Welcome to the River Inn
We have a very simple aim: to offer top quality food that is sourced locally and made in–house using only the finest seasonal ingredients.
Our talented kitchen team includes Proprietor Jason Andrews and Head Chef Stephen Murray. They share a very similar approach to cooking and a passion for food; each of our menus is a collaborative effort from the two skilled chefs.
Some of the stunning Table d´hôte selections currently on offer incude Tempura King Prawn with Lime Chilli Noodles, or a delicious Winter Salad of Grilled Goats Cheese, Figs and Caramelized Walnuts, yum; perhaps the Perthshire Venison (carved pink, of course!) served with a Redcurrant Jus is more to your taste?
Whatever your preference, we serve only the best food and drink in impressive, yet relaxed surroundings. Since our inception in 2005, our chefs have continued to ensure The River Inn delivers inspired menus within an elegant setting and refined service.
Pop in with colleagues and sample our Lite Lunch offerings, or drop by with the kids on a Sunday for the legendary River Inn Carvery and ease that hangover with a full–bodied rich red to compliment your roast. We have developed a reputation for generous portions at prices to suit every budget. You will find yourself spoiled for choice.
Planning an event? Enquire or make a reservation on 01505 613288, we have a choice of four unique private spaces that can be used for a variety of events.
The Gryffe Suite: Our stunning Gryffe Suite holds up to 200 guests;
with a large dance floor and private bar. It is the perfect choice for Weddings, Christenings, Birthdays and large private
The Brierie Village Bar: This cosy public bar is a real favourite renowned locally for it's welcoming atmosphere, it can hold up to 80 guests.
Our menus and offerings are updated throughout the year so please go on to our Facebook page and hit 'Like' to be kept up to date on the latest River Inn special offers and events.
- Opening times
- Mon/Tue/Wed – 11pm
- Thurs – 12pm
- Fri/Sat – 1am
- Sun – 12pm