Leith’s award-winning floating hotel, Fingal, has announced the second in its series of collaborative ‘Captain’s Table’ dining experiences with guest chefs.
Stepping aboard for the one-night-only service on Sunday 29 March will be Fraser Cameron, head chef of 1610 at The Globe Inn, Dumfries.
Winner of The Legacy Scholarship, Cameron has often been highlighted as a chef to watch, having worked in some of Scotland’s most esteemed kitchens, including Martin Wishart at The Honours, Restaurant Andrew Fairlie at Gleneagles, and Paul Kitching’s Restaurant 21212.
For Fingal’s second Captain’s Table event, a bespoke seven-course menu created by Fraser will be delivered to in partnership with the hotel’s head chef, Pedro Barreira.
Canapés will be served on arrival with a Scotch whisky cocktail, and each course will then be served with a ‘perfect’ wine pairing, hand-selected by Fingal’s sommelier.
Highlights of the menu include sea bass mi-cuit, beetroots, cucumber and hollandaise; confit salmon, citrus, radish and braisage sauce; venison, braised red cabbage, salt-baked swede, confit shallot and pickled blackcurrant jus; and beef, tartlet of duck liver and artichoke and hash brown served with sauce marchand de vin.
The meal will end with a Gianduja 34% hedgehog, yuzu and mascarpone, followed by cheese, a whisky dram from Annandale Distillery, and petits fours.
Barreira said: “For one night only, Fraser’s carefully curated seven-course menu will showcase some of the best local and seasonal produce from around Scotland, complemented with a whisky cocktail from his personal choice local whisky distillery.”
Cameron added: “I’m really excited to be stepping aboard Fingal to host this unique dining experience alongside the ship’s talented galley crew.
“In the second in a series of collaborative Captain’s Table dining experiences being staged onboard Fingal this year, I’ve created a special seven-course tasting menu bursting with seasonal flavours from around Scotland. I think each of the dishes are the perfect fit for this world class foodie destination.
“As part of the meal, we’ll also be raising a glass (or two) during a specially curated tasting of Annandale Single Malt, Single Cask whisky. It is always such a pleasure to work with produce that is built on the same principles and ethos that I hold. Our guests are in for a truly special evening!”
Permanently berthed in Edinburgh’s Port of Leith, the Fingal’s Lighthouse Restaurant & Bar has already earned its reputation as a world class foodie destination since its relaunch as a luxury hotel in 2019.
In December, Fingal retained two Rosettes for culinary excellence from the Automobile Association (AA) for the fourth year running.
