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Prime local ingredients play a starring role in Norton House & Spa's new restaurant, where seasonal treats are served in well-spaced surrounds against the backdrop of a beautiful Victorian
country house near Edinburgh Airport. Tuck into the likes of lobster ravioli with spaghetti vegetables & a langoustine & citrus dressing, followed by the pan-fried fillet of John Dory with
crab tortellini, roast fennel, artichoke & tomato confit & a white bean & caviar froth. On site is also a more informal brasserie, serving modern interpretations of traditional
favourites, such as a fillet of haddock in a sesame seed & coriander batter with chunky chips.
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