Cannonball Restaurant & Bar, the closest restaurant to Edinburgh Castle, will host a series of Whisky Suppers during August’s Festival season, in association with Glengoyne Highland Single Malt Scotch Whisky.
On selected dates from 9 – 25 August, the award-winning restaurant will welcome whisky lovers to its atmospheric Glengoyne Room for a delicious two-course meal and tutored whisky tasting from Glengoyne’s Ben Kaylor.
After dinner, guests will be able to soak up the atmosphere of the Royal Edinburgh Military Tattoo from Cannonball’s private courtyard: a truly spectacular end to the night.
Carina Contini, owner of Cannonball Restaurant & Bar, commented:
Find out more and book.
Cannonball’s Glengoyne Whisky Suppers will run on 9, 10, 11, 16, 17, 18, 24 and 25 August, from 9.15pm. Tickets are available at www.contini.com/cannonball/whats-on – and for a limited time only, you can buy four tickets for the price of three.
What’s on the Whisky Supper menu?
Glengoyne Whisky Supper Menu
Findlay’s of Portobello Haggis Cannonball served with Paolozzi beer mustard (vegetarian version available). Glengoyne 12 Year Old Highland Single Malt Scotch Whisky.
Smoked Scottish salmon, served with pickled Scottish garden summer vegetables and a lemon and caper crème fraîche dressing. Glengoyne 12 Year Old Highland Single Malt Scotch Whisky.
Highland venison steak served with wild mushroom and peppercorn sauce, accompanied by Scottish seasonal buttered vegetables and roast thyme Carroll’s Heritage potatoes. Glengoyne 15 Year Old Highland Single Malt Scotch Whisky.
Glazert Dunlop Goats Cheese tart and Scottish Berry dressing served with Glengoyne Cask Strength Highland Single Malt Scotch Whisky.
OPTIONAL DESSERT COURSE £6.00
Scottish double cream lemon posset with raspberries and Amaretto shortbread.
A Scottish cheese board selection – Isle of Mull Cheddar, whipped Connage Dairy Crowdie and Blue Murder Cheese. Served with a selection of bread and oatcakes, dried fruits and toasted nuts.
We went along last year and had a great time. Read about our visit here.