Abstract
33-35 castle terrace,
Edinburgh,
EH1 2EL
Tel. 0131 229 1222
Slow cooked hen's egg, asparagus soldier, warm smoked tomato mayonnaise
Carpaccio of bacon knuckle, west coast scallops, pea and potato vinaigrette
Mara des bois strawberry mousse, black pepper and space dust
Bella Mbriana
7-11 East London Street,
Edinburgh
Tel. 0131 558 9581
Head Chef: Rosario Satore
Centotre
103 George Street,
Edinburgh,
EH2 3ES
Tel. 0131 225 1550
Head Chef: Carina Contini
Orecchiette con Vongole - West coast clams steamed with pachino tomatoes, fresh parsley, a little garlic and fresh chilli. Served with orecchiette pasta and Pecorino staggionato (aged sheep's milk cheese)
Pizza con Galetti - Centotre's 100% organic sourdough pizza with tomato salsa, Fior di Latte from Campania, Perthshire Chanterelle mushrooms pan fried with a little garlic and parsley, fresh Perthshire rocket and 36 month matured Parmigiano Reggiano
Crema Cotta - Silky organic cream pudding made with Madagascan vanilla, served with local raspberries and "Willy Wonkas" 100% Venezualan Black cacao
Creelers
3 Hunter Square,
Edinburgh,
EH1 1QW
Tel. 0131 220 4447
Head Chef: Jonathan Newton
Fish Soup - Smooth tomato based mixed fish soup, served with rouille and croûtons
Creelers Smoked Haddock Fish Cake On organic Arran leaves, and a celeriac and cornichon salad
Our own Hot Smoked Salmon Served warm on rocket, lemon and caper potato salad
Dakota Forth Bridge
Queensferry,
Edinburgh,
EH30 9QA
Tel. 0870 423 4293
Head Chef: Roy Brett
Ducks at le Marche Noir
14 Eyre Place,
Edinburgh,
EH3 5EP
Tel. 0131 558 1608
Head Chef: Rob Mitchell
First Coast
97-101 Dalry Road,
Edinburgh,
EH11 2AB
Tel. 0131 313 4404
Head Chef: Adam Cawood
Chilli, coconut & sweet potato Soup
Slow braised salt brisket with piccalilli
Lemon posset with fresh raspberries
Forth Floor at Harvey Nichols
Harvey Nichols,
30-34 St. Andrew Square,
Edinburgh,
EH2 2AD
Tel. 0131 524 8388
Head Chef: Stuart Muir
Chicken and smoked garlic roulade with sweetcorn and preserved lime chutney
Pan fried sea bass with thai noodle salad and onion bhaji
Forth Floor pot au chocolat flavoured with orange and cardamom and served with ginger snap biscuit
Malmaison
1 Tower Place,
Leith,
Edinburgh,
EH6 7DB
Tel. 0845 365 4247
Head Chef: Matt Powell
Number One at The Balmoral
1 Princes Street,
Edinburgh,
EH2 2EQ
Tel. 0131 556 2414
Head Chef: Craig Sandal
Isle of Skye crab beignet with prawn, cucumber and charentais with melon salad and gazpacho
Confit breast of borders lamb with Ayrshire potatoes and Niçoise garnish
Blairgowrie raspberries with valrhona chocolate mousse and raspberry sorbet
Plumed Horse
50-54 Henderson Street,
Leith,
Edinburgh,
EH6 6DE
Tel. 0131 553 3557
Head Chef: Tony Borthwick
Marinated wild Scottish salmon with sour cream, orange & dill oil and Avruga
Slow-braised belly of free range pork and mashed potato with prune & armagnac
Warm passion fruit & cardamom jelly with hot chocolate mousse
Restaurant Martin Wishart
54 the Shore,
Leith,
Edinburgh,
EH6 6RA
Tel. 0131 553 3557
Head Chef: Martin Wishart
Chilled sweetcorn soup with Basil sorbet & salted almonds
Braised shin of Ross-shire beef, pearl barley & root vegetables
Chocolate mousse & orange compote with Chocolate Shortbread
Restaurant David Bann
56-58 St Mary's Street,
Edinburgh,
EH1 1SX
Tel. 0131 556 5888
Head Chef: David Bann
Santini
8 Conference Square,
Edinburgh,
EH3 8AN
Tel. 0131 221 7788
Head Chef: Malcolm Webster
Involtino di pesce spada: swordfish stuffed with pine nuts, bread crumbs & parsley with orange salsa
Risotto al funghi: wild mushroom risotto with parmeson and truffle oil
Cannoli alla Siciliana: Sicilian cannoli filled with ricotta cheese
The Tower
Tower restaurant,
Museum of Scotland,
Chambers Street,
Edinburgh,
EH1 1JF
Tel. 0131 225 3003
Head Chef: Gavin Elden
Pan seared mackerel with confit mushroom and artichoke salad
Honey glazed back rib of beef and horseradish mash
Coconut and chilli mousse, lime jelly and toasted coconut shards
The Town House Collection
Restaurant at The Bonham
35 Drumsheugh Gardens,
Edinburgh,
EH3 7RN
Tel. 0131 274 7444
Channings Restaurant and Bar
15 South Learmonth Gardens,
Edinburgh,
EH4 1EZ
Tel. 0131 315 2225
The Howard
34 Great King Street,
Edinburgh,
EH3 6QH
Tel. 0131 557 3500
Head Chef: Stevie Faulkner
Chilled Mediterranean Gazpacho
Pan fried fillet of salmon with wasabi mash and Thai dressing
The Bonham Brownie with Chantilly cream
Tigerlily
125 George Street,
Edinburgh,
EH2 4JN
Tel. 0131 225 5005
Head Chef: David Honeysett
Potato & Crab cake with a Basil Mayonnaise
Confit Duck with Green Lentils & Pancetta
White Chocolate & Caramel Cheesecake
Vincaffe
11 Multrees Walk,
Edinburgh,
EH1 3DQ
Tel. 0131 557 0088
Head Chef: Mary Contini
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