Broughty Castle

Lunch in sunny Broughty Ferry

Broughty Ferry was once home to Dundee’s wealthy Jute owners, and this pretty seaside suburb of Dundee still maintains a well-heeled feel with its smart boutiques, cafes and restaurants. Set overlooking the Esplanade over two floors, The Tayberry Restaurant was our 2 pm lunch date.  Local Arbroath patron/chef, Adam Newth opened his restaurant at the Mouth o’ the Tay back in November 2015, and we’ve been drooling over his delicious-looking social media posts ever since.   The menu promises ‘a contemporary dining experience, using a combination of modern and classic techniques to showcase the best of Scotland’s natural larder.’ That sounds like just the thing for a long, lazy Friday afternoon lunch by the Tay.

Broughty Ferry Beach

This was my first visit to Broughty Ferry, so we wandered along the main street with its lovely selection of independent shops and cafés and made our way to the harbour.  As a fifteenth-century coastal Fort, the town has seen lots of action, and Broughty Castle now houses a free museum that documents the area’s fascinating past.

We had read that The Tayberry was situated pretty much on the beach, so when we spotted the pristine sands from the castle ramparts, we knew we must be close.  We really couldn’t have timed our visit better.  The sky and sea were blue, the temperature about 29 degrees and the sand warm.  We wandered along the beach in search of the restaurant.  It was so lovely; we could have been in Nice.  Broughty Ferry has much nicer sandy beaches than the stoney ones in the South of France though!!

The Tayberry

Arriving at the restaurant (early…not like us!), we were welcomed in and shown to our seat. Every table was packed for lunchtime service, and a lively chatter filled the air.  The restaurant has seating over two levels with the downstairs tables having a view over the beach grasses with the upstairs window affording the better views over the sandy beaches and onto the Tay.  The interior is warm and stylish, and it’s evident that as much thought has gone into the restaurant design as the impressive menu and food presentation.

Homemade bread and our Amuse-Bouche

A box of chef’s home-made bread arrived to keep us going while we perused the menu.  Today’s flavour was Madras curry served with a tomato hummus.  Wow!  We’ve had lots of bread flavours served to us in the past, but Madras curry was a first.  The vibrant colours and warm spices transported us further East for a minute or two as we devoured the bread.  The spices were perfect – not overpowering, but you knew exactly what you were eating.  The hummus captured the unmistakeable greenhouse-aroma of tomatoes and was the perfect dipping accompaniment.

The Tayberry homemade bread

Amuse Bouche

Next to arrive was a little teacup of pea velouté dotted with splashes of intensely flavoured white truffle oil.  The temperature might have been pushing 30 degrees outside (not the weather for soup you might say!), but we could easily have polished off a full-sized bowl of this deliciously light concoction.

Pea and white truffle velouté

Starters

Raymond’s goat’s cheese starter was like a Jackson Pollock abstract masterpiece on the plate.  Light and tangy goats cheese pannacotta perched on a bed of beetroot and pickled strawberries with an expression of buckthorn dressing splattered across the plate.  The dish was so colourful, and the sweet pickled strawberry and beetroot flavours worked perfectly with the velvety pannacotta.

Goat’s cheese

My brown crab risotto looked equally beautiful on its Tayberry inscribed bowl.  The rich, creamy risotto rice with bisque and crab is topped with a scattering of white crab meat, pea shoots and a scoop of ice cold avocado sorbet.  Caviar is the crowning glory to this stunning dish.  The combination of warm risotto and cold sorbet play with your taste sensations, and that’s even before you start to get your head around the avocado sorbet.  Another first – but a winning combination of fresh flavours.

Crab

Main course

It was my turn for food envy as Raymond’s beef short rib on the bone arrived. We could smell the beef aroma before it hit the table and on arrival, the dish looked mouthwatering.  The ever so tender slow cooked beef with its treacly overcoat came with chargrilled onions, scorched lettuce and crisp pomme Elizabeth. Rich flavours of cinnamon and cloves shone through, and the dish was finished with a rich jus.  It truly did taste as good as it looks below.

Beef short rib

My Chicken Paupiette was also a masterpiece on a plate. Breast of chicken stuffed with fennel seeds, garlic, butter and pork sausage meat sat on top of a summery mixture of peas, beans and asparagus.  Two crispy cubes of polenta were perfect for mopping up the delicious orange reduction and pea puree.

Chicken Paupiette

Room for dessert?

Our lunch menu came with three dessert choices.  Pittormie strawberry cheesecake, Death by Chocolate Brownie or a selection of Devonick dairy cheeses.  The brownie is served with Snickers ice cream, ganache, popcorn and caramelised banana puree and sounded a bit much for our full tummies.  We decided to share the lighter sounding strawberry cheesecake with its unusual accompaniment of balsamic ice cream piquing our interest.

Our waitress arranged for the portion for one to be split into two so that there were no fights!   Our choice turned out to be the perfect end to a superb meal.  The whipped cheesecake was topped with a layer of strawberry jelly, cacao nibs and fresh strawberries.  The plate also had a sprinkling of crunchy shortbread crumbs and a dod of the highly anticipated sorbet.  There was no doubt about the flavour of the ice cream, and while unusual it did bring out the fragrant aroma and sweetness of the berries.

Strawberry Cheesecake

How to book a table at The Tayberry

Our Summer lunch menu was excellent value with two courses including extras of Adam’s homemade bread and our amuse bouche for £28, or three courses £36.   A surprise Taste of Tayberry Tasting menu (try saying that after a few glasses of wine) is also available at £55 for five courses and £65 for eight courses with an optional £30 for a matched five glass wine flight or £45 for eight matched glasses. Vegetarians are also well catered for with a separate vegetarian menu available.

If steak is your thing then Tuesday at The Tayberry is the day for you.  Enjoy two, 6oz dry aged Flat Iron steak, hand cut triple cooked chips, seasonal garnish and whisky pepper cream sauce along with a 125ml glass of their house wine (red, white or rose) every Tuesday for £20 per person.  Feeling hungry?  They also do a 16oz Chateaubriand for two for £60.

As we were leaving, guests were arriving for afternoon tea which is usually served upstairs to enjoy the fabulous beach views.  The “Teaberry” Afternoon Tea menu features a selection of quintessential sweet and savoury items that can be enjoyed alongside a nice pot of tea or accompanied by something a little more special. They have a few options available: Traditional Afternoon Tea £19. Afternoon G&T (served with your choice of Gin or choose from one of their Cocktails from the list) £25. Afternoon “Brew” (served with a choice of Scottish Craft Beers from the Harviestoun Brewery) £25 and Afternoon Bubbly (served with a bottle Mionetto Frizzante Prosecco) £30.

We had a thoroughly enjoyable lunch at The Tayberry and were impressed by the high standard of food and the relaxed dining experience.  Adam and his team have created something very special at the beachside in Broughty Ferry, and we highly recommend a visit.

Contact Details

The Tayberry
Brook St,
Broughty Ferry
DD5 2EA

Tel: 01382 698280

The Tayberry

Thanks to The Tayberry for inviting us along to sample their Summer Menu.

 

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