2.) Ninth Wave Restaurant, Isle of Mull
Ninth Wave Restaurant, on the Isle of Mull, showcases quality modern British cuisine with an eclectic mix of vibrant ethnicity and a celebration of quality produce gathered from the magnificent provender of Scotland.
Ninth Wave’s approach is based on seasonality, using the croft’s own home-grown produce, fresh-caught seafood and local organic meats. Their ethos is one where luxury meets environmental awareness, according to owners John and Carla Lamont. They present a menu that changes daily and is sourced from fisherman’s sustainable catches and crofter’s bounty. Lobster, crab, hand-dived scallops and fish are often caught only hours before appearing on the dinner plate. And John, a local fisherman himself, will not only catch lobster and crab on his wee fishing boat the “Sonsie”, but will also be waiter and wine steward for the evening.
The restaurant takes its name from Celtic sea mythology, where the “land of other-worldly delights” begins at the ninth wave.
Their daily changing menu reads like a curated global discovery with dishes such as Inverlussa mussels and clams served with Vietnamese coriander, braised daikon, daikon sprouts, tamarind gel, and coconut ginger broth. Another mouthwatering offering is the hand-dived mull scallop ceviche with blood orange juice, aji amarillo chile, black mint, pineapple mint, and pineapple. Or try the peat-smoked mackerel or bog mirtle-pickled mackerel with golden garden tomatoes, golden garden tomato catsup and greens. The pièce de résistance is the fresh Sound of Iona half-lobster with lobster chowanmushi, spiced and toasted jasmine rice powder, garden baby bok choy, and lemongrass gel.
