November 14th 2024.
If you're a fan of Edinburgh's luxurious Caledonian hotel, also known as The Caley, you may have noticed some changes recently. As part of its transformation into the Curio Collection by Hilton, the hotel's renowned Peacock Alley has now become The Court - a stunning dining space at the heart of the hotel.
As soon as we entered The Court, we were captivated by its mid-century, vintage luxury vibe. The deep dusky pink velvet seating and gold-accented light fixtures perfectly complimented the grandeur of this historic Edinburgh establishment. And let's not forget the adorable Quail Ceramics salt and pepper shakers on our table - we had Westies, but we couldn't help but notice the puffins, seals, and even owls on other tables.
As we settled into our seats and perused the menu, we were treated to live music from a talented musician strumming and crooning a variety of hits on the grand piano. And speaking of new additions, The Caley now boasts a cocktail bar. Naturally, we had to start off our evening with some of their carefully crafted cocktails. While they may not come cheap, they are definitely worth it. My Mango Highball was a tropical delight with tequila, mango, citrus, Mezcal, a touch of fizz, and just a hint of spice - perfect for fans of a Spicy Marg. My companion, Rosie, opted for the All The Berries cocktail, which she described as tasting like a bag of Tooty Frooties - sweet, sour, and utterly delicious.
But let's not forget about the food. The menu showcases the best of Scotland's larder, with a touch of nostalgia thrown in with dishes like prawn cocktail, kedgeree, chicken Kiev, and black forest gateau, alongside more modern Scottish offerings.
We started off with some warm sourdough, accompanied by a smoky whipped brown butter that was simply divine. My starter, the Scottish White Crab, was a generous portion of fresh and sweet shellfish served with French toast and a rich crab butter. Rosie opted for the Fried Duck Egg with Braised Oxtail, which she was delighted to find was served with "soldiers" cooked in oil - a nod to her childhood breakfast memories. She thoroughly enjoyed the succulent and rich oxtail, even though it was a bold choice for a starter.
In a turn of events, I decided to go for the fillet steak with a smoked mushroom sauce. The Court prides itself on serving only Scottish, 35-day dry-aged beef sourced from butcher John Gilmour. My steak was cooked to perfection and the sauce had an earthy, irresistible flavor. We also couldn't resist ordering some sides - the chunky hand-cut chips were crisp and delicious, and the mini-Caesar salad was a creamy, tangy delight.
On the other side of the table, Rosie had already scoped out her main course - the Chicken Kiev with Smoked Garlic and Parsley Butter, Spinach, and Wild Mushrooms. And it did not disappoint. The butter oozed out of the crunchy, breaded chicken, and the wild mushrooms added a delicious earthy note. It was a sophisticated version of a childhood favorite.
For dessert, Rosie continued her trip down memory lane with an Ice Cream Sundae. But this was no ordinary sundae - the ginger stem ice cream was a step above the classic trio of strawberry, chocolate, and vanilla. She couldn't resist finishing it, despite feeling quite full. As for me, I had to try the Invisible Sticky Toffee Pudding. And let me tell you, it was worth it. Topped with a cloud of cotton candy and a side of sticky sauce, this decadent dessert featured a moist, toffee-covered pudding and a creamy whisky ice cream.
The Court is not just a restaurant, it's an experience. Whether you're looking for all-day dining, a decadent afternoon tea, or just some cocktails at the elegant bar, The Court has it all. So why not treat yourself to a taste of luxury at The Caledonian Edinburgh's newest dining destination? You won't regret it.
The Court is located at The Caledonian Edinburgh on Princes Street. For more news stories and to subscribe to Scottish Field, visit their website.
[This article has been trending online recently and has been generated with AI. Your feed is customized.]
[Generative AI is experimental.]
