with a coral foam, or roasted red deer loin with shallot tarte tatin. A highlight of Perthshire’s dining scene.
The Roost provides the perfect setting for diners who come to enjoy consistently outstanding meals, skilfully prepared and professionally served. In the business’ three year life-span, the restaurant has gained a solid reputation for high quality dining amongst a very discerning clientele from Perthshire and beyond. EatScotland have awarded The Roost Silver accreditations two years consecutively and the Scottish Beef Club have invited membership to chef Tim Dover for his commitment to Scottish Beef. The restaurant has gained CittaSlow Perth Business Supporter status, being recognised for its commitment to using seasonal and local produce.
Anna and Tim, whose home is next door to The Roost, live and breathe the restaurant. From the moment you book your table or step over the threshold Anna takes care of the ambiance, running the front of house with a warm welcome and attentive, professional service. The business ethos is to provide the highest quality, yet with no hint of pretention.
Text supplied by third party.
- Provides: Vegetarian options (at least ¼ main courses), Children's portions, Children's high chairs, Wheelchair access
- Music on stereo: French cafe classics
- Capacity: 26
- Largest group: 36
- Open since: 2008
- Number of wines sold by the glass: 12
- House wine: £17.95 per bottle
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