We shall be closed for staff holidays for a week from Monday 14th November, reopening Monday 21st November.
Apologies for any inconvenience.
The Scottish Heat Starts- 7.30pm on 29th August 2016 on BBC2
Well, the secret is now out and we are delighted to announce that our very own Ally McGrath will be representing Scotland (and Osso!) in the forthcoming series of BBC TWO's Great British Menu!
Ally will be competing in the Scottish heat against the hugely talented chefs Michael Bremner (64 Degrees, Brighton) and Adam Handling (The Frog, London).
Celebrate Valentine's Day at Osso.
We will be open especially on the evening of 14th February 2016 and, as a special treat, for the whole of the Valentine's weekend (Friday to Sunday) we are offering the Osso Ribeye Steak for Two with Truffle & Parmesan Chips and all the trimmings accompanied by a glass of Prosecco each for only £55 per couple.
Book early to avoid disappointment.
Our Christmas menu starts on 5th December- large and small bookings welcome!
As usual, we will also have a special menu to celebrate Hogmanay- book early to avoid disappointment...
Our opening hours over the festive period are:
24th- open 10am to 4.30pm
26th- open 12 to 4.30/ 6 to close (last bookings 9pm)
31st- open 10 to 4.30/ 6 to close (1am licence)
2nd- 11 to 4.30/ 6 to close (last bookings 9pm)
3rd- 11 to 4.30pm
We have been hard at work giving Osso a fresh look, to go alongside our new menus. Doors open again on Tuesday 3rd February and we hope to see you soon!
Happy New Year from the Osso team!
2014 was a fabulous but busy year for us so we will be taking a week's holiday for a well deserved rest during which the restaurant will be closed from 26th January, reopening 3rd February. We will also be taking this time to have a little 'freshen up' so watch this space...
Come and celebrate Hogmanay with us at Osso with a luxurious 8 course dinner.
- Aperitif & Canapés
- Artichoke & Chestnut Velouté
- Celeriac Risotto, Duck Egg Yolk, Brown Butter, Shrimps & Capers
- Duck Rillette & Parfait on Toast, Pickled Pear Salad
- Scallop, Cauliflower, Raw Apple & Truffle
- Beef, Fondant Potato, Carrot Purée, Bordelaise Sauce
- Roasted Pineapple, Vanilla Sponge, Passion Fruit Sorbet
- Chocolate Mousse, Poached Tangerine & Clementine, Sable Biscuit