Photo of
January 5, 2016
Monboddo's cocktail staff always offer a warm welcome.
Monboddo’s cocktail staff always offer a warm welcome.

Bread Street Brasserie, the restaurant at DoubleTree by Hilton Edinburgh City Centre Hotel, is getting the year off to a flying start.

Tomorrow evening will see the first of their regular vegan evenings. Three courses are £17.50 and the menu includes starters such as the wild mushroom and ginger broth with spring onion and chilli or the braised fennel and char grilled orange with a beetroot dressing and toasted hazelnuts.

From the main courses, diners will be able to choose between options such as the char grilled celeriac pavé with polenta chips, tender stem broccoli and rosemary butter or the thyme and garlic roasted beef tomato with ratatouille and a mixed bean casserole.

SKYbar pops its cork

The good times continue on Thursday 7 January when the hotel’s SKYbar has the first of its monthly evenings.

Featuring fantastic views of Edinburgh’s skyline, the bar opens to the public on the first Thursday of every month for networking, socialising and enjoying the vista. Make mine a Virgin Mary.

The view from SKYbar.
The view from SKYbar.

Burns Supper

Looking ahead a couple of weeks, the Bread Street Brasserie will be hosting a Burns Night on Saturday 23 January. For £35pp, guests can tuck into a four course Burns Supper including a dram of whisky and the address to the haggis.

There will be a ceilidh in the penthouse from 10pm.

As we have pointed out before, Bread Street Brasserie is well placed for many of Edinburgh’s theatres and cinemas.

A two course lunch or pre-theatre menu is £17 per person when booked through 5pm.

Non-alcoholic cocktails

The hotel’s adjacent Monboddo Bar offers more informal bar meals, great cocktails and very popular afternoon teas.

Those of us who are trying to cut down on the sauce over the next few weeks (days?) might appreciate the non-alcoholic cocktail list.

We like the sound of The Lord’s Pleasure – fresh mint muddled with lime wedges, pineapple juice and raspberry purée. It is served over crushed ice and topped with soda water.