We have added four new Specials and two Desserts to our March Menu

Our 4 new seasonal specials this month

VEGAN : Teriyaki Marinated Tofu Katsu Curry with Ginger and Garlic Fried Rice and Peas

Buttermilk Brined Southern Fried "Grace Seasoned" Chicken Thighs with Corn on the Cob in Chilli Butter, Mashed Potatoes and Gravy

Pan Seared Salmon Fillet with Roast Broccoli, Crispy Kale, Black Pepper Candied Pecans, Pickled Carrot, Roast Beetroot, Citrus Dressing and Tarragon Mayonnaise (GF)

VEGAN : Syrian Aubergine - Roast Aubergine stuffed with Middle Eastern Spiced Onions, Chickpeas, Olives, Cashew Nuts and Dried Fruit. Baked in a Rich Tomato Sauce topped with Toasted Almonds, Coriander & Tahini (VG)

VEGAN : Caramelised Pineapple in Rum with a Lime & Coconut Posset

Warm Chocolate Orange Brownie with Vanilla Ice Cream £6 (V)

On Tap

Craft Beers

We have three local beers on our rotational taps this month:

Campervan Leith Juice

Campervan brought tropical flavoured West coast American hops to the East coast of Scotland. These, paired with a van load of orange zest, make Leith Juice a sunny and juicy session IPA.

Moonwake PALE ALE

Added oats give our Pale Ale a smooth mouthfeel alongside tropical flavours of mango lychee and berries.

Newbarns Wit Bere

Newbarns newest : Wit beer made with Bere barley.


Cocktail of the Month : The Bees Knees

Delighted to be involved in an Edinburgh Science Festival Event this year; ‘A toast to Gaia’ which involves a cocktail trail featuring lots of Edinburgh and Leith Bars. For the occasion we’ve created #EdiSciFest drink called ‘The Bees Knees’ - which includes, Edinburgh Rum, Cobbler Gin, @Edinburgh Honey Co. and #British apples. (Vegan alternative available using sugar syrup instead of honey).