To truly understand a place, one must start with its food, where it comes from, how it’s grown, and the hands that nurture it. While curating our new menu at The Dunstane Restaurant & Bar, we wanted to offer you more than just a collection of ingredients but build on Scottish flavours with depth and present to you a menu that plays subtly on the art of balance, contrast, and surprise. From a land of contrasts, the menu offers the buttery sweetness of hand-picked Orkney crabs sharpened by burnt grapefruit, and also the Highland lamb, rich and tender, finding unexpected warmth in fenugreek.

So this is Scotland on a plate, showcasing the finest ingredients this land has to offer, thoughtfully sourced and beautifully served at The Dunstane Restaurant.

You can dine with us to discover more about the taste of Scotland and how the story of every dish begins with a place, a tradition, and the finest ingredients on offer.

Scotland’s Seafood Bounty From the Atlantic

Scotland’s western and northern coasts are world-renowned for their pristine, cold waters, which allow shellfish and fish to develop exceptional sweetness and texture.

Orkney – Our lobsters and crabs are sourced off the rugged shores of Orkney where fishermen haul in some of the plumpest, sweetest lobster and crab one can find anywhere. These crustaceans thrive in the nutrient-rich waters, lending them a delicate yet buttery richness.

Did You Know? Unlike other parts of the UK, many still hand-catch lobsters using small creel boats, a sustainable practice passed down through families.

Peterhead – The bustling fishing port of Peterhead, often called the Seafood Capital of Europe, is where we source our halibut, prized for its firm, pearly flesh. The North Sea’s cold currents help this fish develop a mild, almost creamy flavour, perfect for pairing with delicate veloutés and fresh vegetables.

Did You Know? Peterhead isn’t just Scotland’s busiest fishing port—it’s the largest whitefish port in Europe. But our halibutcomes from small-scale day boats, where fish are line-caught for better flavour and sustainability.

Oban – On Scotland’s west coast, Oban is famed for its sustainably farmed salmon, raised in the strong tidal waters of the Atlantic. These conditions result in rich, deep-coloured fillets with a balanced, almost silky texture.

Did You Know? Scottish salmon is famous worldwide, but the farms around Oban are known for low-density pens and strong tidal currents—giving the fish a firmer texture and cleaner taste. It’s a far cry from mass production and a reason why Oban’s salmon is a favourite of chefs and a staple in Edinburgh’s fine dining kitchens.

Scotland’s Best Meats From the Highlands & Lowlands

Scotland’s rolling pastures and rugged hills produce some of the world’s finest beef and lamb, thanks to natural grazing, rich soil, and centuries-old farming traditions.

• Inverurie – The lush farmlands of Aberdeenshire are home to Scotland’s famous Aberdeen Angus cattle, known for their exceptional marbling and deep, meaty flavour. Raised near Inverurie, our dry-aged sirloin of beef on the menu reflects the very best of Scottish farming.

Did You Know? Sitting at the heart of Aberdeenshire’s cattle country, where native breeds like Aberdeen Angus thrive on a diet of rich, local pasture which results in marbled, deeply flavoured beef that’s become a hallmark of Scottish fine dining.

• Milton of Campsie (Lamb) – Just north of Glasgow, Milton of Campsie is where we source our Highland lamb, raised on a natural diet of wild herbs and grasses. This results in a tender, gamey meat that embodies the rugged terrain it comes from.

Did You Know? A mix of lowland pasture and rugged hillside is what creates a diet that gives the lamb its signature rich flavour. Traditional hill-farming methods mean the animals roam freely, grazing on wild heather and herbs.

Seasonal Vegetables & Dairy From Scotland’s Heartland

Scotland’s cool climate and fertile soil make it ideal for root vegetables, and artisan cheeses.

• Central & West Scotland – Scotland’s heartland is home to some of the best heritage carrots, beets, neeps (turnips), and potatoes—flavours that have anchored Scottish cuisine for centuries.
• Isle of Arran – The Isle of Arran, just off Scotland’s west coast, produces some of the finest artisan cheeses in the country. From creamy, mellow cheddars to robust blues, our selection of Scottish cheeses captures the diversity of the region’s dairy farming.

We invite you to join us on this journey across the country to experience the best of sustainable fine dining in Edinburgh, bringing together the finest ingredients from coast to countryside, thoughtfully chosen and beautifully served on a plate at The Dunstane.