Our new menu is here
At Dulse, we’re excited to introduce our new menu, which continues to showcase the finest Scottish seafood. Whether you’re a familiar face or visiting Edinburgh, our latest dishes highlight the fresh, local ingredients that make Scottish cuisine special. Here’s what you can expect when you join us over the coming months at our Michelin-recommended, two AA rosette awarded restaurant.
Start as you mean to go on
Start your culinary journey with our Market Oysters, served with daily dressings that let the quality of the Scottish oysters shine.
For a bolder flavour, try our Gordal Picante Olives. They are marinated with lemon thyme and garlic, offer a zesty start to your dining experience. Another standout is the Orkney Scallop in the Half Shell, served with Scottish girolle mushrooms and a smoked eel persillade—a dish that brings together rich, earthy, and smoky notes.
Perfect for sharing
Our small plates offer a variety of flavours, ideal for sharing or enjoying as a lighter meal. The Trout Pastrami is a unique dish that pairs perfectly with our Katy Rodgers’ crème fraîche, adding a touch of creaminess to the rich, cured fish. Think of this as an homage to the iconic Katz’s Deli in New York. There’s a reason this has been on the menu since day one.
The Stone Bass Crudo, seasoned with tikka spices and served with a cucumber salad, offers a refreshing and lightly spiced option. If you enjoy something barbecued during the summer months, our Chargrilled Octopus is a must-try. It’s served with honey mustard, dill pickle, and potato salad, creating a balance of sweet, tangy, and smoky flavours.
For a comforting choice, our West Coast Mussels Marinere, served atop a homemade crumpet, perfect for soaking up the rich, flavourful broth. And if you’re in the mood for something more indulgent, the St Andrews Bay Lobster with a truffle and lemon sauce is the one. Again, served on one of our house-baked crumpets.
Seafood heaven, population you.
Our Plateau De Fruits De Mer is a seafood lover’s dream. This platter includes a variety of the best seafood Scotland has to offer, including Spider Crab, half St Andrews Bay Lobster, Langoustines, Squat Lobster, Oysters, Shetland Mussels, plus Razor and Surf Clams. It’s a great option for sharing and perfect for those who want to try a bit of everything we offer.
The best of Scotland’s shores
All of our larger plates aim to showcase the best of Scottish seafood. Our very shores have so much to offer, and we champion this at Dulse.
The Pan Roasted Cod is served with n’duja braised lentils, salsa verdé, and padron pepper, combining a touch of spice with fresh, herby flavours.
For a dish with a bit of Dean Banks flair, you’ll love Wild Halibut. It’s served with Thai carrot, pak choi, and crispy shallots, offering a blend of Scottish seafood with Asian-inspired flavours. Inspired by his travels, this is one you won’t forget in a hurry.
Another favourite is the BBQ Market Fish, which is complemented by seaweed butter and elderflower vinegar for a smoky and slightly acidic finish, changing daily.
For a truly indulgent experience, our Champagne Baked Turbot with a Champagne and chive velouté offers a rich, creamy dish that’s perfect for a special occasion. And for a taste of traditional Scottish cooking with a gourmet touch, try the St Andrews Bay Lobster in the Arbroath Smokie Thermidor. This dish pairs the sweetness of lobster with the smoky, rich flavour of Arbroath Smokie, creating a hearty and satisfying meal.
Accompaniments
Our sides are the perfect complement to your meal, offering a variety of flavours to complete your dining experience. The burrata is served with Isle of Wight tomatoes, salted melon, and buckwheat—a light and refreshing dish that pairs well with any of our plates.
For something a bit more traditional, try the Dulse Seaweed Potatoes, which bring a taste of Dulse to the table. And for a side with a bit of a kick, our Green Beans with chipotle lime and blue corn tortillas add a spicy, crunchy element to your meal.
Join us at Dulse
We hope that has got your mouth watering. You can reserve a table over on our dedicated bookings page right now. Spaces fill up incredibly fast, especially over weekends, so best be quick.