Scrolling through the images below, you can only think of one thing ~ Spring is most definitely here and that Summer is on its way.
Since December 2018, Chef Shaun Woodhouse has been in charge of the kitchen and his first challenge was overhauling the One Square Bar and Brasserie menus.
Shaun has always been inspired by home cooking and fresh produce and this is really shining through in the new menus he and his team have created for One Square Brasserie. A firm believer in simplicity, Shaun has changed the One Square menus to showcase the best produce that Scotland has to offer.
You can expect exceptional flavours on the new lunch and dinner menu such as Pork shank on fermented cabbage and Granny Smith apple, this dish was created to share and recommended to be served with Heritage potato mash and chives and Roasted honey and salt carrot.
A new vegan menu has also been implemented with plenty of choice (featuring a sublime aubergine falafel and curried onion burger with guacamole and dill gherkin served on a vegan bun), and the team are always happy to modify dishes to suit all other dietary requirements.
The menu reflects the seasonality and a definite nod to Scottish ingredients.
British asparagus, heritage potato and Parmesan puree with seasonal truffle and crispy chicken skin.
An absolute triumph of a dish. The asparagus, as the diva of the show, most certainly took centre stage in this dish; fresh, vivid green and still crunchy, served with an almost whip like potato and cheese puree, was superb. The chicken skin added that extra taste dimension. This was lick the plate delicious!
Avocado, green beans, red chicory, pear and blue cheese aioli.
One for the vegetarians, and another exceptional plate of ingredients that bounce off each other creating perfect harmonious mouthfuls. The colours are tremendous and you will want to just dive straight in.
A vegetarian mains course of Papardelle Pasta with roasted butternut and spinach.
Very fresh and light, although it did require quite a bit of seasoning. Butternut was cooked well providing the little sweet nuggets of flavour amongst the metallic flavour of the spinach.
Smoked and marinated Jacob’s Ladder beef short rib (280g) and served with red watercress, beer salt and dried onion with a red wine jus.
The rich beefiness from this short rib was insane. It was ever so slightly dry in the middle but I soon smothered it in the red wine jus and never thought about it again. The red watercress, beer salt and dried onion salad was fabulous and provided such a great texture contrast. Loved it.
Sweet Potato Fries. Delicious
Roasted honey and salt carrots. Delicious.
Green beans with toasted almonds. Delicious.
Apple Tarte Tatin with clotted cream, ice cream and custard foam. The tarte was light and crispy with no soggy bottom. The apples beautifully caramelised and sweet.
Coconut cheesecake and compressed apple with bergamot sorbet. Superb flavour combinations that help create sunshine on a plate.
Chef has most certainly worked hard here to create and produce some wonderful seasonal dishes that were hard to fault. Ideal plates of food that would put a smile on anyone’s face and lift your spirits. We loved it and highly recommend One Square.
One Square, 1 Festival Square, Edinburgh, SC EH3 9SR.
Tel : 0131 2216422 www.onesquareedinburgh.co.uk
My Spoon Award : Gold Spoon 9/10
I was invited by One Square to review their menu. Food and drink were complimentary but the views are very much my own.