DINNER – MONDAY 23RD FEBRUARY 2026

‘EDINBURGH ON A PLATE 2025’ COOKBOOK - FEATURING CAFÉ ST HONORE 26-00

Ask a member of staff if you’d like to purchase a first edition copy

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Peelham Farm Organic Charcuterie & Great Glen Venison Charcuterie 11-00

Extra Bread 1-00 per person

Nocellara & Kalamata Olives 4-50

Smoked Almonds 4-50

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Grierson’s Organic Pork Rillette, Red Onion Jam, Organic Salad, Toasted Sourdough, Cornichons 16-00

Grierson’s Organic Cold Roast Leg of Lamb, Rocket, Pickled Red Onion, Celeriac Remoulade,

Organic Salad 16-00

Pickled Purple Beetroot, Whipped Katy Rodger’s Crowdie, Candied Nuts, Bitter Leaves 15-00

Smoked Mackerel & Talisker 10-Year-Old Whisky Pate, Pickled Cucumber, Our Oatcakes 15-00 ________________________________________________________________________________________________________

Roast Shallot & Caramelised Onion Tart Tatin, Errington’s Blackmount Goats Cheese, Bitter Leaves 30-00

Border’s Roe Deer, Organic Lentils, Tenderstem Broccoli, Stornoway Black Pudding, Local Greens 35-00

East Coast Cod, King Edward Potatoes, Wilted Spinach, Saffron Sauce, Aioli 35-00

Confit Rabbit Leg, Buttery Mash, Poached Turnips, Pancetta, Mustard Sauce 35-00

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Lemon & Polenta Cake, Vanilla Ice Cream 13-00

Warm Honey & Walnut Tart, Katy Rodger’s Crème Fraiche 13-00

Montezuma’s Organic Dark Chocolate Fondant, Malt Ice Cream, Praline 15-00

Selection of Artisan British Cheeses, Our Chutney, Our Oatcakes 16-00

CAFE CLASSICS

TWO COURSES 30-00 THREE COURSES 38-00

Red Wine Poached Pear, Lanark Blue Cheese, Candied Nuts, Bitter Leaves

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Borders Venison Hot Pot, Local Greens

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Poached Pear, Montezuma’s Organic Dark Chocolate Sorbet, Praline