Number One

Our autumnal pumpkin souffle is expertly crafted with Valrhona Dulcey chocolate, gingerbread ice cream and pumpkin seed praline.

End your meal on a sweet note with one of our delicious Peanut Butter and Jelly Macarons, served table-side from our signature sweet trolley

Unwind in our elegant dove grey wool banquettes and enjoy an evening of fine-dining expertly curated by chef Mathew Sherry, and his award-winning team.

Our Pittenween lobster sourced by David Lowrie Fish Merchants with lobster dumpling, lobster bisque, hispi cabbage, lime and coriander.

Indulge in seasonal ingredients such as this white truffle carefully sourced from local suppliers used to create our aged Acquerello risotto with 36-month parmesan and cauliflower.

A standout on our current autumn tasting menu. Shetland halibut with beurre blanc sauce, lemon verbena, sea beet and N25 Oscietra caviar.

We source our coffee directly from award-winning Difference Coffee, who use the world's rarest coffee with a focus on sustainability.

Our Maracaibo 65% chocolate dessert with layers of Difference Yellow Bourbon coffee caramel, praline chocolate mousse, candied hazelnuts and hazelnut ice cream.

Appreciating the beautiful autumn flavours of our tasting menu with our Hopeton Estate roe deer saddle, roe deer sausage, celeriac fondant and dauphine.

Our 45-day aged sirloin paired with N25 Kaluga Hybrid Caviar. Exclusively available on Monday 21st October as part of our special caviar hosted dinner. Book online to secure your place with Head Chef Mathew and N25s Jason Hillis.

All of us here at Number One are thrilled to have been presented with the AA Wine Award Scotland at the AA Hospitality Awards last night.

We raise a heartfelt toast to everyone who made this recognition possible: our remarkable team, cherished guests, and trusted suppliers.

Our roasted veal sweetbread with caramelised & pickled onion, parsley emulsion and green peppercorn sauce.

We are thrilled to be joining forces with N25 Caviar this October. Join us for an exclusive menu created especially for this one-off evening, each dish paired with an indulgent N25 Caviar.

Monday 21st October 2024 at 7pm, priced at £185 per person.
Book online now.

Head Chef Mathew Sherry and N25’s Jason Hills are coming together to create an unforgettable evening to showcase the very best in caviar.

Each course has been carefully created exclusively for this evening and paired with some of N25’s finest caviar.

Reserve your table on our website.

When curating the perfect wine pairings for our new Autumn Tasting Menu; Chef Mathew, Restaurant Manager Emma, and Head Sommelier Callum embrace the challenge with passion and expertise.

As we add the finishing touches to our new autumn menu there are a few classics that have stayed, such as our in-house loaf. Accompanied with traditional farmhouse style butter from The Island Smokery on Orkney.

Hand-crafted with precision our malt whisky chocolates, featuring The Macallan 12 Year Old Sherry Oak Cask is a parting gift from us to conclude your memorable evening.

Using seasonal ingredients carefully sourced from an exceptional list of trusted suppliers our tasting menus are a showcase of the best of the season, such as these beautiful tomatoes from the Isle of Wight.