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  • Bartender Making A Drink
  • Locally sourced produce
  • One Square Bar
[email protected]edinburgh.co.uk
Call to Reserve: +44 131 221 6422
New Chef,


new menus, the same love for Scottish produce!

One Square Edinburgh

Our new Executive Chef, Shaun Woodhouse has been working on a new and exciting menu offering. Shaun has always had a passion for the outdoors and good quality produce, he is inspired by home cooking and the quality produce Scotland has to offer.

Shaun wants to create a memorable food experience and leave our customers feeling full. His positivity is contagious, it spreads not only throughout the kitchen but into the restaurant creating a relaxed atmosphere and making guests feel welcomed from the moment they are seated.

  • One Square is open daily from 7am until 11:00pm for food and until 1:00am for drinks. Click here for detailed opening hours.
  • One Square 123
  • One Square 345

A la carte lunch

STARTERS

Crab with apple, coriander and fresh radishes - 10.50
Lentil and smoked ham hock soup - 6.50
Confit chicken and mushroom roulade, toasted sourdough and mushroom ketchup - 8.00
Scottish shellfish with Thistly Cross cider and shallots - 10.00
Avocado, green beans, red chicory, pear and blue cheese aioli - 6.50
V
Baby beets and red quinoa salad with yoghurt curry carrot vinaigrette - 7.50
V
British asparagus, heritage potato and Parmesan puree with seasonal truffle and crispy chicken skin - 8.00

MAINS

Orkney beef steak on baked ciabatta with wild rocket, red onion chutney and creamed horseradish, served with salad and crisps - 15.50
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 - 14.50
Fish and chips: beer-battered cod, twice-cooked hand-cut chips with homemade crushed mint peas and tartar sauce - 16.50
One Square homemade beef burger with bacon and cheese, dill gherkin and béarnaise sauce in a toasted brioche bun - 15.50
Free range chicken breast and wild mushrooms on brioche toast with chicken hollandaise - 15.50
Shetland Salmon, kohlrabi, fennel and béarnaise sauce - 16.00
Orecchiette pasta dressed in saffron with mussels, fresh oregano and sweet cherry tomatoes - 14.50
Aubergine falafel and curried onion burger with guacamole and dill gherkin - 13.50
V

PRIME CUTS

- -
Served with red watercress, beer salt and dried onion. Choose from: Pepper sauce, shallot and bone marrow, red wine jus, béarnaise and Café de Paris butter -
- -
Orkney Rump cap from S Laird & Co Farm of Burrey (220g) - 22.50
Charolais Scotch fillet from Barbour Farm of Dumfries (220g) - 34.50

SIDES

Skinny fries cooked in beef dripping - 4.00
Twice-cooked hand-cut chips - 4.00
Heritage potato mash and chives - 4.00
Caesar salad - 5.00
Spring cabbage with chilli and garlic - 3.50
Raw peas and radishes with lemon mayonnaise - 3.50
Green beans with toasted almonds - 3.50
N
Roasted honey and salt carrots - 3.50
Sweet potato fries - 4.00

V - vegetarian | N - contains nuts

Express Lunch

Starters £5 | Mains £12 | Desserts £5

1 Soft Drink Included With Any Main

STARTERS

Wild garlic and potato soup -
V
House cured salmon, crème fraîche and lemon purée -
Braised beef skirt, horse radish, pickled shallots and rye bread -

MAINS

Linguine pasta, Parmesan cream and fresh herbs -
V
Glazed pork belly with puy lentils and root vegetable stew -
North Sea pollock with warm Heritage potato salad and hollandaise sauce -

DESSERTS

Creamy rice pudding with rhubarb compote -
Lemon and raspberry Eton mess -
Selection of homemade ice creams and sorbets. Vanilla ice cream, salted caramel ice cream and mango sorbet -

V - vegetarian | N - contains nuts

Sunday Lunch

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

Our brand new Kids Club is launching on 2nd June in partnership with Sparkle Arts

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.

Bar Menu

SMALL

Crispy whitebait, salt & vinegar, and mayonnaise - 4.00
Great with Picpoul de Pinet, Reserve De Mirou, France 175ml (£8.00)
Pork scratchings with beer salt and apple sauce - 5.50
Great with Bitter and Twisted Golden ale 330ml 4.2abv (£5.00)
Haggis bonbons with Arran mustard mayonnaise - 6.00
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 (£7.00)
Marinated olives, sundried tomatoes and mini mozzarella - 6.00
Great with a Gin Mare and Fever-Tree Mediterranean tonic (£10)
Selection of fresh breads, pistachio and feta cheese dip (N) - 6.00
Great with Fantinel Prosecco Extra Dry DOC, Italy 125 ml (£8.00)
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 - 11.00
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 - 9.00
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) - 14.00
add chicken - £2.50
ALT - avocado, lambs lettuce, spiced tomato chutney (V) - 7.00

SIDES

Skinny fries cooked in beef dripping - 4.00
Twice-cooked hand-cut chips - 4.00
Heritage potato mash and chives - 4.00
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 - 4.00

V - vegetarian | N - contains nuts

A La Carte Dinner

STARTERS

Crab with apple, coriander and fresh radishes - 10.50
Lentil and smoked ham hock soup - 6.50
Confit chicken and mushroom roulade, toasted sourdough and mushroom ketchup - 8.00
Scottish shellfish with Thistly Cross cider and shallots - 10.00
Avocado, green beans, red chicory, pear and blue cheese aioli - 6.50
V
Baby beets and red quinoa salad with yoghurt curry carrot vinaigrette - 7.50
V
British asparagus, heritage potato and Parmesan puree with seasonal truffle and crispy chicken skin - 8.00

MAINS

One Square homemade beef burger with bacon and cheese, dill gherkin and béarnaise sauce in a toasted brioche bun - 15.50
Free range chicken breast and wild mushrooms on brioche toast with chicken hollandaise - 15.50
TO SHARE: 900g Ardrossan smoked ham hock glazed with cider and apple - 21.00
Shetland salmon, kohlrabi, fennel and béarnaise sauce - 16.00
Skate wing, crispy capers, bitter lemons, brown butter - 17.00
Orecchiette pasta dressed in saffron with mussels, fresh oregano and sweet cherry tomatoes - 14.50
Aubergine falafel and curried onion burger with guacamole and dill gherkin - 13.50
V

PRIME CUTS

- -
Served with red watercress, beer salt and dried onion. Choose from: Pepper sauce, shallot and bone marrow, red wine jus, béarnaise and Café de Paris butter -
- -
Luing breed aged sirloin from Fullerton Farm of Berwickshire (220g) - 27.50
Charolais Scotch fillet from Barbour Farm of Dumfries (220g) - 34.50
Orkney Rump cap from S Laird & Co Farm of Burrey (220g) - 22.50
Smoked and marinated Jacob's Ladder beef short rib (280g) - 23.50
Char grilled pork chop (340g) - 16.00

SIDES

Skinny fries cooked in beef dripping - 4.00
Twice-cooked hand-cut chips - 4.00
Heritage potato mash and chives - 4.00
Caesar salad - 5.00
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 - 4.00

V - vegetarian | N - contains nuts

Vegan Menu

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 - 15.00
Fermented red cabbage with crispy tofu and roasted cauliflower - 14.00

DESSERTS

Apple Tarte Tatin, soya and vanilla ice cream, caramel syrup - 7.50
Dark chocolate brownie with rhubarb and bitter chocolate sorbet - 8.00
Selection of homemade sorbets - 6.50

SIDES

Skinny fries - 4.00
Twice-cooked hand-cut chips - 4.00
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 - 4.00

N - contains nuts

Dessert

Desserts

Apple Tarte Tatin with clotted cream, ice cream and custard foam - 7.00
Coconut cheesecake & compressed apple with bergamot sorbet - 9.00
N
Pistachio and dark chocolate pot with rhubarb, pistachio and citrus - 8.50
N
Isle of Mull cheddar and Lanark blue served with oatcakes, quince paste and fresh fruits - 10.50
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

Wine List

Champagnes

Moët & Chandon Brut Impérial NV -
France / 125ml 12.00 Bottle 69.00
Veuve Clicquot Yellow Label Brut -
France Bottle 79.00
Moët & Chandon Rosé Impérial NV -
France / 125ml 15.00 Bottle 85.00
Ruinart Rosé NV -
France Bottle 90.00
Dom Pérignon Brut Vintage -
France Bottle 230.00
Krug Grande CuvéE Brut -
France_x000D_ Bottle 250.00
Louis Roederer Cristal Vintage -
France 295.00

Sparkling Wines

Fantinel Prosecco Extra Dry Doc -
Italy 125ml 8.00 Bottle 32.00
Rocco Dry DOCG -
Italy Bottle 44.00
Rocco Rosé IGT -
Italy Bottle 45.00

Whites: Crisp & Refreshing

Luis Felipe Edwards Gran Reserva Sauvignon Blanc -
Leyda Valley, Chile 125 Ml 4.00 175 Ml 5.75 Bottle 22.00
Bay of Fires Pinot Gris -
Tasmania Bottle 28.00
Picpoul de Pinet, Reserve Sainte-Anne -
France 125 ml 5.50 175 Ml 8.00 Bottle 27.00
Villa Maria Cellar Selection, Sauvignon Blanc -
New Zealand Bottle 35.00
Sancerre Joseph Mellot -
France_ Bottle 56.00

Whites: Exotic & Aromatic

Caves Road Sémillon-Sauvignon Blanc -
Australia Bottle 32.00
Gavi di Gavi, Enrico Serafino -
New Zealand Bottle 40.00
Chapel Down Bacchus Dry, Tenterden -
England Bottle 48.00
Chablis, Lamblin & Fils -
France 125ml 10.00 175ml 14.00 Bottle 55.00

Whites: Oak & Full Flavoured

Veramonte Chardonnay, Casablanca Valley -
Chile_ 125 ml 5.50 175 ml 8.25 Bottle 31.00
Nederburg The Anchorman Chenin Blanc, Western Cape -
South Africa 125 ml 7.50 175 ml 10.75 Bottle 45.00
Meiomi Chardonnay, Monterey-Sonoma-Santa Barbara -
USA Bottle 52.00
Puligny Montrachet, Remoissent Pere & Fils -
France Bottle 105.00

Rosé

Antonio Rubini Pinot Grigio Rosé Delle Venezie -
Italy 125 ml 4.70 175 ml 6.25 Bottle 25.00
Lavender Hills Zinfandel -
Usa Bottle 26.00
Portillo Malbec Rosé, Uco Valley, Mendoza -
Argentina Bottle 30.00
Mirabeau Rosé, Côtes De Provence -
France Bottle 35.00

Reds: Light Bodied & Fruity

Élevé Pinot Noir, Vin de France -
France 125 ml 5.25 175 ml 7.75 Bottle 29.00
Bottega Classico Valpolicella -
Italy Bottle 36.00
Waipara Hills Pinot Noir, Central Otago -
New Zealand Bottle 45.00
Fleurie Poncereau, Beaujolais Louis Jadot -
France Bottle 55.00

Medium Bodied & Velvety

Luis Felipe Edwards Lot 18 Merlot, Rapel Valley -
Chile 125 ml 4.00 175 ml 5.75 Bottle 22.00
Tenute Piccini "Poggio Cheto" Chianti Classico -
Italy Bottle 32.00
Chalk Hill Luna Shiraz, Maclaren Vale -
Australia 125 ml 7.00 175 ml 9.75 Bottle 38.00
Château La Fleur Plaisance, Montagne Saint-Émilion -
France 125 ml 8.75 175 ml 12.50 Bottle 48.00
Ruffino Modus, Toscana -
Italy Bottle 78.00

Full Bodied & Complex

Kleine Zalze Pinotage, Stellenbosch, Durbanville -
South Africa 125 ml 5.25_ 175 ml 7.00 Bottle 26.00
Atamisque Serbal Malbec, Tupungato, Mendoza -
Argentina 125 ml 7.50 175 ml 10.75 Bottle 43.00
Flagstone Shiraz Dark Horse -
South Africa Bottle 48.00
Tangley Oaks Merlot, Napa Valley -
USA Bottle 55.00

Afternoon Tea

Assorted Savouries

Cucumber with Connage Highland Crowdie & watercress -
Smoked salmon with lemon & black pepper -
Rare roasted Scotch beef with horseradish cream -
Traditional prawn Marie Rose -

Freshly-Made Scones

Golden sultana and plain scone -
Served with seasonal jam & clotted cream

One Square Favourites

Chocolate hazelnut opera cake -
Lemon, vanilla and white chocolate cheesecake -
Coffee and salted caramel macaron -
Blackcurrant jelly -
Champagne truffle -

Graduation Menu

3 courses & a glass of prosecco - £36.00

STARTERS

Pressing of pork jowl and cheek, cornichons and spiced apples -
Scottish Shellfish cooked in thistly cross cider, garlic, cream and shallots -
Heritage tomato chilled soup, pickled shallots, basil and summer herbs (V) -

MAINS

8oz bistro rump steak, beer salt & dried onion - choice of sauce -
Fillet of Loch Duart Salmon, Kohlrabi and Fennel, Bearnaise Sauce -
Aubergine Roasted with miso and espilette pepper, warm market vegetables and sorrel (V) -

DESSERTS

Chocolate Cheesecake, mint and strawberries -
Sour Cherry Parfait, black pepper & lemon balm -
Summer Berry Sundae, fromage blanc -

MARKET SIDES

Skinny fries cooked in beef dripping - 4.00
Twice cooked hand cut chips - 4.00
Green beans with toasted almonds (N) - 3.50
Heritage potato mash and chives - 4.00
Sweet potato fries - 4.00
Roasted honey and salt carrots - 3.50
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
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