Four amazing new dishes that have just landed at Dulse

Our delicious summer dishes have arrived.

It is safe to say that summer is finally here, and with that comes a whole host of delicious new dishes bursting with seasonal flavours. We absolutely love the change of the seasons here at Dulse, as it allows us to bring fresh new ingredients into the kitchen and create incredible new menu items for our guests to enjoy.

We are Edinburgh’s best seafood restaurant, and that means we showcase the finest ingredients that Scotland’s shores have to offer. This often can be very seasonal as some items caught in the summer can be challenging to source during the colder months, and vice versa.

All of our plates follow the ethos of a hero ingredient that is teamed with a small number of seasonal components to make up a simple yet truly delicious dish. Dulse is uncomplicated dining at its best.

Let’s get into some of our favourites from the menu right now.

Whole Champagne baked turbot

The king of the sea, a whole turbot, is baked with shallots, leek, fennel, and carrot and basted with Champagne every five minutes during the cooking process. This is then left to rest for fifteen to ensure it is extra juicy and tender.

We then take the resting juices and Champagne and make this into a white wine sauce, adding fish stock and double cream before finishing with chives and parsley oil to create the vibrant green sauce.

Of course, this decadent dish would only be complete with adding the iconic Exmoor Caviar. A truly unforgettable culinary experience we cannot wait for you to enjoy.

Scallop roe taramasalata

The often-discarded roe is actually one of the most flavourful parts of the scallop. In our commitment to sustainability and reducing food waste, we ensure that every single ingredient that comes through our doors is used to its full extent.

We cure then hot-smoke them, blend with Dijon, lemon juice, and egg yolk and emulsify them with oil before whipping them into a taramasalata. Things don’t stop there; we dehydrate some of the smoked scallop roe and grate this over the top. This brings a wonderfully smoky, almost bacon-like flavour to the dish.

It is then finished with tarragon oil and served alongside some homemade prawn crackers.

A delightfully light yet rich choice that is perfect for sharing at the table while enjoying a glass of Charles Heidsieck with friends or as part of your mains. The choice is yours.

Trout belly tartare

Continuing with our zero-food waste obligations, the belly is the fatty part of the fish that would usually get trimmed away when we make our famed trout tartare.

This is cured in the same seasoning we use for the pastrami dish – think a homage to Katz’s Deli, with a Dulse twist. We then dice it up, adding chives, parsley, shallots, Dijon, tabasco and homemade mayo. For the acidic component, we use pickled wild garlic stems instead of the traditional gherkins.

This is then quinnelled, finished with dill oil and wild garlic flowers and teamed with some St. Andrew’s bakery bread.

Mussel crumpet 

If you enjoyed our lobster crumpet, you’d be sure to love this new concept recently arriving on the Dulse menu.

Scottish mussels are cooked simply in white wine and shallots. The liquid is then strained and reduced before adding butter, chives, and lemon juice to create a rich sauce that pairs perfectly with the mussel meat. 

This is served atop a light, buttery crumpet that is, of course, made in-house. An absolute favourite from the menu that we are sure you will love too.

Are you looking to visit us soon and enjoy some of our new dishes? You can head to the bookings page now and reserve your table. While reservations are not required, we always recommend doing so, as spaces often fill up quickly, especially on weekends.

Chef Dean Banks and the team look forward to welcoming you in.