Oh I do like to be beside the seaside. Not the song on everyone’s lips last week as violent storms lashed the country, but one that’s relevant to the Bandstand Restaurant within the Braeval Hotel in Nairn.
It was a blustery night when the wind blew us here, but as soon as we stepped into the hotel we were enveloped by its warm atmosphere – the welcome given by staff equally warming the cockles of our hearts.
The bar was going like a fair, with an atmosphere buzzing with conversation – the result of a mini beer festival taking place, we later discovered.
We squeezed our way through the crowded bar to the conservatory which enjoys lovely seaside views that take in the links, bandstand and beach.
It was tastefully decorated for the festive season, and a large group wearing paper hats and giggling at silly jokes pulled from crackers, added to the fun atmosphere.
Despite having several guests to look after, the service offered by the smartly dressed young waiter and waitress could not be faulted.
They looked after us from the moment our jackets were taken and hung on stylish animal horn coat-racks to when they bade us a cheery goodbye.
Happily ensconced with a gin and tonic in hand, I studied the menu and was delighted to learn we’d come on steak night, when there’s extra matured 21-day locally sourced cuts of prime Scottish steak on offer at special prices.
Along with the steak menu there’s a regular dinner menu and always at least three daily specials to choose from.
As we were close to the sea I felt it fitting to have a starter of mussels, albeit from the west rather than east coast.
Along with being a haven for real ale lovers, the bar offers 90 single malt whiskies, so with this in mind, my chum plumped for a starter of chicken liver pate made with a dram from Benromach Distillery.
As we waited, we nibbled on delicious locally-made bread which was dangerously good.
The offer of more was declined as it was so tasty we didn’t think we’d be able to stop scoffing it and thereby ruin our appetites.
I’m glad we resisted as the mussels, served in very rich and creamy white wine and garlic sauce, were succulent, juicy and despite the richness of the sauce, still had that wonderful sea-fresh taste.
The smooth pate, served with oatcakes and a tangy plum and apple chutney was a hit too, with just the right level of whisky to chicken flavour.
As we let these settle, we admired the decor which has an understated nautical theme with pretty glass candle hurricane lamps, rope-covered glass floats and if you look very carefully, curtains patterned with pictures of fish.
Above the picture rail sit dozens of bottles of whisky.
What a grand place this would be to take a tour of Scotland via its distilleries.
Another time perhaps.
We were studying the impressive whisky menu when our main courses arrived.
For me it was a pan-fried venison steak while my chum was having an eight ounce fillet steak which, for an extra £3.40, came surf ‘n’ turf style.
My generous slab of venison was beautifully cooked, with just a hint of pink in the centre, and a lovely mild, gamey flavour.
Served on a bed of creamy mashed potato, it came with braised fennel and leeks – an interesting combination as the licorice hints from the fennel went really well with the venison.
With a gorgeous deep-flavoured red wine and cranberry gravy, this dish exceeded my expectations.
The steak, a large thick-cut fillet with a lip-smacking caramelised outer and, as she’d requested, an almost rare interior was spot on.
Good quality steak is expensive but you get what your pay for, and as this was on special offer, she felt she had gained a very good deal.
With lovely crispy calamari and fat prawns, hand-cut chunky chips, caramelised onions, grilled tomato, button mushrooms and a pot of black peppercorn sauce, this was a man-sized meal.
Despite our best efforts neither of us managed to clear our plates.
Despite the many temptations on the dessert board – sticky toffee pudding, pear and almond sponge and raspberry mousse to name but a few, we just couldn’t find room for a pud, coffee or even the drams we’d hope to try.
Still, that gives us an excuse to re-visit the seaside retreat again, soon.