The 24-cover restaurant will be led by chef Tim Kensett, who has attracted acclaim for his tasting menu cooked over an open fire in a ‘secret’ location on the estate.
Dinner will remain a single sitting at 7pm, with an eight-course menu cooked largely over open flame and described simply as “of the hill”.
More than 90% of what appears on the plate will come either from Inverlonan itself -its farm, hill, market garden and forage - or from Scotland’s west coast waters.
Ingredients will include Inverlonan’s grass-fed Luing cattle and native-breed sheep, as well as vegetables, fruit, herbs and honey from the farm.
These will be served alongside produce including hand-dived scallops, creel-caught prawns, Loch Creran oysters and Kames trout.
The eight-course dinner menu will be priced at £110 per person. Full menu details are yet to be released.
Kensett’s CV includes five years at The River Cafe as well as roles at Storico in New York, GoldenEye in Jamaica, The Star at Alfriston and The Fife Arms in Braemar.
Both the restaurant and hotel will occupy restored farm buildings on the estate, with the accommodation spread across the original farmhouse, former byre and a restored 16th-century stone bothy known as the Blackhouse.
The restaurant will feature bespoke dining tables made from local burr oak, alongside lighting by Orfeo Quagliata, antique brass candle sconces and handcrafted copper counters.
Located on the shores of Loch Nell, four miles east of Oban, Inverlonan is already known for its three off-grid bothies, which opened in 2020 as a luxury reimagining of the traditional Scottish bothy.
The hotel’s nine bedrooms will feature locally sourced materials and work by Scottish artists and craftspeople, with elements including Caithness flagstones, local oak, elm and olive ash, Inverlonan wool blankets and bespoke ceramics.
Breakfast will bring together local smoked trout, cheeses and charcuterie with Inverlonan bread, yoghurt, compote, honey and kombucha. Guests will also have access to a communal kitchen in which to prepare a hot breakfast.
A more informal lunch offer will include dishes such as soup and bread, salads and salt-baked trout.
Guests will also be able to buy barbecue boxes to cook over fire at stations around the courtyard, beach and woodland.
The hotel forms part of a 1,000-acre working farm that combines regenerative agriculture and food production with ecological restoration.
Following a three-year conversion process, Inverlonan was certified organic by the Scottish Organic Producers Association earlier this month.
Its market garden is being expanded to supply the restaurant, alongside 150 fruit trees and eight producing beehives.