Restoration Café’s Exclusive Steak Night
In need of a night out? Restoration Café’s Steak Night is back by popular demand – and it’s bigger and better than ever.
Slice into the best cuts of the finest Buccleuch Beef and enjoy a steak experience like no other, now taking place on the last Friday of every month.
Buccleuch Beef is different to what you might have experienced in the past. The first thing you will notice is the rich colour – a result of the maturing process and a sign of superior flavour. The beef is traditionally matured for 28 days, giving it the unique Buccleuch attributes of flavour, tenderness and undeniable quality.
Proper steaks. Cooked to perfection. Every time.
It’s the perfect setting for date night, a family dinner or that much needed friends catch up.
Red braised pork cheek, pickled vegetables, apple purée, frisée (GF) £8.95
Cullen skink, toasted bloomer bread, butter (GF bread available) £7.00
Confit chicken, potato and parsley terrine, red pepper relish, thyme toasts £7.95
Heirloom tomato salad, Hass avocado, watermelon, Borettane onions (V) (VG) £6.95
MAINS FROM THE BUCCLEUCH GRILL
All our Scottish Buccleuch beef steaks are served with roasted cherry vine tomatoes, sauteed Portobello mushrooms and hand-cut chips.
8oz Rib Eye £25.50
8oz Sirloin £27.50
7oz Fillet £29.50
Add a sauce – Peppercorn or The Duke’s Clan Scott Whisky and Mushroom £2.50
Rump of Aberdeenshire lamb, dauphinoise potatoes, minted greens, lamb gravy (GF) £20.95
Chicken supreme, buttered fondant, fine beans, pancetta, wild mushroom, café au lait (GF) £16.95
Pan-fried fillet of seabass, olive crushed potatoes, ratatouille. lemon and chive cream sauce (GF) £15.95
Vegetable Chiang Mai curry, lime, coriander, chapatti (GF) (V) £13.95
Baked vanilla cheesecake, Scottish raspberries, blood orange sorbet (GF) £6.00
Drambuie panna cotta, macerated berries, caramel sauce (GF) £6.00
Apple tarte fine, vanilla ice cream £6.00
Warm sticky toffee pudding, toffee sauce £6.00
Give us a call on 0131 322 2572, pop in or book online at OpenTable for 31st May from 6pm.