Make sure you book your place in the sun at Harvey Nichols Forth Floor restaurant terrace.
The new menu reflects the change of season with seasonal provenance from both the tasting and market menus. Seared hand dived scallops with razor clams and langoustine are doused with a rich bisque sauce which scream ‘sea’ . Roast Yorkshire rabbit loin is perfectly partnered with tarragon mustard.
Risotto made with wild garlic is a wonderful way to harness this very seasonal and evocative herb; its pungency tempered with creamy mild ricotta cheese. Cajun spice gives the classic blackened cod a subtle kick which partners well with sour cream and avocado and mint salsa. Borders lamb cooked sous vide is achingly tender and well matched with rosemary and garlic gnocchi and spring vegetables. Mulled French cherries with chocolate sponge and toasted almonds are a clever take on Black Forest Gateau. Lemon Sponge is lemon every which way; lemon cream, lemon sorbet and meringue. There are over 300 wines on the wine list and over 20 wines by the glass so you can be sure you can find the perfect ‘sundowner’ as you drink in the stunning views over St Andrew Square, looking up to Edinburgh Castle. The Forth Floor terrace and restaurant is surely one of this summer’s hottest drinkng and dining destinations whether you are enjoying the sun on the terrace or the atmospheric glassplated restaurant.