Scottish chef and restaurateur Dean Banks has announced a ‘historic milestone’ at his flagship ‘Dean Banks at The Pompadour’ venue – its first ever a la carte menu, after 120 years of tasting menus.
Developed in response to ‘changing guest desires’, the new menu will feature an evolving seasonal selection, reflecting Banks’ ethos of working with Scotland’s local products from both land and sea.
Recently celebrating its 120-year anniversary, The Pompadour has continuously operated as one of Edinburgh’s most celebrated dining establishments, with a long line of celebrated chefs throughout its history crafting their own tasting menus.
The decision to start offering a la carte options is said to reflect the evolution of fine dining, that now aims to reach a wider audience of food connoisseurs.
Banks said: “We’ve made the choice to embrace a la carte to answer a growing call from our guests who seek more flexibility.
“The new structure of our a la carte menu will accommodate diners who may not be able to invest in a full tasting experience, while providing the same excellent service and quality they would expect from a meal at The Pompadour.
“Embracing change as an industry is paramount as consumer needs shift, and we see a la carte as an opportunity for fine dining, allowing venues to add an additional revenue stream and increase foot traffic with an experience that can entice guests to come back for more.”
The first of these menus showcases hand dived Orkney scallops, and native lobster sourced from the restaurant groups’ own lobster fisherman in St Abbs.
Mains include dry-aged sirloin and lemon sole with vermouth sauce, while starters and sharing plates include mosaic of rabbit, cured trout, and Isle of Wight tomatoes with burrata.
Bookings are now open for the a la carte menu for both lunch and dinner, alongside Banks’ signature tasting menu, vegan tasting, and lunch tasting menus.
