Dublin Street Restaurant

menu

Christmas Menu 2019

   

 

                                                                            ~ Starters ~

Cullen skink: Smoked haddock, potatoes and onion soup

Finest Scottish haggis parcels wrapped in filo pastry with sweet fresh plum and red wine coulis 

Braised venison cannelloni with kale, wild mushrooms and parmesan cheese, served with a red wine jus

Warm confit of Halibut with sautéed butternut squash and sage, served with fennel and black peppercorn salsa

Grilled queen scallops, served with lime, tomato and chervil butter accompanied by green apple, baby radish and rocket salad

Ricotta stack with leek, spinach, tarragon and roast pumpkin seeds, served with a beetroot coulis and savoury walnut shortbread

 

                                                                                ~ Mains ~

Turkey escalope stuffed with pork, apple and sage stuffing, served with a Brussel sprout and smoked bacon cake and cranberry jus

Cauliflower, sweet potato and mozzarella bake with roast garlic, cauliflower béchamel and a spicy tomato sauce

Roasted lamb rump with a mustard and parsley crust, served with bubble and squeak, braised green lentils and baby onion with an orange and winter spiced sauce

Baked Loch Duart salmon, served on a sweetcorn and crab risotto with a sea kale and lemon dressing, topped with micro rocket

Pheasant breast, wrapped with Ayrshire bacon, stuffed with apricot skirlie, accompanied by a parsnip and potato gratin, served with sloe gin, chestnut and thyme sauce

Baked fillet of cod with a chorizo and chive crust, oven roast spinach, courgette and garlic confit tort, served with sunblush tomato salsa and winter leaves salad

  

                                                                          ~ Desserts ~

Rhubarb and apple trifle, flaked almond ginger cream, served with an amaretti biscuit

Clementine and white chocolate roulade, black pepper meringue and lime syrup

Home-made Christmas pudding with fresh egg custard

Vanilla pod crème brûlée, bramble, port and cane sugar, served with short-bread

A selection of artisan cheeses from George Mewes with baby oatcakes, home-made chutney and grapes

  

THREE COURSE LUNCH £30, DINNER £35

A 10% service charge will be added to 6 or more

We have several private dining options available. There is no room hire charge.

During the Christmas period, all bookings are required to pay a non-refundable £10 per person deposit.

You can pay deposits by card by phoning the restaurant and we will then confirm your booking.

Groups of 6 or more:

Please pre-order your menu choices to be offered on the day.

 

Please let us know:

Your wine selection (optional)?

Bottled water on the table for groups arrival?

Any food allergies or dietary requirements

Any special billing instructions for food and drinks? (Please note we cannot prepare individual bills during the festive period.)

 

 

We look forward to welcoming you to Stac Polly this Christmas.

 

Please feel welcome to visit our Gin and Wine bar at Dublin Street (ground floor), before or after your meal. Scottish gins, fine wines, Paolozzi Edinburgh craft lager on tap, and bottled Scottish beers.