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A large table surrounded by plants on a mosaic floor in the centre of the winter garden in the Birnam Brasserie

Bring a little Mediterranean sunshine into your life, right here in Perthshire. The Birnam Brasserie is your favourite trattoria and brasserie rolled into one bustling, mosaic-floored space.

A family eating a bright lunch in the Birnam Brasserie
A plate of seabass in the Birnam Brasserie served with a glass of white wine

The Birnam also serves Scotland’s most indulgent Sunday brunch on the first of every month.

A marble table covered in dishes of food surrounded by banked seating covered in bright cushions in the Birnam Brasserie
A plate of seabass in the Birnam Brasserie served with a glass of white wine
Monday - Sunday

All Day Menu Highlights

On the Birnam Brasserie menu, you’ll find the best of French and Italian cuisine, from Spaghetti Vongole, Venison Rigatoni and Risotto Milanese, to Steak Tartare, Moules Mariniére, and Salad Niçoise.

A plate of Burrata and tomatoes with a side of freshly baked sourdough bread in the Birnam Brasserie

Burrata

Smoked and fresh cherry tomatoes, basil, aged balsamic vinegar.
Venison rigatoni served in a grey dish in the Birnam Brasserie

Venison Rigatoni

Slow cooked venison, mushroom and tarragon ragu, red wine sauce.
A plate of bruschetta in the Birnam Brasserie

Bruschetta

Plum tomato, peperonata, red onion, black olive and basil.
A plate of Burrata and tomatoes with a side of freshly baked sourdough bread in the Birnam Brasserie

Burrata

Smoked and fresh cherry tomatoes, basil, aged balsamic vinegar.
Venison rigatoni served in a grey dish in the Birnam Brasserie

Venison Rigatoni

Slow cooked venison, mushroom and tarragon ragu, red wine sauce.
A plate of bruschetta in the Birnam Brasserie

Bruschetta

Plum tomato, peperonata, red onion, black olive and basil.
View Menu
Opening Hours
Monday to Thursday
12.00-15.00, 17.00-22.00
Friday to Sunday
12.00 - 22.00

Meet the experts

“The Italians have a deep connection with fresh seasonal produce and the simplicity of ingredients – an approach we channel into every dish we serve in The Birnam.”
Paul Hart
Executive Sous Chef

Paul Hart

Paul Hart is passionate about combining the finest Scottish and British ingredients with the flavours of the Mediterranean.
A chef in chef's whites stands awith his hands on his hips and looks towards the camera
“The Birnam is a favourite with many of our guests and members. That informal, buzzy brasserie atmosphere – coupled with the fantastic, Mediterranean-style food and a great kids’ menu – makes it ideal spot for the whole family.”
Kelly Marston
Restaurant Manager

Kelly Marston

Kelly Marston spent 13 years working in some of Scotland’s finest restaurants before joining Gleneagles to manage the hotel’s 25-strong Birnam team. Kelly’s main passion is people, which is why she chose to forge a career in “socialising for a living”.
A woman wearing a tweed jacket, white shirt and jeans stands with her hand on the back of a chair in the Birnam Brasserie
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The century bar

Fancy a nightcap?

A bar sits centrally surrounded by thick red columns and large red bay sofas at Gleneagles

Given its location next to reception, The Century Bar is the perfect place for a welcome drink or a reluctant farewell toast.

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A bar sits centrally surrounded by thick red columns and large red bay sofas at Gleneagles