The best seats are always the front rows, except for a cinema where the back rows are the best rows! Front rows get you right in front of the action, full screen, full throttle. Front Row Seats at The Chefs Table is no exception. You can see all the minute details that makes exceptional plates of food.

5 COURSE TASTING MENU, THE CHEFS TABLE BY EMMA HANLEY AT THE COMMONS CLUB, VIRGIN HOTEL. EDINBURGH

Emma Hanley is the new Chef de Cuisine at the Commons Club, Virgin Hotel, Edinburgh and owns the Chef’s Table. The Chef’s Table seats 10 people and is a few feet away from the kitchen pass and plating up area.

The Chef’s Table is a 5 course tasting menu for £75pp, available Thursday to Sunday starting at 7pm. You can add wine pairing for £45ppor Bartenders Choice for £55pp.

Amuse Bouche

First up we see Chef put the finishing touches to some tartare. Photo opps are a plenty here! Tapioca crackers and a tartare set on a very thin leaf shaped biscuit provide so much flavour and set those tastebuds a-tingling.

1st Course

Monkfish with hazelnuts and apple was paired with an Apple Martini served is a small coupe glass and was made with Porters Gin. This dish was a soft and delicate introduction to the menu. The hazelnuts with the fish were a genius combo and texture wise, contrasts work. Although a ceviche dish, there was no taste of fish what so ever.

2nd Course

Quail with blueberries and celeriac. This dish was deep and earthy and still a little pink. Soft and succulent with pops of tart sweetness from the cooked blueberries. Gorgeous wee number and served with a robust dark red wine.

3rd Course

Jerusalem Artichoke with wild mushrooms, hens egg and truffle intrigued me. Every ingredient on their own I love but the textures here, didn’t blow me away. The honey comb lattice over the top was a nice touch and the truffle very prevalent. It was paired with a sparkling wine almost kombucha like in fermentation. I preferred to drink this wine after the food.

4th Course

Venison with hare, smoke, potatoes and whisky. This was my favourite course. Venison cooked to perfection. Perfectly pink in the centre, well rested and succulent. A hare croquette and charcoal mash paired with a Monkey Shoulder and Lapsang Souchong Tea cocktail, meant that the smoke took on many flavours here. A seriously delicious dish.

Our drinks were the Bartenders Choice, chosen by Head Mixologist, Leon. Totally indulged in the English Sparkling wine ‘Fitz’ and the Palmers & Co Champagne whilst the Monkey Shoulder Cocktail was my standout drink of the night.

5th Course

Natural Yoghurt with sea buckthorn and shortbread. This was like Pringles, once you took a spoonful, you couldn’t stop. One taste and you had to go back for more. Very tart but refreshing and sweet at the same time. This was paired with a Sauterne wine, sweet to start and dry to finish.

Salted Caramel chocolates were served next door at the Bartenders Table whilst choosing our Hustlers Negroni’s. A fun interactive way to choose the components of your negroni. Throw 3 dice and they correspond to which choice of component makes up your negroni - gin, bitters and vermouth.

The staff at Virgin Hotels are fantastic. Emma Hanley as Chef de Cuisine and Chef Tom Lane, Head of Mixology, Leon Wilkes and Restaurant and Bar General Manager, Callum Hain make sure that your every need is attended to and that your whole dining and drinking experience is exceptional.

The food will compliment and contrast, challenge and thrill. It’ll make you open up a discussion on food and make you hush in silence. To me these are the signs of a great tasting menu. A topic to start a conversation.

If you are looking for some new food to enjoy in plush surroundings and want to try some exciting drinks alongside it, then this is the place for you.

Highly recommended.

Commons Club, Chefs Table, Virgin Hotel. 1 India Buildings, Victoria Street, Edinburgh. www.virginhotels.com/edinburgh

My Spoon Award : Gold 9/10

I was invited by Virgin Hotels to review their menu. Food and drink were complimentary but the views are very much my own.