Located within the Doubletree Dunblane Hydro, a spectacular Victorian country house hotel nestled in ten acres of landscaped grounds, The Kailyard restaurant exudes a sense of quality and luxury. Presided over by Nick Nairn, one of Scotland's most celebrated chefs, the Kailyard's menu has an unmistakable Scottish influence and uses locally sourced, seasonal ingredients wherever possible.

The dinner menu offers an extensive selection with starters including warm smoked haddock, potato and leek tartlet, or Loch Duart salmon. Follow on with main courses such as pan-fried pork chop, stew of Morteaux sausage and white beans, or prime Scottish beef fillet in a whisky cream. Desserts of apple tart tatin with vanilla ice cream or lemon and lime crème brulee with orange biscotti will satisfy those with a sweet tooth. The lunchtime menu offers a generous four choices of each course, with starters such as cashew crusted goats' cheese, chilli beetroot, home-dried tomatoes and curly endive followed by shoulder of Dornoch lamb, braised slowly, with fresh mint, ratatouille and sauté potatoes.
 
Diners can then enjoy a post-dinner nightcap in the cocktail bar or relax with a malt whisky in the Wallace Lounge.