Fit for the royalty who have called Edinburgh home for centuries, the menu features a sumptuous selection of loose-leaf teas (pleasingly poured tableside), fresh pastries, dainty sandwiches and expertly crafted savouries, as well as a beguiling selection of Champagnes.
Take a seat under the green leaves of palm trees, gently bathed in the light that cascades down from the sparkling glass dome and the Venetian chandelier. Listen to the sounds of the harp, gently playing from the elegant gallery. Look around at the hand-painted de Gournay wallpaper, depicting the famed follies of Edinburgh in the verdant, sylvan landscape. It’s difficult to imagine a more decadent, indulgent treat.
Ross Sneddon - Executive Pastry Chef
Edinburgh born Ross Sneddon has honed his skills as an accomplished pastry chef over the past two decades. In 2004 he undertook the position of head pastry chef at The Balmoral's Michelin-starred Number One restaurant. After various roles in well-known establishments in New York and London, Ross made his homecoming as Executive Pastry Chef at The Balmoral in 2015.