Seasonal tasting menu at number one Balmoral
Discover an exquisite culinary journey at Number One, nestled in the elegant Balmoral Hotel, Edinburgh. This seasonal tasting menu celebrates Scotland's finest ingredients, expertly transformed into modern fine dining masterpieces by Head Chef Mathew Sherry and his talented team.
Starters
Begin your meal with delicate Amuse-Bouche crafted from seasonal Scottish produce to awaken your palate. The Orkney Scallop offers a sublime blend of fresh scallops paired with luxurious caviar, pickle cream sauce, and the crunch of hazelnuts, delivering a rich texture and refined flavor balance.
Mains
The main courses showcase the depth of Scotland’s seasonal bounty. Savor the perfectly cooked Venison Loin complemented by cauliflower, mustard, and kale, delivering hearty and earthy notes. Alternatively, the Hasselback Potato is elevated with a luxurious oyster cream sauce, crisp textures, trout roe, and fresh dill, creating a sophisticated vegetarian option bursting with flavor.
Desserts
Conclude your dining experience with the Tomlinson's Rhubarb, a beautifully balanced dessert featuring rhubarb mousse and compôte, adorned with crunchy candied almonds. This sweet finale offers a perfect harmony of tartness and texture, leaving a lasting impression.
Drinks and specials
Enhance your meal with expertly curated wines recommended by the sommelier, or enjoy a sophisticated selection of cocktails and nonalcoholic beverages designed to complement the menu’s intricate flavors. The attentive and knowledgeable service team ensures every detail is tailored to your preferences, making your visit truly exceptional.
- Amuse-Bouche starter featuring seasonal Scottish produce to stimulate the palate.
- Orkney Scallop with caviar, pickle cream sauce and hazelnut for a luxurious start.
- Venison Loin main served with cauliflower, mustard and kale for a rich, hearty flavor.
- Hasselback Potato main enriched with oyster cream sauce, crisps, trout roe and dill.
- Tomlinson's Rhubarb dessert featuring rhubarb mousse, compôte and candied almonds for a sweet finish.
