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A second venture from the team behind Michelin-starred Edinburgh high flyer The Kitchin, Castle Terrace has also picked up a red gong – thanks to Dominic Jack’s fine-tuned seasonal cooking. Raw
materials of distinguished provenance go into starters ranging from a sushi-style tartare of Loch Duart salmon to grouse pâté en croûte served with pear, prune and port. Deft handling and clear,
well defined flavours are also the hallmarks of, say, stuffed saddle of Inverurie lamb à la rognonnade with braised fennel, smoked aubergine purée, basil and olive jus, while meals reach a climax
with a veritable galaxy of desserts – perhaps a mille-feuille of Braeburn apples and yoghurt cream with nougatine and praline or blackberry and black cardamom pannacotta accompanied by lemon and
black cardamom sorbet. ‘From nature to plate’ is the message in this cool, contemporary dining room.
Castle Terrace won it’s first Michelin star this year and after having read many good reviews about it, I was keen to try it out during one of my trips to Edinburgh.The dining scene in Edinburgh is of high quality and a few restaurants stand out as being of extremely high quality (e.g., The Kitchin). One of the restaurants that many critics rave about is Castle Terrace. The head chef, Dominic Jack, trained in some of France’s most prestigious kitchens, such as Taillevent and L’Arpege...
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