The Sonas Group

We established the company in 2007 and it incorporates our three small family run Boutique Hotels.

Toravaig Hotel

Toravaig Hotel

Winner of Scottish Island Hotel of the year many times.

Website


Duisdale Hotel

Duisdale Hotel

4 star country house hotel in Sleat on the Isle of Skye.

Website


Solus a Chuain

Solus a Chuain

Luxury yacht sailing from Sleat on the Isle of Skye.

Website


Skye Weddings

Skye Weddings

Wedding packages & planning services on the Isle of Skye.

Website


Captain's Folly

Captain Folly

Luxury self catering apartment accommodation in Oban.

Website

 

Festive

Skeabost Christmas

Celebrate Christmas & New Year with us at the Skeabost House Hotel.

Following on from last year’s popular festive season offerings at Skeabost House Hotel, we have prepared festive menus which are available from 1st to 31st December 2017.
From two to a hundred guests the size doesn’t matter, the Skeabost Team invite you to celebrate the season with us.

Festive LunchFestive DinnerChristmas DayHogmanay & New Year

To book your table or enquire about a party contact us.


Christmas Party Nights

Celebrate Christmas at Skeabost with our popular party nights featuring music to dance the night away.

  • Friday 8th December (Disco Music)
  • Saturday 9th December (Disco Music)
  • Friday 15th December (Live Band)
  • Saturday 16th December (Live Band)

Special party night accommodation rates available from £45 per person B&B.


Reindeers
£18.50
Pre-Christmas Lunch Menu

Available 1st to 24th December | 12-2pm

Starters

Tomato & Lentil Soup
finished with parsley oil and croutons

Smoked Mackerel Cream Cheese Pate
shaved fennel and orange salad, oatcakes

Pressed Ham Hock Terrine
spiced cauliflower almond mustard dressing

Mains

Traditional Roast Turkey
sage and onion stuffing, and all the festive trimmings

Pan Roast Fillet of Salmon
carrot and caraway puree, lemon and herb cream sauce

Tomato, Courgette and Aubergine Tian
glazed goats cheese, basil pesto

Desserts

Classic Homemade Christmas Pudding
warm brandy sauce

Mixed Berry Pavlova
vodka berry sorbet

Chocolate Crème Brûlée
chestnut chantilly cream and shortbread


Christmas Reef
£25.50
Pre-Christmas Evening Menu

Available 1st to 24th December | 6.30pm-9pm

Starters

Tomato & Lentil Soup
finished with parsley oil and croutons

Salt Cod Brandade
scallop and cod roulade, honey thyme dressing

Pressed Ham Hock Terrine
spiced cauliflower almond mustard dressing

Breaded Camembert Cheese
spiced plum jam, salad leaves

Mains

Traditional Roast Turkey
sage and onion stuffing, and all the festive trimmings

Roast Pheasant Breast
stuffed with rosemary, chestnut and apricot wrapped in pancetta, carrot caraway puree, blueberry jus

Pan Roast Fillet of Salmon
spiced butternut squash and kale, mussel and saffron broth

Tomato, Courgette and Aubergine Tian
glazed goats cheese, basil pesto

Desserts

Classic Homemade Christmas Pudding
served with warm brandy cream

Mixed Berry Pavlova
vodka berry sorbet

Chocolate Crème Brûlée
chestnut chantilly cream and shortbread

Selection of Scottish Cheeses
morangie brie, strathdon blue, ullapool smoked | served with grapes, chutney and celery


Christmas Itinerary

24th December

  • Christmas Eve reception with music, canapes and welcome drink in the lounge
  • Christmas Eve dinner
  • Visit from Santa

25th December

  • Cranberry Prosecco Punch Breakfast
  • Welly Walk to St Columba’s Isle with festive treats
  • Christmas Dinner 12pm-3pm
  • Platter supper

26th December

  • Boxing Day Brunch 10am-1pm
  • Day exploring the Island
  • Boxing Day Dinner 6.30pm-9pm

Dinner, Bed and Breakfast available from £299 per room (based on two people sharing).


Christmas Reef
£65.00
Christmas Day Menu

Selection of canapés on arrival | 12pm-3pm

Soup course

White Bean and Chestnut Veloute
pancetta powder, truffle oil

Fish course

Hand Dived Sconser Scallops & MV Golden Rule Langoustine Roulade
celeriac and apple puree, dill butter sauce

Mains

Traditional Roast Turkey
sage and onion stuffing, confit turkey leg and all the festive trimmings

Roast Sirloin of Beef
dauphinoise potato, honey glazed carrot and parsnip, mushroom duxelles, kale, thyme jus

Homemade Gnocchi
butternut fondant and puree, chestnut pesto, roast wild mushrooms

Desserts

Traditional Christmas Pudding
brandy chantilly cream

Chocolate Brandy Marquise
Christmas spiced ice cream, cherry compote

Selection of Scottish Cheeses
celery, grapes, and quince jelly


New Year Itinerary

New Year Celebrations at Skeabost.

Hogmanay

  • 6.30pm Guests gather in the lounge for a welcome drink led by our local bagpiper
  • 7.30pm Our piper will lead guests into our wood panelled dining room to enjoy a sumptuous five course highland banquet
  • 9.30pm Highland Ceilidh in the Conservatory
  • Midnight See in the New Year with Fireworks over Loch Snizort (weather dependant)
  • 00.15 New Year glass of bubbly in the conservatory and the Ceilidh continues

New Years Day

  • Brunch served from 9am to 12 noon
  • New Years Day lunch from 12noon to 2pm
  • Enjoy the day exploring what the Island has to offer
  • Evening Meal 6.30pm to 9pm

Dinner, Bed and Breakfast available from £399 per room (based on two people sharing)


Skeabost Hogmanay
£69.00
Hogmanay Dinner

Canapes on Arrival

Starters

White Bean and Shitake Mushroom Soup
Sherry Sabayon, Truffle Oil

Breast of Pigeon
Black Pudding Bon-Bon, Apple Salad, Blueberry Jus

Skeabost Cullen Skink
Scottish Creamy Broth with Smoked Haddock, Potatoes and Leek, Herb Oil

Intermediate

Chefs Choice

Mains

Roast Sirloin of Highland Beef
Dauphinoise Potato, Roast Root Vegetables, Parsnip Puree, Thyme Jus

Fillet of Salmon, Seared Hand Dived Sconser Scallop
Sun Blushed Tomato Polenta Cake, Wilted Spinach, Tomato Caper Sauce

Open Ravioli
Butternut Squash, Asparagus and Leek, with Glazed Goat’s Cheese

Desserts

Talisker Whisky Oatmeal Tart
Chantilly Cream, and Oranges

Chocolate Fondant
Pistachio Ice Cream, and Cherries

Selection of Scottish Cheeses
Celery Chutney and Grapes


Skeabost Dinner
£40.00
New Year’s Day

Lunch or Dinner

Starters

Lentil and Vegetable Soup
Croutons, and Parsley Oil, with Homemade Bread

Smoked Salmon and Prawn Cocktail
with Grannary Bread

Smooth Chicken Liver Parfait
Homemade Chutney, Salad, and Oatcakes

Wild Mushroom in Garlic Tarragon Cream Sauce
Served on Crostini, Glazed Parmesan

Mains

Roast Sirloin of Beef
Yorkshire Pudding, and all the Trimmings

Roast Haunch of Venison
Yorkshire Pudding, and all the Trimmings

Pan Seared Fillet of Cod
Crushed New Potatoes and Spinach, Shellfish Sauce

Filo Basket, filled with Ratatouille of Vegetables
Glazed Goat’s Cheese, Roast Red Pepper Tomato Coulis

Desserts

Honey and Oatmeal Tart
Orange and Raspberry Drambuie Cream

Sticky Toffee Pudding
Toffee Sauce, and Vanilla Ice-Cream

Crème Brulee
Raspberry Compote, and Shortbread