Six of our amazing new tasting menu dishes
Summer is well and truly over now here in Scotland. While this may put a sad face on some of us, this is not the case for us. Here at Haar, we see the seasons changing as a real opportunity to switch up our menu and offer even more delicious dishes with lots of seasonal ingredients that are bursting with incredible flavours influenced by Dean’s travels and his love of Scotland.
Autumn brings a lot of culinary opportunities to us here at Haar, and we cannot wait for you to try the creative masterpieces that will have your tastebuds dancing for joy with every mouthful.
Think bold flavours like Scottish venison with beetroot or roast scallops with aromatic Thai spices. Oh, you are in for a treat.
Let’s get into some of our favourites from this season’s tasting menu…
Hand-dived, roasted Orkney scallop with Thai red curry foam and squid ink tapioca
This is a dish that is truly bursting with bold Asian flavours. The delicate, tender Scottish scallop is teamed perfectly with the unique taste of Thai red curry to bring you an actual flavour bomb that you will not forget in a hurry. The dish is then adorned with a squid ink tapioca cracker and some edible foraged flowers. You are welcome.
Sea trout ceviche, cured in a passionfruit, lemongrass, and ginger marinade
Another dish packed with incredible tasting notes. Sea trout ceviche is cured in ginger, lemongrass, and passionfruit marinade. We then make a sauce verdita consisting of cucumber, green chilli, coriander, and coconut milk and create an espuma to drizzle over the top. This is adorned with puffed potato seasoned with dehydrated verdita espuma and garnished with red vein sorrel.
North Sea cod with Falkland Farm tomatoes
We take some of our delicious North Sea cod and pan-sear it, then bake it to perfection. This is served atop some delicious Falkland Farm tomatoes that are bursting with freshness, then drizzled with Lapsang Souchong tea. The sauce is a burnt, spiced tomato sauce, and the dish is also served with a cod skin cracker, topped with coriander mayonnaise. A genuinely light yet indulgent dish bursting with the delicious flavours of Scottish shores.
Scottish Borders Venison
It wouldn’t be an Autumn tasting menu without some delicious Scottish venison from the Borders. This is teamed with roasted beetroot that interestingly has some sections removed to incorporate the flavours of buttermilk, tamarind, and herb oil in each one.
The dish is then drizzled with a venison jus lightly spiced with tamarind. We also serve this dish alongside a braised venison shoulder pie with haggis and potato espuma.
Keeping things zero-waste, we actually make beetroot powder from the previous sections that were removed and season this with it.
Nana’s Banoffee
It wouldn’t be a Dean Banks dining experience without the classic Nana’s Banoffee. The recipe has been passed down through generations, and we have Haar iteration of the Banks family culinary classic.
Banana parfait, a white chocolate sphere filled with boozy banana caramel, caramel custard espuma, caramelised banana, digestive biscuit ice cream with a digestive biscuit crumb.
As indulgent as it is delicious. The perfect sweet course to feature on any tasting menu.
Petits Fours
Keeping each course as engaging as the next. Petit fours enjoyed with some coffee. What a perfect way to round off a truly immersive dining experience.
We hope you are just as excited as we are with the new seasonal dishes available at Haar Restaurant with Rooms. These delicious courses, bursting with autumn flavours, are now on offer, and we can’t wait to welcome you in to try them!
Are you interested in joining us on an incredible culinary journey you won’t forget in a hurry? You can head over to our website and reserve your space today.