The Palmerston
Menu with Prices in the UK

Crisp laminated pastry folded around silky vanilla pastry cream and dark Valrhona chocolate batons, baked fresh each morning.

Feather-light fried brioche ring dipped in tangy sweet buttermilk glaze from the morning oven.

Honeycombed French-style laminated croissant crafted with cultured Scottish butter and stoneground flour.

Shortcrust pastry case filled with silky nutmeg-dusted egg custard, blistered golden on top.

Caramelised puff pastry layers sandwiching whipped Madagascan vanilla diplomate cream.

Naturally leavened crusted country sourdough boule baked in-house and available to take home from 11:00 AM.

Double shot of locally roasted specialty espresso served black or with textured Scottish whole or oat milk.

Thick slices of warm in-house country sourdough accompanied by whipped sea-salted cultured butter.

Warming spiced Scottish red lentil soup finished with fresh coriander, thick natural yoghurt, and toasted flaked almonds.

Cured North Sea herring fillets served with toasted homemade soda bread, shaved kohlrabi, and tangy buttermilk dressing.

Pressed country terrine of braised Dexter veal shin, tongue, and fresh parsley served with sharp cornichons and toast.

Richly seasoned potted Scottish Borders venison topped with pickled red chilli and fresh mint over crisp beef-dripping toast.

Caramelised East Lothian hispi cabbage wedge drizzled with lemon-tahini dressing and crunchy spiced hazelnut dukkah.

Creamy artisan burrata paired with ripe Scottish berries, olive oil, cracked black pepper, and sweet basil leaves.

Wide handmade egg pappardelle ribbons glazed in slow-braised Scottish Borders venison ragu, rosemary, and aged Parmesan.

Saffron and tomato coastal stew packed with East Neuk hake, gurnard, mussels, braised artichoke, fennel, and garlicky aïoli.

Melt-in-the-mouth braised Scottish venison shoulder served with creamy white beans, sweet Tropea onion, and vibrant green sauce.

Chargrilled Shetland lamb chops served over smoky toasted freekeh, runner beans, and savoury anchovy-garlic anchoïade.

Crisp-skinned Scottish pollock fillet served with tender sea kale, crushed potatoes, and champagne beurre blanc.

Succulent free-range roast chicken for two served in roasting juices with wild Scottish girolle mushrooms and crisp chips.

Slow-braised green beans and sweet tomatoes over warm cumin-scented polenta, topped with whipped goat's curd and salmoriglio.

Deep-filled puff pastry pie of slow-braised Borders mutton, anchovy, and red wine gravy carved tableside for two.

Tuesday to Friday lunchtime set menu pairing any seasonal starter and main course (or main and pudding).

Complete three-course weekday lunch menu showcasing fresh daily starters, mains, and classic bistro puddings.

Thick-cut heritage Scottish pork chop grilled with crispy crackling, roasted apple, sage, and dry cider pan jus.

Whole East Coast lemon sole roasted on the bone with foaming nut-brown butter, capers, and fresh lemon.

Thick-cut Scottish Kerr's Pink chips fried until deeply golden and fluffy inside with sea salt.

Crisp seasonal organic leaves from Phantassie Farm in East Lothian dressed in sharp shallot vinaigrette.

Steamed baby Scottish potatoes tossed in salted butter and finely snipped garden chives.

Caramelised East Lothian root vegetables roasted with Scottish blossom honey and fresh thyme.

Rich hand-whisked olive oil and garlic mayonnaise served with crisp French cornichons.

Zesty salsa verde and freshly grated horseradish relish designed to lift roasted meats and fish.

Warm golden almond frangipane tart studded with roasted apricots and served with cool cultured crème fraîche.

Lightly set tangy buttermilk panna cotta topped with macerated Scottish strawberries and crushed toasted pistachios.

Traditional Italian chocolate and amaretti custard pudding served with boozy brandy cherries and crisp Scottish shortbread.

Creamy chilled Madagascan vanilla rice pudding topped with tart poached rhubarb compote.

Farmhouse Isle of Mull cheddar and delicate Sinodun Hill goat's cheese served with heather honey, crisp apples, and walnuts.

Velvety 70% Valrhona dark chocolate mousse infused with freshly pulled espresso and flaky sea salt.

Chilled glass of sustainable small-producer European white wine drawn from the underground bank vault cellar.

Vibrant, unfiltered European red wine selected to complement Borders venison and lamb dishes.

Scottish botanical gin layered with house poached rhubarb cordial, crisp prosecco, and soda.

Local Scottish microbrewery pale ale poured fresh on draught with bright citrus hop aromatics.

Curated 25ml pour from The Palmerston's independent Highland, Speyside, or Islay whisky cabinet.

Unfiltered orchard-pressed Scottish apple juice served chilled over ice.

Zingy house-fermented ginger and lemon cordial topped with crisp sparkling water.

Chilled bottle of pure Scottish Highland mineral water, still or sparkling.

Junior bowl of fresh daily-made egg pasta tossed in mild roasted tomato sauce and aged Parmesan.

Tender free-range Scottish roast chicken breast served with hand-cut chips and buttered seasonal greens.