As the countdown is on to the world’s largest arts festival coming alive again in Edinburgh, award-winning luxury brasserie Dine has launched its new lunch and pre-theatre menus and limited edition cocktails to celebrate becoming an official restaurant partner to the Edinburgh International Festival.
Dine’s acclaimed seasonal Market Menu has been updated, bursting with new dishes and flavours whilst remaining strict on local provenance and seasonality. Prices start at just £14.50 for two courses, available during lunchtime, pre-theatre and early dining. And in the cocktail lounge there’s a new menu of themed Festival cocktails, all £5 each.
Starters include succulent chicken and ham roulade with sweetcorn and chilli salsa served with lime cream cheese, smoked haddock fishcakes with tomato and ginger ketchup and citrus mayonnaise or yellow split pea soup with caramelised onion, crème fraiche, garlic and thyme olive oil. Mains compete for attention with dishes such as Scotch lamb shoulder served with celeriac fondant, summer greens with toasted almonds and black olive tapenade, sea bass with red pepper, celery and courgette, lemon and herb crumb.
And for that sweet treat diners can indulge in a mixed berry summer pudding with whipped cream and fruit coulis or Blueberry bavarois with lemon and almond marshmallow and vanilla yogurt sauce.
In the cocktail lounge, there will be an Edinburgh International Festival Cocktail list which is available from 3 August featuring an array of Darnley Gin cocktails for £5. Each freshly made cocktail has been inspired by four the most spectacular shows of 2018 and reflecting the spirit of the Festival.
There is the Five Telegrams, a theatrical colour changing G&T inspired by the light and music of the opening ceremony. This light, refreshing drink includes lime juice, Butterfly Pea Tea Infusion, Tonic water and dried lime. La Cenerentola is a liquid virtuosity following the lines of the famous novel containing a heady mix of spiced gin, clarified orange juice, ginger syrup and vanilla and raspberry cream soda.
La Maladie de la Mort is emotionally intense combination of flavours inspired by psychological thriller of Marguerite Duras, an intricate and provocative story of love. Darnley’s Navy Strength, Yuzu juice, steamed sesame seeds and sumac powder create the complex serve. And then there is Hocus Pocus – a captivating visual and liquid spectacle. This unusual Martini is made with gin, dry Curacao, malic and citric acid, Manzanilla sherry and grapefruit oils.
Menus are available until 31 August.
For table bookings call 0131 218 1818 or visit www.dineedinburgh.co.uk