Monday, 22 May 2017

New Beginnings at Seasons Restaurant and Bar

This spring, Seasons Restaurant and Bar is enjoying its own rebirth - one year on from opening. The fresh new frontage at its home on Edinburgh’s Broughton Street heralds the new beginnings within the form of a brand new bar with its own bijou a la carte menu.
The new menu has been designed by Executive Chef and owner Matt Urry with the help of new recruit, Head Chef Cameron Laidlaw, who has recently joined from Restaurant Mark Greenaway. The new style menu sets the 10 seater bar apart from the ethos of the main restaurant: Small yet perfectly formed it has been designed for casual dining in mind and will be available from 2pm until 8pm accompanied by a list of 30 wines by the glass. The new bar wine list has been carefully selected by Matt who aims to make more inaccessible wines available to drink by the glass.
Bar Menu
  • White onion veloute, burnt onion, seasonal herbs - £4.50
  • Wye valley asparagus, gremolata and roasted hazelnuts - £7
  • Aged beef carpaccio, whipped goats cheese and wild garlic, crispy shallot, parmesan granita, beef fat flat bread - £10.50
  • Slow cooked Lamb leg, beer pickled shallot, charred spring onion, pomme puree, celeriac - £11.50
  • Poached Langoustine, quinoa, burnt apple, channel wrack, Langoustine bisque - £12
  • Rhubarb, custard honeycomb, gingerbread, doughnut - £7
  • Chocolate, pistachio, granola - £7
To book call 0131 466 9851 or email
Images courtesy of David Brooks Hall Photography


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