The Pompadour provides the perfect backdrop for luxury dining. The palatial Victorian room with its hand painted wall panels and huge window overlooking Edinburgh Castle is hands down the fanciest dining room in Edinburgh. Dining here on a four course dinner laden with truffle feels like a very special occasion.
As it happened we were celebrating a new job so we had extra reason to feel joyful that evening. We started with a G&T in Peacock Alley just downstairs. It’s the ideal spot for a pre-dinner drink.
Upstairs we were treated to our first taste of truffle of the evening, and it did not stop coming. When they said it was a truffle dinner, they weren’t messing around. Every dish was unmistakably flavoured with truffle.
Head Chef, Dan Ashmore, took the floor wheeling a trolley with a pyramid of glorious truffles carefully protected by a huge glass cloche. Jean Anthelme Brillat-Savarin called truffles “the diamond of the kitchen”, and if the size of these gems were anything to go by, they would have cost a pretty penny. Dan was featuring a mixture of Black Italian Truffle and White Alba Truffle. Between us we would be eating the lot!
Our first dish, or should I say celebration of truffle, was Langoustine Mac N Cheese. This is a contender for best dish of 2018. Tubes of fresh pasta drenched in cheese sauce topped with langoustine and a very generous helping of grated black truffle. This is the kind of food you dream about, and then you eat it, and you dream about it for months (years?) after. It was paired with a Hungarian Dry Furmint which brought a freshness that helped to cut through the richness of all that cheese and truffle.
Our second pasta dish of the evening (truffle works so well with pasta) was Hand Rolled Linguine, Aged Parmesan and Chicken Emulsion. Superbly simply with shaving of White Alba Truffle. There was nothing not to like about this dish, so simple yet so very indulgent.
The main course was fitting of the occasion, Fillet of Beef ‘Wellington’ and Truffle Pommes Purée. Beautifully thin pastry but I could have handled the beef a little rarer, though it was very tender as it was.
I wondered how they would shoehorn truffle into the dessert, the answer was Bitter Chocolate Tart and Vanilla Ice Cream. You don’t often see a homemade tart like this on a menu, the reason being, it’s hard to do well. This one was delicious and the truffle made with truffle made me smile, and yes that IS more shaved truffle.