Our Menus

Discover the best of Scottish cuisine at Kirk O’The Lochs, where tradition meets modern culinary flair.

Our menus celebrate Scotland’s finest locally sourced ingredients, from hearty classics to indulgent sweet treats.

Mother’s Day Menu

£37.50pp | 15th March 2026

Celebrate Mother’s Day in the beautiful surroundings of Tarbet, Loch Lomond, and treat Mum to a special dining experience by the loch.

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Scotch egg with runny yolk, served on arugula and creamy dressing on a white plate.

Main Menu

At Kirk O’The Lochs, we pride ourselves on serving high-quality traditional Scottish cuisine, crafted using the freshest locally sourced produce.

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Gluten Free Menu

A dedicated gluten-free menu featuring flavourful starters, hearty mains, and indulgent desserts - all prepared with care.

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Lunch Menu

Packed with Scottish favourites and light bites to suit every taste. From Cullen Skink and haggis bon bons to freshly landed fish & chips, hearty pies, vibrant salads, and indulgent desserts.

Lunch Menu

Afternoon Tea Menu | £25pp

Monday – Sunday from 12-3pm

Enjoy a Scottish-inspired Afternoon Tea with delicate sandwiches, savoury bites, fresh scones, and traditional desserts.

Afternoon Tea Menu
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Glass of amber-colored cocktail with ice and a pink rose garnish on a wooden table

Drinks Menu

Explore our carefully curated drinks menu, featuring a wide selection of draught and bottled beers, fine wines, premium spirits, and refreshing soft drinks to suit every taste.

Drinks Menu
Child dipping chicken nugget into ketchup, with fries and sauces on a plate.

Kids Menu

Delicious, kid-approved meals made with fresh ingredients, perfect for little appetites!

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Dogs Menu

At Kirk O’ The Lochs, we’re proud to be a dog-friendly venue – so your four-legged companions are always welcome, inside and out in our beer garden.

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Dietary requirements and allergens

‘Please make us aware of any specific dietary requirements when ordering’.

‘Every care is taken to avoid cross contamination when processing a specific allergen free order. We do however work in a kitchen that processes allergenic ingredients and does not have a specific allergen free zone or separate dedicated fryers. Dishes may contain nuts or nut derivatives’.

Seared scallop on black pudding with garnish
Plate of fish and chips with a lemon wedge, side salad, tartar sauce, salt and pepper shakers, a glass of beer, and utensils on a wooden table.
A dessert cup with layers of cream, raspberry sauce, granola, and fresh raspberries, garnished with mint leaves, next to white creamers.
Kirk O’ The Lochs chicken garnished with greens on a white plate.
Seafood pasta dish with mussels, squid, cherry tomatoes, and fresh greens on a white plate.
Overhead view of a white plate with sautéed mushrooms and meat cubes in a sauce, surrounded by various dishes including a burger with fries, croquettes on greens, and a toast with mushroom sauce.
Close-up of a baked lasagna topped with fresh herbs, served with a slice of garlic bread and greens on the side.
A hand pouring creamy sauce from a small jug over fries and a crumb-topped dish in a bowl.
Sticky toffee pudding with caramel sauce being poured over it, served with a scoop of vanilla ice cream on a white plate.