Seasons Restaurant and Bar are marking their first anniversary by introducing a new bar in the front room of its home on Broughton Street.
The fresh new frontage heralds the new beginnings within, a brand new bar with its own bijou a la carte menu.
The new menu has been designed by Executive Chef and owner Matt Urry with the help of new recruit, Head Chef Cameron Laidlaw, who has recently joined from Restaurant Mark Greenaway.
The new style menu sets the 10-seater bar apart from the ethos of the main restaurant.
Small yet perfectly formed it has been designed for casual dining in mind and will be available from 2pm until 8pm accompanied by a list of 30 wines by the glass.
The new bar wine list has been carefully selected by Urry who aims to make more inaccessible wines available to drink by the glass.
The Bar Menu opens with White onion veloute, burnt onion and seasonal herbs (£4.50).
Wye valley asparagus, gremolata and roasted hazelnuts (£7).
Mains include aged beef carpaccio, whipped goats cheese and wild garlic, crispy shallot, parmesan granita, beef fat flat bread (£10.50).
Slow cooked Lamb leg, beer pickled shallot, charred spring onion, pomme puree, celeriac (£11.50).
Poached Langoustine, quinoa, burnt apple, channel wrack, Langoustine bisque (£12).
For dessert you can try the Rhubarb, custard honeycomb, gingerbread, doughnut (£7) or the chocolate, pistachio, granola (£7).
The creation of Matthew Urry, who believes passionately in seasonal produce, sourced locally from Scotland and from Scandinavia, Seasons Restaurant and Bar is open Wednesday to Sunday from 12 noon to 10pm each day.
To book a table, call 0131-466 9851 or email firstname.lastname@example.org