Along with Head Chef Kris Currie, Executive Chef Colin Fleming (pictured) has devised the new menu at The Printing Press Bar and Kitchen.
The 5pm Dining blog was invited along to the Chef's Table to sample some highlights.
You can browse the new menu - and book a table - via 5pm Dining.
It is a well thought-through menu that features lots of autumnal flavours such as fungi, apples and plums.
Namiki Ikeshima, business development manager, said:
'From breakfast right through to Sunday lunch, our new autumn menus celebrate Scotland’s abundant larder; a natural treasure trove of ingredients that are prized the world over for their quality, freshness and superb flavours.
'Our Head Chef has taken quality ingredients, hand-picked from land and sea, and presented them in imaginative and inspired ways with warming, comforting flavours – perfect for autumn in Scotland’s capital city.'
Warming meals for the colder months
While there are lots of hearty dishes on the menu, there are also more delicate options. Essentially, it is an enticing mix of comforting dishes that will see you through the coldest of days along with lighter, often simpler, choices that showcase the pure flavours of the ingredients.
A good example of this was a starter of hand-dived Orkney scallops served with orange-braised endive and a squid ink sauce.
We asked Chef Fleming to talk us through his choices and this is what had to say about the scallops:
'In my opinion, there's nowhere better than Orkney for scallops - ours are hand-dived to achieve the best quality, and this season we're serving them with orange-braised endive and squid ink sauce.'
Seared to a crisp golden colour on the outside, the interior of the scallops was meltingly soft. This is was a subtle dish but the scallops themselves were plump, chunky specimens.
Herb gnocchi with trompette mushrooms
Next up was a plate of herb gnocchi with trompette mushrooms and pecorino cheese. For many at the Chef's Table, this course was the star of the show.
'A firm favourite on our menu is the soft, pillowy gnocchi, which are the perfect vehicle for a variety of flavours,' explains Colin. 'For a more autumnal twist, we've added trompette mushrooms and pecorino.'
If your scribbler had to pick out one dish as a favourite then it would probably be the Barnsley lamb chop from Huntingdon farm. This was served with a rich, glossy faggot and a very decadent take on dauphinoise potatoes.
'We're actually rather proud of our Huntingdon Farm Barnsley lamb chop dish,' says Colin. 'It sets the tone for our new menu and it's proved to be very popular too! We butcher all of our meat in-house, and so we make lamb faggots from the offal. We serve it with spinach and a dauphinoise croquette - a slice of dauphinoise potatoes encased in breadcrumbs and deep fried.'
Passion fruit posset
The next course was a light palate-cleanser.
Colin: 'For our pre-dessert, we served up miniature versions of our passion fruit posset that comes with slivers of liquorice-infused pineapple and coconut macaroons.'
The meal finished with a refined take on some classic autumnal flavours: honey and thyme-roasted plum with a rich chocolate custard, cinnamon granola and honeycomb ice cream.
The Printing Press Bar & Kitchen is part of the Principal Edinburgh George Street. A la carte menus are available all week. The set lunch menu is offered from Monday to Thursday, noon to 6.30pm, with two courses for £15 and three courses for £21.
The Principal’s popular roast is served every Sunday from noon to 5pm and includes a choice of roast or vegetarian option, priced at £22.50 for two courses. Children’s meals are half price and under-fours dine free.