The Tollhouse Book a table

The menu

Seasonal, and
changed every month.

Modern Scottish cooking led by the produce — from local butchers, fishmongers and grocers — refreshed with the seasons. What follows is a taste of a recent menu; the kitchen writes a new one each month.

Please note — dishes below are illustrative of the season and rotate monthly. Tell us of any allergies or dietary needs when you book and the kitchen will look after you.

To begin

Small plates & snacks

  • Cured day-boat fishKohlrabi — toasted grains — sesame — herb oil
  • Scottish charcuterie & house picklesSourdough — cultured butter
  • Roast squash & hazelnutWhipped goats’ curd — sage (v)
  • Smoked haddock croquettesLeek — grain mustard

From the land & sea

Mains

  • Roast codHispi cabbage — caper & brown-shrimp butter — potato croquette
  • Braised beefButtered mash — crisp parsnip — red-wine jus
  • Market fish of the dayLanded on the east coast — dressed with the season
  • Roast celeriac & barleyWild mushroom — aged cheese — truffle (v)

To finish

Puddings & cheese

  • Chocolate parfaitBlackberry — salted caramel — malt
  • Seasonal fruit & custard tartWhatever’s at its best that week
  • Scottish cheesesOatcakes — quince — honeycomb
Roast cod over hispi cabbage with caper and brown-shrimp butter and a potato croquette, viewed from above
Cod · caper & shrimp butter
Chocolate parfait with blackberry and salted caramel in a smoked-glass bowl
Chocolate · blackberry

Lunch is served 12–4 and dinner 4–11, seven days a week. Gift vouchers, festive menus and seasonal events are available directly from the restaurant.

Reservations

Come and taste the season.

Book your table on the Water of Leith — lunch or dinner, any day of the week.

Book with ResDiary Book on Dish Cult

Or call us on 0131 224 2424