Harvey Nichols Edinburgh have launched their Summer Dining Menu, consisting of three courses and a cocktail for £28.
Created using regionally-sourced ingredients, the menu features three starters, three mains and three desserts. Choose between dishes such as salmon beetroot gravadlax served with compressed cucumber and Charentais melon, elderflower jelly and lime purée to start, perhaps followed by pan-fried stone bass, sumac and lemon yoghurt, shaved fennel and orange salad with fine herbs and finishing on a sweet note of strawberry cheesecake served with white chocolate, macerated strawberries and strawberry coulis.
In addition to the à la carte menu, there are also plant-based options including a pea and avocado guacamole served with toasted sourdough and pea shoot salad, followed by roasted aubergine balls served with bulgar and lentil salad, tahini coconut yoghurt and romesco sauce, and coconut rice pudding with a pineapple and mango salsa, tequila and lime syrup.
Customers looking for some creative cocktail concoctions can choose between a ‘Sunshine in Sevastopol’, which is created using Beluga Noble vodka, apricot, lime and vanilla, or a ‘Caspian Mule’, which also features Beluga Noble vodka, in addition to Chambord, lime, chocolate bitters, and Fever-Tree ginger beer.
The Summer Dining Menu is available at the Forth Floor Brasserie at Harvey Nichols Edinburgh from Thursday 1st July until Thursday 30th September 2021.
