Those missing the department store's brasserie can create restaurant quality dishes at home.

Harvey Nichols Fourth Floor Brasserie has a new menu and a special four course feast for Valentine’s Day.

Using the Harvey Nichols chefs’ step-by-step instructions, customers can easily cook a three-course
dinner, with all the trimmings, from the comfort of home.

What’s on the new menu?

The three course menu for two begins with a starter of chicken and pistachio rillette served with last summer’s pickled girolles, honey mustard mayonnaise and red onion focaccia, followed by spiced pork belly served with leek and prune broth, turned new potatoes and a calvados cream sauce.

To finish on a sweet note, millionaire tart is served with pecan and maple crème fraiche.

Diners can choose from a variety of pre-mixed cocktails, which are included in the price of the meal.

Cocktails include a Vesper Martini, Harvey Nichols Negroni, Old Fashioned and an Espresso Martini.

Customers can opt to select paired wines and additional drinks when placing their order.

The menu has been adapted to cater for a single person dining alone, or alternatively, multiple packages can be purchased for couples dining together.

Valentine’s Day

Those looking to treat themselves to a slap up meal this Valentine’s Day can order the Harvey Nichols Fourth Brasserie’s one-off menu for cooking at home.

Dishes include lobster, beef wellington, passionfruit cheesecake, chocolate strawberries and a cheese course.

The three course menu with a cocktail is £25 per person and the four course Valentine’s meal is £100 for two.

Orders can be placed online now for delivery across areas of Scotland (£5 fee) or for local Edinburgh collection.

Delivery is on Fridays and Saturdays, with orders placed by 9am on Wednesdays for delivery the same week.

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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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