PRIVATE DINING

If you're looking for a highly professional chef with decades of experience creating exquisite, culinary masterpieces for clients across the world, look no further than Chef Cristian Picco.

 

Perfect for marking a family occasion, entertaining clients or catering for events of all sizes, Chef Picco has held executive chef positions at some of the world's most highly acclaimed restaurants. Not only does Chef Picco's flair and technique continually surpass client expectations, but his personality and quintessential Italian passion make him truly unique; unparalleled in the Scottish culinary industry.

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*NEW* TRUFFLE MENU *LIMITED TIME*

Sept - December from £75pp + cost of truffles

Truffles sourced fresh directly from Chef Picco's home town of Alba, Italy

 

Starters 

Langhe Organic hen gold egg in cocotte with truffle and black truffle perlage

 

Piemontese Fassone Veal rose tartare with black truffles perlage, black truffle, parmesan flakes, hazelnut crumble (also available with white truffle)

 

Butternut squash soup, parmesan fondant served in a small pumpkin

  

Primo Piatto

 

Homemade 30 egg yolk Tagliolini butter with black truffle

36 months Parmesan Cheese fondue risotto with truffle

 

Mains

 

Barolo red wine roast beef with black truffle jus and butter polenta

45 days aged Angus beef fillet red wine jus wild mushroom white truffle

Dessert

 

Truffle creme caramel

Moscato sabayon served in a heel nut basket

Whole menu served with white or black truffle. Prices per head for three courses start at £75 per person, plus the cost of truffles which depend on the current truffle market price.

 

(Menu requires 30-40g truffle per person White truffle prices circa. £500 per 100g, Black truffle costs circa. £100 per 100g)

From:

£75-150pp

AUTUMN - WINTER MENU

Available Sept-March

Amuse bouche or Canapés with aperitif

 

As per Summer menu plus:

Buridda di Calamari served with croutons

Starters

Home made black tea hot smoked  Scottish Salmon, fennel seed filo, Lemon dill Creme fraiche, candied gold and red pickled beetroot

Piemontese Fassone Veal rose tartare with black truffles perlage, black truffle, parmesan flakes, hazelnut crumble (also available with white truffle)

Ritz Hotel Paris Foie Gras terrine, caramelised Kum Kuat, Figs chutney and homemade pan brioche

Pumpkin soup served in a small pumpkin with parmesan fondant, black truffle

Hand dived Scottish scallops, foie gras cube, celeriac puree, mulled wine reduction, black dried figs tuile, gold leaves

Tropea onion in puff pastry served with old parmesan cheese fondue, toasted truffle Hazelnut

 

Raviolo San Domenico, runny egg yolk Alps cheese fondue with parmesan butter (available with black or white truffle)

Starters to share

 

Seafood platter to share: Oysters, smoked salmon, Prawns, Langoustine, White wine Mussels, Scallops served with lemon grass, marie rose sauce, Dijon mayo, vinegar shallots, brown bread and butter (+£15)

 

Primo piatto

 

Home made Beef leek and cabbage Ravioli del plin, Piedmontese classic served with a slow cooked ragout or sage and butter

Home made 30 egg yolk Tagliolini with White truffle

Risotto al nero with Scottish Langoustine carpaccio, pan-fried Langoustine and baby Squid

Risotto or tagliolini with fresh wild and porcini mushrooms. Option to add black truffle

Homemade Ravioli seabream leeks and tomato confit in a bisque sauce

Homade gnocchi Raschera cheese gratin. Option to add black or white truffle

 

Secondo

Scottish Hunter Venison silver loin steak served with polenta and cavolo nero, Old porto wine jus

Glazed Duck breast, Braised smoked Savoy cabbage, duck fat roasted new potatoes, crispy leeks

Slow cooked rabbit with Taggia olives and pine nuts, cream mash potato, glazed heritage carrots

Line caught wild Scottish seabass or seabream, served Salt Crusted / Mediterranean style / wrapped in banana leaf, with citrus reduction, violet artichoke and saffron potatoes  (+£10)

Mediterranean Slow cooked Scottish Lamb Shoulder and jus served with Thyme roasted potatoes, Peperonata, Cherry tomatoes

Caciucco alla livornese: Classic Tuscan fish stew with Scottish Langoustines, prawns, sea bass, mussels and clams, from our sea served with sour dough bruschetta

Scottish lamb filet loin on the bone, honey and Modena riserva balsamic glazed, violet potatoes fondant, roasted artichoke

Scottish Beef Filet Rossini with potatoes dauphinoise and wild mushrooms

Pre-dessert

As per summer menu

 

Dolce

As per Summer menu plus:

Scottish cheese board to share served with chutneys, honey, grapes, walnut and crackers

From:

£75-150pp

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SPRING / SUMMER MENU

Available all year round

Amuse-bouche or Canapés with aperitif

 

Quail egg served in a goat cheese noisette fondue, black truffle

Traditional Burrata and bottarga bite and sundried San Marzano. (+ £2)

Mediterranean scented Red Tuna Tartare, with avocado. 

Trio of bruschetta: tomato & basil, mushrooms parmesan, parma ham

Scottish Smoked salmon blinis with lemon and chives creme fraiche

Starters

 

Scottish Salmon Gravlax citrus scented, fennel seed filo crisps with honey mustard dill emulsion

Piemontese Fassone Veal rose tartare with black truffles perlage, black truffle, parmesan flakes, hazelnut crumble (also available with white truffle)

Hand dived Scottish scallops wrapped in parma ham, parma ham crisps, cantaloupe melon coulis, pistachio tuile

Tropea onion in puff pastry served with a old parmesan cheese fondue, toasted truffle Hazelnut

Raviolo San Domenico, runny egg yolk Ricotta and spinach with sage and butter

Starters to share

 

Seafood platter to share: Oysters, smoked salmon, Prawns, Langoustine, White wine Mussels, Scallops served with lemon grass, marie rose sauce, Dijon mayo, vinegar shallots, brown bread and butter (+£15)

 

Misto antipasti italiano: Parma ham riserva, grilled corvette and aubergine , Buffalo Mozzarella, sun-dried tomatoes, Italian olives, with fresh rosemary focaccia

Primo piatto

 

Homemade 30 egg yolk tagliolini with Saffron North Berwick lobster

 

Risotto al nero with Scottish Langoustine carpaccio, pan-fried Langoustine and baby Squid

 

Risotto or tagliolini with fresh wild and porcini mushrooms. Option to add black truffle

 

Homemade Ravioli seabream leeks and tomato confit in a bisque sauce

 

To share:

Traditional Paella alla valenciana with fish and chicken or rabbit cooked in the oven

Secondo

Line caught wild Scottish seabass or seabream, served Salt Crusted / Mediterranean style / wrapped in banana leaf, with citrus reduction, violet artichoke and saffron potatoes (+£10)

 

Mediterranean Slow cooked Scottish Lamb Shoulder and jus served with Thyme roasted potatoes, Peperonata, Cherry tomatoes

 

BBQ Tomahawk steak Tagliata style with rocket and parmesan, served with chimichurri and grilled vegetables

Caciucco alla livornese: Classic Tuscan fish stew with Scottish Langoustines, prawns, red mullet, sea bass, mussels and clams from our sea served with sour dough bruschetta

 

Scottish lamb filet loin on the bone, honey and Modena riserva balsamic glazed, violet potatoes fondant, roasted artichoke

 

Scottish Beef Filet Rossini with potatoes dauphinoise and wild mushrooms

 

Scottish Hunter Venison stew served with polenta and cavolo nero

Pre-dessert

 

Alps cheese toma Di Murazzano and Cougna (wine and pears chutney) and truffle honey bite

 

Sorbet

Dolce

 

Chef Picco Signature: Almond tuile millefeuille, with traditional Zabaglione al moscato, bramble coulis and summer berries

 

Chocolate fondant with homemade gelato alla crema, hazelnut nougat

 

The “Tiramisu”

 

Raspberry and Creme patisserie Tartlette with home-made Mascarpone honey ice cream

From:

£75-150pp