We take every excuse to pass through Edinburgh as often as we can because we love the city, love the people and adore the restaurants. Amongst those places that we will always stop by if we can is Castle Terrace. We loved it from the first time we visited in 2011 and when, shortly after, it won a Michelin star, it came as no surprise. For good measure, The Sunday Times in 2012 ranked it as the 5th best restaurant in Scotland. All of this is thoroughly deserved and with Chef-Patron Dominic Jack's continued commitment to food excellence, not a single second of resting on laurels here, we predict a future with many more accolades ahead, while a second star is definitely a possibility in the future, it's that good.
We have already written two blog posts on Castle Terrace and it was not our intention to blog this meal, but the food was so beautiful, we thought we'd put up the pictures so you could see for yourself and we shall burden you almost no further with words. As a final thought however, we would say that at Castle Terrace, no detail is too small, with the food highly intricate by a kitchen striving for perfection; the result is something fantastic. If in Edinburgh, it is our view that you simply have to visit. Enjoy.
We have already written two blog posts on Castle Terrace and it was not our intention to blog this meal, but the food was so beautiful, we thought we'd put up the pictures so you could see for yourself and we shall burden you almost no further with words. As a final thought however, we would say that at Castle Terrace, no detail is too small, with the food highly intricate by a kitchen striving for perfection; the result is something fantastic. If in Edinburgh, it is our view that you simply have to visit. Enjoy.
A taste of carrot and coriander finished with a toasted cumin crumble
Tartare of wild Scrabster sea bass, served sushi style
Free range corn fed chicken liver parfait with apple and quince
Seared hand dived Orkney scallops, served with a cannelloni of tarragon and lemon
Risotto of organic spelt from Doves Farm served with winter vegetables and marjoram
Ravioli of ox tongue, served in an oxtail consomme, with basil, orange and mooli
Poached fillet of Loch Duart salmon with 'pink fir apple' potatoes, Scottish sea kale and sauce bearnaise
Red legged partridge from Tullbeagle Estate served with seared foie gras, braised red cabbage, celeriac and lemon confit
Roast 'Conference' pear and Scottish honey panna cotta, served with lemon and thyme sorbet
Souffle of forced Yorkshire rhubarb, with earl grey tea ice cream
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