{"id":204,"date":"2023-01-26T16:47:36","date_gmt":"2023-01-26T16:47:36","guid":{"rendered":"https:\/\/www.contini.com\/cannonball\/menus\/tasting-menu\/"},"modified":"2024-04-02T13:19:28","modified_gmt":"2024-04-02T12:19:28","slug":"tasting-menu","status":"publish","type":"page","link":"https:\/\/www.contini.com\/cannonball\/menus\/tasting-menu\/","title":{"rendered":"Tasting Menu"},"content":{"rendered":"\n\n\t\t\t\n\t\t\t\t\t\t\tBook a Table\n\t\t\t\t\t<\/a>\n

\n\t\t\n\t\tView other menus\n\t\t<\/a>\n\t<\/h3>\n\t<\/a>\n\t\t

SEASONAL TASTING MENU<\/h2>\t\t\t\n\t

PLEASE NOTE THAT AS WE USE SMALL LOCAL ARTISAN SUPPLIERS OUR MENUS ARE SUBJECT TO SEASONAL CHANGES AND SUBJECT TO SUPPLIER AVAILABILITY<\/p>\n

The monthly changing Cannonball Tasting menu is designed to celebrate many of Scotland’s Artisan suppliers and producers and the very best seasonal produce. Everything is made fresh in house and dictated by what is locally in season.<\/p>\n

Luxurious and modern Scottish fayre served in a beautiful traditional setting.<\/p>\n\t<\/a>\n\t\t

Main Menu<\/h2>\t\t\t\n\tSIX COURSES \u00a370 PER PERSON
\nPAIRED WINE \u00a350 PER PERSON\nAPRIL COCKTAIL\u00a0 \u00a313
\nGOOD OLD FASHIONED ROMANCE
\nEdinburgh Gin Raspberry | chocolate bitters | rose water | honey | Earl Grey\n

 <\/p>\nBREAD
\nHomemade bread | Edinburgh Co. whipped butter | Blackthorne sea salt\n

\nAMUSE BOUCHE
\nSeasonal Amuse bouche\n

Aperitif<\/em><\/p>\n

\nDUCK
\nSmoked St. Brides duck | kidney liver pate | chutney | confit duck leg parcel\nWINE PAIRING
\n2020 Pinot Noir, Tinpot Hut, Marlborough, New Zealand (13%), 125ml<\/i>\n
\nSCALLOP
\nHand-dived Isle of Mull scallop | squid | curried apricot | garam masala\nWINE PAIRING
\n2017 ‘Sotto le Stelle’, Maturano Organic, I Ciacca, Picinisco, Lazio (14%), 125ml<\/i>\n
\n

CHOICE OF<\/p>\nLAMB
\nScottish lamb | carrot | wild garlic | cavolo nero | braised shoulder bon bon\nWINE PAIRING
\n2019 Izadi Rioja Reserva, Rioja, Spain (13.5%), 125ml<\/em>\n

OR<\/p>\nHALIBUT
\nCrab-crusted halibut | new crop Marfona potato | cider dressing | chard\nWINE PAIRING
\n2023 Sauvignon Blanc, Shaw + Smith, Australia (12.5%), 125ml<\/i>\n

\nARTISAN CHEESE
\nClava Brie | quince jelly | oatcakes\nWINE PAIRING
\nUnfiltered Late Bottled Vintage Port, Sandeman, Portugal (20%) 50ml<\/i>\n
\nCHOCOLATE CANNONBALL
\nChocolate Cannonball | zero-waste spent coffee | caramelised hazelnut\nWINE PAIRING
\n2019 Recioto Della Valpolicella, Corte Giara, Veneto, Italy (13%) 50ml<\/i>\n\t<\/a>\n\t\t

Vegetarian Tasting Menu<\/h2>\t\t\t\n\tSIX COURSES \u00a370 PER PERSON
\nPAIRED DRINKS \u00a350 PER PERSON
\nAPRIL COCKTAIL \u00a313\nBREAD
\nHomemade bread | Edinburgh Co. whipped butter | Blackthorne sea salt\n
\nAMUSE BOUCHE
\nSeasonal Amuse Bouche\n

Aperitif<\/em><\/p>\n

\nASPARAGUS
\nDenhead asparagus | fig | Blackmount goats cheese | hazelnut | sea purslane\nWINE PAIRING
\n2023 Sauvignon Blanc, Shaw + Smith, Australia (12.5%), 125ml<\/i>\n
\nPHANTASSIE HENS EGG
\nCrispy Phantassie hens egg | Hollandaise | Italian black truffle | sea herbs\nWINE PAIRING
\nPiper Heidsieck Champagne, NV cuvee brut, FRance (12%), 125ml<\/i>\n
\nLEEK
\nBraised leek and nori roulade | onion | walnut | watercress | sea beets | miso\nWINE PAIRING
\n2019 Momento chenin blanc, western cape, South Africa (13.5%), 125ml<\/i>\n
\nARTISAN CHEESE
\nClava Brie | quince jelly | Oat Cakes\nWINE PAIRING
\nUnfiltered Late Bottled Vintage Port, Sandeman, Portugal (20%) 50ml<\/i>\n
\nCHOCOLATE CANNONBALL
\nChocolate Cannonball | zero-waste spent coffee | Katy Rogers’ cr\u00e8me fraiche\nWINE PAIRING
\n2019 Recioto Della Valpolicella, Corte Giara, Veneto, Italy (13%) 50ml<\/i>\n\t<\/a>\n

\n\t\tOur menus\n\t<\/h2>\n\t<\/a>\n\t\t

Opening Times<\/h3>\t\t\t\n\t\t\t\n\t\t\t\t\t\t\tBook a Table\n\t\t\t\t\t<\/a>\n\t\t\t\t\"CB-Castle-view-1170x680\"\n

\n\t\tPhenomenal food in gorgeous surroundings!\n\t<\/h2>\n\t

Some of the best food we ever had during our visit in Edinburgh. All of it coming from the most local of Scottish producers! Staff couldn’t have done more and were an absolute delight to converse with, particularly Jack who was a great guide to the city. Special highlights included the venison and the scallops… Can’t wait to come back again in the future!<\/p>\n

Joey, Rome, Italy<\/p>\n\t\t\t\n\t\t\t\t\t\t\tRead more reviews\n\t\t\t\t\t<\/a>\n

\n\t\tFrom the Contini blog\n\t<\/h2>\n\t\t\t\n\t\t\t\t\t\t\tMore from the blog\n\t\t\t\t\t<\/a>\n\n","protected":false},"excerpt":{"rendered":"

Book a Table View other menus SEASONAL TASTING MENU PLEASE NOTE THAT AS WE USE SMALL LOCAL ARTISAN SUPPLIERS OUR MENUS ARE SUBJECT TO SEASONAL CHANGES AND SUBJECT TO SUPPLIER AVAILABILITY The monthly changing Cannonball Tasting menu is designed to celebrate many of Scotland’s Artisan suppliers and producers and the very best seasonal produce. Everything […]<\/p>\n","protected":false},"author":1,"featured_media":22213,"parent":188,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"categories":[9],"tags":[],"restaurant":[],"acf":[],"yoast_head":"\nTasting Menu | Royal Mile | Edinburgh | Contini<\/title>\n<meta name=\"description\" content=\"Book a Table View other menus SEASONAL TASTING MENU PLEASE NOTE THAT AS WE USE SMALL LOCAL ARTISAN SUPPLIERS OUR MENUS ARE SUBJECT TO SEASONAL CHANGES AND\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.contini.com\/cannonball\/menus\/tasting-menu\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tasting Menu | Royal Mile | Edinburgh | Contini\" \/>\n<meta property=\"og:description\" content=\"Book a 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