Brasserie Ecosse respects the world-class Scottish produce it uses in its menus, in the words of head chef Scott Cameron, “Treating it well and not getting too “out there” with it. We want to keep things very simple and elegant. The key to that is, if we’re going to do something simple, it has to be outstanding.”.
Scott’s extensive background in French and Asian techniques, but with a Scottish Twist, is evident in dishes such as Chicken and Duck Liver Parfait with Rhubarb, Shitake Mushroom and Garlic Ramen, Rump and Shoulder of Scottish Lamb with Peas and Girolle Ragout, and Cod, Confit Chicken Wings, Sweetcorn, Crepes, Curry and Miso. Delicious flavour combinations cooked with passion. All meat, including dry aged steak, is provided by renowned butchers Gilmoure’s.
A fan of artisan cheese producer, Strathearn Cheese, Scott uses their cheeses in his Scottish Cheese Plate, and separately heroes The Lady Mary cheese in a starter with tomato textures and Bois Boudran. A lactic set cheese, Lady Mary is flavoured with locally foraged, washed and steamed dried wild garlic from the banks of the River Earn. It’s then matured for ten days.
When it comes to dessert, diners will be spoilt for choice with a decadent selection of choices including one containing one of Dundee’s most famous exports – marmalade. The rich Dark Chocolate, Ginger and Tofu Ganache is served with an innovative marmalade sorbet for extra zing. Assured knowledge of Asian flavour pairings is evident in the stunning Strawberry Tart served with Szechuan Pepper, Strawberry Mousse, Basil Sorbet and Balsamic.
g/f : Gluten Free, d/f : Dairy Free, v: Vegetarian, vg: Vegan
For further dietary requirements please ask our staff for the allergen menu recipe list