On Thursday, me and hubby went for my birthday lunch to Castle Terrace Restaurant which is run by Chef Patron, Dominic Jack.
Dominic trained at Telford College in Edinburgh and his first job was at Gleneagles Hotel where he met fellow chef and friend, Tom Kitchin. His career has taken him all over the world to many Michelin starred restaurants. He returned to Edinburgh in 2008, to work with Tom Kitchin at The Kitchin and in July 2010 Dominic became Chef Patron of Castle Terrace which was awarded a Michelin Star in October 2011.
We started with delicious canapes - salt cod barbajuan, caper & cumin burger and caesar salad (which was a lettuce flavoured sphere filled with caesar dressing which exploded with flavour in the mouth). Some of the best and most interesting canapes I've ever tasted.
An amuse bouche followed, of Baked Potato and cheese soup, which tasted exactly like a baked potato!
The bread came in it's own tartan cozy and was warm from the oven and tasted delicious (as well as being very moreish).
As it was my birthday, Chef surprised us with an additional course. Such a treat! I had Newhaven Crab served with apple and hazelnut with an apple foam which was fresh, sweet and delicious and David had Salmon Tartare served sushi style.
Our starters were - for me, Gurnard tartare with Asian salad which was very fresh tasting and light (and a bit out of my comfort zone - but I loved it!) David had Lamb which was barbequed and braised served with chick pea, coriander and red pepper.
Just before our main course we were invited to sit at Chef's table in the kitchen which was such a surprise and a fascinating experience! It was great to watch the buzz and theatre of the kitchen. We were treated to Chicken starter which contained free range Cornfed chicken with a light curry Castle Terrace Style.
We both chose main course of pork - a fillet of Ayrshire pork with braised fennel, smoked aubergine puree and basil gnocchi. It was one of the best main courses I've ever eaten.
Dessert was Rum Baba with passionfruit and citrus for David and I had Vanilla Creme Brulee which was smooth, creamy and studded with vanilla pod.
I also was surprised with cake!
Petit Fours (truly stuffed by this point but couldn't resist) - mini coconut macarons, salted carmel chocolate eggs and mini carrot cakes.
We were shown the bar menu with coffee and David decided he must have a Half Pint Flip - made with Chocolate Stout, Bourbon, Cherry Marnier, Maple syrup, whole egg and Walnut bitters. He was also pleased to learn that it's possible just to turn up and have a drink at the bar too.