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Channings Hotel, Edinburgh
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 The
Scotch MaltWhisky
Society |
The lounge
at Channings Hotel
©Channings Hotel
This four star boutique hotel lies on a peaceful cobbled street, overlooking tranquil gardens and just a few minutes walk from the city centre and its historical sites. Considerable flair and thought has gone into creating Channings, a stylish transformation of five Edwardian town houses, which have had many of their original features restored.
With restful fire-lit lounges and its renowned character and charm, Channings offers a cosy relaxed ambience, reminiscent of a country house hotel in town.
The
warm and richly coloured Brasserie with its superb Edwardian features
is in direct contrast with the contemporary, simple and uncluttered Wine
Bar and Conservatory. With influences of arts, crafts and Scandinavian
design, the pale wooden floors and subtle directional downlights give
a light and airy feel which creates a lovely contrast to, and complements,
the snug warmth of the traditional Brasserie.
The menu has been imaginatively created merging delicious Scottish and European cooking with modern influences and is as stimulating as the surroundings. Channings has been designed to meet all our client's needs, with forty-eight individually designed en-suite bedrooms, several offering breath-taking panoramic views of Edinburgh to the hills of Fife and beyond.
The Wine
Bar at Channings Hotel
©Channings Hotel
SAMPLE MENU
Salad of roasted peppers and aubergines, sun blushed tomatoes, buffalo mozzarella, pesto dressing, balsamic reduction
Green pea and panchetta soup, sauteed langoustines, creme fraiche and caviar
Seared fillet of halibut, sweet piperade marmalade Salt crusted scallop, herb infused oil
Home smoked duck and beetroot salad, Welsh rarebit croutons, dressed baby spinach and leaves
Celeriac and butternut squash terrine, crispy beansprouts and mangetout, creamed white truffle vinaigrette
Fillet
of cod, sautéed potatoes and shallots, wilted Swiss chard, garden peas,
Mustard butter sauce
Medallions of Aberdeen
Angus, glazed stovie potato, carrot and cardamom puree, roasted roots,
red wine sauce £3 supp
Braised Chinese
style pork belly with roasted fillet, Pakchoi stirfry, soy and veal glaze
Steamed cannelloni
of spinach and ricotta cheese, herb risotto cake, broccoli and artichoke
froth
Organic free range
chicken, risotto of seasons chanterelle, asparagus ravioli, tarragon and
tomato vierge
White stew of monkfish
tail and Chardonnay, baby vegetables, braised haricots and smoked bacon.
Assiette of chocolate
desserts ( White chocolate and pistachio brulee, bitter chocolate torte,
white chocolate ice cream, mars bar spring roll)
Selection of British
Isle cheeses ripened by Iain Mellis, served with oatcakes, celery and
grapes
Iced aniseed parfait
served on a salsa of fruits, pistachio praline, blackcurrant syrup
Hot banana and toffee
souffle, brandy basket of vanilla pod icecream
Baked Autumn berry
and fruit crumble, Drambuie and mint sabayon
Tarte Tatin of candied
pineapple, mango sorbet, elderflower and thyme fudge sauce