Top choice Modern Scottish

in Broughty Ferry

Neutral decor enriched with splashes of berry purple create an understated atmosphere in which accomplished chef Adam Newth presents gorgeous and colourful confections using fresh and foraged local produce – dishes such as monkfish cheeks with salad of capers, pecans and pomegranate seeds, or pork belly with confit beetroot and toffee apple syrup, delight the eye as much as the palate.

Afternoon tea (from £19 per person) is served in the delightful upstairs dining room, with views across the dunes to the Firth of Tay.