Greg Wagland in rehearsal

Curtain UpCoral’s Cream of Leek, Potato

and Spring Onion Soup

Highland Game Terrine with quince jelly and oatcakes

Seafood Risotto infused with white truffle oil and fresh herbs

Cream Cheese and Fresh Herb Mousse crispy salad and a french dressing

Act IRoasted Belly of Pork

with fondant potatoes, cauliflower purée, thyme gravy and vegetables

Burgess’s Beef Stroganoff with Cardamom Rice topped with crème fraîche and sprinkled with smoked paprika

Poached Salmon on a Bed of Spinach with a basil mash, saffron sauce, sautéed carrot batons and asparagus

Caramalised Onion and Brie Cheese Filo Crown with ciabatta crostini and a rocket, parmesan and cherry tomato salad

Act IIChocolate and Orange Tart

served with HMQ’s honeycomb ice cream

Classic Crème Brûlée with home-made shortbread

Apple, Roasted Nuts and Cinnamon Strudel and vanilla custard

Trio of Scottish Cheeses and Oatcakes

Curtain CallFilter Coffee and Chocolate Mints

On tonight’s menu, set your pulse racing by choosing Coral’s Cream of Leek, Potato and Spring Onion Soup. Also consider Seafood Risotto Infused with White Truffle Oil - it’s wholesome yet surprisingly glamorous!

You’ll spy four fantastic mains on the menu tonight. Whilst it’s hard to beat a Roasted Belly of Pork, Burgess’s Beef Stroganoff is surely in contention for your delectation. Salmon is the fish dish of the day, it also demands due attention! Decisions, decisions. . .

For all of you that suffer(?!) from a sweet tooth condition, make a beeline for our Chocolate and Orange Tart – if it’s good enough for her Majesty then surely it is good enough for you! Beware though – you may have to share…

With Crème Brûlée, classic Strudel plus a Trio of Scottish Cheeses and Oatcakes also options for Dessert, whatever side you’re on (and whatever you choose) we hope you enjoy the fruits of our kitchen’s hard labour!

Enjoy, John Anderson, Catering Director

Director's Notes

Costume Design and Illustration: Ken Harrison

CastBryan Ogilvie .................. Production Manager

Kacpar Cwik ....................................... Head Chef

James Farrar .................................................... Chef

Marek Lazarewicz ......................................... Chef

Artur Grzech .................................................. Chef

Morag Thorne ............................ Kitchen Porter

Steven Mckinlay ......................... Kitchen Porter

Ally Mckinlay ............................... Kitchen Porter

Kristella Farrar-Ogilvie ........................ Waitress

Katie Mckinlay ........................................ Waitress

Erin Millar ................................................. Waitress

Annie Millar ............................................. Waitress

Sandra Steel ............................................ Waitress

Emma Johnstone .................................... Waitress

Nikki Kennedy ....................................... Waitress

Connor Powell ........................................... Waiter

Dean Maskell .............................................. Waiter

ActsThe action takes place in the Pitlochry Festival Theatre Restaurant.

Act I The Players arrive and are seated comfortably around a table in the restaurant.

Act II The same, one hour later.

There will be a 10 minute interval between Acts I and II to allow for digestion.

Drinks can be taken into the Auditorium in a suitable container. Ask your waiter for details.

If you suffer from allergies please advise us, as we cannot guarantee our meals are allergen free

£21.95 for two courses £24.95 for three courses