Dine
Dine Edinburgh
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Contemporary Dining in an Elegant Setting
valutazione
Recensioni
fotografia
menù
with 'flavour of the day!'
pear chutney, Turnip crisps
Arran grain mustard, homemade piccalilli, sourdough croutons
roasted beetroot, beetroot puree, celeriac remoulade, pickled walnuts
pickled cucumber, dill, crème fraiche
goats cheese mousse, spiced filo, endive and hazelnut jam
nam phrik, puffed wild rice, avocado and wasabi
Ginger and Crème Fraiche with a lime and Chilli marinated Langoustine
Neeps and Tatties served with a skirlie and herb butter
blue stilton cheese, spiced dukkah
curried sweet potato, blackened mango, spring onion and coconut
crushed new potatoes, poached and charred leeks, warm tartar sauce and Langoustine tail
thyme and parmesan gnocchi, salt baked turnip and wilted kale
puy lentils, romanesco, piccolo parsnips, grain mustard and apple dressing, seared scallop
bourguignon garnish, smoked pomme puree, red wine jus and seared foie gras
sauerkraut, cranberry chutney, bread sauce and game chips
pickled cucumber, dill, crème fraiche
roasted beetroot, beetroot puree, celeriac remoulade, pickled walnuts
goats cheese mousse, spiced filo, endive and hazelnut jam
crushed new potatoes, poached and charred leeks, warm tartar sauce
bourguignon garnish, smoked pomme puree, red wine jus
blue stilton cheese, spiced dukkah
puy lentils, romanesco, piccolo parsnips, grain mustard and apple dressing
with clotted cream
with crackers and homemade chutney
pickled cucumber, dill, crème fraiche
roasted beetroot, beetroot puree, celeriac remoulade, pickled walnuts
goats cheese mousse, spiced filo, endive and hazelnut jam
crushed new potatoes, poached and charred leeks, warm tartar sauce
bourguignon garnish, smoked pomme puree, red wine jus
blue stilton cheese, spiced dukkah
puy lentils, romanesco, piccolo parsnips, grain mustard and apple dressing
with clotted cream
with crackers and homemade chutney
pickled cucumber, dill, crème fraiche
roasted beetroot, beetroot puree, celeriac remoulade, pickled walnuts
goats cheese mousse, spiced filo, endive and hazelnut jam
crushed new potatoes, poached and charred leeks, warm tartar sauce
bourguignon garnish, smoked pomme puree, red wine jus
blue stilton cheese, spiced dukkah
puy lentils, romanesco, piccolo parsnips, grain mustard and apple dressing
with clotted cream
with crackers and homemade chutney
with clotted cream
vanilla ice cream
chocolate ganache, cherry compote, crème fraiche ice cream
cinnamon and pumpkin caramel, crème fraiche ice cream
with crackers and homemade chutney
Your new favourite dessert, liquefied Belvedere Citros, Lime, Frangelico, Vanilla, Biscuit
Creamy heaven, Nan always had good taste Chairman's Spiced, Coffee Liqueur, Cacao Brun, Vanilla
Making a 2017 comeback, with a delicious makeover Buffalo Trace, Banane, Maple Syrup, Pancake Batter
Edinburgh, UK
Krusovice, Czech Republic
Nottingham, UK
Maine, USA
Lancashire, UK
ask staff for more information
Udine, Italy
Barcelona, Spain
New York, USA
Nottingham, UK
Warstein, Germany
North Wales, UK
Apricot and lemon zest on the nose, with a lively acidity of pineapple and citrus on the palate. A short but rich finish. Best suited to pork dishes
Zingy aromas of citrus lead to a mouthfeel of both tropical fruits and lively herbs. A crisp finish, best paired with white fish, chicken and risotto dishes
Rich plums on the nose pleasantly complement a balanced palate, with strong hints of cherry. A lovely pink to have with both game dishes and garden salads
Damson and black pepper aromas hint at the strength of this varietal. A spicy palate evolving into rich red fruit with a lasting finish. Best paired with rich food, root vegetables and haggis
Vibrant berries and plum aromas introduce this spicy shiraz. Dark stone fruits on the palate evolve into a dry but vibrant finish. A wine made for steak dishes, as well as mature and hard cheeses
Elegant aromas of citrus, toast and raspberries. The large Pinot percentage in this blend provides a fruit-driven core. A long, fine-textured finish
This Asolo Spumante is soft, scented and grapey, with delicious lightness and a long lasting 'mousse'
Raspberries, fresh cherries, orange blossom and toasted hazelnuts all come through
with 'flavour of the day!'
pear chutney, Turnip crisps
Arran grain mustard, homemade piccalilli, sourdough croutons
roasted beetroot, beetroot puree, celeriac remoulade, pickled walnuts
pickled cucumber, dill, crème fraiche
goats cheese mousse, spiced filo, endive and hazelnut jam
nam phrik, puffed wild rice, avocado and wasabi
Ginger and Crème Fraiche with a lime and Chilli marinated Langoustine
Neeps and Tatties served with a skirlie and herb butter
blue stilton cheese, spiced dukkah
curried sweet potato, blackened mango, spring onion and coconut
crushed new potatoes, poached and charred leeks, warm tartar sauce and Langoustine tail
thyme and parmesan gnocchi, salt baked turnip and wilted kale
puy lentils, romanesco, piccolo parsnips, grain mustard and apple dressing, seared scallop
bourguignon garnish, smoked pomme puree, red wine jus and seared foie gras
sauerkraut, cranberry chutney, bread sauce and game chips
pickled cucumber, dill, crème fraiche
roasted beetroot, beetroot puree, celeriac remoulade, pickled walnuts
goats cheese mousse, spiced filo, endive and hazelnut jam
crushed new potatoes, poached and charred leeks, warm tartar sauce
bourguignon garnish, smoked pomme puree, red wine jus
blue stilton cheese, spiced dukkah
puy lentils, romanesco, piccolo parsnips, grain mustard and apple dressing
with clotted cream
with crackers and homemade chutney
pickled cucumber, dill, crème fraiche
roasted beetroot, beetroot puree, celeriac remoulade, pickled walnuts
goats cheese mousse, spiced filo, endive and hazelnut jam
crushed new potatoes, poached and charred leeks, warm tartar sauce
bourguignon garnish, smoked pomme puree, red wine jus
blue stilton cheese, spiced dukkah
puy lentils, romanesco, piccolo parsnips, grain mustard and apple dressing
with clotted cream
with crackers and homemade chutney
pickled cucumber, dill, crème fraiche
roasted beetroot, beetroot puree, celeriac remoulade, pickled walnuts
goats cheese mousse, spiced filo, endive and hazelnut jam
crushed new potatoes, poached and charred leeks, warm tartar sauce
bourguignon garnish, smoked pomme puree, red wine jus
blue stilton cheese, spiced dukkah
puy lentils, romanesco, piccolo parsnips, grain mustard and apple dressing
with clotted cream
with crackers and homemade chutney
with clotted cream
vanilla ice cream
chocolate ganache, cherry compote, crème fraiche ice cream
cinnamon and pumpkin caramel, crème fraiche ice cream
with crackers and homemade chutney
Your new favourite dessert, liquefied Belvedere Citros, Lime, Frangelico, Vanilla, Biscuit
Creamy heaven, Nan always had good taste Chairman's Spiced, Coffee Liqueur, Cacao Brun, Vanilla
Making a 2017 comeback, with a delicious makeover Buffalo Trace, Banane, Maple Syrup, Pancake Batter
Edinburgh, UK
Krusovice, Czech Republic
Nottingham, UK
Maine, USA
Lancashire, UK
ask staff for more information
Udine, Italy
Barcelona, Spain
New York, USA
Nottingham, UK
Warstein, Germany
North Wales, UK
Apricot and lemon zest on the nose, with a lively acidity of pineapple and citrus on the palate. A short but rich finish. Best suited to pork dishes
Zingy aromas of citrus lead to a mouthfeel of both tropical fruits and lively herbs. A crisp finish, best paired with white fish, chicken and risotto dishes
Rich plums on the nose pleasantly complement a balanced palate, with strong hints of cherry. A lovely pink to have with both game dishes and garden salads
Damson and black pepper aromas hint at the strength of this varietal. A spicy palate evolving into rich red fruit with a lasting finish. Best paired with rich food, root vegetables and haggis
Vibrant berries and plum aromas introduce this spicy shiraz. Dark stone fruits on the palate evolve into a dry but vibrant finish. A wine made for steak dishes, as well as mature and hard cheeses
Elegant aromas of citrus, toast and raspberries. The large Pinot percentage in this blend provides a fruit-driven core. A long, fine-textured finish
This Asolo Spumante is soft, scented and grapey, with delicious lightness and a long lasting 'mousse'
Raspberries, fresh cherries, orange blossom and toasted hazelnuts all come through
pickled cucumber, dill, crème fraiche
roasted beetroot, beetroot puree, celeriac remoulade, pickled walnuts
goats cheese mousse, spiced filo, endive and hazelnut jam
crushed new potatoes, poached and charred leeks, warm tartar sauce
bourguignon garnish, smoked pomme puree, red wine jus
blue stilton cheese, spiced dukkah
puy lentils, romanesco, piccolo parsnips, grain mustard and apple dressing
with clotted cream
with crackers and homemade chutney
Edinburgh, UK
Krusovice, Czech Republic
Nottingham, UK
Maine, USA
Lancashire, UK
ask staff for more information
Udine, Italy
Barcelona, Spain
New York, USA
Nottingham, UK
Warstein, Germany
North Wales, UK
Apricot and lemon zest on the nose, with a lively acidity of pineapple and citrus on the palate. A short but rich finish. Best suited to pork dishes
Zingy aromas of citrus lead to a mouthfeel of both tropical fruits and lively herbs. A crisp finish, best paired with white fish, chicken and risotto dishes
Rich plums on the nose pleasantly complement a balanced palate, with strong hints of cherry. A lovely pink to have with both game dishes and garden salads
Damson and black pepper aromas hint at the strength of this varietal. A spicy palate evolving into rich red fruit with a lasting finish. Best paired with rich food, root vegetables and haggis
Vibrant berries and plum aromas introduce this spicy shiraz. Dark stone fruits on the palate evolve into a dry but vibrant finish. A wine made for steak dishes, as well as mature and hard cheeses
Elegant aromas of citrus, toast and raspberries. The large Pinot percentage in this blend provides a fruit-driven core. A long, fine-textured finish
This Asolo Spumante is soft, scented and grapey, with delicious lightness and a long lasting 'mousse'
Raspberries, fresh cherries, orange blossom and toasted hazelnuts all come through
