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Having settled in, chef Willie Deans is now intent on consolidating the reputation of Let’s Eat in Perth. His menus are rich in seasonal treats & game is a prominent feature: look out for
delights such as roast wood pigeon, cooked pink & served with a buttery tart of creamed smoked leeks, bacon & blue cheese or Perthshire partridge ‘crown’ with a medley of autumn vegetables,
braised red cabbage, smoked Cheddar gratin cake & candied apple purée. Alternatively, you might begin with Shetland crab & spelt risotto, move on to loin of lamb in an earthy tomato &
saffron hotpot with a hint of heather honey, & conclude with gingerbread pudding set off with a dollop of rum & raisin ice cream.
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