David Bann Dinner - The Vegetarian Institution in Edinburgh
Overview
One of Scotland's oldest and leading vegetarian restaurants is our destination tonight as we enjoy dinner the famous David Bann. The Scotsman says - Here, deep aubergine walls accented in silver and dark, minimalist seating send a strictly "nouvelle" message. As does the menu, which sweeps confidently through most of the globe, from the Mediterranean to the Pacific, via India and Thailand. I visited recently and all I can say is 'amazing'.
Includes
- 3 Course Dinner
- Service
- Spice Host
Extras
- Drinks
Location & Itinerary
Sample Menu
Starters
Gnocchi with warm plum salad. - Homemade gnocchi with fresh basil, fried and served with warm plum salad. V
Aubergine, chickpea and cashew kofta. - Spicy kofta of roasted aubergine, chickpea and toasted cashews. Served with fresh banana chutney and plum dressing. V GF
Tartlet of Smoked cheese and cherry tomatoes. - A delicate butter shortcrust tartlet filled with crème fraiche, Kintyre Applewood Smoked cheese, cherry tomatoes and caramelised onion. Served with rocket salad with red pesto and reduced balsamic and
honey dressing.
Soup - Freshly prepared soup of the day served with homemade bread. (NGCI)
Mains
Roasted celeriac, potato and chickpea curry in a lentil wrap - - Served in a spicy aromatic sauce topped with toasted flaked almonds, with a sweet potato fritter, tomato chutney and mint raita. V (NGCI)
Quinoa, spinach, pinenuts and sundried tomato courgette wrap with roasted baby potatoes.
A blend of quinoa with leeks, spinach, pinenuts, sundried tomatoes and fresh herbs wrapped in grilled courgette. Served with beetroot chickpea puree, salsa verde and roasted baby potatoes. V NGCI
Mushroom, goats cheese and Heather ale strudel. - Mushroom, rosemary, Bonnet goats cheese from Ayrshire and Heather Ale, baked and wrapped in filo pastry. Served with polenta chips and shallot sauce.
Baked parsnip pudding with a rice arancino. - Parsnip, Bramley apple and and Kintyre Applewood smoked cheese baked pudding with a breadcrumbed rice ball. Served with roasted swede, savoy cabbage and pea sauce. NGCI.
Desserts
Hot apple and cinnamon tart. - Made to order with a delicate sweet shortcake pastry and served with homemade chocolate ice cream.
Cardamom pannacotta with warm pear and elderflower sauce. - Served with meringue. GF
Pineapple jelly with lemon cake and rum sorbet. - Pineapple jelly on lemon cake topped with coconut rum sorbet. Served with a homemade orange marmalade chocolate. V (GF)
Chocolate cake with plum and port compote. - Coulant chocolate cake served warm with port soaked plum compote and beetroot coconut and whisky ice cream. V
Homemade ice cream; 3 scoops daily selection (V)
(V) - vegan on request.
Host & Everything Else
Gallery
