Luss Seafood Bar reopens after revamp

Residents and visitors will once again be able to sample some of Scotland's finest seafood in the newly revamped Luss Seafood Bar

Published 23rd Jun 2017
Updated 9 th Aug 2023

After a successful summer season last year (and having only been open since March 2016), Luss Seafood Bar closed in the autumn for a kitchen and menu overhaul, which was revealed last night.

Guests were invited to see the new-look restaurant with its extended outdoor terrace, and sample small bites from the new menu. The kitchen has also been extended and improved to allow for hot dishes, which weren't available before.

Luss

Picture: Luss Seafood Bar Facebook

Inside the restaurant is a light and airy space, which has been decorated in a modern nautical style with hand-blocked Spice Routes wallpaper created by artist Ursula Hunter at Little Axe, contemporary, vintage-style single light bulb lights, simple wooden seating and a colour palette of muted duck egg blue, cream and light green.

The new dishes on the menu include delights such as cider steamed clams with pancetta, shallots and celery, Luss Seafood Bar fish pie, made with kiln-roasted salmon, capers and gherkins, topped with mashed potato and saffron and Parmesan risotto with steamed Isle of Mull scallops.

Luss

Picture: Saffron and parmesan risotto with steamed Isle of Mull scallops, Luss Seafood Bar Facebook

Guests who still wish to sample the cold dishes should look no further than the mixed seafood bar platter. Consisting of a bowl of steamed mussels and clams and a plate of Luss Smokehouse smoked salmon, a lightly dressed crab salad, grilled sardines with tomatoes and four oysters, this is the ideal dish for anyone looking to experience just how good (and fresh) the local catch is.

Luss

Picture: Luss Seafood platter, supplied

The hot food and longer opening times mean that visitors to the picturesque village can enjoy a late lunch or early dinner in the restaurant.

The neighbouring Luss Smokehouse will supply a range of smoky items that are included in dishes such as Kiln-roasted smoked salmon pate made with herb cream cheese.

Picture: a selection of smoked fish from Luss Smokehouse, supplied

Iain Hamilton, General Manager of Luss Seafood Bar said: "We are thrilled with our new terrace and new menu. Last season was a great success for Luss Seafood Bar, serving the finest Scottish seafood, and we realised that we needed to expand our kitchen and our seating area."

"Our terrace now includes a covered area and open air space complete with sofas and coffee tables, perfect for enjoying a glass of wine and seafood platter or Scottish roasted coffee and homemade cakes. We look forward to welcoming many more guests this summer as our opening has extended to include evenings from Thursday to Sunday."

"Our new menu features many of the highlights from last year as well as a new range of hot dishes with non-seafood and vegetarian options too. Our wine list is specially created for us by expert Matthew Jukes and a thanks to the Scottish gin revolution we also have a fine selection of boutique Scottish gins from the Highlands and Islands."

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Benefiting from booming food and drink tourism in Loch Lomond and the Trossachs , Luss has become a real foodie destination thanks to the Seafood bar, Smokehouse and nearby Loch Lomond Arms Hotel, who source their menu ingredients from the estate and Camstraddan House gardens.

Luss Seafood Bar is also the newest location on the Scottish Seafood Trail -  a collection of eight restaurants from Oban to the Kintyre peninsula, each one offering the best of the fresh catch landed daily up and down the coast.

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Known for cake making, experimental jam recipes, Champagne, whisky and gin drinking (and the inability to cook Gnocchi), Rosalind is the Food and Drink Editor and whisky writer for The Scotsman, as well as hosting Scran, The Scotsman's food and drink podcast.
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