Salon de Co is bringing art deco vibes and unique, eclectic dishes to the heart of Spring Hill, within the Ovolo Inchcolm Hotel.
The bespoke dining space features a luxe bar area, a restaurant dining room, as well as a private dining room. The interior has been inspired by local artists and reflects the history of the property.
The shelves of curiosity around the venue are fitting of the restaurant vibe, filled with unique pieces that resonate with the building’s era.
Diners can enjoy a drink at the bar prior to eating, their martinis are recommended – they are all served with a small condiment.
Or perhaps one on the rocks, there’s plenty of unique concoctions to choose from.
The menu is fitting of the venue, abundant with bespoke dishes that have been designed to share. To start, their daily bread is a must do. It is served with caramelised butter, need we say more?
Looking for a tasty morsel? Try their fermented corn with chicken and mushroom… it is one delectable mouthful.
Salon de Co can put together an incredible drake dish, served with kohlrabi and umeboshi – it practically melts in your mouth.
The beef with cabbage and horseradish is another tasty meat dish, bursting with bespoke flavours.
The cabbage itself provides a ridiculously tasty plate too – ideal to eat alongside any of the meats.
Salon de Co’s artichokes are slow-cooked in soil for several days before they are washed and cooked with lemon and culture. We know it may sound odd but the result is absolutely incredible – these are definitely a must do.
The tomato salad served with native thyme and wild herbs, as well as the cucumber fruit served with dill and buttermilk, are both delicious accompaniments to any of the heavier dishes.
The pumpkin with sunflower seeds and myeoke is another delicious vegetable side to enjoy with your gastro-style meal.
For dessert, try something a little different, such as their persimmon, yoghurt and chervel… it’s very refreshing after cleansing after a heavy meal.
Alternatively, Salon de Co’s take on the carrot cake is to die for… it’s a carrot and walnut biscuit with a tasty sour cream filling.
Need to know – Nearby paid street parking is available.
By Zoe Kirby