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.
*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
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