CUISINE from around the world forms the inspiration for the new menu at Edinburgh eatery Superico.
The menu for the Hanover Street restaurant was designed by recently-appointed head chef Calum Ralston, who drew inspiration from regions including Japan, Latin America and France.
Dishes on the revamped menu include a chicken parm sandwich on focaccia; rump cap steak prawns and mojo rojo; scallop tartare; and oysters, Champagne and focaccia.
Ralston is the younger brother of Edinburgh chefs Stuart and Scott Ralston, and trained under them at venues including Aizle, The Chop House in Bruntsfield and White Horse Oyster and and Seafood Bar.
“I’ve been a big fan of Superico since it reopened its doors in 2021,” said Calum.
“The restaurant’s unconventional menu, the cocktail bar’s bold interior design and the exceptional service set them apart from many of the other leading hospitality venues in Edinburgh’s New Town.
“More than ever before, I think people are looking for unique and quality dining experiences that excite their senses, transport them to somewhere exotic and reflect the latest food trends and flavours from around the world.
“We’re confident that our new menus will appeal to foodies, cocktail lovers and style gurus alike, who can now look forward to casual, but sophisticated venues to relax and socialise right in the heart of the city.”
