Tasting New Heights Menu
The Head Chef of Heights Restaurant at the Apex International Hotel in Edinburgh has unveiled his new menu and before you continue reading we advise you to have a napkin to hand as your mouth is going to water. A lot.
With its amazing views of Edinburgh Castle you could hardly ask for a better backdrop for an evening of taste bud stimulation culinary adventure. Regulars to Heights will be well aware that John and has team are never short on new ideas and their commitment was recently recognised with the restaurant retaining its two AA Rosettes at the AA Awards.
This autumn John has created a menu that celebrates Scotland’s excellent larder in the height of the gaming season and blends classic and modern dishes with subtle twists.
We hope you have that napkin to hand as here comes a flavour of what you can look forward to.
Haggis bon-bon, potato purée, swede foam is a firm favourite with the haggis rolled in oatmeal to give a lasting finish. The red wine jus, potato purée ensures the dish isn’t too dry.
The Baked fig and Sainte-Maure goat’s cheese tart, elderberry reduction, micro salad is delicious. The sweetness of the fig and the elderberry balances out the bitterness of the goat’s cheese.
The Slow braised Scottish beef cheeks, horseradish, caramelised shallots, salsify crisps features beef that has been marinated for 48 hours then slowly cooked for 12 hours.
The Highland venison, cavolo nervo and carrot, bitter chocolate, golden sultanas (gf) is a delicious ‘gamey’ dish. The bitter chocolate sauce complements the meaty flavour perfectly. This dish epitomises chef’s desire to source in-season Scottish fayre.
Those with a sweet tooth will love the Chocolate pistachio fondant, milk ice cream (n). This chocolate sponge pudding is light with a soft chocolate centre and the chopped pistachio nuts give texture. The milk ice cream tones down the fondant’s sweetness.
You can view the full menu here.
Heights Restaurant is open Thursday – Saturday from 7.00pm.