Festival Menu at The Ivy On The Square, Edinburgh

City centre favourite honours Scotland’s larder

Specifically to celebrate Edinburgh’s festival season, The Ivy On The Square’s new Taste of Scotland menu is a culinary celebration of local producers, regional ingredients and whisky-led cocktails. From Shetland mussels to Laphroaig-laced crème brûlée, it’s a flavour-packed tribute to the best of Scotland.

The Ivy Edinburgh’s Taste of Scotland Menu

Available till 2nd September 2025, The Ivy On The Square’s Taste of Scotland menu is an exclusive celebration of the country’s finest regional produce, launched to coincide with the buzz of Edinburgh’s festival season. Priced at a very reasonable £24.95 for two courses or £30.95 for three, the menu offers elevated takes on traditional Scottish dishes, all reimagined with The Ivy’s signature style.

Expect produce from across the country, with suppliers spanning Perthshire hills, the coastlines of Peterhead, the whisky distilleries of Islay and beyond. Head Chef Colin Fleming describes it as “a celebration and a discovery” — one designed for both locals and festival-goers to experience the true spirit of Scottish cuisine.

Start your meal with Oatmeal-rolled Lathallan Haggis Bon Bons, paired with a malt whisky and wholegrain mustard mayonnaise, or go straight for indulgent classics such as Campbells Haggis with crispy potato and peppercorn whisky sauce, a Smoked Peterhead Haddock Risotto topped with a poached hen’s egg and devilled hollandaise, or the delicate Mackerel Pâté with horseradish, apple and dill oil.

Vegetarians will appreciate the Twice-Baked Gratinated Cheese Soufflé, starring Strathdon Blue Cheese from Tain.

Main courses highlight the depth of Scotland’s natural larder: a standout Grilled Sea Bass sits on Shetland mussel orzo with chorizo minestrone and saffron velouté, while Campbells Haggis reappears in a bold twist on a shepherd’s pie. For those seeking a premium touch, a Scottish Aged Sirloin Steak is available with Laphroaig Whisky peppercorn sauce and fresh watercress (supplement applies).

Desserts bring the journey to a heady, whisky-soaked close. Try the Laphroaig Whisky Crème Brûlée with Perthshire lavender sugar shortbread, or the Cranachan Bombe, a theatrical showstopper of raspberries, vanilla ice cream and hot whisky cream sauce poured tableside.

To sip, a specially created collection of whisky cocktails complements each dish. The Dundee Spritz features Johnnie Walker Black Label with crème de apricot, lemon and a spoonful of tart marmalade, while the Cranachan Highball blends Singleton 12-year-old and Talisker 10-year-old with apple and ginger ale. For afters, the Caledonian Coffee (made with Johnnie Walker Gold Label and Caledonian cream) offers a smooth and spirited finale.

With views over St Andrew Square, this limited-time menu brings together fine ingredients, local pride and seasonal theatre, making it an unmissable stop during Edinburgh’s most exciting time of year.

Reservations are recommended.