Three of our favourite dishes that are on the menu at Dulse.

Here at Dulse, we are a neighbourhood bar and restaurant that focuses on delivering the best of what Scotland has to offer to our guests every time they visit. Dean and the team select only the best in high-quality, seasonal ingredients for all our dishes, and you can taste this in every mouthful.

Our mantra is simple. Uncomplicated, delicious food.

Each dish takes a hero ingredient, teamed with some seasonal ones, to create something extraordinary and uncomplicated.

Let’s list our top three dishes at Dulse and why we love them so much.

Trout Pastrami

This has been doing the rounds on socials far and wide, and it is plain to see why. Delicately spiced Scottish trout served with crisp rye bread crackers, Katy Rodgers crème fraîche and coriander oil.

The Loch Etive or Loch Melfort trout in this dish melts in the mouth, and when teamed with the crunchy rye crackers and creamy crème fraiche and coriander oil, allows for an authentic flavour and texture explosion on the pallet.

The trout is marinated in salt and sugar to draw out the moisture, leaving it with an almost springy-like texture. This is then put into our house seasoning. Think of an homage to the iconic Katz’s deli with a Dulse twist.

A firm favourite on our menu that we think will be around for quite some time.

‘Dulse de Paris’ Scallop

A recent special of ours, the ‘Dulse de Paris’ scallops, was a hit amongst all our guests, with Dean even saying this was the ‘best scallop he has ever tasted’.

This is a node to the Café de Paris scallop that has become world-famous due to their delicious butter. Think of flavours like curry, paprika, shallots, capers, brandy, and tarragon, to name a few. Lots of delicious ingredients go into making the signature butter for these scallops. Is it any wonder it has become world-renowned?

Our signature hand-dived scallops are cooked over hot coals until perfect, then covered in lashings of the signature butter. Our kitchen team put their own Dulse spin on things, slightly tweaking the ingredients to include flavours such as our house Goan curry powder and dulse seaweed.

Think the most tender, melt-in-the-mouth scallops with lashings of our Dulse de Paris butter. A real flavour bomb we won’t forget in a hurry.

Should these be a more regular fixture on our menu?

St. Andrews Lobster Thermidor

It wouldn’t be a Dean Banks menu without including the King of the Sea, St. Andrews Bay lobster.

A little different to how Dean usually does his lobster, this time, it is in a lobster thermidor iteration.

We take our iconic St. Andrews Bay lobster and cook them. We then make a roux with shellfish stock and add gruyere, tarragon, gochujang, miso, and egg yolk. The meat and the sauce are then stuffed into the shell and topped with more gruyere and Parmesan. This is baked and then finished under the grill.

The dish is as decadent as it is delicious. One of our favourite ways to have the famous St. Andrews Bay lobster. The delicate, rich meat teams perfectly with the sauce and the sharp gruyere, offering a truly delicious dish that has stood the test of time on many a menu.

A traditional dish with our contemporary Dulse twist. What could be better?

While we have listed these three delicious offerings, choosing just three dishes from our new menu is tough. Dean and the kitchen team aim to bring the best in Scottish seafood to Edinburgh, and you can browse our full menu right here. What would you add to this list?

Are you interested in visiting Edinburgh’s newest seafood restaurant? You can reserve your table right here.