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Menu

 

100% Scottish sourced

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Smoked trout mousse

lager croustade/ dill/ sweet plum XO                                                         7                

 

Tempura Cumbrae oyster

charred halibut head emulsion/ candied garlic crack sauce/ shallot pickle                          6                      

 

 

 

Wood Pigeon                                                                         14

Rose/ fermented rhubarb/ hazelnut fudge/ squid ink quaver/ pigeon haggis                                          

 

Gooseberry ceviche                                                                  12

Mackerel/ pumpkin seed milk/ smoked creme fraiche/ rye/ elderflower mayo/ walnut oil                                                                                                                                              

Beetroot Panna Cotta                                                                11

Strathdon Blue mousse/ walnut cookie taco/ Christmas cake miso/ blossoms           

 

 

 

Smoked Venison                                                                      34

braisey potato/ honey berry/ white carrot and Douglas fir pyu-re/ burned cream/ wild herbs                             

 

BBQ Sea Trout                                                                       26

Crumpet/ strawberry/ pepper dulse/ water cress/ creme fraiche/ shoreline herbs                                                                                                                                                                                  

Bere 'risotto'                                                                      22

Girolles/ chicken of the woods/ blackmount/ clava/ burn onion/ preserved flowering currant                                              

 

 

 

Local leaves                                                                        10

squash miso/ fermented rhubarb/ smoked hazelnut oil/ bramble

      

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Lemon verbena mousse                                                                12

sable/ strawberry fruit pastel/ elderflower/ government bear cookie

 

 

 

a discretionary 12.5% service charge will be added to the bill

All dishes are proudly made using 100% Scottish ingredient

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Drinks​

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Sparkling

 

Sugrue Rose ex machina - £160

Ancre Hill pet nat NV - £55

Camel Valley Cornwall brut - £90

 

Reds

 

Halfpenny green penny red - £36

Westwell pinot noir - £81

Tillingham R - £75

 

Whites

 

Tillingham endgrain - £75

Nutborne Ten Five - £32

Forty Hall Ortega - £55

 

Orange/rose

 

Knightor muscat skin fermented - £60

Westwell ortega clone - £76

Albury silent pool - £55

Radlow Hundred rose - £45

Tillingham col 23 - £78

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(Most also available by the glass)

A pig

Beer

 

71 Haze Halo IPA - £7

Cold town crisp craft lager - £7

Jump ship 0.5% (ask which one’s we have) - £6

 

Soft

 

House kombucha - £5

Sakura cordial - £5

Spruce and lemon verbena shrub - £5

 

Warm

 

Scottish grown tea - £5.5

House herbal tea blend - £4

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Cocktails

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Logie fizz - £11

Sakura old fashioned - £11

Please inform us of any dietary requirements.

 

We cannot guarantee a fully dairy free experience since butter is our primary fat source across the kitchen.

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We do not offer a plant based experience. If you are vegan for sustainability reasons, please reach out if you want to know more about our approach towards sustainability and we may be able to convince you to bend the rules a bit!

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A discretionary 12.5% service charge will be added to the bill.

Neurons firing
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Wed - Sun: 12pm - 11pm​

112 Saint Stephen Street, Edinburgh, EH3 5AD

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