It’s exciting to visit an award-winning gourmet steak restaurant. Especially if it’s the same place where on our fourth wedding anniversary in 2012, Mr Ting and I shared a chateaubriand and Malbec that we have never forgotten. During our recent trip to Edinburgh, we were invited to try the Taste of Scotland menu at Kyloe and relive that celebration from five years ago.
The Taste of Scotland menu is something special and perfect for a special treat. You have to go there hungry because the food is amazing and there is a lot of it on this menu. It’s recommended for four people to share but I dare say that all you would have to have strong appetites. It’s possible to simply order either the charcuterie board or the steak selection rather than have both, which is what we were there to try.
We weren’t aware of quite how generous this meal was going to turn out and we tucked into the fresh warm bread and ordered some drinks in complete ignorance of the feast ahead of us.
Mr Ting enjoyed a warm mini loaf, which was delicious with the butter and the red pepper spread. I, on the other hand, had dairy-free bread with olive oil and balsamic vinegar.
Mr Ting had some guidance on choosing a red wine (a Malbec was the final choice) whilst I had a Virgin Mary mocktail. I am still on a cocktail of medication that prohibits me from drinking. The side effects are pretty rough so I find it best of find non-alcoholic options for the time being. My mocktail was lovely with a good kick. I think it’s good to have some extra spice in a Virgin Mary or it feels a bit flat.
The Taste of Scotland menu lures you in with a surf and turf inspired sharing platter. There is fresh Scottish seafood alongside a Scottish charcuterie board.
The seafood side of the platter was possibly the highlight for me, but I do have a fondness for seafood anyway. The Edinburgh Gin smoked salmon was delicious and had a beautiful flavour as well as a melt in the mouth texture. The cold fresh prawns were really juicy and satisfyingly were served in their shells for maximum flavour. There was also tempura squid in an excellent crisp batter that wasn’t greasy. Our favourite of the seafood were the delicious oysters served slightly chilled but not too cold so their flavour could really shine through. Though Mr Ting and I both agreed on adding a few splashes of Tobasco Sauce to them.
From the charcuterie side, there was sweet cured beef, pastrami and Wagyu salami. Each of these had great depth of umami flavour and lovely palatable textures. The sweet cured beef was my choice of the three and if I lived in Edinburgh, this would be something that I’d want to have solo time and again.
We couldn’t believe it when the Taste of Scotland steak platter was served. We had to remember that this is a serving for four people so we didn’t feel the pressure to devour it all. Especially as we had already indulged in the seafood and charcuterie board.
The platter had a sirloin on the bone, Wagyu beef and an individual Beef Wellington, served with rocket, tomatoes and a red wine sauce. Everything was cooked as we had requested with an exception being the Wellington which is always served pink in the middle (as it should be!). I couldn’t try the Wellington but Mr Ting devoured the whole thing, which I take to indicative of its flavour and overall quality.
The sirloin on the bone was really tasty. I think any meat that is cooked and served on the bone tends to be far superior in flavour than the same cut cooked and served off the bone. The Wagyu was delicious and melted in the mouth with a nice ratio of meat to juicy fat to add to the flavour. And the red wine sauce was great with both.
The side dishes that came with our meal were also all excellent. As I am lactose intolerant there was a slight adjustment for me. The garlic mushrooms were cooked in oil and the rocket salad came with an olive oil and balsamic vinegar dressing. I don’t think that this took away from any enjoyment of this meal though. The mushrooms were delicious with a deep meaty, earthy flavour that made them impossible for me to resist. And the beef dripping chips were fried to soft fluffy inner and crisp brown outer perfection.
This is a wonderful menu and a lovely way to spend an evening with food loving friends. We really enjoyed returning to Kyloe to relive some of those wedding anniversary memories from all those years ago. It’s made me realise that good food is something that I remember and appreciate even years later. So there’s only one thing for it, and that’s to plan a return visit. I’ll try not to leave it five years until the next time though.
*PR event. See my full disclaimer below.
Have you signed up for my free newsletter to hear about new posts, exclusive offers and to get access to my giveaways first? Enter your email address below so you don't miss out.
This post may contain affiliate links. This means that if you purchase after clicking on one, that I may be sent a small commission for the referral. The amount is small and has no impact on the price that you pay; this is simply a thank you from the company to me, for sending a customer their way. I can find an affiliate link for pretty much any product or site online so there is no favouritism towards any sites throughout my blog. I usually pick the cheapest or most convenient store to link to based on the product availability. If you decide not to use my links then this is not a problem and I still appreciate you coming to my blog today.
Where I am paid to produce content for a brand, this will be plainly declared with 'ad', 'advertorial' or 'sponsored'. I only work with brands that I truly want to and do not post pre-written content on thetingthing.com for any company. All content is created by me unless it is a guest post, which is also plainly declared as such.
From time to time I may be sent to events or provided with press samples for review. I am under no obligation to produce content on such occasions and I do not hand over editorial control of my content if and when I choose to write a post about these. All such events or samples will be declared with an asterisk '*'. And as always, all views and words remain honest and my own.