Aberdeen Restaurant Week | Dinner at The Tippling House [AD]

On the first night of Aberdeen Restaurant Week 2020, we dashed down the cobbles of Belmont Street in the rain to The Tippling House, where a warm welcome awaited. Ducking inside and down the stairs, the cosy underground bar was the perfect place to escape the winter weather. The Tippling House has been a popular watering hole in Aberdeen since 2012, but it seems some people don't even realise that they also do food!

[AD] This review is part of a paid partnership with Aberdeen Inspired. All opinions expressed are my own and 100% honest.

Amuse booze at the Tippling House

The three course restaurant week menu has been lovingly curated by special guest chef Craig Byiers of Sneap and includes an "amuse booze"; a miniature fruity cocktail which was greatly appreciated on our arrival last night, warming us up from the inside out.

Haggis spring rolls with het sass
Tempure tofu skewer with ponzu dipping sauce

Starters

From a choice of four starters, I opted for the tempura tofu. The dish had an Asian influence with daikon and scallions complimented by the spice of the ponzu dipping sauce. Predictably, he chose the haggis spring rolls. Three crispy spring roll pieces were topped with Singularity Sauce Co's het sass, adding a real kick! If you like a bit of spice you'd be happy with either of these dishes.

Pheasant with beetroot, rumbledethumps and cranberries

Mains

I took advice from the staff for my main and decided to give pheasant a go. This is a meat I've never tried before and had no idea what to expect! I was pleasantly surprised by the lean meat, and also by the beetroot on the side - I'm not normally a fan but thoroughly enjoyed the slight sweetness of the roasted ruby red vegetable. A creamy sauce sprinkled with tart cranberries made the perfect flavour combination, with the layer of rumbledethumps completing the dish.

Rib eye steak with rumbledethumps, haggis and whisky sauce

Gordon's rib eye steak (£3 supplement charge) was served medium rare and also came with rumbledethumps - think mash potato with cabbage and onion, smothered in a whisky sauce with haggis spring rolls on the side. He said the sauce had just a subtle hint of whisky and he was more than happy to tuck into a second round of haggis.

Trio of Scottish cheese with arran oatcakes and red onion chutney

Dessert

I highly recommend the chocolate cranachan for dessert! Rich, thick chocolate was layered with orange segments, cream and toasted oats in a glass - the perfect finish if you have a sweet tooth like me. Alternatively go for the trio of Scottish cheeses. Gordon devoured the lot, piling the Arran oat cakes high with delicious red onion chutney.

Macchu Pisco & grapefruit tonic and Brewdog Punk AF

Drinks

It'd be rude to visit The Tippling House and not mention the drinks! As I said, the restaurant week menu includes the three courses and amuse-booze to start (not bad for £20) but we also enjoyed a couple of ice cold glasses of fizz and Brewdog Punk AF. If you fancy trying something different, give the Macchu Pisco with grapefruit tonic a go. The name made it impossible for me to resist. It was my first taste of pisco and I look forward to sipping on lots more when we head to Peru later this year!

View of the bar in The Tippling House

If you fancy some pretty fine dining in upmarket yet laidback surroundings, The Tippling House is the place for you. Ideal for date night or dinner with the girls, you'll need to get in touch quick to secure one of the last remaining tables here during Aberdeen Restaurant Week!


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Aberdeen Restaurant Week: Dinner at the Tippling House

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