Cold-infused whole pods steeped in organic highland cream. Delicate floral sweetness paired with warm, woodsy vanilla bean seeds.
Velvety Density
Bourbon Orchid Notes
Core & Reserve Churns
Signature Artisan Ice Creams
Prepared in modest six-litre micro-batches to safeguard airy silkiness and genuine nuance. Indicative prices reflect single and double scoops in crisp wafer or ceramic cup.
Single-estate roasted cacao gently emulsified without excessive sweetness. Carries a rich, bittersweet finish with roasted nib crunch.
Fudge Texture
Low Sugar Profile
Amber sugar kettle-browned slowly on copper and finished with hand-harvested Isle of Skye salt crystals for a crisp mineral counterpoint.
Deep Golden Body
Mineral Snap
Scottish summer strawberries gently stewed into a vibrant puree, swirled through sweet churned cream and fragrant lemon thyme.
Silky Ripple
Summer Berry Aromas
Slow-roasted hazelnut paste with aerated heather honey cinder toffee folded gently through just prior to freezing.
Crisp Honeycomb
Nutty Depth
Washed Ethiopian coffee beans steeped overnight in chilled whole milk, producing notes of bergamot, dark toffee and toasted brioche.
Mellow Roast
Subtle Cocoa Finish
The Botanical & Chilled Discipline
Pure Fruit Sorbets & Architectural Plated Sundaes
Philosophy of Contrast
We reject artificial stabilizers and heavy syrups. Our water-based sorbets rely entirely on the natural pectin of freshly crushed Scottish berries and Mediterranean citrus, cold-pressed and immediately churned to yield a glassy, bright spooning texture that cleanses rather than coats.
In our plated sundaes, temperature tension becomes the narrative: hot, copper-poured chocolate ganache meeting sub-zero Madagascan cream; brittle caramelized wafers resisting soft macerated cherries; and chilled coulis sharpening the butterfat richness of clotted cream.
Signature Dish
The Leith Shore Sundae
Salted caramel gelato, cocoa nib crumb, double espresso drizzle, and crisp tuile.
Sorbet Selections
Blackcurrant, Lemon Verbena & Wild Raspberry
Each sorbet is naturally vegan, free from dairy, and prepared using filtered Edinburgh water and unrefined cane sugar. Served as clean quenelles or as refreshing palate intermezzos between heavier dessert courses.
0%
Dairy Formulation
75%
Fresh Fruit Content
Warm Griddles & Pastry Larder
Fresh Waffles, Artisan Cones & Baked Desserts
Baked hourly in our open café kitchen. Our waffle cones are pressed on cast-iron irons with Madagascar vanilla extract, rolled while pliable and allowed to crisp in ambient air.
Handmade Spiced Butter Waffle Cones
£1.20 supplementPressed continuously throughout the morning using brown butter, raw Demerara sugar, and a hint of ground nutmeg. Holds scoop density without softening.
Valrhona Chocolate Larder Brownie
£5.80Dense, fudgy dark chocolate baked cake served warmed through, topped with cold Madagascan vanilla ice cream and crushed cocoa beans.
Cast-Iron Brussels Waffle
£7.40Airy, yeast-leavened grid cake with deep rectangular pockets designed to pool melting ice cream, house-cooked strawberry compote and cocoa drizzle.
Highland Shortbread Ice Cream Sandwich
£5.20Two rounds of crumbly salted butter Scottish shortbread sandwiching a firm disc of roasted hazelnut or dark chocolate ice cream.
100%
Non-Alcoholic Menu
The Chilled & Steamed Bar
Specialty Coffees, Hot Chocolates & Refreshments
Our beverage selection is strictly non-alcoholic, thoughtfully curated to elevate or balance our ice creams. From single-origin espresso extracted on our La Marzocco to botanical lemonades and thick malted milkshakes.
Seasonal Availability & Daily Batches
Our flavour cabinet evolves alongside micro-seasons and fresh harvest arrivals. Certain fruit varieties and limited-churn nut creams may conclude earlier in the afternoon once daily batches are exhausted. Please ask our dessert counter team regarding current churns and allergen guidance.