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Castle Terrace: always impressive

1/2/2013

5 Comments

 
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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.  
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A taste of carrot and coriander finished with a toasted cumin crumble
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Tartare of wild Scrabster sea bass, served sushi style
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Free range corn fed chicken liver parfait with apple and quince
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Seared hand dived Orkney scallops, served with a cannelloni of tarragon and lemon
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Risotto of organic spelt from Doves Farm served with winter vegetables and marjoram
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Ravioli of ox tongue, served in an oxtail consomme, with basil, orange and mooli
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Poached fillet of Loch Duart salmon with 'pink fir apple' potatoes, Scottish sea kale and sauce bearnaise
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Red legged partridge from Tullbeagle Estate served with seared foie gras, braised red cabbage, celeriac and lemon confit
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Roast 'Conference' pear and Scottish honey panna cotta, served with lemon and thyme sorbet
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Souffle of forced Yorkshire rhubarb, with earl grey tea ice cream
Castle Terrace Restaurant on Urbanspoon
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5 Comments
mehan mcnab
6/2/2013 08:37:20 am

just wondering what the wee dots of white are on the scallop dish

Reply
tcc
6/2/2013 10:31:36 am

hi mehan,

they are mini meringues

Reply
Winson
6/2/2013 09:12:24 pm

Glad you have nice experience dining here but I have a different take on this. Amuse bouche are some of the uninspiring ones, with a mini pizza margherita, really, and it didn't taste too nice. Pumpkin soup was oversalted. Main course of ballotine of pheasant was one of the most disgusting food I ever eaten in a Michelin star establishment, and the consomme didn't taste much. Speaking of my creme brulee is even worse, I could make one better than them and for michelin star level to serve it in a mould is just unforgivable. At least make an effort to take it out.

Reply
Westy
8/2/2013 08:02:37 am

Some fantastic food right there, the pithivier especially caught my eye as they require a huge amount of skill to get right. Assuming it contained the leg meat?

Dominic and his team really are talented and the amount of hard work they put into their food really shows on the plate!

As for the previous comment regarding a Creme Brulee. I'd like to see you take a traditional Creme Brulee out the mold, I really would.

Great blog CC, this is my first comment but I have been a viewer for quite some time!


Reply
tcc
8/2/2013 10:28:23 am

Westy,

thanks for reading and thanks for taking time to comment. Appreciated.

TCC




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