About today's deal

• 3 course lunch for two with a glass of Prosecco and paired wines each at Mono Restaurant
• Or a 7 course tasting dinner
• Fine dining Italian restaurant with dishes prepared by a Michelin-trained chef
• Launched in May last year, Mono provides Italian food with a progressive approach – they even have a research lab to help them develop the most innovative dishes available
• The lab is led by Chef Zielinski, who worked in Michelin-starred kitchens in Rome and Milan, alongside Italian foodie Joseph Crolla, of Crolla’s Italian Kitchen in Musselburgh
• Rave reviews from food critics, with the Herald’s Joanna Blythman calling it “mind-blowing”
• Ranked number 3 in Foodinburgh's 2018 top restaurants, who said it’s a “must-visit”
• Foodies Magazine loved Mono and Scotland Magazine included the restaurant in their “things we love” in January
• Great city-centre location on South Bridge, just a few minutes’ walk from Princes Street and the Royal Mile
• Rated 5/5 on TripAdvisor and number 12 of over 1,800 restaurants in Edinburgh

Sample 3 course lunch menu

Starters

• Veal with tuna sauce, coffee and croutons
• Sea trout with courgette, summer salad, pea & mint yogurt
• Veal ragout bottony with parmesan, sage and nutmeg
• Ravioli with artichokes and fontina sauce

Mains

• Duck confit leg with sweet & sour aubergine, potatoes and pine nuts
• Cod with textures of peppers, sea herbs and potato croquette
• Risotto with carnaroli, pecorino romano and black pepper
• Lamb with Jersey Royal potatoes, baby gem, peas,  broad beans and lard

Desserts

• Swiss Roll with lemon, black olives, bergamot and sea purslane
• Perthshire strawberries with parma violet, mascarpone and Douglas fir
• Ruby chocolate with bitter almond and cherries

Sample 7 course tasting dinner

• Sea trout with courgette, summer salad, pea & mint yogurt
• Veal ragout bottony with parmesan, sage and nutmeg
• Octopus with textures of peppers, sea herbs and potato croquette
• Borders lamb saddle with truffled pecorino, spring vegetables and lard
• Buffalo mozzarella with raspberries and extra virgin olive oil
• Perthshire strawberries with parma violet, mascarpone and Douglas fir
• Ruby chocolate with bitter almond and cherries