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

Roast hand-dived scallop
with kedgeree garnishes, onion bhaji

Pressed tomato terrine
with chilled roquette soup, sheep’s milk ricotta and black olive crumble

Roast venison loin
with pickled blackberries and smoked beetroot

Terrine of rabbit
carrot broth, wild mushrooms and savoury granola

 

Main courses

Bavette steak of scotch beef
with wild mushrooms, smoked onion puree, mustard seed and sherry vinegar and bone marrow

Roast partridge
partridge ballotine with puffed barley and caramelised cabbage

Roast hake
with pickled clams, butternut squash and nasturtium

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

 

Vegetarian menu

3 courses £33.75

 

Starters

Pressed tomato terrine
with chilled roquette soup and black olive crumble

Curried cashew nut
nasturtium sauce, butternut squash and black rice

Main Courses

Pithivier of mushrooms and spinach
with smoked onion puree, mustard seeds and sherry vinegar

Pan roast gnocchi
with spiced aubergine, red and yellow peppers, black olive and corra-linn cheese

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

Dark chocolate and Speyside whisky mousse
with raspberries and salted caramel ice cream

Five spice doughnuts
with crowdie and blackberries

Pineapple delice
poached pineapple with pineapple sorbet and gingerbread

 

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. 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


Roast hand-dived scallop

kedgeree garnishes, onion bhaji

 

Terrine of rabbit

carrot broth, wild mushrooms and savoury granola

 

Roast hake

with pickled clams, butternut squash and nasturtium

 

Roast partridge with partridge ballotine

puffed barley and caramelised cabbage

 

Dark chocolate and Speyside whisky mousse

with raspberries and salted caramel ice cream