Menus

At 28 Queen Street we offer three delightful food menus.

Our A La Carte menu offers a seasonal variety of dishes using the finest Scottish ingredients. Available at lunch from 12-2:30pm between Tuesday and Saturday, and at dinner from 5pm onwards between Tuesday and Saturday. Choose any 3 courses for £45.00.

Vegetarian menu also available 3 course £31.50

Our Menu Du Jour is available from 12-2:30pm between Tuesday and Saturday, and from 5-6:30pm from Tuesday to Saturday. This menu is a lighter, pre-theater style option. 3 courses for £29.00.

Our Taster Menu offers visitors the opportunity to relax over an indulgent five-course meal, perfectly paired with either wines or whisky and introduced by our waiting staff. The Taster Menu is available from 5pm onwards between Tuesday and Saturday for £90 per person. Paired drinks included. 

Diners are also able to book our rather lush Charles Heidsieck Champagne Table.This new addition, exclusive to The Dining Room,  matches five different expressions from the highly regarded champagne house with a specially designed five course meal. Booking only, min 4 guests from £600 Champagnes included.

As well as our unique, single cask Society whisky, we also offer an extensive wine menu (PDF) featuring carefully selected wines from all over the world.

À la Carte

3 courses £45.00

 

Starters

Terrine of Ayrshire pork, baby black pudding
compressed caramelized apple, tomato jam, homemade brioche

“French onion”
whole baked onion, smoked onion puree, onion chutney, onion broth, cheese crouton

Pan seared Orkney scallop
chestnut puree, fennel, apple, Scottish leeks

Glazed cheek of Scotch beef
polenta, roasted cauliflower, scurvy-grass

 

Main courses

Loin of Perthshire roe deer 
faggot, celeriac & yeast puree, cabernet sauvignon vinegar gel, venison sauce

Sole fillet 
crispy Jerusalem artichoke, pickled white raisins, pear gel, chive beurre blanc

Butter poached North Sea cod
spiced aubergine, miso & wild garlic, cashew & curry leaf crumble

Slow cooked belly & fillet of Ayrshire pork
fennel, braised leek, apple, pork sauce

 

Vegetarian menu

3 courses £33.75

 

Starters

“French onion”
whole baked onion, smoked onion puree, onion chutney, onion broth, cheese crouton

Parsley root velouté
crispy hens egg, truffle cream

Main Courses

Cauliflower falafel
spiced chick peas, cashew & curry crumble, picked cauliflower

Roasted organic beetroot
homemade goats curd, peanut & cocoa nib crumble, fermented beetroot

Side orders

£3.95 supplement

Butter beans, chorizo

Green beans, gremolata, feta cheese

Skirlie potatoes, pancetta, chives, Scottish oats

 

Browse our wine list (PDF)

Desserts

Crowdie semifreddo
lemon curd, gingerbread

Rhubarb & custard
compote, meringue, custard, parkin sponge, ginger cream

Milk chocolate & peanut butter
sea buckthorn sorbet

 

Cheese Board

Served with oatcakes, red onion confit and quince jelly 

Anster
A fresh and crumbly textured cheese.
Acidic with a fruity back taste. Similar to Wensleydale.
Ingredients: Raw cows' milk, salt & traditional rennet.
East Fife, Scotland.

Hebridean Blue
Scotland’s take on a classic Stilton. Aged for 8 months this blue cheese made by the Reid family, is a wonderfully subtle and creamy blue. Salty and tangy with a creamy texture. The Reid’s herd is made up mostly of Friesian cows, with some Jersey, Ayrshire and Swiss Reds and are looked after by their son – Garth.
Ingredients: Raw cow’s milk, salt & traditional rennet.
Isle of Mull, Scotland.

Smoked Gubbeen
A smoked washed rind cheese made by the Ferguson family in West Cork. Nutty and sweet in flavour with a springy and semi soft texture. The flavour of smoke is delicate. It has lovely air bubbles which create a light taste. We age it for a further month to allow the cheese to form more of a rind and develop strong characteristics.
Ingredients: Pasteurised cow’s milk, salt and traditional rennet.
West Cork, Ireland.

Eve
A soft and fruity goat’s cheese made in Somerset, England. This small round of cheese is made with goat’s milk, washed in Somerset cider brandy and wrapped in vine leaves. The goat’s milk gives the cheese a nice sharp flavour with the cider providing a nice and fruity back taste. The vine leaf gives the cheese an unexpected texture. An all-round surprising but lovely cheese.
Ingredients: Raw goat’s milk, salt & vegetarian rennet.
Somerset, England.

Tomme de Savoie
Made from skimmed milk thus the fat content is less, this is a semi-soft cow’s milk cheese from the Savoie region of the French Alps. A mild flavour but with a very satisfying taste nonetheless. Tomme de Savoie has a dense texture and a robust grey rind. It has floral notes and a slight peppery edge.
Ingredients: Raw cow’s milk, salt & traditional rennet.
Haute, France.

 

4 cheese board    £2.00 supplement
5 cheese board    £4.25 supplement

Taster Menu

This menu changes regularly and may be different when you order. When you choose pairing, each course will be served with your choice of a Society dram or a glass of wine which have been specifically chosen to match each course by our experienced staff.

Five courses taster menu £60.00

Wine or whisky pairings £30.00


Pan seared Orkney scallop

chestnut puree, fennel, apple, Scottish leeks

 

Terrine of Ayrshire pork, baby black pudding

compressed caramelized apple, tomato jam, homemade brioche

 

Sole fillet

crispy Jerusalem artichoke, pickled white raisins, pear gel, chive beurre blanc

 

Glazed cheek of Black Isle beef

polenta, roasted cauliflower, scurvy-grass

 

Crowdie semifreddo

lemon curd, gingerbread