Dinner at MARA
Our head chef focus is on seasonal delicacies, locally sourced from a selection of local suppliers. Whether fresh Dornoch mussels, Lobster and Langoustines from nearby Portmahomack or game from Bonar Bridge, you will find it delightful.
Truly extraordinary hospitality and service is another element of dining at MARA. With our highly dedicated team of professionals, we strive to give you the best experience of Highland Hospitality, whilst showcasing the ultimate in modern Scottish cuisine.
Our extensive wine cellar has a broad selection of international favorites and rarities. The heart of our list focuses on Burgundy, Bordeaux and the West coast of the USA. After dinner, relax in our library beside the fire and enjoy a single malt from our carefully chosen selection.
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Our Head Chef has curated a menu, inspired by the land and sea that surround us. Using a range of produce, that is sourced from our trusted local suppliers and friends, he presents such gifts with minimal interruption to celebrate their natural flavours.
Sustainability, seasonality and the best of the Highlands are at the forefront of our menus which are awash with delicious local seafood, sustainably managed game and foraged produce which provide our guests with a modern Scottish dining experience whilst tasting some of the best of the Highland Larder.
Large sharing plates are at the heart of our menu offering, championing a core ingredient. Couples can indulge themselves on prime cuts, such as whole aged duck crown and whole roasted turbot with delicious sides to accompany them.
We invite our guests to celebrate the finest in local produce showcased with our 7 course tasting menu, using the best of seasonal ingredients carefully selected by our Chef and discover our Sommelier’s selection of matched wines.
James joins the team at Links House and its new restaurant Mara as Executive Chef, where he will be responsible for overseeing the day-to-day operations of the culinary team and menu development. He describes his cooking style as European in method but heavily influenced by local ingredients and provenance.
James has a wealth of culinary experience having worked around the globe. Chef moved to the UK from Australia when he was 22 years old, and has held positions at the city’s most esteemed outposts including The Greenhouse, Richard Corrigan’s Lindsay House, and Gordon Ramsay’s La Noisette.
More recently, James relocated to Dubai to undertake various Head Chef roles at: Cocoa Kitchen and Boutique Le Chocolat Café, Pots Pans & Boards by Tom Aikens and Dubai Festival City’s The Fish House.
Mara translates to “sea” in Scots Gaelic and reflects Links House’s picturesque coastal location beside Dornoch beach and the North Sea. With direct access to some of the freshest and best seafood in the world, it is in Mara’s nature to deliver an outstanding seafood experience that maintains the charm, character and taste of the gifts we receive from the sea. Mara holds 2 AA Rosettes which demonstrates our commitment to food, service, and your dining experience with us.