- May 4, 2014
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Taste Scotland at Contini Cannonball
Every so often a fantastic invite pops into our inbox and on this occasion it was Fiona inviting us along to Contini Cannonball to try out the Taste Scotland menu. Being in town and willing to stay behind after work, Miss Edinburger has had the privilege of trying this fantastic menu.
The idea behind the menu is to bring to the diners attention the local produce available right on our doorstep and to help local producers. Looking at the reviews online, I felt very privileged to be invited along to try 5 fantastic courses. Contini Cannonball is practically next door to Edinburgh Castle and at sunset it offers some spectacular views of the sun setting behind the castle (definitely a great location to bring a loved one!). I was greeted at the entrance and guided up the stairs by a very knowledgeable host, who explained about the buildings previous life as a school house as we made our way to the dining room.
The dining room is bright and airy with some fantastic views of the castle. I was quickly seated and had time to browse the menu before the rest of my dining partners arrived.
“Taste Scotland” Five course Tasting menu
STARTER: PHANTASSIE FARM SPINACH AND SCOTTISH KITCHEN GARDEN WILD LEEK VELOUTE SERVED WITH CRISPY PEELHAM FARM CURED PORK WITH DUNSYRE BLUE FRITTER
This was an excellent opening course. The spinach veloute was light,fresh and a fantastic colour. It was one of those dishes which you knew was probably very good for you but didn’t taste like was. The Peelham Farm cured pork was fantastic and the saltiness added flavour to the veloute. The leeks added bite to the veloute and the Dunsyre Blue fritter remained soft on the inside and crispy on the outside. All the flavours worked well together and enhanced the spinach veloute.
FISH: PETERHEAD PAN ROASTED MONKFISH WITH EAST LOTHIAN ROOT VEGETABLE AND SAFFRON BROTH AND BLUE SHELL SHETLAND MUSSELS
The second course was the one I was least looking forward to. Mainly as I’ve just learned to like mussels but still wouldn’t choose them as a dish when out. The presentation of the broth was eye catching. The mussels were plump and fresh tasting and very well cooked. The monkfish was equally as delicious. The saffron and root vegetables added flavour to the broth and it turned out to be a fantastic combination. The saffron was careful not to overpower the flavour of everything else. I’d happily order this if I have the chance to dine again at Cannonball.
MAIN: PEELHAM FARM TAMWORTH PORK BELLY AND MUSSELBURGH LEEK PUREE WITH RAMSAY OF CARLUKE BLACK PUDDING CANNONBALL AND WILD GARLIC MASHED CARROLL’S HERITAGE POTATOES
This was my favourite dish of the night. There is something about pork belly which just draws me in every time it’s on the menu and this did not disappoint. The pork belly was cooked to perfection and the crackling on top was just how it should be, light and so cripsy the only way to eat it is to pick it up with your fingers. The wild garlic flavour worked well in the mash and the black pudding cannonballs were a lovely touch. The crispy breadcrumbs on the outside hid a very tasty black pudding. My only request would be more of the pork belly and apple cubes. It really was the standout dish for me.
PRE DESSERT: SCOTTISH RHUBARB POSSET AND JELLY, MADAGASCAR VANILLA SHORTBREAD, AMALFI LEMON MERINGUE AND HONEYED KNOCKRAICH FARM YOGHURT
Being a massive rhubarb fan, I had high hopes for this course. The rhubarb posset was light and airy and packed full of flavour. The little rhubarb jellies were not quite as rhubarb flavoured. The lemon meringue was meringue with lemon flavour throughout. It was a brilliant idea and the meringue was light but chewy, just how I like it. The shortbread added texture to the posset and overall it was a great dish.
DESSERT: OBAN 12 YEARS OLD WHISKY SPONGE WITH CARDAMOM SNAP, HEBRIDEAN SEA SALTED CARAMEL ICE CREAM, WHISKY CARAMEL AND BEREMEAL SHORTBREAD
The final course of the night was sponge with a whisky hit, accompanied by the saltiness of the ice cream and the sweetness of the caramel offered a taste explosion. The sponge was a little heavier than you might expect but it was packed full of whisky. Perfect for all you whisky lovers.
Each dish was a plate full of mouthwatering food. My only complaint, it was so fantastic I could have eaten the same all over again! Get yourself along and give it a try yourself, I promise you certainly won’t be disappointed! And it makes you realise what fantastic food we actually have on our doorstep!
The setting of Contini Cannonball is beautiful, service is fantastic and food is mouthwatering, what more could you want from your next dinner out?
Contini Cannonball | Cannonball House, 356 Castle Hill, Edinburgh EH1 2NE | 0131 225 1550 | firstname.lastname@example.org
Current home: Edinburgh, Scotland, She loves holidays, him, good food, cooking, baking, wine,