Promising a ‘playful, modern take’ on classic Scottish dishes and plenty of dram-worthy moments, Duck & Waffle in Edinburgh’s St James Quarter is staging its own celebration of Scotland’s national bard on Sunday 25th January.
‘A Night for Poetry, Pipes and Plates’ will see the restaurant transform into a ‘Highland haven of spirited celebration’, complete with the skirl of the bagpipes, an Address to the Haggis, and a bespoke Burns Night set menu crafted to showcase the best of Scottish ingredients and contemporary gastronomy.
General manager Alex Winter said: “We’re delighted to bring a fresh, joyful interpretation to this cherished tradition blending local flavours with our playful culinary ethos.
“Whether guests join us for the full Burns Night experience or enjoy our Burns specials throughout the weekend, it’s set to be a memorable evening of food, friends and celebration.”
The D&W Burns Night menu will begin with a fresh bannock served with whipped Scottish butter and sea salt, followed by starters including a Cullen Skink with Arbroath smokies and confit potatoes, a rich Highland venison terrine with Aberdeen sauce, or Devilled duck eggs with toasted sourdough.
The main attraction is Grandma Scullion’s homemade haggis, served traditionally with neeps, tatties and bree, or a hearty Balmoral chicken with Bowmore whisky cream sauce.
The evening concludes on a sweet note with traditional cranachan, a Tipsy Laird of
Scottish berries, Drambuie, whipped cream, custard and sponge, or the more modern Scottish choice of deep-fried Mars Bar with Irn-Bru ice cream.
For a supplement, optional whisky pairings are available for each course from The Scotch Malt Whisky Society to accentuate the flavours and elevate the dining experience.
Duck & Waffle’s Burns Night Specials will also be available across that weekend from Friday 23rd through Sunday 25th January, served all day alongside the restaurant’s à la carte menu.
