LUNCH – MONDAY 25th MAY 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 and Kalamata Olives 4-50
Smoked Almonds 4-50
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Whipped Katy Rodger’s Crowdie, Pickled Beetroot, Smoked Almonds, Apple 15-00
Grierson’s Organic Pork Rillette, Red Onion Jam, Toasted Sourdough, Cornichons 16-00
Crispy Ham Hough, Rocket, Pickled Red Onion, Mustard Mayonnaise 16-00
Monkfish Cheek, Bouillabaisse, Rouille 16-00 ________________________________________________________________________________________________________
Roast Shallot & Caramelised Onion Tarte Tatin, Errington’s Lanark Blue Cheese, Candied Nuts, Bitter Leaves 30-00
Confit Duck Leg, Organic White Beans, Cavolo Nero, Peelham Farm Nduja 35-00
East Coast Cod, Crushed Heritage Potatoes, Provencal Sauce, Shetland Blueshell Mussels, Gremolata 35-00
Borders Roe Deer, Organic Lentils, Braised Chiccory, Stornoway Black Pudding, Salsa Verde 35-00
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Blacketyside Farm Strawberry & Sherry Trifle, Toasted Almonds 12-00
Phantassie Farm Organic Apricot & Almond Cake, Custard 12-00
Montezuma’s Organic Dark Chocolate Fondant, Salted Caramel Ice Cream, Praline 15-00
Selection of Artisan British Cheeses, Our Chutney, Our Oatcakes, Mull Biscuit 16-00
Artisan Roast Coffee, Pekoe Breakfast, Highland Rooibos, Peppermint, Earl Grey or Jasmine Loose Leaf Tea 3-75
CAFE CLASSICS
MAIN COURSE 22-00 TWO COURSES 30-00 THREE COURSES 38-00
Confit Duck, Orange, Bitter Leaves, Candied Nuts
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Smoked Haddock, Tenderstem Broccoli, Chive Mash
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Rhubarb Crème Brûlée, Our Shortbread
