Fine Dining in Edinburgh

“A meal without wine is like a day without sunshine.”

Good food is the very essence of Norton House's Ushers Restaurant – after all, our chefs have the finest of Scotland’s famous produce at their fingertips, whatever the season.

STARTERS

Seared Loch Duart Salmon, Aparagus, Lemon and Sea Lettuce £7.50

Seared West Coast Scallop, Truffle Gnocchi, Morels and Artichoke £10.50

Ravioli of Wild Squirrel, Hazelnuts, Nettles, Baby Onions £6.95

Wild Garlic Veloute, Duck Egg, Cress £6.95

MAIN COURSES

Scottish Wood Pigeon, Beetroot, Apple and Onion, Puy Lentils £20.95

Wild Turbot, Spring Greens, Parsley Root, Oxtail and Lemon £23.95 

Pan Fried John Dory, Wild Leeks, Morels, Nettles and White Asparagus £23.50  

Border Roe Deer, Nuts and Juniper, Jerusalem Artichoke, Savoy Cabbage £24.95

Seasonal Vegetarian Dish £16.95

GRILL

Centre Cut Fillet Steak £25.50

Sirloin Steak £23.95

Grill Dishes are accompanied with Grilled Flat Mushrooms, Norton Triple Cooked Chips in Duck Fat, Oven Dried Plum Tomatoes and a Choice of Peppercorn Sauce or Tarragon and Truffle Butter.

DESSERTS

Rhubarb Crumble Souffle, Rhubarb Sorbet, Creme Patisserie £6.50

Lime Chiboust, Roast Pineapple, Vanilla Foam £6.50 

Passion Fruit Cheesecake, Cardamom Macaroons, White Chocolate  £6.50

Rich Chocolate Tart, Orange Sponge, Jaffa Ice Cream £6.50

Coffee, Sweets and Treats £4.75

Cheese £8.95

Badentoy Blue
A lovely, blue marbled, soft, creamy and moist cheese that does not have the strong bitterness of many other blue cheeses. The milk for this cheese comes from Devenick Dairy’s own herd of Friesian Cows who graze on the banks of the River Dee. This cheese has been named after part of the farm – the ‘ Badentoy Fields’ – on the horizon of the farm.

Anster
Anster is a Friesian Holstein Cows milk cheese with a fresh and dry taste and crumbly texture. It dissolves in the mouth to leave a full flavoured finish. Anster is hand made on the farm to a traditional recipe by Jane Stewart at St Andrews Farmhouse Cheese Co. on Falside Farm, St Andrews.

Morangie Brie
Voted the best Scottish cheese and gold in its own category at the British cheese awards in Cardiff this year. Smooth, Soft texture with a rich distinctively creamy flavour. The cheese is enclosed in an edible, white rind.

Morbier
An aromatic and surprisingly mild French cows milk AOC cheese defined by the dark vein of vegetable ash streaking through the middle. Today, the ash is purely decorative, a nod to the method by which Morbier was once produced in Franche – Comte. Traditionally, the evening’s fresh curds were sprinkled with ash to prevent the formation of a rind overnight. The next morning, new curds were laid upon the thin layer of ash to finish of the wheel. Morbier, which is aged for at least 60 days, pleasantly confounds expectations. Contrary to its smell, Morbier has a mild taste and leaves a wonderful, nutty after taste.

St Maure de Touraine
Has a salty, slightly sour taste with a hint of walnut. The rind is of natural mould and can also be covered with ash. Made from goats milk, this log shaped cheese has a white or ivory, fine textured pate. Fragile cheese held together with a long thin straw through the centre of the cheese.

 
Bells Bluemin White
Made from Local cows milk, this cheese is carefully matured in Shepherds Purse dedicated ripening store. Hand turned every day to achieve the best mould ripening results in a truly luxurious texture and a delicate yet complex flavour. At six weeks after creation, Bells Bluemin White has a firm centre with a gooey, velvety outside and a blue rind. At ten weeks old, the experience is a beautiful, gooey cheese that rivals all continental cheeses.

Cheeses are accompanied with walnut bread and quince paste.

All menus shown are samples of the fine and fresh cuisine provided in Hand Picked Hotel restaurants. Dishes available may change at short notice as produce is sourced locally, where possible.