Balmoral - Full Menu

Brodie's of Edinburgh, Taylor's Decaf, Edinburgh Heather, Scottish Traditional Blend, Edinburgh Thistle.

Our rounds of marinated goats cheese and slices of watermelon, then topped with succulent shrimp dripping with heather honey and crisp frizzle lettuce. Finished with a balsamic vinegar splash. Fantastic flavour combination.

Our fine selected chicken livers blended with herbs, cream and our whisky, then it's sealed with our clarified butter and a sweet orange marmalade on top. This is excellent for taste and flavour far beyond what you thought. Served with our crisp toast.

Succulent pork belly slices marinated for over 24 hours, then served with our sweet black cherry sauce and warmed enough to release the flavours. So tender. Git in ma belly!

Wood-smoked haddock flakes in our warmed, savoury creamy cheese sauce. Served with crisp toast. This is outstanding for flavour. Enjoy.

Three of each for sharing. Smoked salmon with egg roe, crisp bacon with red onion, spicy green jalapeño, and traditional egg with mustard. Taste the difference of each one. Heavenly.

White button mushrooms cooked with butter in a cream and garlic sauce, with a hint of black truffle oil, and served with a toasted garlic buttered baguette. Nay kissing tonight fur you got garlic breath.

It's the Scottish mystical beastie. Try it once and remember for the rest of your life the first time this amazing dish touched your lips. Dinna be worried its nay gonnae kill ye. Served with crisp toast.

A fresh chicken egg with our homemade banger sausage. Coated with fresh bread crumbs, then deep fried till golden brown. Served on a potato nest with our traditional HP brown sauce and Poacher's Pickle. This is the best you will ever taste.

Creamy mashed potatoes stuffed with cheese, garlic and herbs. Coated in our house batter, then deep fried until golden brown. Served with our creamy cheese dipping sauce. Delicious.

Our Royals love this, small in portion but big in flavour. Beef bone split in half then oven roasted. You need to get to the juicy marrow inside. Served with our grilled bread. You will not want to share this as the taste is amazing. .

Beetroot smoked salmon with a hint of Scotch. Lemon-dill cream cheese mousse on crisp endive with fried capers and apple.

Everything we have that's green, with the red and yellow peppers, plus radishes, pickled red onions and heirloom tomatoes.

Everything we have that's green.

Slow braised diced lamb chunks, peas and carrots in an herb-infused gravy, topped with mashed potatoes. Oven baked 50-year-old recipe, so tasty. Granny took care in cooking this one. We have continued her memory with love. This is the real dish passed dow

When it comes to fish, this one is often forgotten. Ruby Red Trout, they love our clean rivers, like salmon, but they stayed home. A boneless fillet of the trout, pan-fried with burnt lemon-herbed butter. You will not taste this trout in any other restaur

High heat steamed to hold the delicate flavour in with fresh herbs. Served with lemon-infused butter. Simple, but the best for natural outstanding flavour. Select one potato side and one vegetable side from our choices listed. You will not be disappointed

The absolute best of duck breast with Rabbie's mustard, honey and rosemary marinade, then oven roasted, for it unleashes the flavours as you have never tasted before. We recommend this dish cooked medium rare. The Romans came to conquer, but the Scots fou

A halved whole red pepper, stuffed with long-grain pan-fried rice with onion, celery, zucchini, carrot, cilantro and jalapeño. Then baked in the oven, topped with a cheddar cheese sauce. Sounds simple to cook, but it is not. However, it just tastes fantas

For over 800 years of history, royalty controlled our everyday lives. When his lordship says I would like some duck for dinner tonight, the gamekeeper goes to the lord 's duck pond, selects one, then passes it to the kitchen for the cooks to prepare. It i

Boneless filet of haddock. If you went to a 'Scottish chippy ', this is what you would get: real chips and real fish, as it 's cooked in Scotland. Succulent fish in our beer batter with mushy peas and our house-made tartar sauce. I eat this weekly, remind

You know Charlie, the rightful King of Scotland. When there was an allegiance with France and Scotland against the English, this was another of his favourite meals while in France. A tender fillet steak cooked medium rare, with seasoned, sherry-soaked mus

Nice! Heather honey sweet, with a green chili bite. A wonderful way to taste salmon with a twist. The salmon lover's favourite. Huge response of our customers loving this. Select one potato side and one vegetable side from our choices listed.

This is our own recipe for traditional Scottish bangers made in house by our chefs. Oh yeah! Onions, brown gravy, mashed potatoes and bangers, what is not to like here! This truly is our family's comfort food. We may be sold out. It does not get any bette

The best of game birds. Amazing in flavour for those that like this note, as we have mellowed it out by marinating it in sweet fruits and herbs overnight. Now it tastes like a savoury, smooth, sweet, moist succulent surprise, an excellent choice for the t

A Scottish lamb dish for our Kings and Queens. This form of braising goes back to when only a few ingredients were available. Carrots, onions and leeks, with wild herbs for taste, plus lots of time as it slowly braises to fall off the bone. 800 plus years

Succulent hind legs, sweet and tender, lovingly braised in a rich broth. Served in a hearty white bean and bacon stew. Really love this dish. If you have never tried rabbit before then this is a great one to start with. You will love the taste and flavour

Smoked bacon with moist chicken breast and Stilton blue cheese sauce, absolutely amazing for flavour. Now you can taste the same with your choice of buttery garlic sauce or creamy white mushroom sauce with black truffle oil. At all the eleven restaurants

Agghhh! Best of the best venison. You will not be disappointed. Tender, sweet and moist. Little hint of herbs in the roasting with a light reduction sauce on a bed of parsnip puree. Not seen on any menu often but cooked with expertise. It's just a fantast

This is our best cut of beef from our local butcher, tender, juicy and cooked to your taste with a choice of plain or four amazing sauces. Our best seller is the one topped with a slice of melting Stilton blue cheese finished with our cream sauce. Next is

A succulent 16oz. boneless rib-eye steak makes for the most flavoursome steak ever, with the power of taste all over. Now you can taste the same, simply plain or with your choice of four sauces — buttery garlic sauce, creamy white mushroom sauce with blac

Scottish, Irish, Kahlua, Bailey's, Brandy, Tia Maria or whatever you decide. Topped with double cream.

The Scot's favorite. moist date cake smothered in buttery toffee sauce with house made whisky custard.

Whipped cream, honey drizzled raspberries with oven baked oatmeal, soaked in Drambuie Whisky overnight.

With fresh whipped cream and our house made toffee sauce.

Balmoral's fruit infused meringue with fresh strawberries and whipped cream, topped with a strawberry Drambuie drizzle and Graham's of Geneva ice cream.

Crunchy butter shortbread base, golden brown toffee and caramel topped with a soft chocolate topping.

A delicate flourless chocolate cake slowly baked to perfection then topped with an espresso infused ice cream. This is amazing for taste (Gluten Free)

A 16oz bone-in pork chop topped with a sweet brown mustard sauce, bacon, apple and brandy chutney. Wow. An amazing flavour for pork. It's juicy and tender meat with a taste beyond your expectations. This I believe you will not find any better. Big seller

Crisp Romaine lettuce with anchovies, shaved parmesan cheese and crushed bread points, with our special Caesar dressing. (Gluten-free available.

Creamed green peas in a ham bone stock finished with lean, sliced ham. Thick and tasty, just amazing.

For over two hundred years this has been served in Scotland. Leeks, onion, potatoes, herbs and slow-braised chicken with a sweet prune.

Lightly smoked haddock, potatoes and onions, finished with fresh cream. A flavour taste as old as history, from the first time the British came to America. But the Scottish made this first. The precursor to America's clam chowder.

A blend of crisp lettuces plus green beans, pickled red onions, cucumber and heirloom tomatoes, then added are dried cranberries, walnuts, mandarin oranges, and barnyard goats cheese crumbles.

This is not like orange-colored, shop-bought mac-and-cheese!