Christmas Menu 2018
~ Starters ~
Cream of Jerusalem artichoke soup, roasted pumpkin seeds, spring onion, drizzled with white truffle oil
Finest Scottish haggis parcels wrapped in filo pastry with a sweet fresh plum and red wine coulis
Warm slow cooked pork belly served with braised cabbage, pork crackling, cider and apple jus
Loch Fyne queen scallops served in their shell with seaweed and smoked salmon butter
Candy beetroot, goats cheese and walnut tart served with a basil pesto, baby rocket leaves and smoked tomato salsa
Seafood platter of Arbroath smokie roulade, gravadlax of halibut, smoked salmon, sea bass ceviche served with radish carpaccio and roast lemon crème fraiche
~ Mains ~
Traditional turkey escalope stuffed with pork, chestnut and sage stuffing, fondant potato, chipolatas, Brussel sprouts, cranberry and port jus
North Sea fillet of hake wrapped with Parma ham and basil, served with baby new potatoes, corallo nero and green lentils with a lime and samphire butter sauce
George Bower pheasant breast wrapped with Ayrshire bacon, accompanied by an apple and prune stuffing, served with root vegetable gratin, red cabbage confit with baby onion and thyme jus
Fillet of trout and devilled crab meat accompanied by Atlantic prawn and lime salsa, served with olive oil infused mashed potato, fine beans, pink grapefruit and baby red chard
Scottish lamb rump accompanied by roasted celeriac, chestnuts and mushrooms, served with curly kale and black pudding crumble with Arran mustard and game jus
Wild rice pilaf with cranberry, apple and pecan nuts served with ginger and chilli pak choi and a tomato and red onion chutney
~ Desserts ~
Dark chocolate and mascarpone roulade, with raspberry ripple ice-cream and lime syrup
Iced vanilla pod parfait, with a caramelised clementine meringue stick and granola crunch
Homemade Christmas pudding with orange and brandy custard
Bramble crème brulee served with shortbread, toasted flaked almonds, served with a rhubarb and Edinburgh gin compote
Artisan Scottish cheeses and baby oatcakes, spicy pineapple chutney, grapes (£2.00 supplement)
Coffee or tea selection with homemade fudge (£2.75 supplement)
THREE COURSE LUNCH £29, DINNER £35
A 10% service charge will be added to tables of 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 bank transfer, card, cheque or cash during the month of November, before the 1st of December.
Send cheques to -
Stac Polly, 29-33 Dublin Street, Edinburgh EH3 6NL
Groups of 20 or more:
Please pre-order OR create a menu of 3 starters, 3 main courses and 3 desserts to be offered on the day.
Please let us know:
Your wine selection (optional)?
Tap or bottled water on the table for groups arrival?
Any food allergies?
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.