Bonnar’s at The Scott is an Edinburgh restaurant within The Scott Hotel on Holyrood Park Road. The intimate dining room sits beneath an eighteenth century ceiling fresco by Thomas Bonnar and looks toward the hotel’s garden, creating a historic setting that remains elegant without feeling overly formal.
Scottish ingredients guide the menu, including day boat fish, Highland game and vegetables sourced from local farmers. The kitchen follows the seasons and uses precise, flavour led cooking to present those ingredients in contemporary dishes rather than relying only on familiar hotel standards.
A typical meal can move from cured trout, oysters or crab ravioli to halibut with clams, venison, monkfish or a carefully developed vegetable main. Homemade bread, vegetable sides and composed puddings give diners the scope to build a complete dinner across several courses.
The Gallery Bar provides a lighter alternative with snacks and drinks, while breakfast at Bonnar’s draws on Scottish classics alongside pastries and lighter choices. Reservations are open to Edinburgh residents and visitors as well as hotel guests, making the restaurant a destination in its own right.
Address: The Scott Hotel, 18 Holyrood Park Road, Edinburgh EH16 5AY, Scotland
Bonnar's At The Scott Menu
While you wait
Homemade Bread with Cultured Butter
Gordal Olives
VG
Trio of Scottish Oysters
Starters
Halloumi & Avocado Salad
with Miso Dressing, Pickled Kohlrabi, Tomato and Red Onion (V) (GF & VG Available)
Crab Ravioli
with Scottish Langoustine, Citrus Salad, with Lemon & Garlic Butter
Braised Pork Cheek
with Ham Hock Croquette, Crushed Neeps and Crispy Pancetta
BBQ Octopus
with Chimichurri, Smoked Bean Puree and Chipotle Mayo (GF)
Cured Whisky Sea Trout
with Fennel & Radish Salad (GF)
Main Courses
Pan Fried Halibut
with Scottish Clams, Charred Asparagus, Tempura Oyster & Potato Vinaigrette (GF Available)
Trio of Scottish Venison
BBQ Venison Loin, Venison Brochette and Venison Pomme Dauphine, with Carrot & Liquorice Puree, Summer Beans and Red Wine Jus
Rainbow Chard, Sweet & Sour Squash and Summer Girolles Tart
with Vermouth Velouté and Herb Salad (VG)
Confit Peterhead Monkfish
with Rainbow Chard, Herb Gnocchi and Champagne Velouté
Dry Aged Scottish Rib-Eye steak
with Braised Brisket, Roasted Shallot, Hand Cut Fries and Red Wine Jus (GF Available)
Sides
Homemade Fries
Mixed Leaf Salad
Charred Broccoli
with Chilli & Garlic
Puddings
Apple Tarte Tatin
with Vanilla Ice Cream
Chocolate Pavé
with Poached Cherries
A Selection of Ice Creams
served in Homemade Cones
Scottish Strawberry Symphony
with Clotted Cream Ice Cream (GF)
Warm Plum Frangipane
served with Pear Sorbet (VG)
Gallery Bar Menu
Gordal Olives
Caesar Salad
with Anchovy Dressing & Corra Linn Cheese
Croque Monsieur
House Chips & Aioli
Focaccia with Pesto, Mozzarella & Grilled Peppers
Soup of the Day
Canapé Menu
3 Canapes for £12. Additional Canapés £4.00 Each. Minimum Of 3 Canapés
Sushi
your choice of either: Venison, Cured Sea Trout or Avocado with Cucumber & Sesame (VG) (all GF)
Tartlet of Bass Ceviche
Hot Smoked Salmon & Salmon Caviar Blini
Haggis & Turnip Sauerkraut Tarte Tatin
Fillet Steak, Balsamic Glaze & Rocket Pesto Crouûte
GF available
Sweetcorn Pancake with Mango Salsa
GF available
Olive & Tomato Filo Cone with Whipped Goat’s Cheese
Salt & Chilli Crispy Chicken
GF available
Pistachio Baklava
Milk Chocolate Mousse Cups
GF
Lemon Tarts
Strawberry Cheesecake
GF, VG
Group Dining Menu
2 Courses £30, 3 Courses £38
Halloumi & Avocado Salad
with Miso Dressing, Pickled Kohlrabi, Tomato and Red Onion (V) (GF & VG Available)
Braised Pork Cheek
with Ham Hock Croquette, Crushed Neeps and Crispy Pancetta
Cured Whisky Sea Trout
with Fennel & Radish Salad
Pan Fried Hake
with Scottish Clams, Charred Asparagus & Potato Vinaigrette (GF Available)
Trio of Scottish Venison
BBQ Venison Loin, Venison Brochette and Venison Pomme Dauphine, with Carrot & Liquorish Puree, Summer Beans and Red Wine Jus
Rainbow Chard, Sweet & Sour Squash and Summer Girolles Tart
with Vermouth Velouté and Herb Salad (VG)
Chocolate Pavé
with Poached Cherries
A Selection of Ice Creams
served in Homemade Cones
Warm Plum Frangipane
served with Pear Sorbet (VG)
The Scott Breakfast Menu
Freshly Baked Pastries
The Scott Yogurt, Granola, and Berry Compote
Buttermilk French Toast / Maple Butter / Bacon
Eggs Royale, Florent or Benedict
The Scott Stack
English Muffin topped with Haggis, Potato Scone, Poached Egg and Hollandaise Sauce
Smashed Avocado Toast
Toasted Sourdough topped with Cashew Butter, Mushrooms and Fermented Chilli Dressing
Full Scottish Breakfast
Full Vegetarian Breakfast
Wine List
Prosecco, Spumante (Org)
Veneto, Italy
Cremant, Schwash
Veneto, Italy
Champagne, Leclerc Briant
NV, France
Verdejo, All Day Long (Org)
Valencia, Spain
Chardonnay, Samurai
South Australia, Australia
Rioja Blanc, Gran Cerdo
Rioja, Spain
Picpoul de Pinet, Prestige
Languedoc, France
Sauvignon Blanc, Pounamu
Marlborough, New Zealand
Gavi, La Raia
Veneto, Italy
Chablis, Domaine Fèvre (Org)
Burgundy, France
Pouilly Fume, Elisa
Veneto, Italy
Cabernet Merlot Shiraz, Releaf
Western Cape, South Africa
Malbec, Punta de Vacas
Mendoza, Argentina
Rouge, Le Meteore
Languedoc, France
Rioja Crianza, Heraclio Alfaro
La Rioja, Spain
Bordeaux Superior, Chateau Lauretan
Bordeaux, France
Velvet, Pittnauer
Burgenland, Austria
Pinot Noir, Stoneweaver
Marlborough, New Zealand
Laland de Pomerol
Bordeaux, France
Calafuria, Negromaro
Apulia, Italy
Orange, Tragolargo Blanco
Casa Balaguer, Spain
Late Harvest Sauvignon Blanc, Morande
Casablanca Valley, Chile