Four of our favourite dishes of the moment

Since opening late last year, Chef Dean Banks and his hardworking team have spent countless hours perfecting our various menus to date. We are always aiming to showcase the finest ingredients that Scotland has to offer.

Each of our dishes pays homage to the man at the helm, Dean Banks, and his travels around the world. He has worked in some of the best kitchens worldwide and visited many corners of the world to bring a truly unique take on Scottish seafood that nobody has ever done before.

Dean's home is in Scotland, and we firmly believe that our waters play host to the finest seafood available. The menu frequently changes because we only use seasonal ingredients in each dish.

We have no doubt that you will be blown away by all of our dishes on the menu, but let's take a look at some of our current favourites on offer.

Arbroath Smokie Tart 

Dean's favourite on the menu, prepared with the iconic smokie hailing from his hometown of Arbroath.

We take the delicious smokies and flake them, mixing them with Katy Rodgers crème fraiche, chives and lemon to make the filling. This is then topped with sauteed leeks, Cullen skink espuma and layered with dulse seaweed. All inside a crisp a fuelle de brick pastry casing.

This dish's soft and crunchy textures pair perfectly with the rich flavours of the instantly recognisable Arbroath smokie and other delights to bring you a perfect beginning to any culinary journey with us.

Octopus with burnt tomato and citrus barley

Another iconic dish that we're sure you've seen if you follow us on our socials.

We braise the octopus in a vegetable stock and simmer until perfectly cooked. This is then cooled and seasoned with smoked paprika and porcini powder before finishing over hot coals to impart a delicious smoky, savoury flavour to the octopus.

To accompany this, we roast tomatoes at an extremely high temperature with chilli and cumin, then blend them into a thick sauce. Barley isn't often known for its intense flavours. Still, we cook ours in veg stock, orange, lemon, and honey to give it a deliciously sweet, citrusy flavour that pairs perfectly with the smoky, savoury octopus and burnt tomato sauce.

A genuinely balanced dish that showcases lots of different flavours in perfect harmony.

The iconic lobster crumpet

It wouldn't be Dean Banks without lobster being on the menu, especially when we go through over two thousand a month across the various units. This delight has been doing the rounds on many an Instagram post.

Freshly caught lobster is warmed simply in a beurre noisette before being added to an artisan crumpet spread with our iconic dulse butter. Before serving, we add lemon, lime and grapefruit to the beurre noisette warmed lobster. This cuts through the rich fatty notes and brings a little extra citrusy pizzazz to the dish - a match made in heaven if you ask us.

Scottish creel caught langoustines

Sustainably caught langoustines are cooked to perfection and then served atop a pea, coconut, coriander and lemongrass velouté. The sauce is reminiscent of a soup or a broth, so make sure you have plenty of our iconic bread with sustainable butter to mop it all up with.

A warming dish that is perfect for winter with lots of delicious, aromatic Asian flavours. This one has been a real hit with our guests over the last while.

We hope this has given you an insight into some more of our unique dishes currently on offer here at Dulse. As always, each is made using only seasonal ingredients. Allowing all of the intricate flavours to shine bright in each bite.

Are you looking to reserve a table at Dulse Edinburgh? You can head over to our bookings page right now and secure your spot for this week. We look forward to welcoming you through our doors.