About today's deal

First-class dining 

• 3 course dinner for two at The Pompadour
• Includes a bottle of wine to share
• Based within multi award-winning 5* hotel, Waldorf Astoria, which has showcased the very best in Scottish hospitality for over a hundred years
• Winner of Fine Dining Restaurant Hotel of the Year at the 2019 Scottish Hotel Awards
• Rated number 33 in Square Meal’s top 100 restaurants to eat in the UK
• The restaurant has recently undergone an overhaul with a new dining concept, chefs and menu
• Head chef Daniel Ashmore has a wealth of experience in Michelin-starred restaurants in London and Edinburgh
• Since opening in 1925 The Pompadour has gained a reputation as one of the capital’s most magnificent dining rooms, thanks to the stunning views of Edinburgh Castle and Princes Street
• Fantastic central location on Princes Street
• The former Victorian railway hotel nestles in the shadow of the historic Edinburgh Castle, just two minutes’ walk from Edinburgh’s shops and George Street’s stylish bars
• Rated 4.5/5 on TripAdvisor
• Loved by itisoners

Sample menu

• Berwick crab with Isle of White tomatoes, avocado, Highland rapeseed oil and basil
• Rutherford Estate venison tartare with kombu, rock samphire and confit egg yolk
• Roast Orkney scallop with Wye Valley asparagus, chive and caviar beurre blanc
• Smoked ham hough with crispy pheasant egg, peas à la Franҫaise and morel mushrooms

• Loch Etive sea trout with turnip, trout and smoked mussel cannelloni and parsley
• Loin of Ayrshire pork with violet artichokes, wild garlic and white asparagus
• Roast fillet of East Lothian beef with tropea onion, hispi cabbage, beef fat and smoked marrow mash
• BBQ North Sea monkfish with crushed Jersey Royals, pea purée, sprouting broccoli and capezzana olive oil

• Coupar strawberry and buttermilk bavaoise with tarragon sorbet and white chocolate
• Salted caramel soufflé with Madagascan vanilla ice cream
• Micheal Cluizel chocolate tart with milk sorbet and Chantilly cream
• Selection of artisanal cheese from I.J Mellis