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Valentine’s Dinner in The Kitchen at Restoration Yard

Valentine’s Dinner in The Kitchen at Restoration Yard

Friday 14th February, bookings from 6pm to 8.30pm

Valentine’s Dinner in The Kitchen at Restoration Yard

When it comes to 14th February are you an embrace-it-with-gusto romantic schmaltz or a hardened anti-Valentinista? No matter, it’s a great excuse to have a delicious dinner with your favourite (you’d hope) person in your world. So that is why we’re pulling out all the stops for our exclusive Valentine’s Day evening dining event. We want to give you the opportunity to say ‘I love you’ with amazing food in beautiful surroundings.

The menu, created by our head chef Colin Halliday, is designed with romance in mind. You can gaze at each over delights such as a warm truffled goats’ cheese and potato terrine, fillet of seabream or a succulent Chargrilled Buccleuch steak accompanied with a Portobello mushroom, grilled tomato, hand-cut chips and whisky gravy. And did we mention our pièce de résistance? Cumbrae oyster with pink grapefruit granita. Love. Love. LOVE.

We’re taking bookings anytime between 6pm and 8.30pm. You can book online below, call us on 0131 322 2572 or pop in to book a table,

Valentine’s Menu

Starters

Cumbrae Oyster with a Champagne granita

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Pancetta wrapped hand-dived scallop, Stornoway black pudding Wellington and creamed celeriac
Warm truffled goats’ cheese and potato terrine, pickled vegetables and salt-baked beetroot (v)
Teriyaki glazed pork cheeks, Asian slaw, radish, apple and soy gravy
Watercress and spinach soup, crème fraîche, chives (v/gf)
Freekeh salad with pomegranate molasses, kohlrabi, parsnip crisps and sumac dressing (v/gf/vg)

Mains

Roasted chicken supreme, honeyed parsnips, dauphinoise potatoes, morel gravy
Steamed fillet of seabream, crispy gnocchi, tomato, baby spinach and red pepper sauce
Chargrilled Buccleuch Beef rib-eye steak steak, Portobello mushroom, grilled tomato, hand-cut chips,
whisky gravy (£7 supplement)
Slow-braised shoulder of lamb, butter mash, glazed baby vegetables, olive tapenade, lamb gravy
Baked cauliflower florets, curried lentil Dahl, spiced potatoes, garlic flatbread (v/gf/vg)

Desserts

Dark orange chocolate mousse, honeycomb crumb, orange gel, mini baked Alaska
Strawberry daiquiri Eton mess, rum poached strawberries, chocolate dipped strawberries, candied lime (vg)

Sharing platter:
Salted caramel doughnuts, toffee apples, marshmallows, candy floss, chocolate brownie
Baked vanilla cheesecake, Amarena cherry compôte
Selection of Scottish cheese, chutney, oatcakes, grapes, celery (£5 supplement)

2 courses – £25
3 courses – £30

 

Booking