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 £21.95.

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 rabbit
carrot broth, wild mushrooms and savoury granola

Scorched fillet and tartare of mackerel
with summer herb gazpacho, fresh peas and radish

Roast venison loin
with chanterelles, apricot and devilled sauce

Hand-dive scallop
marinated in lime with compressed tomato and nasturtium

 

Main courses

Pavé of braised beef
with smoked onion, glazed baby beetroot and aged madeira

Roast lamb rack, faggot and sweetbread
with minted pea broth

Breast and confit of Guinea fowl
risotto of spelt with mushroom cream, crispy cabbage

Fillet of halibut
with langoustine, courgettes, fennel pollen and basil

Roast fillet of hake
with confit of egg yolk, Scottish mushrooms, potatoes and brown butter foam and pumpkin seeds

 

Vegetarian menu

3 courses £33.75

 

Starters

Slow poached duck yolk
with potato and brown butter foam, wild mushrooms and savoury granola

Scottish mozzarella
with wild herb gazpacho, fresh peas and radish

Main Courses

Mushroom and hazelnut ‘sausage’ roll
with smoked onion, crispy cabbage and madeira jus

Risotto of spelt
Roast heirloom carrots, wild mushrooms and apricot

Side orders

£3.95 supplement

Fir apple potatoes with parsley and garlic butter

Roast Heirloom carrots with honey mustard seeds

Courgettes, fresh peas, wild lettuce, lemon and rapeseed oil

 

Browse our wine list (PDF)

Desserts

Chocolate crème brûlée
with raspberries and buttermilk sorbet

Early grey panna cotta
with sour cherry sorbet, cherry foam, chocolate and pistachio crumble

Ricotta cheese cake
yoghurt and stem ginger parfait, streusel

Scottish strawberries                                                                                                                                                                                                                                                                                                                                                                            with lime sorbet, strawberry soup and crispy vermicelli

 

Cheese Board

Served with oatcakes, red onion confit and quince jelly £2 supplement 

Durrus
Raw cow’s milk, traditional rennet. A semi-soft cheese from County Cork in Ireland. Its rind is washed with brine which gives it a rich flavour on the outside and a nutty, buttery flavour in the middle.

Lanark Blue
Raw sheep’s milk, vegetarian rennet. A lovely light flavoured blue cheese with hints of slate and a mineral finish. One of Scotland’s finest cheeses.

Landana 500
Pasteurised cow’s milk, traditional rennet. Aged for 500 days, this is a Gouda style cheese from the central Netherlands. Sweet and nutty with crystals throughout, this cheese is spectacular.

Auld Reekie
Raw cow’s milk, traditional rennet. A two-day curd cheese from Royal Deeside near Aberdeen it starts life as Cambus O’May and is then lightly smoked over whisky barrel shavings. Light and buttery with a melt in the mouth texture.

Landana Rosso
Pastuerised goat’s milk, traditional rennet. A lovely hard goat’s cheese that has flavours of berries.

Rachel
Raw goat’s milk, vegetarian rennet. A semi-firm goats cheese from Somerset with fruity, floral notes.

Manchego
Made in the La Mancha region of Spain from the milk of sheep of the manchega breed. well-developed notes of rich butter, raw brazil nuts and grassy pastures, the finish is round and long lasting with a touch of lanolin lingering on the palate.

4 cheese board    £2.00 supplement
5 cheese board    £4.25 supplement
6 cheese board    £6.25 supplement
7 cheese board    £8.25 supplement

Taster Menu

This menu changes regularly and may be different when you order. Your choice of whisky or wine, introduced by our waiting staff, will be included in the price.

Five courses taster menu £60.00

Wine or whisky pairings £30.00


Scorched fillet and tartare of mackerel

with summer herb gazpacho, fresh peas and radish

 

Terrine of rabbit

carrot broth, wild mushrooms and savoury granola

 

Roast fillet of hake

with confit of egg yolk, Scottish mushrooms, potatoes and brown butter foam and pumpkin seeds


Top rib and fillet

tail of beef, smoked onion and glazed baby beetroot

 

Early grey panna cotta

with poached apricots and apricot sorbet