An enjoyable lunch is a walk in The Park

The Park Tavern, at Roundyhill near Kirriemuir.
The Park Tavern, at Roundyhill near Kirriemuir.

An excuse to get out of the office is always enjoyable and the Dispatch and Herald team enjoyed a jaunt recently to the Park Tavern at Roundyhill for lunch.

After enjoying the drive over to Kirriemuir we were ready for our meal and weren’t disappointed by the choice available on the regular and light lunch menus.

A full car park is always a good sign and the restaurant was nicely busy when we arrived and after being shown to our window table we got down to the business of making our choices.

I opted for chicken and home-made skirlie, while Scott had ‘Rabbie’s Truffles’ to start and Janet decided on a panini from the light lunch menu.

The “truffles” were three battered balls of minced beef and haggis; the batter was crunchy and thin, and not too greasy while the meat was hot and quite rich in flavour, but the verdict was that purely haggis would have been preferred.

Scott’s main course was a generous portion of golden breaded scampi, chips and side salad. The salad was fresh and crunchy while the chips weren’t too heavy, crunchy and quite fluffy. The scampi was enjoyable but was perhaps lacking in flavour a bit - not to the point of being bland, but not particularly rich.

Janet’s choice of panini filling was bacon, brie and chutney, a firm favourite, and they complemented each other perfectly with the brie melted beautifully over the bacon. The bonus was the side salad, creamy coleslaw and chips - just the right amount for a lunch and deemed great value for money.

My chicken breast came perfectly cooked with a generous side of subltly-flavoured skirlie and accompanied by fresh vegetables and new potatoes with gravy - again, just the right size for a lunch and highly enjoyable.

Scott’s decision to opt for the raspberry meringue sundae did not disappoint. The ice cream was very refreshing and the raspberries gave a fantastic tang to the dessert, complemented by the crunchy meringue throughout the ice cream. I, meanwhile, had the daily special dessert of profiteroles with chocolate sauce, cream, ice cream and strawberries. Not as daunting as it sounds, a delicious way to round off the meal and empty plates brook no argument.