Leading Scottish chef, Kevin Dalgleish, opened his first restaurant, Amuse, a refined, relaxed dining experience at Queens Terrace, in the heart of Aberdeen.
Amuse is an informal 70-cover restaurant complete with a contemporary bar, private dining space, and intimate outdoor area, The Snug for guests to enjoy. Kevin will draw on his classical training to create a menu that highlights the best local and regional Scottish produce available from land to sea, with a touch of classic French flavours.
Highlights from the launch menu include: Ravioli of Scottish West Coast langoustine and scallop with buttered hispi cabbage and shellfish bisque; Rump of Aberdeenshire lamb, pressed shoulder, glazed spring vegetables with green tomato jam and lamb sauce; Castleton farm strawberries, pavlova with lime and black pepper. The lighter lunchtime menu features grilled seafood, seasonal fresh salads, homemade pasta dishes and specials.
The bar menu features a selection of seasonal cocktails including Rock Rose Gin and Glenfiddich perfect serves and signature Amuse cocktails created by Bar Manager Nicola Brown. Guests will also be able to sit in the restored intimate outdoor space, The Snug, for snacks and cocktails or simply to relax with friends over a glass of champagne. The Snug will sit up to 12 people and private dining will be available with bespoke menus for up to 25 people.
Kevin Dalgleish has been one of the North East of Scotland’s most prominent chefs for the last two decades. After training under the legendary Anton Edelman at The Savoy in London, he moved back to Scotland as head chef for 10 years at the exclusive Ackergill Tower where he started The Food of Love weekend. These events saw him joined by some of the country’s top culinary stars from Angela Hartnett and Anton Mosimann to co-host private dining weekends. In 2012, Kevin joined The Chester Hotel in Aberdeen as executive chef where the concept evolved into The Signature Food Festival and became an annual event at the hotel. Over the years the festival continued to attract the great and the good of the UK’s kitchens to cook for charity including Marco Pierre White, Phil Howard, Daniel Clifford, Glynn Purnell and Richard Corrigan.
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