Easter 2019 was a wonderful occasion and a great way to welcome spring at Edinburgh, we’re already looking forward to next year.
We had exceptional roasts for both Easter Sunday 2019 and bank holiday Monday. Our chefs prepared a special Easter Lamb Rump, served alongside seasonal vegetables, roast potatoes, fresh redcurrants and pea shoots — it was perfectly complemented by our Blood Orange Royale apéritif, a blend of Moët et Chandon Impérial and Absolut Citron.
Many of our guests enjoyed the weekend in style with our fresh oysters on Good Friday and a tender Chateaubriand that was perfect for sharing on the Saturday. We’re already hard at work, creating a special Easter 2020 menu that’s sure to put a spring in your step.
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