Panko Mullet and Marmalade on Toast at Wedgwoods

By | Aug 19, 2011

Paul Wedgwood of Wedgwood the Restaurant has just announced a head turning new menu.

A medley of Wedgwood favourites and classic dishes have been turned on their head by co-owner and head chef Paul Wedgwood. With the focus as always on fresh local Scottish produce the menu includes some inspiring starters, including the ever popular Mullet encrused in Panko and Black Sesame and Lobster Thermidor creme brulee

New look main courses and desserts reflect Pail’s enthusiasm for foraging. The Sea Bass, blue cheese and spring onion risotto includes a pesto made from wood sorrel. Sweet cicely, another foraged ingredient, makes an appearance on the dessert menu as the flavouring for an ice cream accompanying sumptuous Chocolate truffle cake. Also listed is Paul’s infamous Pork belly with hand dived king scallops wrapped in caul fat – firm favourite with patrons as is Wedgewood’s ‘very sticky’ sticky toffee pudding. Two new desserts soon to be amongst the favourites include ‘Marmalade on toast’ creme brulee with tea sorbet and a Strawberry and Clotted Cream Pannacotta.
(ED: The Dunsyre risotto bonbons and pigeon breast with haggis starter are two of our favourites)

Located in the heart of Edinburgh, Wedgwood the Restaurant is now in its fourth year. Their passion for food and wine remains as strong as ever as reflected in the new seasonal menu for 2011.

The philosophy behind Wedgwood the Restaurant has always been to allow diners to relax, take their time and enjoy some unique culinary treats. Paul’s ‘Deciding time’ sets the tone for this mission – diners are presented with a glass of Champagne and a selection of amuse bouche based on the menu for the day to help them choose their dishes.

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