Diners in the capital are invited to join head chef Daniel Ashmore for a celebration of the summer’s best seafood at The Pompadour by Galvin

The Celebration of Seafood dinner will mark the beginning of this year’s seafood season, with a four course menu paired with a selection of wines.

Using fresh local produce, along with flavours from across the world, the menu will showcase the very best of Scottish seafood within the unique setting of the Pompadour by Galvin – often described as one of Scotland’s most magnificent dining rooms thanks to its period features and views of the Castle.

seafood

Picture: Scallop ceviche will be served on the night, by www.schnappsphotography.com

Diners can enjoy North Berwick crab – creel-caught just half an hour from Edinburgh – served with a summer salad of heritage tomatoes and tomato consommé.

The light, fresh flavours will continue with a course of Asian-inspired scallop ceviche with lemongrass and lime leaf yogurt and mint pickled cucumber.

This selection of Scottish shellfish is complemented by a mouthwatering dish of Dashi-poached fillet of wild turbot with oyster and radish, and the meal will be rounded off with an indulgent dessert of bitter chocolate tarte with Valrhona Caramelia ice cream.

Each course is accompanied by a paired wine, carefully selected by the Pompadour by Galvin’s Head Sommelier, Damien Trinckquel.

Guests will be able to sample fine wines from Australia, Germany and Spain, with each glass expertly chosen to match the flavours of the delicate seafood dishes.

Picture: Head chef Daniel Ashmore, by www.schnappsphotography.com

Daniel Ashmore, Head Chef at The Pompadour by Galvin, says: “Scotland has some of the best seafood in the world, especially during the summer months.

“The Celebration of Seafood dinner will combine fresh flavours with seasonal produce and high-quality seafood for a truly memorable meal.”

The dinner is priced at £79 per person and is available tonight. To book, please call 0131 222 8975 or visit the restaurant’s website.

 

About The Author

Rosalind Erskine

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.

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