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At Boisdale, indulge in a harmonious blend of traditional British flavors and modern cuisine. From the finest dry-aged Aberdeenshire steaks and fresh Hebridean seafood to the very best Scottish smoked salmon and magnificent hamburgers, every dish is meticulously crafted in our kitchens to create a truly unforgettable dining experience.

Our menu showcases the rich and diverse flavors of Scottish cuisine. A standout favorite is the Dumfriesshire Blackface Haggis, served with neeps and tatties —a classic and hearty Scottish dish. Another beloved option is Cullen Skink, a creamy soup made with smoked haddock, potatoes, onions, and cream—perfect for a cold winter’s day.

Boisdale celebrates Scotland’s culinary heritage with a contemporary twist, bringing traditional ingredients and classic recipes to life in every dish. Whether you're a lover of Scottish fare or a first-time explorer, this is an experience not to be missed.

Pair your meal with fine wines, rare whiskies, or handcrafted cocktails for the ultimate culinary adventure, all while enjoying the vibrant atmosphere of live music. Boisdale is the perfect destination for an authentic taste of Scotland.

At Boisdale, we have always prided ourselves on providing the highest quality ingredients, which is why the selection of Scottish beef we serve is all Himalayan salt chamber dry aged, grass-fed, PGI protected and has a fully traceable provenance. Our menu offers 5oz Fillet Minute Steak (21 day dry aged), 8oz Centre-cut Fillet (21 day dry aged), 12oz Prime Ribeye(35 day dry aged) & to share between two – the 20oz Chateaubriand (21 day dry aged) and the 28oz Cote de Boeuf (35 day dry aged)

Our 8oz centre-cut fillet steak is taken from the smaller end of the tenderloins that run along both sides of the spine and is the tenderest and leanest cut of beef money can buy. Served with a wide selection of, often hand-foraged vegetables and thrice cooked chips, this steak can be happily paired with most red wines on Boisdale’s extensive list, but we recommend Boisdale’s own label claret from Château Reynier.

As for Sirloin steak, the story goes that, on his return from Scotland to claim to the English throne, James I loved his loin of meat so much he knighted it! Hence Sir Loin. Today, the sirloin steak, the cut just under the tenderloin that gives us the fillet steak, comes in many forms, but Boisdale executive chef Andy Rose will accept nothing less than the prized the Top Loin, which can be either grilled, sautéed or pan-fried.