Making full use of Scotland’s finest ingredients, the menu features a range of favourites – freshly caught North Sea cod with seaweed potatoes, crisp pork belly and tender truffled-honey chicken – alongside new standout offerings including herb-crusted lamb rump, wild mushroom lasagne and succulent fresh steak cuts from award winning local butcher John Gilmour.
The delicious dishes, which are set to impress both guests and visitors to the hotel’s restaurant, were designed by head chef Colin Fleming, who has honed his skills throughout his career with the likes of Nick Nairn and Martin Wishart.
Colin, who has been a part of the Scottish restaurant scene for over 17 years, said: “Both myself and our expert kitchen staff have been working on the new menu for weeks - finding locally sourced ingredients that perfectly match and complement each other, to create some mouth-watering combinations and dishes for customers.”
“Repeat visitors will see some of our traditional favourites given a seasonal makeover, alongside some new and exciting concepts. We are determined to showcase Scotland’s world-class larder, with each dish created from fresh local produce bursting with flavour.”
Care has also been taken to create the perfect ending to a meal and those with a sweet tooth will not be disappointed with six of the finest deserts on offer to tantalise the taste buds, alongside selected cheeses from Scottish Cheesemonger Iain J. Mellis.
The Printing Press Bar & Kitchen, located in the heart of the Capital, is the perfect setting for a fantastic meal for all occasions and offers something to meet everyone’s tastes with all day dining available seven days a week, and has a late bar serving food and drink until 1am.