One Square, at the Sheraton Grand Hotel & Spa in Edinburgh, has just launched a new menu following the appointment of its new executive chef, Craig Hart. The menu reflects One Square’s commitment to providing modern, British cuisine in statement surroundings and features a range of newly crafted dishes.
Stand out dishes include braised Dryfeholm Farm pork belly & black pudding terrine with micro leaf salad & cauliflower three ways (£10.50), as a starter. To follow, the braised Scrabster monkfish on the bone, Ayrshire bacon & wild mushrooms with shallot red wine sauce (£20) is set to please all fish lovers. While the innovative One Square duck burger, confit duck leg topped with foie gras, posh bird fried duck egg, Edinburgh Gold onion rings and twice-cooked hand cut chips (£17.50) is an exciting addition to One Square’s culinary offering.
To finish off, there’s a delicious selection of sweet treats courtesy of the talented pastry team including pear & stilton tart with quince chutney & candied walnuts (£7) which can be accompanied with a choice of dessert cocktails (£9 each).