EDINBURGH restaurant One Square has introduced a new menu following the appointment of executive chef Craig Hart.
Hart joined the eatery, at the Sheraton Grand Hotel, from Gleneagles Hotel in Perthshire in 2014.
Dishes on the new menu include braised Dryfeholm Farm pork belly and black pudding terrine with micro leaf salad and cauliflower three ways (£10.50) as a starter.
It also includes braised Scrabster monkfish served with Ayrshire bacon and wild mushrooms with shallot red wine sauce (£20).
One Square’s duck burger, confit duck leg topped with foie gras, posh bird fried duck egg is a new addition to its culinary offering (£17.50).
A selection of sweet treats including pear and stilton tart with quince chutney and candied walnuts (£7.00) have been introduced. There is also a selection of dessert cocktails priced at £9 each.