Breakfast Menu

Our AA “Eggcup Award Winning” (which we have now won for the 2nd year in a row!) Hearty Scottish and vegetarian breakfasts are cooked to order from fresh, local produce and are prepared to suit your taste. Generous home cooked portions are designed to set you up for an action-packed day exploring our magnificent city.

Our experienced chef has worked on the royal cruise ship Queen Elizabeth II, as well as in several renowned Edinburgh Hotels. Design your own breakfast by selecting from the ingredients listed.

A sample of what we offer at breakfast is shown above in the photos and a full description of each dish is listed below. Much more on offer...come and stay to try out the delights!

Scottish Pancakes

Small pancakes made with fresh lemon juice and a squeeze of an orange served with a mini pot of our homemade pan-fried oat meal blue berries flambéed in whisky and then topped up with a natural yogurt. Real maple syrup served on side.

Scottish Fillet steak

Served medium rare this steak is marinated over night in unfiltered oil and fresh thyme and seasoned , pan-fried quickly and left in the oven to rest before serving ,to accompany pan fried chestnut and Porcini mushrooms on a toasted Scottish muffin ,and topped of with a soft poached yolk.

Arbroath Smokie

Arbroath Smokies are prepared using traditional methods dating back to the late 1800s.

The fish are first salted overnight. They are then tied in pairs using hemp twine, and left overnight to dry. Once they have been salted, tied and dried, they are hung over a triangular length of wood to smoke. This "kiln stick" fits between the two tied Smokies, one fish on either side. The sticks are then used to hang the dried fish in a special barrel containing a hardwood fire.

When the fish are hung over the fire, the top of the barrel is covered with a lid and sealed around the edges with wet jute sacks (the water prevents the jute sacks from catching fire). All of this serves to create a very hot, humid and smoky fire. The intense heat and thick smoke is essential if the fish are to be cooked, not burned, and to have the strong, smoky taste and smell people expect from Arbroath Smokies. Typically in less than an hour of smoking, the fish are ready to eat.

• Click here to watch a video on the smoking process

Caviar

A selection of caviar available to pre order before arrival.

Scottish porridge

Made with large milled oats ,steamed with semi skimmed milk for up to 2 hours producing a soft creamy texture and ready to be served in our own style

Loch Fyne smoked salmon

Smoked Salmon 'Classic' is delicately flavoured.The fresh salmon fillets are dry cured with sea salt and then smoked for 12 hours over oak chips from whisky casks.

This will be served on toasted brioche and scrambled egg served with lemon and lime

The Scottish breakfast

Black pudding: Produced from a family recipe on the Isle of Lewis, Charles Macleod Stornoway black pudding is famous throughout the world as a ‘taste of the islands’

Eggs: Free range Oxenrig farm

Sausages: From Clash farm in Stranraer made from a rare breed pig

Bacon: Scottish bacon the best cut (prime back)

Haggis: Macsweens award winning haggis

Pan-fried potato scone

Tomato: marinated over night unfiltered olive oil and thyme and seasoned then slowly grilled in the morning

Vegetarian Breakfast Options

We offer Vegetarian Bacon, Vegetarian sausage, Potato scone, Vegetarian haggis, Beans and Fruit Pudding

Options can change on a daily basis, and there may be more options available.