What the press says about us:

- Gaby Soutar, The scotsman, 6th May 2011

"Excellent modern diner with accent on inexpensive daytime and eclectic evening menu. For some time now the consistently good place to eat in the centre."
 - Peter Irvine, Scotland the Best 2013

"In Inverness, Rocpool is arguably the best restaurant of its type, a vibrant eatery serving fresh, tasty food in a relaxed, stylish environment"
- The List, 2014  

"Out of town, a special award for refusal to give into cosy provincial second bestness must go to Inverness's rocpool ... Sunny cosmopolitan leanings shine out in Steven Devlin's cooking. There's a refreshing lightness and flair with things Italian - plus a passionfruit jelly to kill for."  9/10
- Joanna Blytham, Sunday Herald’s Good Foodie Guide 2002 

"With its trendy glass frontage, 1930's style lighting, bare surfaces & bold colours, this fizzy brasserie brings some sun tanned metropolitan fizz to northenly Inverness. Eye catching views of the river & ancient castle add to the thrill of eating here, while the kitchen adds plenty of global zing to well sourced scottish ingredients including "the best venison ever" west coast mussels are revved up with thai curry & coconut cream, sea bream gets tempura treatment & roast rump of lamb comes with cassoulet of butter beans & chorizo, plus some crisp golden polenta. After that , keep it eclectric with warm pecan pie & panetone ice cream. "                    - The Good Food Guide, 2014 

"This buzzy contemporary brasserie operation capitalises on its corner site on the banks of the River Ness, with sweeping windows on two sides to open up floodlit views of the river and castle at night. The interior is a cool exercise in contemporary design flair featuring lots of wood and a décor of natural tones. On the menu is an appealing cast of crowd-pleasing modern European dishes built on top-class Scottish produce. Start with roast pork belly with Granny Smith apple purée, black pudding and zingy grain mustard, or you might go for West Coast mussels with Thai red curry, fresh coriander and coconut cream. Next could be the full-on flavours of rump of lamb roasted with garlic and thyme with cassoulet of butter beans, chorizo, pancetta and parsley, and crisp golden polenta to soak it all up. Elsewhere, there might be roast fillet of halibut with brown shrimp, parsley and lemon butter, pecorino mash and wilted spinach with a soft poached egg. Dessert delivers an indulgent finish via an intricately presented white chocolate and coconut cheesecake with caramelised bananas and toffee sauce"

-, 2014


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