Our Menu

Head chef Neil Connor brings his unique spin and foodie flare to locally sourced produce and inspiration from around the globe with a healthy respect for the classics.

Lunch 12pm-4pm

2 courses £11.95 / 3 courses £13.95

Starters

Wild Mountain Hare ballotine; braised leg and sous vide loin wrapped in parma ham and served with pickled carrots and beetroot mayo

Cullen skink spring rolls with crispy fried leeks

Soup of the day served with homemade flavoured bread

Mains

Flat iron steak salad with chimichurri dressed rocket and lambs lettuce, asparagus spears, oven dried tomatoes and shaved Lancashire cheddar

Pan fried Seabass fillet with tempura butternut squash and spring onion on celeriac and apple puree

Asparagus, pea and home smoked halloumi risotto

Bennets Burger – Aberdeen Angus beef, mature cheddar, beetroot relish, brioche bun, hand cut chips

Desserts

Hazelnut cream stuffed profiteroles with earl grey chocolate sauce and snickers ice cream

Strawberry bavarois with scorched meringues, fresh strawberries and mint

Poached pears with ginger ice cream, sable biscuits and a basil crème pâtissière

 

Pre- Theatre 5pm-7pm

2 courses £19.95 including prosecco

Starters

Wild Mountain Hare ballotine; braised leg and sous vide loin wrapped in parma ham and served with pickled carrots and beetroot mayo

Cullen skink spring rolls with crispy fried leeks

Cauliflower and truffle soup with saffron roasted cauliflower, trompette de mort mushrooms and blue cheese parcels

Mains

Braised ox cheek, seared flat iron steak, roast tomato dauphinoise potato, buttered spinach and chimichurri

Pan fried Seabass fillet with tempura butternut squash and spring onion on celeriac and apple puree

Asparagus and pea risotto stuffed courgette cannelloni with Mediterranean vegetable press and asparagus puree

Desserts

Hazelnut cream stuffed profiteroles with earl grey chocolate sauce and snickers ice cream

Strawberry bavarois with scorched meringues, fresh strawberries and mint

Poached pears with ginger ice cream, sable biscuits and a basil crème pâtissière

 

A la Carte 5pm-9.30pm

Starters

Wild mountain hare ballotine; braised leg and sous vide loin wrapped in parma ham and served with pickled carrots and beetroot mayo

£7.50

Wild Mountain Hare ballotine; braised leg and sous vide loin wrapped in parma ham and served with pickled carrots and beetroot mayo

£7.50

Cullen skink spring roll, margarita cured salmon and curried oyster fritter on a ribbon of leek

£7.95

Cauliflower and truffle soup with saffron roasted cauliflower, trompette de mort mushrooms and blue cheese parcels

£5.95

 

Mains

Oven roast haunch of venison on a beetroot mashed potato, braised red cabbage with tarragon, horseradish and pickled carrots, a pithivier of slow braised venison, pine nuts and sun dried tomato with dark chocolate jus

£17.95

Braised ox cheek, seared flat iron steak, roast tomato dauphinoise potato, buttered spinach and chimichurri

£15.95

Pan fried Seabass fillet with tempura butternut squash and spring onion on celeriac and apple puree

£15.95

Coriander butter crusted Cod fillet with guajillo chilli, goats cheese cous cous fritters, served with tenderstem broccoli and tomato and chorizo ketchup

£15.95

Asparagus and pea risotto stuffed courgette cannelloni with Mediterranean vegetable press and asparagus puree

£13.95

 

Desserts

Hazelnut cream stuffed profiteroles with earl grey chocolate sauce and snickers ice cream

£5.95

Strawberry bavarois with scorched meringues, fresh strawberries and mint

£5.95

Poached pears with ginger ice cream, sable biscuits and a basil crème pâtissière

£5.95

Cheese selection ~ Durrus, Lanark Blue and Lancashire Smoked

With an apple and ginger chutney and artisan oatcakes

£6.95



For bookings and any enquiries contact Jamie at info@lapetitemortedinburgh.co.uk




“La Petit Mort; good way to describe the pork.”
The service here was good, but by far the biggest highlight of the visit was the food; I have the trio of pork, comprising of pork loin, resting on some potato fondant; Pork cheek on top of some sauteed spinach, and a pulled pork sausage roll.

Guys, the pulled pork sausage roll was one of the greatest things I've put in my mouth recently. Tender, perfectly cooked and full of that rich sweetness and meatiness that pulled pork should be offering, I would have cheerfully had 20, and felt good about it. ... read more

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