POL ROGER CHAMPAGNE DINNER
Join us as Edinburgh marks the beginning of Summer, and graduation week,
on a Pol Roger Champagne tasting.
We’re privileged to present the first release of Pol Roger’s Vintage 2019 alongside a bespoke menu by Martin.
Antonia Macfarlane, the brand ambassador will introduce the story behind Pol Roger.
Arrival time at 18:45 for a prompt start at 19:00
Price of £215.00 per person.
£50 non-refundable deposit required upon booking
SPACES WILL BE LIMITED ON THIS EVENT
book online via the booking link below or via the telephone.
To find out more email us on info@martin-wishart.co.uk or please call Alessio De Faveri on 0131 553 3557
Canapés
Pol Roger Brut reserve NV
***
ORKNEY SCALLOP & N25 CAVIAR
Avocado cream, gold rush apple, radish, cucumber & celery vinaigrette
Pol Roger Brut reserve NV
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EAST NEUK OF FIFE LOBSTER TORTELLINI
Sliced pig’s trotter coasted in brioche, buttered leeks & lobster cappuccino
Pol Roger Rosé 2019
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ROASTED SCARBSTER TURBOT
Asparagus, girolles, creamed Ratte potatoes & truffle jus
Pol Roger Vintage 2019
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APRICOT MILLEFEUILLE
Honey Cremeux, lemon thyme ice cream
Pol Roger rich demi sec NV
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COFFEE AND PETITS FOURS
£6.50
A discretionary service charge of 10% will be added to your final bill
All prices are inclusive of V.A.T.
We rely on seasonal ingredients, this menu may be subject to change.
We can cater for all dietary requirements with notice.
SPRING MENU
Available for lunch Wednesday to Saturday
and dinner Wednesday to Friday.
From Wednesday April 1st to Saturday 30th May 2026.
Price of £85.00 per person.
Beetroot sphere
Crisp tomato, Tuna & avocado
Dashi macaroon, black garlic & mooli
Courgette, basil, Castello olive oil
***
ORKNEY CRAB
Asparagus, pink grapefruit, jalapeño & chive vinaigrette
Or
DUCK & MADEIRA CONSOMMÉ
Morels, black truffle & wild garlic
***
ORKNEY SCALLOP BOUDIN
Gratin of vegetables & Espellete pepper
Or
BRAISED OX CHEEKS BITTERBALLEN
Choucroute, new potatoes, Dijon cream vinaigrette
***
GLOBE ARTICHOKE & SPELT RISOTTO
Parmesan velouté
Or
SEA-BASS
Gnocchi, tomato fondue, Provençal vegetables, sauce Vierge
Or
ROAST BREAST OF GUINEA FOWL
Wye valley asparagus, broad beans, vin Jaune sauce
Or
CONFIT DUCK LEG
Spring garlic, violet artichoke, French beans,
cocotte potatoes, sour cherry sauce
***
TIRAMISU TART
Mascarpone crémeux & coffee gel
Or
WHITE CHOCOLATE CANNELLONI
Hibiscus, crème fraiche sorbet, verbena sauce
Or
SELECTION OF CHEESE
(£10.00 supplement)
***
COFFEE & PETIT FOURS
£6.50
4 COURSE SPRING MENU £85.00
FOUR GLASSES OF MATCHING WINE £65.00
A discretionary service charge of 10% will be added
All prices are inclusive of V.A.T.
Food allergy and intolerances:
please inform a member of the front of the house when placing your order