The Court
The Court · Edinburgh
Por The Ferry Foodie ·
Sunday roast season is here, so Rob and I visited The Court at the Caledonian Hotel to try their Sunday menu. The place is stunning and the live music made it feel really special.
I started with classic Scottish smoked salmon with crème fraîche, dill oil and pickles, while Rob had the ham hock ballotine with gingerbread, chutney and pickled shallots. Neither of us could resist the 35-day aged roast sirloin of beef, cooked to absolute perfection with all the trimmings and a jug of gravy to share. Don't skip the 16 layer carrot cake if you have room for dessert.
Comentarios
- Lara Martinez-Arroyo: A 16 layer carrot cake is hard to say no to.
- Antonio Sánchez: The 35-day aged sirloin with a jug of gravy is what I'd go for.
