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Conference Menus

Below are menus from various conferences we have held here at Edinburgh Central. Think of them as a taster of what we can offer.

All of our menus are tailored to suit and are served in our fabulous restaurant. We are always happy to discuss your requirements, so please feel free to call us on 0131 524 2090.

  • REAJ Dinner

  • Leek & potato soup
  • Haggis neeps and tatties served with a whisky sauce
  • Fan of honey dew Melon with a fruit coulis

  • Poached salmon in an orange & dill sauce
  • Braised lamb shank on a garlic mash with a rich mustard jus
  • Vegetarian Lasagne with crisp salad

  • All main dishes serve with potatoes and seasonal vegetables

  • Cranachan with shortbread
  • Home made apple pie and cream
  • Vanilla ice cream served with pear and chocolate sauce
  • Tea and coffee

  • BTG Dinner

  • Fan of fresh melon on a fruit coulis
  • Scottish stovies served with oat biscuits
  • Thai style vegetable soup

  • Supreme of chicken chasseur
  • Braised beef steak carbonara
  • Darne of Scottish Salmon, topped with a dill cream sauce
  • Selection of Chef’s Salad

  • Poached pear, marinated in red wine & Sherry Trifle
  • Selection of Scottish Cheeses:
  • Howgate Scottish Brie, Isle of Arran Medium Dunlop, Isle of Bute,
  • Mature Cheddar & Shropshire Blue

  • EUFED Dinner

  • Cullen Skink: a creamy smoked haddock soup
  • Melon Fan finished with a forest berry sauce
  • Smoked salmon & cream cheese loaf served with brown bread and butter
  • Traditional Scottish stovies served with oatcakes

  • Scallop of Venison placed on a vegetable and red currant jus
  • Haggis, chappit tatties & bashed neeps
  • Darne of Scottish salmon: poached and glazed with a dill and orange sauce
  • Supreme of chicken stuffed with haggis and topped with a whisky cream sauce

  • Cranachan: whipped cream, honey, toasted oatmeal and soft fruit
  • Poached pear Bonnie Prince Charlie with a Drambuie sauce
  • Border tart made with sweet currants & walnuts, served with cream
  • Scotch berry trifle, marinated in whisky
  • Selection of Scottish cheeses served with oat cakes