Harvey Nichols launches its much-loved Summer Market Menu, which offers customers two sun-worthy dishes and a refreshing cocktail for just £19 or three courses and a cocktail for £23 in the Forth Floor Brasserie at Harvey Nichols Edinburgh.

Alternatively, customers can dine on five courses and a glass of Prosecco for £40 in the Forth Floor Restaurant.

Both menus have been created using the finest seasonal ingredients, which have been sourced regionally. At the Forth Floor Brasserie, guests will receive a cocktail on arrival and can choose between dishes such as green pea guacamole and burrata, served on toasted sourdough with pea shoot salad, followed by pan-fried sea bream with sautéed potatoes, tandoori spice butter, tomato chutney and crispy capers, and a raspberry cheesecake mousse with shortbread, raspberry ice cream, honeycomb and white chocolate to finish.

Highlights from the Restaurant menu include gin cured Argyll sea trout with ruby grapefruit, lime purée, mint and a pink peppercorn meringue, North Sea monkfish tail with Parma ham, artichoke, roasted tomato, goat’s cheese and spinach tortellini, and lemon tart with raspberry, mint and meringue.

The Summer Market Menu is available from the Forth Floor Brasserie and Restaurant until Sunday 29th September 2019.

https://www.harveynichols.com/news/restaurant/edinburgh-dining/

HARVEY NICHOLS 
30 – 34 ST ANDREW SQUARE | EDINBURGH | EH2 2AD