Tasting menus are always a pleasure for foodies because we get to sample dishes chosen specially by the chef. Paul Tamburrini has had an illustrious career so I was looking forward to experiencing some of his finest creations, paired with hand-selected wines by the in-house sommelier. I was not disappointed.
The service, in particular, was outstanding at Paul Tamburrini located at the Macdonald Holyrood in historic Edinburgh. It was both friendly and knowledgable without disturbing the dining experience. Hearing about how the produce is sourced and why particular wines were chosen to complement ingredients gives you confidence in what you are eating. For die-hard foodies, it’s important to get a greater understanding of the food in front of them.
Scotland is full of first-class producers and suppliers and it is clear that close attention is paid to the quality of the ingredients here. Details feel important and this is followed through in the delivery and presentation of each dish. All of these elements matter and it helps build up a level of passion and loyalty to the restaurant. The overall result is that the bold selection of ingredients by Paul Tambourine is simply masterful.
Words & Photography by Ian Cole for Client Voyage
Paul Tamburrini at the Macdonald Holyrood Hotel
81 Holyrood Rd, Edinburgh EH8 8AU
Course 1
The frothy Crab & Lemongrass soup with a lightly poached Lindasfarne oyster was creamy and sweet, complimented beautifully with champagne. The rich flavour was nicely altered by The texture of the freshly cooked bread that accompanied worked well with the rich flavour of the soup. Paired with Laurent Perrier “la Cuvee”
Course 2
Beetroot salad with cheese with yoghurt. A very refreshing take on beetroot salad with walnut, yoghurt and served with a scrumptious cheese made with truffle oil which is reflected in the texture. The beetroot was fresh from Lancashire. This was paired with a tangy red from Burgundy which had a refreshing bouquet.
Course 3
A soft-textured Sautéed Foie Gras served with aubergine, fennel, buckwheat cake, Sauternes jelly & a miso purée. Paired with Gewurztraminer, Rolly Gassmann, full-bodied and spicy.
Course 4
Locally-sourced Orkney Sea Scallops with roasted cauliflower, purée and curry oil to give it a gentle kick.
Paired with a lovely organic Gruner Veltliner, Mantlerhof, Austria – lots of body and aromatic.
Course 5
A very textured risotto with alluringly fragrant truffles. Initially, I thought this dish may be too indulgent for my personal taste, but admittedly, although it was quite rich, It was very enjoyable. Paired with Pinot Noir, Garzon – an intense red with pleasing aromas of cherry and rose that roll off the tongue.
Course 6
A beautifully presented and delicate dried pineapple flower on a crispy choux bun accompanied by a delicious spun sugar vanilla sorbet. Paired with Sauternes, Chateau du Levant
*Editors Note:
Paul Tamburrini at the Macdonald Holyrood has since closed and the new restaurant concept is called Surf & Turf.