Called 1925 at Pompadour, the restaurant’s new direction is described as a ‘response to changing consumer demands’.
In place of the multi-course tasting menus that were the cornerstone of the formerly named Dean Banks at The Pompadour, 1925 bills itself as a ‘more accessible dining option’ with starters from £15, mains starting at £26, and a three-course lunch available for £39.50.
Banks’s cooking will continue to champion Scottish seafood with the menu at 1925 featuring his ‘signature’ lobster thermidor; Orkney hand dived scallops with vadouvan carrot; and Champagne-baked market fish.
Other dishes include corn fed chicken with king oyster mushrooms, pomme mousseline and a madeira sauce; and smoked ricotta and egg yolk raviolo served with leeks and lemon butter.
“Consumers are moving away from multi-course tasting menus, instead preferring restaurants where they can enjoy premium dishes at an accessible price point,” says Banks, explaining the new concept.
“When considering the future of Dean Banks at The Pompadour, it was important to reflect these changing consumer demands while ensuring the high quality offering we pride ourselves on remains.
“1925 at Pompadour perfectly brings this together, all under the iconic setting of Edinburgh Castle, and we look forward to welcoming diners to experience this next chapter in our restaurant’s history.”
The Pompadour restaurant first opened its doors at the Caledonian Hotel in 1925, with the new restaurant named as an homage to the venue’s history.
Banks is the owner of Dean Banks Group whose portfolio also includes Dulse Leith and Dulse West End in Edinburgh, Haar in St Andrews, and Temple Lane in Dundee.