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 £42.00.

Vegetarian menu also available 3 course £31.50

Our Menu Du Jour is available from 12-2:30pm between Monday 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 £75 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 £42.00

 

Starters

Wood pigeon breast
red cabbage pickled in elderberry, white onion

Jerusalem artichoke and hazelnut agnolotti
organic carrot broth

Roast hand dived scallop
with salted cod, fennel and blood orange

Ballotine of pheasant and foie gras
pickled vegetables, trompette mushroom and onion jam

 

Main courses

Roast partridge
quince cooked in sherry, parsnips and sprouts

Baked halibut
Scottish cider, carrot purée, mussels and spaetzle

Roast rump and glazed cheek of beef
barley broth, turnip and horseradish purée, braised cabbage

Sea Bass fillet
saffron sauce and sea beet

Venison loin
beetroot, purple carrots, orange, fir needle oil

 

Vegetarian menu

3 courses £31.50

 

Starters

Fresh herb crepe with crowdie
red cabbage pickled with elderberry

Yellow beetroot velouté
baked sheep’s cheese and lemon thyme

Main Courses

Parsnip and smoked cheddar tart
shallot compote, kale and root vegetables, thyme oil

Jerusalem artichoke and hazelnut agnolotti
organic carrot consommé

Side orders

£3.95 supplement

Mashed potato

Sprouting broccoli with hazelnuts

Roast winter vegetables with kale

 

Browse our wine list (PDF)

Desserts

Dark chocolate biscuit
sloe jelly and pine ice cream

Mandarin cheesecake
hibiscus sorbet

Crème brulée
with poached rhubarb, white chocolate, rhubarb sorbet

 

Cheese Board

Served with oatcakes, red onion confit and quince jelly

Cashel Blue
A mould- ripened, handmade blue cheese from County Tipperary in Ireland. Characterful but not strong, between 6 to 10 weeks of age and is pleasant, firm and creamy-edged with an established blue character – offset by a mouth-watering tanginess. Great with a peaty whisky.
Irish, Cows milk, Unpasteurized, Non Vegetarian.

Westray Wife
A semi hard medium cheddar named after the Orkney Venus. Made by Wilson’s of Westray in Orkney.
Scottish, Cows milk, Organic & Unpasteurized, Vegetarian.

Clava Brie;
Produced in Ardersier, Inverness-shire. A smooth delicately flavoured brie with no added cream.
As it ripens the chalky centre becomes silky and it is at its best when the texture inside has become soft and luscious.
Scottish, Cows milk, Organic Unpasteurized, Vegetarian.

Barwheys Smoked Cheddar
Barwheys has a long and complex flavour. Rich and hard it has a creamy texture with just the merest hint of crumble, and has been smoked using chips from used whisky barrels from Grants distillery, which is just down the road from the farm.
Scottish, Cows milk, Unpasteurized, Non Vegetarian.

Loch Arthur Cheddar
A hand-made organic farmhouse cheddar, produced by a social enterprise is Dumfries and Galloway.
Cloth bound, dry and nutty.
Scottish, Cows milk, Unpasteurized, Vegetarian.

Époisses de Bourgogne
A cheese made in the village Époisses and its environs, in Burgundy, France.
It is a pungent soft-paste cows-milk cheese. Smear-ripened, 'washed rind' in brine and marc de Bourgogne (the local brandy), it is a distinctive soft red-orange color and is made often from raw milk.
French, Cows milk, Unpasteurized, Non Vegetarian.

Ossau Iraty
From the Basque region in the French Pyrenées. It is said to be one of the first cheeses ever produced. It is creamy, unctuous and rich.
French, Ewes milk, Pasteurized, Non Vegetarian.

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.

£75 per person

 

Inverawe smoked sea trout

with fried seaweed, crème fraiche and rye bread

 

Yellow Beetroot soup 

with baked sheep’s cheese and lemon thyme

 

Sea Bass fillet with steamed mussels

with saffron sauce and sea beet

 

Venison loin

with beetroot, purple carrots, orange, fir needle oil

 

Crème brulée

with poached rhubarb, white chocolate, rhubarb sorbet