Set on 240 acres of Scottish countryside with views of the River Clyde and Kilpatrick Hills, Mar Hall Golf & Spa Resort is making its mark on the Scottish gastronomic scene with the debut of The Dining Room – a sophisticated dining destination dedicated to seasonal Scottish cuisine.
At the helm, Executive Chef Tony Tapia has curated a menu that draws upon Scotland’s natural larder, with ingredients sourced from local farms and suppliers and seasonally inspired dishes that are thoughtful, elegant and full of character. With experience at 3 AA Rosette kitchens including Crossbasket Castle and time spent alongside culinary icons Rick Stein and Michel Roux Jr., Chef Tony brings depth and precision to his craft. At Dakota Hotel Group, he shaped concept-driven menus under Ken McCulloch. Now at The Dining Room, his global perspective meets traditional Scottish flavours in a bold, contemporary way.
THE MENU
Orkney Scallops | Prime Perthshire Steak | West Coast Cullen
Starters are light and refined, including Orkney Scallops paired with chorizo, cordycep mushrooms and coriander, and the Berwick crab, complimented by apple kohlrabi and samphire.
Heartier mains include the signature, locally celebrated Prime Perthshire Beef (from £30) – deep, mineral-rich and with a succulent texture, the steak is dry aged, served with fries and a selection of accompaniments. For more than one guest, the Scottish classic can be shared as a Chateaubriand (£75) or Côte de Boeuf cut (£75).
Other standouts include the St. Brides Farm Confit Duck (£28), which comes to life with orange, honey and pressed potatoes, and the West Coast Cullen (£30) – served with mixed seafood, wild garlic and potatoes.
To conclude, guests can enjoy an element of performance with the tableside Tipsy Laird (£10). This signature layered trifle artfully combines strawberry compote and moss cake, topped with vanilla custard, whipped cream and white chocolate.
“We’re excited to welcome guests from near and far to The Dining Room. Our culinary philosophy it to take diners on a journey through Scottish gastronomy in an artistic and refined, yet unpretentious way. Our menu is designed to let the ingredients speak for themselves – Scotland has some of the world’s finest and freshest produce, and our dishes present them in their purest form, enjoyed in a spectacular grand estate setting with breathtaking views across the countryside.” Says Chef Tony Tapia.
POST-PLATE COCKTAILS
The Slàinte Bar (pronounced “slanche”) pays homage to the Gaelic tradition of toasting “to good health”.
Slàinte’s stylish aesthetic is enhanced by the theatre and artistry of mixology, presenting a dynamic new cocktail experience curated by Head Mixologist, Chris Mullen.
Drawing inspiration from the hotel’s storied past and Scotland’s native flavours, Chris has curated a beautifully bound menu of signature cocktails, including creations such as The 180 (£23) – a floral twist on the classic whisky sour, crafted in celebration of Mar Hall’s 180-year heritage.
The Dining Room and Slàinte Bar are set within the heritage Mar Hall Golf & Spa resort, which underwent a £20million refurbishment in 2025.
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