The team at Edinburgh Castle are introducing a number of exquisite new dishes and menus to get us through this February.
Standing in the heart of Ancoats, The Edinburgh Castle pub has been an integral part of Britain’s first industrial suburb since 1811. The team re-opened their doors in November last year and continue to serve the residents of Ancoats exceptional food & drink.
Upstairs in the dining room, Julien Pizer and his team have created a selection of progressive and imaginative dishes with a wine list to match, each inspired by the British seasons.
From this week, diners can now enjoy the much anticipated Early Dinner Set Menu which will be available Wednesday and Thursday evenings. (Offering 2-courses for just £30 or 3-courses for £35!)
Starters include the famed Heritage Carrot with horseradish, satsuma, sorrel and yoghurt. Braised in carrot juice and homemade whey liquor (which gives it a crispy outer coating) the carrot is smoked in applewood and is served on a rosemary and rye crum and topped with pickled carrot, candied carrot and burnt satsuma gel.
Also to start is the Pickled Ox Tongue, with sauce gribiche, cauliflower and mustard. Each tongue is brined for a full week in Edinburgh Castle’s unique aromatic brine before they are cooked overnight on a low temperature.
Brushed with a hot English honey mustard glaze, the dish arrives topped with a salad of diced egg white, capers, gherkins, chives and chervil and is served alongside charred pickled onion petals (each filled with a bone marrow jus).
Diners can enjoy dishes such as the Roasted Lamb Rump for their main meal. With cured lamb fat, turnips, onion ash and courgette – the rump is roasted and is served medium.
The dish sits alongside a vibrant courgette puree which sits beneath a rich glazed lamb rib and a mountain of rippled paper-thin sheets of turnip.
Also on the menu are two new dishes, including the Pan Fried Halibut (with pomme puree, marrow, verjus, fennel and jersey cream) and the Charred Hispi Cabbage (with caramelised fennel, macadamia and chevre) served alongside Edinburgh Castle’s unique potato ‘bolognese’.
Choose from 3 exquisite desserts on the Early Dinner Menu – including Edinburgh Castle’s staple – Lemon Posset with roasted white chocolate, ginger beer, barley malt and spices.
Complex in look, flavour and technique – the dish is layered with a hidden bed of white chocolate ganache and Pain D’Epices crumb. Dotted on top with candied yuzu peel, roasted white chocolate dust and crowned with whipped lemon posset, the dish comes served alongside thin rods of fermented black garlic meringue – adding a slightly savoury note to the stunning dish.
The Early Dinner Menu will be available on Wednesdays and Thursdays from 5pm – 6:30pm, book early to avoid disappointment!
Book a table below
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Early Dinner Set Menu @ Edinburgh Castle
£30 2-courses, £35 3-courses
Available Wednesday & Thursday 5pm – 6.30pm
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Edinburgh Castle, Blossom St, Manchester M4 5AN
