River House 1 Greig St Menu
Welcome to River House 1 Greig St, a culinary gem nestled in the heart of Inverness. This renowned restaurant offers an unforgettable dining experience, marked by its commitment to quality and exceptional service. Guests rave about the stunningly crafted dishes, with a special focus on fresh seafood. From remarkable oysters to tantalizing scallops and a standout fish stew, each plate showcases high-quality ingredients that shine through in every bite.
Moreover, the atmosphere combines sophistication and comfort, making it an ideal spot for both intimate dinners and celebratory gatherings. Visitors consistently highlight the friendly and attentive staff, including the passionate owner, creating an environment where hospitality flourishes. Be sure to indulge in their acclaimed Sticky Toffee dessert; it’s a crowd favorite!
Pro tip: Reservations are recommended due to the restaurant’s popularity. Make your evening at River House a memorable one—book now and taste the best of Scottish cuisine!
OUR OYSTER MENU
Fried Oysters
Beer battered with a local Cromarty ale served in their shell with tartare sauce
Selection of Thee Oysters
A wee selection ! One natural, one beer battered and one grilled of your choice
OYSTER
HOUR IS 4.30pm – 6.00pm a shuck for all natural (uncooked) oyster
Classic
Shallot and red wine vinaigrette
Mediterranean
Noilly prat and crunchy celery
Kick Ass
Tomato sauce and horseradish cream
Scandinavian
Capers, dill and lemon juice
Mignonette
White wine vinegar,sunflower oil, coarse black pepper and finely chopped onion
Asian
Fish sauce, spring onion, light soy sauce and ginger
Caviar ‘n’ Lemon
OUR OYSTER MENU - Served natural
OUR OYSTER MENU - Grilled Oysters
Beurre Blanc
white wine, butter, shallot, carrot, celery and a little cream
Smoky Bacon and Tomato Relish
smoky bacon with chopped red onion and heritage tomatoes. Drizzled with garlic and chilli
ROCKEFELLER
A trio of oysters on the half shell, topped with a rich sauce of butter, parsley, dill and coriander. Topped with breadcrumbs and baked until golden.
Selection of Thee Oysters
Grey Goose Oyster Shot
One oyster served in a shot glass with Grey Goose Vodka, tomato juice and tabasco
Pickle Back
Shot of Talisker 10yr malt followed by an oyster and finally a gherkin .... give it a try !
OUR OYSTER MENU - Oyster Shots
OUR OYSTER MENU - Oyster Cocktails
Pearl of the Sea Martini
Isle of Harris Gin, Noilly Prat Vermouth, samphire and an oyster
Oyster Splash
One oyster, happily bobbing around in a glass of franciacorta
MARINIERE
hite wine, garlic, shallots and cream
VENETIAN
white wine, tomato, basil and saffron
ISLAY
double cream and a good splash of Islay malt sprinkled with crispy pancetta lardons
MUSSEL MENU
APPETISERS ‘N’ SHARING PLATES
Selection of Breads
Served with seaweed butter
Sicilian Dorri-Nocellara Olives
In a light oil
Crostini
Lemon ricotta, cucumber ribbons, fresh mint, pine nuts and a drizzle of honey
Sharing Plate
Olives, anchovies, parma ham and grossini
Panzanella Salad
Classic Tuscan salad, vine tomatoes, red onion, capers, olives and anchovies tossed with crispy croutons, rocket and fresh basil
Smoked Mackerel Pate
Served with sea salt crackers and a lemon wedge
Fritto Misto
With a lemon wedge and garlic aioli Ask our crew for today’s Fritto Misto fish selection.
Cullen Skink
Traditional smoked haddock, leek, potato and cream soup
Crab Thermidor
Orkney crab with pecorino, egg, calvados, mustard and cream. Topped with crispy panko and grilled until golden brown. Served with crunchy apple, fresh basil and crusty bread
Burrata
With a salad of asparagus, green beans, peas, rocket and fresh basil. Drizzled with x.v.o.o and served with chargrilled ciabatta
Hebridean Smoked Salmon
Served on toasted crumpet with a seaweed butter , crispy capers, pickled radish and a soft boiled egg. Topped with caviar and hollandaise sauce
Pan seared Shetland Scallops
Served on toasted ciabatta with spicy nduja sausage and aioli. Topped with sun dried tomatoes and crispy rocket
Chargrilled Octopus
With chorizo, baby potato and caper berries, tossed in a rich rioja and tomato sauce. Finished with aioli and crispy rocket
Chargrilled Cornish Sardines
Served with a Greek salad of feta, olives, tomatoes, cucumber and rocket
STARTERS
MAIN
River House Fish Stew
Mussels, king prawns, crab, clams and scallops, tossed in a tomato based sauce, topped with a grilled fillet of Peterhead haddock and a steamed west coast langoustine.Served with crusty bread
Steamed Fillet of Shetland Halibut
Served with new season asparagus, sauteed potatoes, crispy pancetta and a brown shrimp butter
Sicilian Seafood Pasta
King prawns, scallops, mussels and anchovies tossed with heritage tomatoes and linguine in a saffron olive oil. Finished with crushed pistachios.
Grilled Fillet of Sea Bream
With caponata and parmesan “n” truffle oil coated chunky chips
Pasta alla Norma
Fresh linguine – aubergine, tomatoes, courgette, capers and red onion, tossed in a garlic and chilli olive oil and finished with fresh basil.
Pan Roasted North Sea Cod
With gratin potatoes, samphire and a shellfish bisque
Pan Roasted Fillet of Shetland Sea Trout
with spring vegetable risotto, hollandaise sauce and pesto dressing
Chargrilled Prime Scottish Rib Eye Steak
Buttered green beans, french fries and a bone marrow butter
The catch
Please ask one of the crew
Affogato
Vanilla ice cream served with a single espresso,a shot of amaretto and crunchy biscotti
My Better Half’s Pavlova
Pavlova topped with fresh raspberries, pomegranate seeds and whipped cream. Drizzled with a rose wine syrup
Amalfi Lemoncello Pot
Pieces of light sponge drizzled with lemoncello, under layers of curd and mousse, topped with whipped ricotta and served with a lemon cannoli
Sticky Toffee Apple Pudding
With vanilla ice cream
DESSERT
Cheese Slate
Strathdon Blue
Produced from pasteurised cow’s milk by a local family here in the Highlands. This cheese is a milder form of Stilton with a tangy taste coming from the blue veins.
Black Crowdie
This cheese was first introduced by the Vikings in the 8th century. Crowdie has a creamy taste and is rolled in oatmeal and cracked black pepper to give it crunch and heat. Great with a Highland malt.
Morangie Brie
Underneath its bloomy rind, the texture is smooth and silky, while the flavours are sweet, meaty and creamy.
Tain Cheddar
Locally produced some 35 miles north of Inverness, this cheddar is ripe, nutty and fruity