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33-35 Castle Terrace
There’s something rather special about Dominic Jack’s contemporary dining room in a Georgian townhouse beneath Edinburgh Castle Mound. Like its elder sibling The Kitchin, Castle Terrace is the real deal: the food is out of the top drawer, service seldom misses a beat, and there are treasures galore on the high-value wine list. ‘From nature to plate’ is the now-familiar mantra, and raw materials of distinguished provenance go into starters ranging from a tartare of North Sea gurnard with apple and crispy croûtons to ravioli of fresh herbs with a spring pea velouté. Every detail is also spot-on when it comes to clear-flavoured mains such as seared monkfish wrapped in Ayrshire ham with peas à la française or roasted and braised Inverurie lamb partnered by aubergine and apricot. To conclude, a veritable galaxy of smile-inducing desserts might feature anything from a warm Granny Smith apple pie to Scottish heather honey soufflé with sour-cream ice cream. Great-value lunch packages are worth a punt, and engaging staff make everyone feel valued.
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33-35 Castle Terrace
Edinburgh Station 768m
Haymarket Station 1km
Edinburgh Castle 233m
Georgian House, Charlotte Square 565m
Tues-Sat 12N-2pm 6.30-10pm
Food & Drink:
Rate & Review
Food + drink: 5
Brilliant. What a great way to spend a cold January Saturday afternoon, and superb value.
We arrived slightly early and were ushered to our seats, a party of five and all selected the £24 three course menu – four of us indulged in the matching wines.
Once our questions were answered and order taken, melt in the mouth canapés arrived to wet our appetite. As an aperitif we elected on a dry sherry, recommended by the Sommelier. The Sommelier also suggested Snow Queen ‘spelt’ vodka for one guest who wasn’t drinking grapes. This complimented her meal well.
To start the Ravioli of Bowmont Valley partridge with marjoram, red cabbage and partridge consommé. Melt in the mouth ravioli in a delicate, delicious consommé.
The majority of us opted for the Roasted rump of Inverurie lamb, with winter vegetables, kidney brochette and chorizo jus. Succulent and perfectly cooked.
Whilst waiting for the dessert menu, a couple next to us had ordered cheese, and spying the amazing cheese platter made up all of our minds. We were allowed 5 cheeses from the selection of British and French cheeses, explained perfectly by the cheese waitress, who also recommended we eat from left to right, as the cheeses were laid out in strength.
All wines were explained before each course. I wish that I had written them down as they certainly complimented the dishes.
Overall a truly great experience and fantastic value! Although my stomach wouldn’t have allowed for it, I could have happily stayed and done it all again.
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