On Friday night we went to The Sheraton Grand Hotel & Spa in Edinburgh for their A Taste of Scotland - 5 courses matched with Scottish Beers and Spirits. The menu is seasonal, costs £65 per person and is available Thursday-Saturday, between 6-9pm.
We started with drinks in the airy hotel bar - mine's the negroni! Hubby chose The Mermaid's Tail, which is made with Gin Mare, homemade Mediterranean vermouth, sea salt and olives, stirred and served straight up. Both were delicious.
Our first course paired with Gunner Blonde Ale from Campbell's Brewery in Peebles was Brown Crab, Braeburn Apple and Mooli Salad which was deliciously fresh tasting and summery. The crabs served are from Orkney and are caught by lowering baited crab pots into the sea which allows undersized crabs and smaller females with eggs to be returned to the sea. The crab was complimented by sweet apples and crisp and fresh mooli.
The second course was Roasted scallop, sweet cicely, carrot puree and puffed oats which was served with a delicious One Square Gin & Fever Tree Tonic (Pickerings) which we found to be the perfect match. This dish was delicious. The scallop was meaty and flavoursome and the sweet carrot puree was the perfect accompaniment. The dish is finished with samphire and a squid ink tulle. The scallops are hand dived again from Orkney as they are cleaner and free from sand and grit and are better for the environment too.
Moving onto course number 3, this is the main dish Textures of Scottish lamb, hazelnuts and capers which was truly mouthwatering and cooked to perfection. It was paired with melt in the mouth sweetbreads and potato. We didn't think the drink pairing was exactly spot on (I think I'd have preferred a glass of red with this rather than beer). It was paired with Innis & Gunn Rum Cask Finish Ale from Edinburgh. The lamb the kitchen use is bred on farms in the Scottish highlands.
We both loved the cheese course - so clever - it was served in a cocktail glass and looked like a pudding! Strathdon Blue Trifle, walnut biscuit and Lochnagar grape chutney which was served with Springbank 15yo from Springbank Distillery in Campbeltown. This matched really well (that pear crisp was perfection!)
Our final course was Bruce Farm's Scottish Strawberry Jelly with Vanilla Parfait which was paired with a yummy cocktail - One Square 76 a delicious blend of Verdant Dry Gin, Strawberry syrup, Elderflower syrup, lemon juice and Prosecco. The dessert was delicious and oh so pretty but melted really quickly.
Overall, we were really impressed with the food and friendly service and will definitely return when the menu changes as it's great value and a fab night out!