“I am excited about launching our Autumn menu, which is one of my favourite seasons as a Chef because there are so many great ingredients available. We are using lovely Perthshire grouse, making an amazing rillette using wild rabbits from the borders and are using some early season onion squash as a garnish for lamb. We have a dish using acorn fed Iberico pork for the first time, which has a depth of flavour you would never expect from pork and a couple of new steaks as well- a pure bred Aberdeen Angus sirloin from Hardiesmill and a fantastic Cote de Bouef to share. And that is before we have even mentioned our new desserts! Black Forest Gateau soufflé is a nice twist on an old classic and lots of lovely autumnal fruits are being used from new season apples to Yorkshire plums. It is a really diverse, delicious and colourful menu for the new season, full of autumnal flavours.”
David Haetzman – Head chef at Kyloe
Check out the new menu
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1-3 Rutland Street . Edinburgh . EH1 2AE
1-3 Rutland Street . Edinburgh . EH1 2AE