at smoke stack we don't aim to revolutionise cooking by mixing different cuisines from around the world, nor do we try to produce food that looks like a work of art so you feel guilty eating it. we also don't cook animals, birds and fish that you've haven't even heard of never mind eaten before. this is isn't a criticism of that type of cuisine - it's just not what we do do not take the above statement as a lack of passion for food - our head chef has been cooking steaks on chargrills for 6 years so there is very little she doesn't know about meat. all our steak comes from prime scottish cattle and are trimmed on the premises. we are particularly proud of our rump steak which is trimmed in a 'boston-cut' - differing shapes according to how you like your steak cooked while steaks are our speciality, we are equally
careful about the rest of our menu - the freshest tuna and salmon, a variety of chicken
dishes and our selection of meals which haven't been given the chargrill
treatment. |
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a la carte lunch desserts sunday pre-theatre xmas lunch xmas dinner hogmanay |
