Bonnar’s, the Edinburgh restaurant at The Scott Hotel, has introduced a meticulously curated seasonal menu that celebrates the finest ingredients from Scotland’s natural larder.
The menu is rooted in seasonality, highlighting the freshest local produce available while embracing responsible sourcing and sustainability.
Set in an 18th century dining room with a historic ceiling fresco by Thomas Bonnar, it is a unique destination within the city.
Committed to working with small-scale Scottish producers, Bonnar’s collaborates with suppliers such as Phantassie Farm, Castle Game, and Eddie’s Seafood Market. Drawing on his time at Copenhagen’s Noma, Head Chef Pier Berretta incorporates foraged elements and house-made preserves, ensuring seasonal flavours are captured, preserved and fully utilised.
The selection begins with one carefully curated starter per guest – such as the Cured sea trout with daikon, buttermilk and dill sauce, an elegant dish that showcases sustainably sourced seafood from Scottish waters.
For the main course, diners can pick between three dishes containing either Orkney scallops, venison or coley, all highlighting Bonnar’s dedication to sustainable seasonal produce that support local fisheries and reduce waste.
To finish, guests can choose from a thoughtfully curated selection of desserts, such as a refreshing blackberry sorbet or a playful take on Eton Mess. For something truly distinctive, the Morangie Brie custard with spruce syrup and a burnt onion seed cracker offers a memorable finale. The syrup, made in-house by fermenting locally foraged spruce tips for over a year, captures a delicate, resinous character that lingers long after the last bite.
Set within a beautifully designed space that reflects the surrounding landscape, the restaurant invites guests to slow down and savour a connection to place and provenance. Tucked away by Edinburgh’s iconic Arthur’s Seat yet just a short stroll from the heart of the city, the hotel and restaurant offer a rare sense of seclusion. Housed in an exquisitely restored 18th-century mansion, the venue exudes timeless charm and tranquillity, making it the perfect setting for intimate dinners and special moments.
Commenting on the new menu, Head Chef Pier Berretta said: “This menu is a direct reflection of our ethos at Bonnar’s – working with the seasons, sourcing from sustainable and ethical suppliers, and ensuring that every part of an ingredient is used, whether through long-term preservation or careful fermentation.
“I take great pride in crafting every dish, and this menu is a true expression of both the seasons and my own culinary background.
“My hope is that this unique mix of flavours best reflects what we have to offer at Bonnar’s, and that during your visit here this spring, I can share a little of that with you—making your experience truly special and memorable.”
To find out more information on Bonnar’s and to view the new menu, please visit the website: https://www.bonnars.co.uk/
