New menu at the Voodoo Rooms

  

 

Food at the Voodoo Rooms has undergone a makeover.  As well as an array of à la carte delights, diners can now enjoy a twist on the traditional Sunday Roast or select a sandwich from the new lunchtime menu.

 

The lunchtime offerings are divided into sections including soups, salads, open sandwiches and pasta and eggs and is perfect for those requiring a quick refuel during a busy day.  For those lucky enough to enjoy a lingering lunch, the rib-eye steak from the grills and roasts section followed by a decadent dessert, such as poached pear, chantilly cream and sliced stem ginger might be the order of the day.

 

The brand new Sunday Roast Menu adds vigour to the traditional roast beef and chicken we all know and love.  The Devil’s Kitchen, who operate the kitchen at Voodoo Rooms, commissioned a robust rotisserie from Spain, and on it roast the most succulent combination of meat including suckling pig, Scottish beef, de-boned quail and leg of lamb and serve it up with red wine gravy, oven-roasted root vegetables and seasonal greens.

 

All menus are prepared by a talented team of chefs from the Devil’s Kitchen, and are packed full of no-nonsense dishes, many of which are inspired by the Creole cuisine of New Orleans, like the creole-spiced baby octopus.  This is traditional pub grub with a fine dining twist and reflects the straightforward feel of a gastro-pub.  Good, solid food that never fails to deliver.

 

The Voodoo Rooms is a lovingly restored 200 year-old building just off the east end of Edinburgh’s Princes Street that opened in November 2007.

Ends

 

For further information or images, please contact:

Lee MacGregor or Roben Hera at Crimson Edge PR on 0131 311 7050

lee@crimsonedge.co.uk or roben@crimsonedge.co.uk

 

Editor's Notes

 

The Voodoo Rooms

19a West Register Street

Edinburgh EH2 6AA

Email - info@thevoodoorooms.com or events@thevoodoorooms.com

Tel - 0131 556 7060

www.thevoodoorooms.com

Opening Times: 12 noon - 1am plus occasional late club nights

 

The elegant and unique ambience at the Voodoo Rooms lends itself to the winning combination of wining, dining and dancing at the Friday evening Supper Club as well as the  lunching and lounging at the Saturday afternoon Hot Club Jazz sessions. It is also a versatile and impressive series of spaces for social and corporate entertaining and a magnificent venue for live music.

 

A la Carte Menu

 

Little Dishes to Nibble On

Crushed Peas, Mozzarella on Toast with Pecorino Cheese £4.90

Trio of Bruschetta served with Red Pepper, Basil, Tomato and Sautéed Wild Mushrooms £5.90

Coconut Chilli Prawns Lightly Shallow Fried Sml £4.90 / M £7.90

Pint of Fresh Prawns and Mayonnaise £9.90

 

Things to Share (between 2 to 4 people)

Marinated Red Pepper, Chilli Black Olive, Baby Artichoke,

Aubergine Spread served with Crusty Bread £10.00

Creole Spiced Baby Octopus, Pan-fried Curried Squid Strips, Chilli Kintyre Scallops and Leek, Shallot-fried Fish Goujons £13.00

 

Open Sandwiches (served only at lunch 12 – 3 pm)

served with a garnished side salad

Roasted Red Peppers, Black Olive and House Dressing £5.40

Crofters Lunch Selection of Farmhouse Cheeses served with Grapes, Celery, Homemade Chutney and Bread £6.00

Roast Pork Loin served with Mustard Dressing and Apple Chutney £6.30

Cold Roast Beef Sandwich served with Horseradish Mustard Dressing and Coleslaw Salad £6.40

Corn-fed Chicken Schnitzel, Tomato, Red Onion and Fennel Salad £7.40

Grilled Chicken, Avocado, Brie, Tiger Prawn, Rocket Lettuce Open Sandwich £8.40

 

Soups (all served with mixed bread)

A Cup of Soupe du Jour £3.40

A Cup of Soupe du Jour with Salad £4.00

 

Salads

Traditional Caesar Salad with Cos Leaves, Parmesan Flakes, Bacon, Anchovy Dressing and Fresh Croutons £6.70

with Grilled Chicken £8.90 with Poached Prawns £9.90

Mixed Tomato, Basil and Spinach with Fresh Pesto Dressing £6.90

Roast Pumpkin, Red Onion and Wild Rocket Salad £7.80

Potted Avocado, Scottish Langoustine, Tomato Stack with Pesto Dressing £9.90

Crisp-fried Baby Squid with Spring Onion Salad and Chilli Sauce £11.80

 

Pasta and Eggs Entrée/Main

Linguine with sautéed Red Pepper, Spinach and Cherry Tomato Sauce £5.90/8.90

Pumpkin and Ricotta Gnocchi with Tomato and Sage Sauce £7.50/9.20

Scottish Clams, Chorizo and Parsley Linguine £6.90/9.90

Eggs Benedict £5.90/10.00

Crab, Cherry Tomato, Caper with Linguine Pasta £7.50/10.30

Prawn, Spinach and Mussel Ravioli £7.50/10.90

Roasted Quail Risotto [takes up to 20minutes] £11.90

Seafood Shallow-fried Salt and Pepper Baby Sweet Squid with Tartare Sauce £8.90

Dressed Crab served with Welt Bread and Rocket Salad £9.90

Creole-spiced Scottish Oysters flamed in Vodka, Bacon, Shallot, Cream and Parmesan Cheese ½ doz £9.90 / 1 doz £13.90

Seared King Scallops, Beetroot and Butternut Squash Puree and Crispy Parma Ham £13.90

 

Fish

Baked Sea Bream with Tomato, Olive and Parsley served in a Parcel £13.70

Pan-fried Organic Salmon in a Curry Mussel and Pea Sauce £14.50

 

Grills and Roasts

The Voodoo Highland Beefburger 7oz

garnished with all the Trimmings served with Hand Cut Chips £8.90

Beef and Mushroom Pie £9.90

Cajun Spiced Lamb Pie served with Potato Topping £10.90

Char-grilled Corn Fed Chicken with Smashed Rattie Potato, Mushroom and Creamed Whisky Sauce £13.80

Char-grilled Scottish Rib Eye Steak served with Gourmet Hand-cut Chips and Béarnaise Sauce £14.90

 

Rotisserie

all served with roasted root vegetables, seasonal greens and demi glase sauce

Rotisserised Voodoo Rock Aubergine filled with a Portobello Mushroom, Pine Nut and Herb Stuffing £8.90

Roasted Loin of Stuffed Suckling Pig served with a Parcel of Savoy Cabbage, Cauliflower and Bacon £13.50

Southern Style Cajun Spiced Crocodile £14.80

De-boned Quail stuffed with Herbs and Spices wrapped with Parma Ham £14.90

The Trio Taster of Crocodile, Baby De-boned Quail and Crackling Pig £17.70

 

Entrées

Tartlet of Spinach and Asparagus £6.90

Spinach and Feta Pie £8.70

Potted Tuna, served with Sliced Chilled Roast Fillet accompanied by Toasted Welt Bread and Salad £11.30

Vegetables and Potatoes Side of Hand Cut Chips £1.90

Parmesan and Leek Mash Potato £2.80

Roasted House Potatoes £2.90

Purple Sprouting Broccoli (when available) £3.20

Creole Spiced Bubble and Squeak £3.20

Side of Caribbean Styled Coleslaw £3.20

Mixed Leaf Seasonal Salad £3.50

 

Desserts and Puddings

Pecan Pie served with Candied Pecans and Vanilla Ice Cream £4.50

Gingerbread Cake served Warm with Chantilly Cream and Sliced Stem Ginger £4.60

Poached Pear served with Red Wine Reduction and Clotted Cream £4.60

Mocha Mud Pie: Vanilla and Coffee flavoured Ice Cream Cake served with Chocolate Sauce and Chocolate Covered Espresso Beans £4.80

Trio of Cheeses served with Nuts and Arran Oatcakes with Fruit £5.30

Voodoo Doll: Milk Chocolate Ganache layered between a Sweet Dough Cookie and a Rich Chocolate Cake served with Raspberry Coulis and Chocolate Chip Needles for Spearing £5.80

 

Food served 12-10pm Daily

Lunch menu served 12-3pm Monday to Thursday and 12-6pm Friday to Sunday

 

The chef: Australian-born chef, Dario Pacifici, heads the dining at Voodoo Rooms through his catering business, The Devil’s Kitchen.  Sample menus and further information on The Devil's Kitchen outside catering can be found at www.thedevilskitchen.uk.com. The gastronomic experience can also be found at "Eighty Queen Street Bar and Restaurant" in the centre of Edinburgh.

 

The much-anticipated Voodoo Rooms opened in November 2008 in the old Café Royal function rooms in Edinburgh's East end. A joint venture between Blue Steel Ltd (the guys behind the multi-award winning venues Villager Lounge Bar & Restaurant and Dragonfly Cocktail Bar) and Renegade Communications (promoters of award-winning club nights Vegas and Pure), they have lovingly restored, regenerated and revitalised an amazing 200 year-old site, just off the east end of Princes Street. Careful restoration of the 1862 building's original features, including its wonderfully distinctive windows, cornicing and wood-panelled bars and gantries, has turned it into an impressive new music-led venue with state-of-the-art sound, lighting and audio visual technology. The stunning black and gold colour scheme is stylish and complements the classical furnishings and fittings. Black and gold is everywhere at Voodoo, and the bespoke coffee machine and fussball table are both an elaboration and a celebration of the Voodoo aesthetic.

 

The bars: Visitors to any of the three bars will be treated to a drinks list that is more than a little bit special. Tremendous effort has gone into creating home-made boutique bitters, syrups, mystery marinades and sourcing some fabulous and rare brands to help establish a 21st century cocktail list. It celebrates favourite classics, adventures in Tiki, a round-the-world Bloody Mary menu and some recipes and techniques never seen before. The Voodoo Rooms is the first bar in Scotland to host the, much-coveted, Hoshizaki Scale Ice Machine.

 

Events and private hires: The Voodoo Rooms offers the potential to run separate events simultaneously as the Bar/Restaurant, Ballroom and The Speakeasy are self-sufficient with separate washrooms and bars. Each room is multi-functional and can cater for business conferences and training sessions (projection screen available), sit down or buffet dining and events with music or requiring a stage. There is also a fabulous custom-made, black and gold 'fussball' table available.