Rhubarb Restaurant is the destination dining room at Prestonfield House on Priestfield Road in Edinburgh. Non residents are welcome to dine within the opulent historic hotel, which sits in extensive grounds near Arthur’s Seat. Rich interiors and attentive service create a theatrical setting, while smart casual dress keeps the experience polished without imposing a strict code.
Seasonal Scottish produce from small artisan suppliers guides the menus. Fish, shellfish, game, meat and vegetables are treated with modern technique and detailed accompaniments, and the exact dishes change as ingredients become available. Lunch, à la carte and tasting formats give diners different ways to experience the kitchen.
Rhubarb has a direct connection to the estate’s history: Prestonfield was an early Scottish site for growing the plant, and rhubarb is still cultivated and used by the kitchen. Vegetarian and other dietary requirements can often be accommodated, although the six course tasting menu is not offered in a vegan version. Allergies should be discussed with the restaurant before ordering.
A substantial cellar supports the food with carefully selected wine, while whisky offers another distinctly Scottish finish. Afternoon tea, private dining and drinks in the hotel’s public rooms broaden the occasions for a visit. Rhubarb is best suited to diners who want contemporary Scottish cooking presented as part of the full atmosphere and hospitality of Prestonfield House.
Address: Prestonfield House, Priestfield Road, Edinburgh EH16 5UT, United Kingdom
Rhubarb – The Restaurant at Prestonfield Menu
À La Carte – Starters
Prestonfield blend tea-cured SEA TROUT
orange ponzu, wasabi, bergamot, cucumber and wild chervil
Cornwall landed OCTOPUS carpaccio
Heirloom tomatoes, citrus vinaigrette, gordal olive tapenade, burnt orange, aged balsamic
East Lothian COURGETTE flower
Heritage tomatoes, pine nut, nasturtium, chilled cucumber and lovage tarator
Cured St Brides’ free-range DUCK breast
Leg pressing, set consommé, fermented honey, cherries, almonds
À La Carte – Mains
Borders LAMB loin and braised shoulder
Pecorino Romano, pea and mint opera, violet artichoke, jus gras
St Bride’s GUINEA FOWL breast and mousseline
Black truffle, shallots, confit carrot, spring cabbage, Périgueux sauce
Pan-roasted MONKFISH, clams, courgette flower
Heirloom tomatoes, caper butter, chive emulsion
CAULIFLOWER beignet
Pickled fennel, citrus cured burrata, romesco sauce, orange and gordal olive vinaigrette
À La Carte – Puddings
Perthshire STRAWBERRY and tarragon tart
Frangipane, goat’s milk ice cream
DARK CHOCOLATE mousse
Red chilli, mango and mint sorbet
APRICOT and YOGHURT gâteau
Burnt almond crémeux, apricot and verbena sorbet
Pink grapefruit PANNA COTTA
Fennel crémeux, white chocolate croustillant, grapefruit paloma sorbet
Comforting Classic – Starters
Black and blue STEAK TARTARE tart
Girroles, radish, cured duck egg yolk
LANGOUSTINE BISQUE
Prawn gougère
Chilled SNAP PEA soup, Monkton Gardens herbs & flowers
Garden pea panna cotta, Parmesan, pickled onions and radishes
Twice-baked Comté CHEESE soufflé
Crispy onions
Comforting Classic – Mains
Slow-cooked Tweeddale Angus BEEF feather blade en croûte
Smoked potato croquette, honey-roast Chantenay carrots, charcutière sauce
Edinburgh Gold beer-battered HADDOCK
Chips, crushed smoked peas, gribiche sauce
Prestonfield’s FISH PIE
Lochinvar langoustine, smoked trout and hake, steamed broccoli and fries
200g Perthshire Scotch FILLET STEAK
Triple-cooked chips, roast cherry tomatoes, king oyster mushroom, tempura-battered onion rings, green peppercorn sauce
Angus beef CHATEAUBRIAND FOR TWO
Potato purée, new potatoes with roast garlic and lemon crumb, roast salsify, January king cabbage, steamed broccoli, chicory and watercress salad, Béarnaise sauce, Madeira jus (400g) (served with Yorkshire puddings for Sunday lunch and dinner)
Prestonfield's Sunday Roast
Roast rump of Angus Beef,braised beef and smoked ox liver,Yorkshire pudding, Arran mustard rosti, chimichurri green
Comforting Classic – Puddings
Prestonfield PINK LADY tarte Tatin
Calvados caramel, vanilla ice cream for two to share
LEMON tart, meringue
Rhubarb sorbet
Seasonal selection of ICE CREAM and SORBETS
Prestonfield’s bees’ salted HONEY cheesecake
Oats and Scottish raspberries
Lunch Menu
2 courses for £35 or 3 courses for £45
Heritage TOMATO, basil and Serrano ham salad
Balsamic macerated Blairgowrie raspberries, brioche croutons
Warm GARDEN PEA velouté
Mint crème fraîche
Cured Oban SEA TROUT tartare
Radish, wasabi and lime, cucumber and lovage buttermilk
BBQ-smoked PORK belly
Candied beetroot rémoulade, corn ribs, burnt Granny Smith
Roast POLLOCK fillet with St Andrews and St Giles rarebit
Caramelized cauliflower couscous, vadouvan sauce
Pickled fennel, dandelion and sorrel SALAD
Citrus-cured burrata, romesco sauce, orange and gordal olive vinaigrette, sourdough
Scottish STRAWBERRIES
Mascarpone ice cream, black olive caramel
Sicilian LEMON madeleine
White chocolate Chantilly, Scottish raspberries
Prestonfield’s bees’ salted HONEY cheesecake
Toasted oats, confit rhubarb
Six Course Tasting Menu
£100 per person or £180 per person inclusive of our Sommelier’s recommended, specially curated wines. £230 per person including our Sommelier’s recommended wine pairing and a 70ml glass of Vintage Dom Pérignon.
Tea-cured SEA TROUT
Orange ponzu, wasabi, bergamot, cucumber and wild chervil. With Riesling Kabinett Berncasteler Doctor, Weingut Dr H Thanisch, Mosel-Saar-Ruwer, Germany 2017 – 70ml.
Mungoswell flour sourdough bread
Whipped Edinburgh sea-salted butter
Cured St Brides’ free-range DUCK
Fermented honey, wild cherries, almonds. With Pinot Noir NV5, Hoffmann & Rathbone, East Sussex, England – 70ml
Pan-roasted MONKFISH
Clams, courgette flower, heirloom tomatoes, caper butter, chive emulsion. With Ocampo, Francisco Álvarez de la Paz, Spain 2023 – 70ml
Borders LAMB loin and braised shoulder
Pecorino Romano, pea and mint opera, violet artichoke, jus gras. With Ksara Rouge, Château Ksara, Bekka Valley, Lebanon 2019 – 70ml
Romesco and whipped barrel-aged feta MILLEFEUILLE
Sweet red pepper and chervil. With Vouvray Moelleux Clos du Bourg 1er Trie, Gaston Hochar, France 2002 – 70ml
Perthshire STRAWBERRY and tarragon tart
Frangipane, goat’s milk ice cream. With Moscato D’Asti Azienda Runchet, Italy 70ml.
Vegan and Vegetarian Menu – Starters
Twice-baked Comté CHEESE soufflé
Crispy onions
White Onion velouté
Leek oil
East Lothian COURGETTE flower
Heritage tomatoes, pine nut, nasturtium, chilled cucumber and lovage tarator
Chilled SNAP PEA soup
Monkton Gardens herbs and flowers, Vegan cream cheese, pickled onions and radishes
Vegan and Vegetarian Menu – Mains
Heritage TOMATO and BASIL salad
Balsamic-macerated Blairgowrie raspberries,brioche croutons
CAULIFLOWER beignet
Pickled fennel, citrus cured burrata, romesco sauce, orange and gordal olive vinaigrette
Malted yeast-roast CELERIAC steak
Triple cooked chips, cherry tomatoes, king oyster mushrooms, green peppercorn sauce
Avocado, basil, tomato and charred corn CAESAR SALAD
Vegan and Vegetarian Menu – Puddings
DARK CHOCOLATE and passion fruit delice
Coconut ice cream
YOGHURT parfait
Meringue, rhubarb sorbet
PEACH chia seed pudding
Scottish raspberries, almond streusel
APRICOT and YOGHURT gâteau
Burnt almond crémeux, apricot and verbena sorbet
Starters
White Onion velouté
Leek oil
East Lothian COURGETTE flower
Heritage tomatoes, pine nut, nasturtium, chilled cucumber and lovage tarator
Chilled SNAP PEA soup
Monkton Gardens herbs and flowers, Vegan cream cheese, pickled onions and radishes
Mains
Heritage TOMATO and BASIL salad
Balsamic-macerated Blairgowrie raspberries, brioche croutons
CAULIFLOWER beignet
Pickled fennel, citrus cured burrata, romesco sauce, orange and gordal olive vinaigrette
Avocado, basil, tomato and charred corn CAESAR SALAD
Puddings
DARK CHOCOLATE and passion fruit delice
Coconut ice cream
YOGHURT parfait
Meringue, rhubarb sorbet