Chef and restaurateur Dean Banks is launching an a la carte menu for the first time in the restaurant’s 120 year history. The addition to the menu at Dean Banks at The Pompadour at the Caledonian Hotel marks a move from the tasting menus that have been served by a long line of celebrated chefs and the restauranteur says the change is to reflect the changing needs of todays’ guests.
Dean Banks said, “We’ve made the choice to embrace a la carte to answer a growing call from our guests who seek more flexibility. The new structure of our a la carte menu will accommodate diners who may not be able to invest in a full tasting experience, while providing the same excellent service and quality they would expect from a meal at The Pompadour.
“Embracing change as an industry is paramount as consumer needs shift, and we see a la carte as an opportunity for fine dining, allowing venues add an additional revenue stream and increase foot traffic with an experience that can entice guests to come back for more.”
The restaurants a la carte menu will feature an evolving seasonal selection to create “a sensory experience through Scotland’s local products from both land and sea” with the August menu showcasing hand dived Orkney scallops, and native lobster sourced from the restaurant groups’ own lobster fisherman in St Abbs. The mains will include dry-aged sirloin and lemon sole with vermouth sauce, while starters and sharing plates include mosaic of rabbit, cured trout, and Isle of Wight tomatoes with burrata.