Back to top
Skip to main content
Reserve now
  • Bartender Making A Drink
  • Locally sourced produce
  • One Square Bar
[email protected]
Call to Reserve: +44 131 229 9131
One Square

Scottish Bar & Brasserie

Shaun Woodhouse, Executive Chef at One Square Edinburgh

One Square Bar & Brasserie is well-known amongst locals for offering only the freshest and most seasonal Scottish produce. The thoughtfully created menus change seasonally to showcase Scotland's finest larder.

Our Executive Chef Shaun Woodhouse and his team of talented chefs work with local suppliers, farmers and fishermen to ensure that all ingredients sourced are of the highest standard. Simplicity is what we believe in at One Square, from cutting chips by hand to filleting fish, everything that is served on your plate has been freshly prepared by our chefs from start to finish.

When it comes to the bar at One Square, we appreciate that the difference is in the details. From the Scottish Ionian marble on the bar counter, to the 105 (and counting!) varieties of gin proudly positioned behind it, considerable time has been spent perfecting the finer points.

 
  • One Square 123
  • One Square 345

A La Carte Lunch

STARTERS

Sweet potato and coconut soup with lime crème fraîche - 7.50
V
One Square gin and beetroot cured salmon with compressed cucumber, horseradish buttermilk and dill - 9.50
Smooth duck liver parfait with focaccia toast and fresh Granny Smith apple - 10
Shetland mussels with sweet chorizo and white wine - 7.50
King Orkney scallops with Jerusalem artichoke, smoked potato bread and capers - 14.50
Cashew cheese mousse with curried nut granola, pickled fennel and bitter leaves - 7
V N
Cauliflower and lemon quinoa salad with salted candied almonds, golden raisins and red chicory - 6.50
V N

MAINS

Orkney beef steak on baked ciabatta with wild rocket, red onion chutney and creamed horseradish, served with salad and crisps - 13.50
Club sandwich on wholemeal or white bread with smoked streaky bacon, vine tomatoes, iceberg lettuce, free range fried egg and chargrilled chicken, served with salad and crisps - 11
Line caught beer battered haddock served with hand cut chips, crushed minted peas, tartar sauce and lemon - 16.50
One Square homemade beef burger with bacon and cheese, dill gherkin and béarnaise sauce in a toasted brioche bun served with skinny fries - 15.50
Roast chicken with onion, Alsace bacon and leg ragout and chestnut granola - 17.50
N
Goats cheese agnolotti with heritage beetroot, Braeburn apple, baked celeriac and black truffle - 17
V
North Sea cod with brandade, dashi and sea herb broth - 24.50
Spiced beetroot burger with tomato relish and dill gherkin, served in a toasted vegan bun and with skinny fries - 15.50
V

PRIME CUTS

- -
Served with baby watercress salad, beer salt, crispy onions and your choice of sauce. -
- -
Orkney rump cap, thickly cut from the hindquarter (220g) - 22.50
Scotch fillet, thickly cut from the centre of the fillet (220g) - 34.50
Pork chop thickly cut on the bone (340g) - 17.50

SIDES

Carroll's heritage twice cooked hand cut chips - 4
Skinny fries cooked in beef dripping - 4
Parmesan and truffle
- 2.00
Caesar salad - 5
Spring cabbage with chilli and garlic oil - 3.50
Creamed heritage potatoes with chives - 3.50
Beer battered onion rings - 4
Mixed leaf salad with sun blushed tomatoes and focaccia croutons - 3.50
Green beans with toasted almonds - 3.50
N
Roasted honey and salt carrots - 4
Sweet potato fries - 4

V - vegetarian | N - contains nuts

A La Carte Dinner

STARTERS

Sweet potato and coconut soup with lime crème fraîche - 7
V
One Square gin and beetroot cured salmon with compressed cucumber, horseradish buttermilk and dill - 9.50
Smooth duck liver parfait with focaccia toast and fresh Granny Smith apple - 10
Shetland mussels with sweet chorizo and white wine - 7.50
King Orkney scallops with Jerusalem artichoke, smoked potato bread and capers - 14.50
Cashew cheese mousse with curried nut granola, pickled fennel and bitter leaves - 7
V N
Cauliflower and lemon quinoa salad with salted candied almonds, golden raisins and red chicory - 6.50
V N

MAINS

One Square homemade beef burger with bacon and cheese, dill gherkin and béarnaise sauce in a toasted brioche bun served with skinny fries - 15.50
BBQ smoked pork cheeks with shallot, sage, heritage potatoes and cider jus - 20
Roast chicken with onion, Alsace bacon and leg ragout and chestnut granola - 17.50
North Sea cod with brandade, dashi and sea herb broth - 24.50
Roast Scottish turbot with East Neuk crab and macaroni cheese - 33.50
Line caught beer battered haddock served with hand cut chips, crushed minted peas, tartar sauce and lemon - 16.50
Lemon and rosemary cured lamb shoulder with feta salsa and lamb jus - 20
Spiced beetroot burger with tomato relish and dill gherkin, served in a toasted vegan bun with skinny fries - 15.50
V
Goats cheese agnolotti with heritage beetroot, Braeburn apple, baked celeriac and black truffle - 17
V
Miso roasted aubergine with smoked tofu, chickpea falafel and sweet tomato relish - 16.50
V

PRIME CUTS

- -
Served with baby watercress salad, beer salt, crispy onions and your choice of sauce -
- -
Orkney rump cap, thickly cut from the hindquarter (220g) - 22.50
Sirloin, thickly cut from the centre of the loin (220g) - 27.50
Scotch fillet, thickly cut from the centre of the fillet (220g) - 34.50
Pork chop, thickly cut on the bone (340g) - 17.50
7 bone rack of Inverurie lamb - 36
Smoked and marinated Jacob's Ladder beef short rib (280g) - 23.50

SIDES

Carroll's heritage twice cooked hand cut chips - 4
Skinny fries cooked in beef dripping - 4
Parmesan and truffle
- 2.00
Caesar salad - 5
Spring cabbage with chilli and garlic oil - 3.50
Creamed heritage potatoes with chives - 3.50
Beer battered onion rings - 4
Mixed leaf salad with sun blushed tomatoes and focaccia croutons - 3.50
Green beans with toasted almonds - 3.50
N
Roasted honey and salt carrots - 4
Sweet potato fries - 4

V - vegetarian | N - contains nuts

Express Lunch

Starters £5 | Mains £12 | Desserts £5

1 Soft Drink Included With Any Main

STARTERS

Carrot and cardamom soup with spiced nuts and crème fraîche -
V N
Treacle and grapefruit cured hake with avocado mayonnaise and puffed wild rice -
Smoked pork croquettes with celeriac and apple remoulade and watercress salad -

MAINS

Mushroom and tarragon ravioli with Parmesan cream -
V
Marinated blackened beef with tender stem, heritage potatoes and peanut jus -
N
Fillet of sea bass with chorizo and Puy lentil cassoulet and rouille -

DESSERTS

Passion fruit trifle with pineapple chips and white chocolate -
Flan de café with blood orange -
Crema ice cream served with dark chocolate crème Chantilly -

V - vegetarian | N - contains nuts

Pre Show

Starters £5 | Mains £14 | Desserts £5

1 glass of wine or bottle of beer Included with any main

STARTERS

Carrot and cardamom soup with spiced nuts and crème fraîche -
V N
Treacle and grapefruit cured hake with avocado mayonnaise and puffed wild rice -
Smoked pork croquettes with celeriac and apple remoulade and watercress salad -

MAINS

Mushroom and tarragon ravioli with Parmesan cream -
V
Marinated blackened beef with tender stem, heritage potatoes and peanut jus -
N
Fillet of sea bass with chorizo and Puy lentil cassoulet and rouille -

DESSERTS

Passion fruit trifle with pineapple chips and white chocolate -
Flan de café with blood orange -
Crema ice cream served with dark chocolate crème Chantilly -

V - vegetarian | N - contains nuts

Vegan Menu

Two courses £25 | Three courses £29.50

STARTERS

Avocado, green beans, red chicory and pear salad with lemon dressing - 6.50
Baby beets and red quinoa salad with curry carrot vinaigrette - 7.50
Fresh roasted vine tomato soup - 6.50

MAINS

Aubergine falafel and curried onion burger served on a vegan bun with guacamole and dill gherkin - 13.50
Smoked tomato and butterbean stew - 15
Fermented red cabbage with crispy tofu and roasted cauliflower - 14

DESSERTS

Apple Tarte Tatin, soya and vanilla ice cream, caramel syrup - 7.50
Dark chocolate brownie with rhubarb and bitter chocolate sorbet - 8
Selection of homemade sorbets - 6.50

Sides

Skinny fries - 4
Twice-cooked hand-cut chips - 4
Spring cabbage with chilli and garlic - 3.50
Green beans with toasted almonds - 3.50
N
Roasted honey and salt carrots - 3.50
Sweet potato fries - 4

N - contains nuts

Sunday Lunch

Sundays 12:30pm - 3pm - £29 per person

Includes complimentary Kids' Entertainment for 3-12 year olds

Starters Buffet

Individual Atlantic prawn cocktails with talisker maire rose -
Smooth chicken liver parfait domes with mandarin gel -
Roasted Scottish smoked salmon, fennel puree cucumber linguine -
Pea panna cotta with dried ham -
Truffle and cauliflower set crème brulee -

Mains Buffet

Roasted Orkney sirloin of beef with Yorkshire puddings, caramelised onion & thyme -
Roasted pork loin with crackling & smoked apple sauce -
Rosemary roasted red rooster potatoes -
Honey glazed parsnips -
Creamed Dauphinoise potatoes -
Cauliflower cheese with wholegrain mustard -
Heritage carrots with caraway seeds & parsley -
Sautéed courgettes with red onions -

Salads & Platters Buffet

Carroll's heritage potato salad with Perthshire crème fraiche & spring onions -
Red cabbage slaw -
Asian style egg noodles with toasted cashew nuts -
Build your own Caesar salad: -
Heritage tomato & feta salad Broccoli, rice & red onion salad Cumbrian ham with mozzarella & pesto Cured seatrout with whisky & orange Selection of Scotland's finest seafood Sliced charcuterie & pickles

*Sample Menu, items are subject to change.

Afternoon Tea

Our contemporary twist on the traditional favourite, featuring the finest Scottish produce and specialities. £28 per person

Savouries

Caramelised onion and Arran mustard croquette -
Scotch egg with pork and chorizo -
Peppered Scotch beef and potato pie -
Loch Fyne smoked salmon with herb and lemon compressed cucumber -
Asparagus, cherry tomato and crowdie quiche -

Scones

Buttermilk or raisin scone -

Sweets

Chocolate gold velvet with almond praline -
Lychee mousse, raspberries and rose -
Blackcurrant tart with liquorice Bavarian cream -
Ola dubh cake -
Pâté de fruit -

Dessert

Desserts

Dark chocolate and salted caramel fondant with smoked vanilla ice cream - 7.50
Passion fruit vacherin with pomegranate and mango sorbet - 5.50
Apple mousse with lemon and honey sponge, whisky pâté de fruit and stem ginger ice cream - 6.50
White chocolate and Malibu macaroon with blood orange and coconut ice cream - 8.50
N
Selection of Scottish artisan cheeses with truffle honey, fruit chutney, quince, grapes and homemade oatcakes - 13
Selection of homemade ice creams and sorbets - 5.50

Dessert Wine

Sauternes Les Garonnelles, Lucien Lurton Et Fils - 30
France
Nederburg Late Harvest - 39
South Africa
Campbells Rutherglen Muscat, Victoria - 45
Australia, Per Glass 5.50

Dessert Cocktails

Hot & Cold Gin & Tonic - 8
Sloane'S Gin, Orange & Juniper-Infused Cream, Warm Tonic Water
Deconstructed Bellini - 8
Absolut Vanilia Vodka, White Peach Sorbet, Prosecco
Strawberries & Cream - 8
Bacardi White Rum, Sugar Syrup, Fresh Strawberries, Cream Float

N - contains nuts

Bar Menu

SMALL

Crispy whitebait, salt & vinegar, and mayonnaise - 4
Great with Picpoul de Pinet, Reserve De Mirou, France 175ml (£8)
Pork scratchings with beer salt and apple sauce - 5.50
Great with Bitter and Twisted Golden ale 330ml 4.2abv (£5)
Haggis bonbons with Arran mustard mayonnaise - 6
Great with Hollyrood pale ale 330ml 5.0abv (£5.50)
Local handmade pork and chorizo Scotch egg with tomato chutney - 5.50
Great with Thistly Cross Original apple cider (£7)
Marinated olives, sundried tomatoes and mini mozzarella - 6
Great with a Gin Mare and Fever-Tree Mediterranean tonic (£10)
Selection of fresh breads, pistachio and feta cheese dip (N) - 6
Great with Fantinel Prosecco Extra Dry DOC, Italy 125 ml (£8)
Soup of the day with artisan bread and butter (V) - 6.50
Ask your server for a recommended drinks pairing.
Isle of Mull cheddar and Lanark blue, oatcakes, quince paste and fresh fruits (V) - 10.50
Great with Graham's Port Late Bottle Vintage 50ml (£5.50)

LARGE

Orkney beef steak on baked ciabatta with wild rocket, red onion chutney and creamed horseradish served with salad and crisps - 13.50
Club sandwich on wholemeal or white bread with smoked streaky bacon, vine tomatoes, iceberg lettuce, free range fried egg and chargrilled chicken served with salad and crisps - 11
Cod fish finger sandwich on crusty white sourdough with tartar sauce - 9.50
Loch Duart smoked salmon on malted rye, cream cheese, lemon and pepper - 9
Tamworth ham on a crusty country bloomer with vine tomato and pear chutney - 8.50
Fish and chips: beer-battered cod, twice-cooked hand-cut chips with homemade crushed mint peas and tartar sauce - 16.50
Classic Caesar salad with aged parmesan and focaccia croutons (V) - 14
add chicken - £2.50
ALT - avocado, lambs lettuce, spiced tomato chutney (V) - 7

SIDES

Skinny fries cooked in beef dripping - 4
Twice-cooked hand-cut chips - 4
Heritage potato mash and chives - 4
Spring cabbage with chilli and garlic - 3.50
Green beans with toasted almonds (N) - 3.50
Roasted honey and salt carrots - 3.50
Sweet potato fries - 4

V - vegetarian | N - contains nuts

Wine List

Champagnes

NV Moët & Chandon Brut Impérial -
France, 125ml 12, Bottle 69
NV Moët & Chandon Rosé -
France, 125ml 15, Bottle 85
Veuve Cliquot Yellow Label -
France, Bottle 79
Dom Pérignon Brut Vintage -
France, Bottle 230

Sparkling Wines

NV Fantinel, Prosecco -
Italy, 125ml 8, Bottle 32
Rocco Rosé, Prosecco -
Italy, 125ml 9.50, Bottle 45

White Wines

Luis Felipe Edwards Lot 66 Sauvignon Blanc -
Chile, 125ml 4.50, 175ml 6, Bottle 22
Picpoul de Pinet, Petite Ronde -
France, 125ml 6, 175ml 8, Bottle 27
Nederburg, The Anchorman, Chenin Blanc -
Western Cape, South Africa, 125ml 8, 175ml 11, Bottle 45
Da Luca, Pinot Grigio, Terre Siciliane -
Italy, 125ml 5.50, 175ml 7.50, Bottle 26
Lamblin & Fils, Chablis -
France, 125ml 11, 175ml 14, Bottle 55

Red Wines

Luis Felipe Edwards Lot 18 Merlot -
Chile, 125ml 4.50, 175ml 6, Bottle 22
Kleine Zalze, Pinotage -
Stellenbosch, South Africa, 125 ml 5.5, 175 ml 7, Bottle 26
Élevé, Pinot Noir -
France, 125ml 6, 175ml 8, Bottle 29
Chalk Luna, Shiraz -
Australia, 125ml 7, 175ml 9.50, Bottle 38
Atamisque, Serbal, Malbec -
Mendoza, Argentina, 125ml 7.50, 175ml 10.50, Bottle 43

Rosé

Lavender Hill, White Zinfandel -
California, USA, 125 ml 5.50, 175 ml 7.50, Bottle 26
Marabeau Rosé, Côtes De Provence -
France, 125ml 6.50, 175 ml 8.50, Bottle 35

Cellar Collection by Coravin

Weingut Winter, VDP Riesling -
Mosel Valley, Germany, 125ml 14.50, 175ml 17.50, Bottle 80
Puligny-Montrachet, Remoissenet, Père & Fils 2015 -
France, 125 ml 19, 175 ml 21.50, Bottle 105
Sancerre Rouge Le Connétable, Joseph Mellot 2014 -
France, 125ml 14.50, 175ml 17, Bottle 80
Blason D'Issan, Margeux 2013 -
France, 125ml 15, 175ml 18.50, Bottle 87
Altos De Corral Rioja, Don Jacobo 2009 -
Spain, 125ml 16, 175ml 19, Bottle 90
Maxcille Cabernet Sauvignon 2015 -
Napa Valley, USA, 125ml 16.50, 175ml 20, Bottle 94
View the Full Menu
The Bar
It's a Gin Thing

At One Square, we appreciate that the difference between a good bar and a great one is all in the details. From the Scottish marble on the bar to the 105 different varieties of gin proudly positioned behind it - including our very own One Square gin made by Pickering's at Summerhall distillery in Edinburgh - we have spent considerable time perfecting the finer points. The same can be said of our cocktails, with a real emphasis on premium ingredients, served with style.
Learn More It's a Gin Thing
One Square 1