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

48 hour smoked pulled pork collar terrine with caramelised carrot mousse, beetroot mayonnaise and carrot crisps

Saffron and chive fishcakes with spinach and caramelised butter hollandaise

Soup of the day served with homemade flavoured bread

Mains

Slow braised pork cheek with fondant potato, buttered spinach and apple jus

Baked fillet of sea trout with fennel crushed potatoes, goats cheese bon bons and stem ginger and watercress veloute

Broccoli, pine nut and spinach wellington, parsnip lemon and thyme puree, broccoli flourettes, trompette de mort mushrooms and parsnip crisps.

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

Desserts

White Russian cheesecake, blackberry, pine nut and mint salsa

Strawberry bavarois with scorched meringues, fresh strawberries and mint

Coconut panna cotta with dark chocolate brownie pieces and a white chocolate mousse

 

Pre- Theatre 5pm-7pm

2 courses £19.95 including prosecco

Starters

48 hour smoked pulled pork collar terrine with caramelised carrot mousse, beetroot mayonnaise and carrot crisps

Saffron and chive fishcakes with spinach and caramelised butter hollandaise

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

Mains

Roast pork loin, confit pork cheek and crisp parma ham with fondant potato, buttered spinach and apple jus

Baked fillet of sea trout with fennel crushed potatoes, goats cheese bon bons and stem ginger and watercress veloute

Broccoli, pine nut and spinach wellington, parsnip lemon and thyme puree, broccoli flourettes, trompette de mort mushrooms and parsnip crisps.

Desserts

White Russian cheesecake, blackberry, pine nut and mint salsa

Strawberry bavarois with scorched meringues, fresh strawberries and mint

Coconut panna cotta with dark chocolate brownie pieces and a white chocolate mousse

 

A la Carte 5pm-9.30pm

Starters

48 hour smoked pulled pork collar terrine with caramelised carrot mousse, beetroot mayonnaise and carrot crisps

£7.95

Black Ravioli filled with confit lobster, thyme, vanilla and mascarpone with blanched asparagus, roast celeriac and a caramelised butter hollandaise

£7.95

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

£5.95

 

Mains

Roast lamb rump with lamb shank croquette, rosemary potato rots, pea and mint puree and a red wine jus

£17.95

Roast pork loin, confit pork cheek and crisp parma ham with fondant potato, buttered spinach and apple jus

£15.95

Baked fillet of sea trout with fennel crushed potatoes, goats cheese bon bons and stem ginger and watercress veloute

£15.95

Pan seared fillet of seabass with saffron fishcakes, tzatziki and smoked aubergine and olive tapenade

£15.95

Broccoli, pine nut and spinach wellington, parsnip lemon and thyme puree, broccoli flourettes, trompette de mort mushrooms and parsnip crisps.

£15.95

 

Desserts

White Russian cheesecake, blackberry, pine nut and mint salsa

£5.95

Strawberry bavarois with scorched meringues, fresh strawberries and mint

£5.95

Coconut panna cotta with dark chocolate brownie pieces and a white chocolate mousse

£5.95



For bookings and any enquiries contact Meghan 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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