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No11 Brasserie and Boutique Hotel

Edinburgh · International · €€€€ · 19 dishes · £7 – £29.50 · Vegetarian-friendly

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What to order here

STARTERS

  • Chicken Liver Parfait

    £10.95≈ €13.10

    Chicken liver parfait served with beetroot caviar and baked bread.

  • Cured Salmon & Avocado

    £11.95≈ €14.30

    Cured salmon and avocado served with olive salad and crispy bread flutes.

  • Wild Mushroom Soup

    £9.50≈ €11.37

    Wild mushroom soup finished with truffle oil.

  • Pan Seared Shetland Scallop

    £12.95≈ €15.50

    Pan seared Shetland scallop accompanied by parsnip and apple.

  • Crisp Coated Prawns

    £11.50≈ €13.76

    Crisp coated prawns served with a sweet curry dip.

MAINS

  • Sous Vide Loin of Highland Venison

    £29.50≈ €35.30

    Sous vide Highland venison loin with rosemary and shallot puree and brandy garlic jus.

  • Slow Roast Pork Belly

    £27.50≈ €32.91

    Slow roasted pork belly with carrot puree, rosemary jus, and crispy skin.

  • Poached Cod Fillet

    £26.50≈ €31.71

    Poached cod fillet served with smoked bacon cream and loch-fine mussels.

  • Wild Garlic Risotto

    £24.50≈ €29.32

    Wild garlic risotto topped with parmesan and a poached egg.

  • Pan Fried Breast of Chicken & Haggis Pie

    £26.50≈ €31.71

    Pan fried chicken breast and haggis pie with sweet puree and whisky peppercorn cream.

SIDES

DESSERTS

Prices as published by the venue; they may have changed. Dish pictures are illustrations based on the menu description, not photos from the venue.

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