Edinburgh’s newest tasting menu has landed, and we couldn’t be more excited

The best tasting menu in Edinburgh? Look no further…

If you have visited us at Dulse since we opened, you may have noticed that we didn’t often offer a tasting menu experience. That is, until now. Every Tuesday and Sunday, Dean and the team will be serving up a five-course delight, showcasing the best of what Scotland’s shores have to offer.

We have included some of our core Dulse favourites in this one, with a few newer additions not currently available on our regular menu.

This fantastic menu is priced at £35 per person, which includes your five courses, and you can add on Dean’s signature dish of half a Scottish lobster, too, for only £25.

Let’s get into this unforgettable tasting menu and what to expect…

Dulse oysters

It wouldn’t be a Dulse tasting menu without some delicious Scottish oysters to kick things off in style. Fresh in every day and served with a delightful selection of toppings - a sign of great things to come. 

We change the toppings weekly with our oysters to keep things fresh, so we can’t tell you definitively what you will enjoy until you arrive on the day. But, to give you an idea, some of the previous variations have included: Bloody Mary with Falkland Kitchen Garden tomatoes, gochujang, and miso or with cucumber and jalapeño.

Arbroath Smokie Tart

Dean’s favourite dish from the menu. We take the iconic Arbroath Smokie and flake it down. This is then mixed with some Katy Rodgers crème fraiche, chives and lemon to make a pate. This is layered with sauteed leeks, Cullen skink espuma and dulse seaweed on a Feuille de Brick pastry casing.

A rich, smoky flavour bomb of Scottish delights that will live rent-free in your head for quite some time.

Trout Pastrami

It wouldn’t be a Dulse tasting menu without our signature Trout Pastrami dish now, would it? This has been on our menu since day one, and on your first bite, you’ll see why it has become a firm favourite that’s going nowhere. 

We take Loch Etive trout and cure it in salt and sugar to allow the moisture to be drawn out. This results in an almost spring-like texture, not dissimilar to pastrami. It is then seasoned with our unique blend of spices – think a homage to the iconic Katz’s Deli, with a Dulse twist, of course. The trout is served alongside some Katy Rodgers crème fraiche, coriander oil, and rye crispbreads.

A true taste and texture explosion. We know you’re going to love this one.

Clam Tagliatelle

Simplicity at its best. Hand-rolled fresh egg pasta, lightly blanched to perfection. Clams are cooked in white wine, then removed, and butter is added to create a deliciously simple emulsion. The clams are added back in, and the dish is adorned with our signature dulse seaweed.

Mango Eton Mess

A little something sweet to round things off. Fresh mango, coconut sorbet, fresh meringue and passionfruit make up this delightfully refreshing end to your delicious tasting menu experience.

Additional Course: Half Scottish Lobster 

You may have seen this one on MasterChef. Now, you can try it yourself. 

If you would like to add a little more Dean Banks pizzazz to your tasting menu experience, look no further than his signature dish of St. Andrews Bay lobster in a mirin butter sauce. Rich, delicate Scottish lobster in that iconic sauce that is a mainstay on many of Dean’s menus.

This additional course comes in at £25 and perfectly accompanies your unforgettable culinary journey with us.

Would you like to reserve your space? Our iconic tasting menu runs every Tuesday and Sunday here at Dulse. You can secure your spot on our bookings page. We recommend reserving as this fills up quickly every week.