SCOTTISH produce with an Italian twist is the focus of new menus at Macdonald Holyrood Hotel’s Rocca@Holyrood restaurant.
With recently-appointed head chef Tom Falconi at the helm, Rocca@Holyrood unveiled its revamped brasserie-style dining concept, which combines Scottish ingredients with the “gastronomic traditions” of Italy. Dishes on the new menus include antipasti sharing boards featuring cured meats, crispy paprika whitebait and pork and thyme meatballs.
