New Summer menu
As we approach Summer, Head Chef Daniel Lanza brings some seasonal dishes to The Edinburgh while refining the menu. From snacks, to salads to main meals, the recent additions are the perfect complement to the warmer months ahead.
Some fresh, light salads, like the hot smoked trout with baby cos, fennel, watercress and dill, as well as some stand out dishes make the list. A fan of putting a twist on old favourites, you’ll see a savoury lamb mince and cheddar jaffle as well as grilled swordfish with baby turnip, heirloom carrot, radish and black garlic.
The Spring/ Summer menu is currently in full swing, be sure to drop by, grab a glass of local Aussie wine and check it out.
While our monthly Wine Workshops have been a great way for everyone to become more involved and educated around where our Australian wine comes from and who it’s made by, we’ll be on hiatus for the month of November due to a week of Melbourne Cup festivities.
Rest assured we’ll be back in December with the opportunity to meet and hear from local wine enthusiasts, the guys from Cake Wines. Made up of a collective of some of the youngest winemakers in Australia, Cake Wines are shaking up the wine world and certainly doing things a little differently.
Be sure to check back in and book your spot as we close out the year in style. Limited spots available.