The Dome Edinburgh
Menu with Prices in the UK

Ayrshire back bacon, pork sausage, Stornoway black pudding, Findlay's haggis, grilled tomato, flat cap mushroom, potato tattie scone, baked beans, and free-range eggs.

Toasted brioche muffin topped with oak-smoked Scottish salmon, two soft-poached free-range eggs, and velvety hollandaise sauce.

Toasted English muffin topped with carved honey-roast Ayrshire ham, soft poached eggs, and rich butter hollandaise.

Toasted artisan sourdough bread, crushed Hass avocado with lime and chilli flakes, two poached free-range eggs, and micro coriander.

Slow-cooked Scottish pinhead oatmeal prepared with organic milk or water, served with Heather hills Scottish honey and seasonal berries.

Flaky French butter croissant served warm with Edinburgh salted butter and strawberry or marmalade preserves.

Traditional crusty Scottish morning roll filled with crispy Ayrshire back bacon and a griddled potato tattie scone.

Three-tiered silver stand with delicate finger sandwiches, freshly baked warm scones with Cornish clotted cream and Scottish preserves, and artisan patisserie.

Traditional Georgian Afternoon Tea service accompanied by a chilled glass of Joseph Perrier Cuvée Royale Brut Champagne.

The complete Georgian afternoon tea experience paired with two handcrafted signature cocktails from The Dome mixologists.

Specially curated meat-free finger sandwiches (cucumber & cream cheese, egg & cress, roasted red pepper & hummus) with warm scones and sweet delicacies.

No Gluten Containing Ingredients tier featuring gluten-free bread sandwiches, warm gluten-free scones, clotted cream, jam, and flourless pastries.

Child-friendly afternoon tea with ham and cheese mini finger rolls, warm mini scone, brownie bites, and hot chocolate or fruit juice.

Crispy panko-crumbed Scottish haggis and Stornoway black pudding spheres served with spiced tomato chutney and pickled turnip.

Traditional Scottish soup of natural Arbroath smoked haddock, diced potatoes, sweet leeks, and double cream, served with warm crusty bread.

Prime hand-diced Scottish beef fillet with spicy Bloody Mary reduction, capers, gherkins, Clarence Court egg yolk, and sourdough croutes.

Finest Scottish smoked salmon served with caper berries, shallot rings, lemon crème fraîche, and traditional wheaten soda bread.

Fresh Scottish king scallops seared in herb butter with Stornoway black pudding crumb, cauliflower purée, and crisp pancetta.

Salt-baked Scottish yellow and candy beetroots, whipped goats cheese curd, candied walnuts, and baby watercress in honey mustard dressing.

Coarse Highland red deer and pork terrine wrapped in streaky bacon, served with bramble berry chutney and toasted brioche.

Slow-caramelised onions in rich beef bone broth with cognac, topped with a toasted baguette croute and gratinated Gruyère cheese.

Crispy shredded confit duck tossed with fresh watermelon cubes, toasted cashews, spring onions, and sweet hoisin dressing.

Warm fresh sourdough loaf served with Edinburgh churned salted butter and cold-pressed rapeseed oil with balsamic vinegar.

Tender Scottish prime beef slow-braised in Belhaven Scottish ale gravy, encased in golden puff pastry, served with creamy mash and tenderstem broccoli.

35-day dry-aged Scottish beef sirloin grilled on open coals, served with roast plum tomato, flat mushroom, and hand-cut chunky chips.

Centre-cut Scotch beef fillet steak cooked to order, served with charred vine tomatoes, watercress, and choice of whisky peppercorn sauce.

Pan-roasted Scottish red deer loin served pink with parsnip purée, dauphinoise potatoes, braised red cabbage, and rich juniper reduction.

Fresh sustainable North Sea haddock in crisp Edinburgh craft ale batter, hand-cut chunky Maris Piper chips, crushed garden peas, and tartare sauce.

Crisp-skinned Scottish salmon rested on crushed new potatoes with brown shrimps, samphire, and caper butter sauce.

Meltingly tender Scotch featherblade simmered in red wine and shallots, served with truffle potato purée and honey-glazed heritage carrots.

Crisp skin chicken breast stuffed with Findlay's haggis, served with fondant potato, charred leeks, and a rich whisky cream sauce.

Fresh sea bass roasted on the bone with lemon, fresh rosemary, and garlic, served with herb new potatoes and salsa verde.

Native Scottish lobster glazed with brandy, cream, mustard, and Mull of Kintyre cheddar sauce, served with French fries and mixed leaf salad.

Arborio rice cooked with wild Scottish forest mushrooms, white wine, vegetable stock, finished with mascarpone, truffle oil, and aged parmesan.

Pan-fried potato gnocchi with caramelized butternut squash, toasted pumpkin seeds, wilted cavolo nero, and brown sage butter.

Triple-cooked chunky Scottish potato chips seasoned with sea salt.

Thin-cut skin-on fries tossed in white truffle oil and grated Mull of Kintyre hard cheese.

Sliced potatoes baked with garlic, nutmeg, double cream, and golden melted cheese.

Steamed tenderstem broccoli finished with Scottish butter and toasted almond flakes.

Parsnips, heritage carrots, and swede roasted with honey and fresh thyme.

Thick-cut sliced sweet onions fried in Scottish ale batter.

Mixed baby gem and watercress tossed with Dijon mustard and cider vinegar dressing.

Classic steak sauce infused with Highland malt whisky, crushed green peppercorns, and Scottish double cream.

Homemade moist date sponge soaked in boiling rich toffee sauce, served with Scottish vanilla bean dairy ice cream.

Layers of whipped Scottish double cream, Highland malt whisky, heather honey, toasted pinhead oats, and fresh Scottish raspberries.

Smooth baked vanilla custard with a brittle caramelized sugar crust, served with homemade Scottish shortbread fingers.

Rich 70% dark chocolate ganache tart with gooey salted caramel layer, served with honeycomb ice cream.

Stewed Scottish apples and wild blackberries under a golden buttery oat crumble, served with warm vanilla custard.

Mull of Kintyre Cheddar, Strathdon Blue, and Clava Organic Brie served with Highland oatcakes, grapes, and spiced plum chutney.

Choose three scoops: Vanilla Bean, Salted Caramel, Tablet & Butterscotch, or Belgian Chocolate.

Vibrant and refreshing sorbet made with ripe Perthshire raspberries and fresh mint.

Courvoisier VSOP cognac, Angostura bitters, brown sugar cube, topped with chilled Joseph Perrier Champagne.

Glenmorangie 10 Year Single Malt Scotch Whisky, fresh lemon juice, sugar syrup, and egg white foam with Angostura bitters.

Edinburgh Gin infused with native botanicals, served with Fever-Tree Indian Tonic Water, fresh orange slice, and juniper berries.

Tanqueray London dry gin, fresh lemon juice, sugar syrup, and a float of sweet Crème de Mûre blackberry liqueur over crushed ice.

Botanist Islay gin, freshly squeezed lemon juice, sugar syrup, topped with effervescent Champagne.

Gentle Highland malt with aromas of heather honey, delicate peat smoke, and creamy vanilla sweetness.

Speyside single malt matured in traditional oak casks then finished in Caribbean rum casks for rich toffee and fruit notes.

Naturally sparkling Scottish mineral water bottled in the Ochil Hills of Perthshire.

Naturally sourced tonic made with fruit sugar and quinine from central Africa.

100% freshly pressed sweet orange juice served chilled.

Traditional robust Scottish blend of Assam and Ceylon loose leaf tea served with fresh milk.

Double espresso shot with velvety steamed Scottish whole milk.