Tigerlily launchs sexy summer menu

by Scott Douglas

Thursday, April 26th, 2007

HOTEL TIGERLILY OFFERS A FEAST FOR THE SENSES WITH REVAMPED MENU

Chefs Suzannne O'Connor and Rachel McPhail cooking up a storm for Tigerlily's new, delectable summer menu.

 

FRESH, light, sexy food for summer in the city – that’s what you’ll find on the new menu at Tigerlily.

The award-winning Edinburgh boutique hotel, bar and restaurant’s revamped menu promises a veritable feast of Scottish seafood, fresh, organic vegetables and seductive salads. Drawing on a fusion of global influences from the Mediterranean, Asia and the Americas, Tigerlily’s table is set to tantalise the taste buds of the Capital’s diners this summer.

Dishes include Inverawe salmon, chives and crème fraiche omelette for breakfast, Thai spiced coconut laksas for starters, and tempting mains such as monkfish with balsamic vinegar and Mediterranean vegetables; grilled lobster tail; and pan-fried duck with mango salsa. With an increased focus on steaming, pan frying and poaching, the cuisine is healthy and summery, while rich, gooey desserts such as white chocolate, pecan and caramel cheesecake give a decadent edge. Guests may also opt for Strawberry Afternoon Tea, the ideal-for-groups sharing platters or the sumptuously sinful fondue platter.

Other choices include a tempting breakfast of red summer berries with natural yoghurt, or the full grilled breakfast complete with haggis. Enjoy exotic starters such as seared scallops and spiced Thai cabbage, or Tigerlily’s new sushi combining smoked oshi salmon, vegetable maki roll and blackened tuna enoki. For an exciting dinner, why not experience the seared duck breast & wok vegetable noodles with mango and lime dressing – or try the ever-popular Gnocchi with parmesan & brie cream sauce with roasted tomato. Round off the foodie-fest with vanilla Panacotta with poached strawberries, or the super-summery lemon tart and raspberry sorbet.

New menu

Tigerlily is also fast to respond to consumer demand for knowledge about the origins of food, with the menu informing diners of the Angus beef, Ayrshire pork, Edinburgh cheeses, and local free range eggs.

Tigerlily’s kitchen is headed up by Irish-born Suzanne O’ Connor, with the help of a creative, cosmopolitan crew from as far afield as Australia, France, Poland and Puerto Rica.

Suzanne said: “We are extremely excited about our new menu, which is abundant in delicious yet healthy produce, and a mouth-watering selection of oils, sauces and relishes.

“Tigerlily’s menu has evolved since our launch last year as we have got to know our clientele. Our table hosts talk to diners so we gain an in-depth understanding of what they love best – and we are thrilled to discover there is a real adventurous spirit when it comes to eating out in Edinburgh! This new menu offers an inspiring choice, while still catering for those who like their steak well done.”

Suzanne previously accrued a wealth of international experience, including touring as chef for celebrities such as Barbara Streisand, Macy Gray and Tom Jones, before bringing her talents to Tigerlily.

Tigerlily, located in George Street, has become a must-do hotspot among Edinburgh residents and visitors alike since its launch in June, accruing a host of awards and rave reviews along the way. In April, it received the ultimate accolade after being named one of the world’s 65 Coolest New Hotels by the influential Conde Nast Traveller magazine.

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Scott Douglas, of public relations agency Holyrood PR in Scotland

Scott Douglas

Scott Douglas is the co-founder of the multi award-winning Holyrood PR, renowned public relations agency in Edinburgh, Scotland.
As well as providing expert PR services in Scotland and the UK, the former journalist heads a team which offers a host of other professional media services.
Those include crisis management PR, photography for business PR, affordable business video, social media campaigns and strategic content planning and delivery for businesses of all sizes.

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