- Rooms & Prices
September 23, 2017
The Ninth Wave Restaurant is a lovingly renovated crofter’s bothy which was transformed into an exciting seafood restaurant, opening in 2009. Owners John and Carla Lamont say the ethos of Ninth Wave is “hedonism on a plate - where sustainability meets luxury”. The restaurant takes its name from Celtic mythology – that the “land of other worldly delights” lies beyond the ninth wave. The restaurant is located just outside Fionnphort and is walking distance from Achaban House; we can’t believe our luck that in our remote location we have such an exceptional eating place on our doorstep where the food is truly an “other worldly delight”.
It took seven years from the kernel of an idea of running a restaurant to the opening night on May 1 2009. Carla had a clear vision of what the restaurant should be, in particular it was about taste! Her dream menu was built around several starter sized courses which would connect to world culture and in particular the orient, which Vancouver-born Carla had direct experience of. This is clearly demonstrated through the menu of the freshest and best of local produce turned into the most amazingly imaginative and delicious dishes. Not only is the food a delight of flavours, it is a work of art on a plate.
Carla has a great love of Mull, which she thinks was created to make a Chef happy. For her it has a plethora of exciting and tasty ingredients from flora, seaweed and fungi to the freshest of shellfish. Working with produce that is seasonal, and either grown on the croft itself, or on neighbouring farms on Mull and Iona, is very important to her. John is a creel fisherman providing the daily catch of lobster & crab for the restaurant, but which can also include other marine creatures from sea-urchin, codling, rass and conger eel to the occasional octopus as a challenge Carla’s creativity. By night John transforms from oilskins into kilt for his role in the restaurant as host, cocktail maker and table service amongst other duties.
The restaurant, like its ingredients, is seasonal, opening from May to the first week in October and is usually booked out well in advance, often a year ahead. Our 2018 calendar is now available so why not book now to celebrate a special occasion – or just for the pleasure of an exceptional dining experience!
Post script – we have heard that there is late availability at the ninth wave on the 28th 29th and 30th of September – we also have some rooms so you don’t have to wait until next May!