Fusion Of Flavours

Using exquisite Scottish seafood in a classy dish with a Japanese twist

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A PAIR of acclaimed chefs - Paul Tamburrini and Martin Wishart - launched Tamburrini & Wishart at Cameron House Hotel in 2021.

The fine dining duo have created a space on the glorious bonnie banks of Loch Lomond, offering a contemporary and innovative dining experience with seasonal produce at its heart.

Mixing culinary excellence, modern techniques and classic flavours, guests can enjoy dishes from the five-course tasting menu and three-course lunch menu, which change every two weeks. Each menu can be paired with wines chosen by the resident expert sommelier.

Here Paul Tamburrini reveals how to make the restaurant's signature sea scallops with dashi butter sauce and Oscietra Caviar, which he describes as "a wonderful fusion of flavours and textures".