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Meet the ingredients - Gastrique

Pictured above we have our yellowfin tuna & kalamata olive fishcake with a corn and lemongrass cream, mint and tomato gastrique which is available as a starter on this week's lunch and pre-theatre menu. So today we are asking the question, what is gastrique?

Gastrique is caramelized sugar, deglazed with vinegar, used as a flavouring for sauces.

To this a little fond (browned bits or drippings from meats or vegetables, found on the bottom of a sauté or roasting pan via the Maillard reaction) or stock may be added. It is used to flavour sauces such as tomato sauce, savoury fruit sauces, and other sweet and sour sauces such as the classic orange sauce for duck à l'orange.

Nowadays the term is frequently used to refer to any flavoured sauce, e.g. citrus gastrique, mango gastrique or in our case a tomato gastrique, a real taste sensation.

Available all week on the lunch and pre-theatre menus, come along and sample the best of locally sourced produce, prepared to perfection in our kitchen. Savour the tastes of the season in the award-winning Contrast Brasserie restaurant, foodie heaven and catering for vegan, vegetarian and gluten free diets plus many more.

View menus and book here

[Source: https://en.wikipedia.org/wiki/... ]


  • Glenmoriston Townhouse Hotel, 20 Ness Bank, Inverness IV2 4SF
  • +44 (0)1463 223 777