Four more of our incredible new offerings

Absolutely bursting with seasonal summer flavours

Summer is well and truly here, and we could not be happier about it here at Dulse. The chance to incorporate lots of new seasonal items into our cooking means an abundance of new dishes are now available at your favourite neighbourhood eatery, located in the heart of Edinburgh’s West End.

Our aim is simple. To showcase the finest ingredients that Scotland has to offer. Each plate we present embodies our philosophy of highlighting a hero element, harmoniously accompanied by a carefully curated selection of seasonal components. The result? A masterpiece of simplicity that tantalises the taste buds. This is a culinary experience that you won’t forget in a hurry, trust us.

Let’s get into some more of the incredible dishes now available on the menu here at Dulse, brought to you by the award-winning Chef Dean Banks.

Hake in banana leaf 

Cured Scottish hake is cooked inside a banana leaf alongside a simple combination of spring onion and carrot. Cooking this delicate fish inside the banana leaf gives the meat an almost green tea, umami flavour.

The dish is finished with a rich green coconut and coriander sauce that incorporates lots of Thai flavours including: kafir lime, shallots, ginger, garlic, lemongrass, and fermented fish sauce. Reminiscent of a green curry, without the heat.

A truly delicious dish bursting with aromatic flavours. We cannot wait for you to try this one.

Miso baked cod

Cod is known for its mild flavour and dense, flaky flesh. We take this famous catch and cure it in a 70/30 salt and sugar brine.

After curing, we pan-sear the cod on one side before flipping and brushing with a red miso glaze. It is baked and frequently brushed with the glaze, giving a deliciously sweet and salty combo with elements of umami shining through from the miso.

This is served alongside a punchy green wild garlic sauce made with shallots, fresh cream, and a kombu seaweed dashi.

The dish is then finished with a Scottish oyster to showcase that sweet and salty sensation.

A plate that is perfectly balanced and showcases what Scotland’s shores have to offer.

Charred baby gem with anchovy sauce

While we are super excited about our larger plates, we could not forget the delicious sides that are on offer.

Our take on the classic Caesar salad. The team wanted a side that represents everything we do here at Dulse. So, you know, it had to have a seafood element in there somewhere.

Charred Scottish baby gem is topped with anchovies, fresh parmesan, and a simple anchovy sauce. Lemon, Dijon, oil and anchovies are emulsified into a punchy dressing and served atop the lettuce wedges.

Tenderstem broccoli

Simplicity at its best. We take Fife tenderstem broccoli and blanch it before grilling it on the barbecue, then tossing it in butter. It is finished simply with salt and some toasted sunflower seeds.

Pairing perfectly with any of our larger plates, this should be a staple on any Dulse order.

Did you enjoy hearing about our new summer dishes and sides? Head to our previous blog post to read up on lots of the other ones that have recently joined our menu.

Are you looking to reserve a table with us and try all of the above? Head to our bookings page and secure your space today.