New Spring-inspired menus and seasonal flavours at The Printing Press Bar & Kitchen
Novel culinary concepts blended with world-class Scottish ingredients from the land and sea, and exquisite flavours, are the hallmarks of the award-winning Printing Press Bar & Kitchen’s new Spring menus.
With seasonality and Scottish provenance a focus, the kitchen is headed up by Colin Fleming who has worked with the likes of Martin Wishart, the new seasonal Spring menus are testament to the team’s culinary flair with novel concepts keeping dishes fresh and inspiring.
Maximising flavour and taking classic produce or ingredients, which are then turned into something unique, is core to the kitchen’s approach. Everything is made in house with minimum wastage ensuring that overall, the animal or whole vegetable is used: an example of this is where the artichoke skins are dried and powdered for garnish. The delicious new ricotta gnocchi dish with beetroot, goats curd and watercress pesto dish highlights this approach perfectly; four beetroot types are incorporated with differing treatments and a watercress pesto for adding a peppery flavour and vibrancy to the dish.
Other new menu highlights include starters such as Rabbit bridie with medjool date and curried carrot for £7 and Orkney crab and leek thermidor tart for £8. Main courses take you on a journey across land and sea from Braised ox-cheek with smoked potato pure?e, black cabbage, bacon and buttermilk at £17 to Pan-seared venison with caramelised celeriac, spinach and brioche herb crumb at £19 and the new Ricotta gnocchi dish mentioned above.
For delicious desserts simply bursting with colour and flavour, you’d be hard pressed to beat the Savarin cake with lime and pineapple for £5.50 and Raspberry and almond tart with pistachio ice cream for £6.
For those looking for a heartier eat, The Josper Grill delivers on traditional favourites with the finest certified, grass-fed Tweed Valley Scotch beef and a choice of cuts that are aged for a minimum of 28 days. All are served with a choice of béarnaise or peppercorn sauce, spiced butter or bone marrow gravy.
Maddie Ward, restaurant and bar manager for The Printing Press Bar & Kitchen, said:
“The advent of Spring brings fresher, lighter flavours and flavoursome seasonal ingredients. These are the inspiration behind our new menus, which perfectly showcase Scotland’s world-class ingredients from land and sea. It’s exciting to bring these to the plate.
“The Printing Press Bar and Kitchen is consistently recognised for its innovative menus, service and award-winning cocktails. We recently won the Cocktail Hotel Bar of the Year at the 2019 Scottish Hotel Awards with our literary-themed cocktails, all recipes are exclusive to our bar team.
“But we offer more than a dining and bar experience on George Street as we regularly hold events such as the Jane Davidson Fashion Lunch and Pink House Living book launch in March. We are also running a Mother’s Day promotion with all mums receiving a beautiful bouquet of flowers and re-launching our Sunday Roast experience from 31st March amongst many others.”
In addition to the dinner menus, a value for money set lunch menu is offered from Monday to Friday from 12 noon to 6.30pm, with two courses priced at £15.50 and three courses for £21. The restaurant’s popular roast is served every Sunday from 12.30pm to 5pm and has been revamped for 2019 with a new menu launching on Mother’s Day (Sunday 31st March). Children’s meals are half price and under-fours dine free. The Printing Press Bar & Kitchen is located at 21-25 George Street EH2 2PB. Table reservations can be made on line viahttp://www.printingpressedinburgh.co.uk/ or call 0131 240 7177 to book a table. @PrintBarKitchen
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