The Atrium Restaurant & Bar Menu & Prices — Aberdeen

Beer-battered North Sea haddock with skin-on fries, buttered garden peas, homemade tartare sauce and charred lemon.

Prime Scottish 6oz beef burger topped with caramelised onions, Swiss cheese, streaky bacon and our signature burger sauce, served with skin-on fries.

Slow-cooked duck leg folded through traditional Scottish stovies with pickled red cabbage, oatcakes and a rich five-spice jus.

Corn-fed chicken supreme with creamy potato dauphinoise, charred asparagus and a tarragon veloute.

Roast cod loin served over a smoky chorizo and butterbean cassoulet, finished with crispy kale and paprika oil.

Roasted red pepper and smoked chorizo farfalle in a rich tomato and garlic sauce, finished with burnt onion, Parmesan crisp and fresh basil. Vegetarian available without chorizo.

Layers of roasted aubergine, rich tomato and romesco sauce, vegan cheese, basil and crispy fried gnocchi.

Sundays only. Roast sirloin of Scottish beef, goose fat roast potatoes, seasonal roasted root vegetables, traditional skirlie, Yorkshire pudding and rich thyme gravy. Vegan roast option available.

Creamy whipped goat's cheese, heritage beetroot in varying textures, candied walnuts, toasted sourdough and aged balsamic.

Crispy fried chicken glazed in sticky gochujang, finished with sesame seeds and served with fresh kimchi slaw.

Scottish smoked salmon with house gherkin ketchup, compressed cucumber, yuzu pearls and fresh herbs.

Slow-roasted tomato and sweet red pepper soup with crispy kale and warm homemade soda bread.

Slow-cooked pork belly with braised Puy lentils, sharp apple puree and garden pea shoots.

Warm sticky toffee pudding with rich fudge sauce and Madagascan vanilla ice cream.

Baked vanilla cheesecake with blueberry compote, toasted oat crumble and creme fraiche.

Rich dark chocolate marquise with amaretti-soaked cherries and cherry ice cream.

Sharp lemon curd tart topped with torched meringue and freeze-dried raspberries.

Warm Baileys-infused bread and butter pudding with apricot jam and classic vanilla anglaise.