Vegetable Scotch broth (v)
Served with farmhouse bread and butter
The Conan Doyle
71-73 York Place, Edinburgh, EH1 3JD
Main Food Menu at The Conan Doyle in Edinburgh
Distiller, politician, cricket player, benefactor and our founder. Since 1873, we’ve remained true to William’s ideals of what a great pub should be, especially at The Conan Doyle: warm and welcoming, where people can live life to the fullest in beautiful buildings, brimming with character.
Within the historic walls at The Conan Doyle, you’ll find a superb range of cask ales from specialist breweries, as well as delicious freshly cooked pub food.
A FEW OF OUR FAVOURITE DISHES
From starters to desserts, our menu offers dishes that are sure to give you the memorable experience you deserve.
Our Cured Meat & Cheese Platter is a perfect sharing starter to graze on before the main event.
When it comes to mains, our Nicholson’s burger is up there with the best of them. Two chargrilled beef burgers or chicken breasts served in between a brioche bun with bacon, Monterey Jack cheese and skin on fries.
Finish off your meal with our Apple & blackberry Crumble, served with your choice of vanilla pod ice cream or rich creamy custard — choose to share or enjoy your own slice of heaven.
Our main menu is available throughout the day but if you’re popping in for lunch, we have a delicious selection of sandwiches and toasties on our Lunch Menu, perfectly paired with a pint of Nicholson’s Pale Ale, Camden Hells Lager or your choice of soft drink.
Food Menu
Starters
Cullen Skink
Flaked smoked haddock in a creamy potato, onion and parsely soup. Served with farmhouse bread and butter
Smoked Scottish Salmon
Served with Scottish oatcakes with sour cream
Roast Shallot & Armagnac Tarte tatin (ve)
Roasted baby shallots with an Armagnac glaze baked in puff pastry and served with a balsamic dressing
CALAMARI
Crispy squid served with lemon aioli
Haggis Stack
Mutton and oatmeal with aromatic mixed spices, layered on a bed of mashed swede and creamy mashed potatoes. Served with a rich gravy
FISH PLATTER^
King prawns in a Marie Rose sauce and smoked Scottish salmon served on toasted ciabatta bread, wholetail Whitby scampi, beer-battered haddock goujons and mini smoked haddock & kedgeree fishcakes served with tartare sauce and lemon aioli.
House-Cooked Nachos (v) small
Hand-cut tortillas, cheese sauce, guacamole, salsa, sour cream and jalapeños.
House-Cooked Nachos (v) large
Hand-cut tortillas, cheese sauce, guacamole, salsa, sour cream and jalapeños.
SALADS
Wheatberry, apple and cranberry salad (ve)
Wheatberry kernals, diced apple, cranberries, spring onions and apricots combined with salad leaves, cherry tomatoes and cucumber, topped with sunflower and pumpkin seeds.
With sliced avocado (ve)
With smoked Scottish salmon
With chargrilled chicken breast
Chicken, Bacon and Avocado Salad
Chargrilled chicken breast, smoked back bacon and sliced avocado served on a house salad, topped with sunflower and pumpkin seeds.
Smoked Haddock & Kedgeree Fishcakes^
Served with a house salad, herb-glazed baby potatoes and lemon aioli.
PIES
Game Pie
Pheasant, venison and partridge cooked in a rich merlot red wine sauce with root vegetables, mushrooms and thyme, encased in shortcrust pastry.
Fish Pie
King prawns, salmon and smoked haddock in a creamy white wine sauce, topped with parsley and mature Cheddar mash, served with steamed greens and glazed Chantenay carrots.
Steak and Nicholson's Pale Ale Pie
British beef slow-cooked in Nicholson's Pale Ale, encased in shortcrust pastry.
Awarded Gold at the British Pie Awards
Trio of Mini Pies
A selection of some of our favourite classic pies: Pulled beef & ale, chicken Balti and shepherd's pies.
Root Vegetable Hot Pot (ve)
A hearty vegan hot pot of carrots, swede and pearl barley, topped with sauté potatoes and a herb crumb. Served with glazed green beans and glazed Chantenay carrots.
Crofter's pie
Traditional Scottish dish of slow-cooked pulled lamb in a rich red wine sauce topped with haggis mash served with steamed greens and glazed Chantenay carrots.
Main Dishes
NICHOLSON’S FISH & CHIPS
Fillet of haddock hand-battered in our Nicholson's Pale Ale and served with chips, mushy peas and tartare sauce.
NICHOLSON’S FISH & CHIPS (Large)
Fillet of haddock hand-battered in our Nicholson's Pale Ale and served with chips, mushy peas and tartare sauce.
OCEAN FISH & CHIPS
A mix of hand-battered^ haddock fillets and breaded wholetail Whitby scampi served with chips, mushy peas and tartare sauce. 50p donation to the RNLI per dish sold+
GARLIC SMOTHERED CHICKEN & CHIPS
Half chicken roasted in garlic and parsley butter, served with lemon aioli and skin-on-fries.
Toad in the Hole
Pork & haggis sausages served inside a Yorkshire pudding served with mashed potato, steamed greens and topped with a rich caramelised onion gravy.
Haggis, Neeps & Tatties
Traditional Scottish dish of mutton and oatmeal with aromatic mixed spices, served with mashed swede and creamy mashed potatoes. Served with a rich gravy
Stovies
Slow-cooked beef rib, root vegetables and potatoes cooked in a rich gravy served with warm bread, steamed greens and glazed Chantenay carrots.
Balmoral chicken
Chicken breast filled with haggis and wrapped in smoked back bacon. Served with creamy mashed potato, steamed greens, glazed Chantenay carrots and a rich whisky sauce.
GRILLED FILLET OF SALMON
Served with herb-glazed baby potatoes, green beans and a Champagne thermidor sauce
10oz RIBEYE STEAK
21-day-aged ribeye steak topped with garlic butter, served with a roasted flat mushroom, plum tomato, crispy hand-battered^ onion rings and chips.
BURGERS
All of our burgers are served on a toasted linseed bun with lettuce, gherkin, tomato and mayonnaise and served with BBQ salsa and skin-on fries unless otherwise stated.
Classic Cheese Burger
Chargrilled beef burger topped with Monterey Jack cheese.
NICHOLSON’S BURGER
Two chargrilled beef burgers or buttermilk chicken breasts with smoked back bacon, Monterey Jack cheese and hand-battered^ onion rings.
Beyond Meat® Burger (ve)
The revolutionary Beyond Meat® burger. A plant-based patty topped with a cheese alternative produced from coconut oil and served with a house salad.
Nicholson's CHICKEN BURGER
Crispy buttermilk chicken breast topped with Monterey Jack cheese.
Add avocado and smoked back bacon £xx
CAULIFLOWER, KALE & SMOKED CHEDDAR CHEESE BURGER (V)
Encased in a crispy parsley crumb.
Add any of the following toppings to your burgers
Monterey Jack cheese, smoked back bacon, jalapeños, guacamole,
fried egg or Balsamic caramelised balsamic onions • 75p
BBQ sauce • 50p
BBQ pulled pork • £1.00
Sides & Extras
Skin on fries (v)
Chips (v)
Mushy peas (ve)
House salad (ve)
Garlic bread (v)
Garlic bread with cheese (v)
Beer-battered onion rings - small
With sour cream
Beer-battered onion rings - large
With sour cream
Glazed Baby Potatoes (ve)
Whisky sauce
Seasonal Vegetables (v)
Desserts
BELGIAN CHOCOLATE BROWNIE (V)
Served warm with vanilla pod ice cream.
STICKY TOFFEE PUDDING (V)
Served with your choice of vanilla pod ice cream or rich creamy custard.
Clotted Cream Vanilla Cheesecake (v)
Served with a raspberry compote and whipped cream.
Cranachan
Traditional Scottish dessert of smooth whipped cream, sweet honey, a dash of whisky, raspberries and golden toasted oats
Apple and blackberry crumble (V)
Apple and blackberry compote topped with a biscuit crumble
and served with your choice of vanilla pod ice cream or creamy custard.
Apple and blackberry crumble (V) -To Share
Apple and blackberry compote topped with a biscuit crumble topping
and served with your choice of vanilla pod ice cream or creamy custard.
SANDWICHES
FISH FINGER SANDWICH
Haddock goujons hand-battered in Nicholson's Pale Ale served with tartare sauce, served on farmhouse bread.
Nicholson's club sandwich
Grilled chicken breast, crispy smoked bacon, lettuce, tomato and mayonnaise, served on farmhouse bread
Chicken & avocado sandwich
Grilled chicken breast, avocado and lemon aioli, served on toasted ciabatta bread
Cheese & chutney sandwich
Mature Cheddar cheese with tomato & apple
chutney, served on farmhouse bread.
Smoked Scottish Salmon Open Sandwich
With lemon aioli, served on toasted ciabatta bread
Food Menu
Starters
Vegetable Scotch broth (v)
Served with farmhouse bread and butter
Cullen Skink
Flaked smoked haddock in a creamy potato, onion and parsely soup. Served with farmhouse bread and butter
Smoked Scottish Salmon
Served with Scottish oatcakes with sour cream
Roast Shallot & Armagnac Tarte tatin (ve)
Roasted baby shallots with an Armagnac glaze baked in puff pastry and served with a balsamic dressing
CALAMARI
Crispy squid served with lemon aioli
Haggis Stack
Mutton and oatmeal with aromatic mixed spices, layered on a bed of mashed swede and creamy mashed potatoes. Served with a rich gravy
FISH PLATTER^
King prawns in a Marie Rose sauce and smoked Scottish salmon served on toasted ciabatta bread, wholetail Whitby scampi, beer-battered haddock goujons and mini smoked haddock & kedgeree fishcakes served with tartare sauce and lemon aioli.
House-Cooked Nachos (v) small
Hand-cut tortillas, cheese sauce, guacamole, salsa, sour cream and jalapeños.
House-Cooked Nachos (v) large
Hand-cut tortillas, cheese sauce, guacamole, salsa, sour cream and jalapeños.
SALADS
Wheatberry, apple and cranberry salad (ve)
Wheatberry kernals, diced apple, cranberries, spring onions and apricots combined with salad leaves, cherry tomatoes and cucumber, topped with sunflower and pumpkin seeds.
With sliced avocado (ve)
With smoked Scottish salmon
With chargrilled chicken breast
Chicken, Bacon and Avocado Salad
Chargrilled chicken breast, smoked back bacon and sliced avocado served on a house salad, topped with sunflower and pumpkin seeds.
Smoked Haddock & Kedgeree Fishcakes^
Served with a house salad, herb-glazed baby potatoes and lemon aioli.
PIES
Game Pie
Pheasant, venison and partridge cooked in a rich merlot red wine sauce with root vegetables, mushrooms and thyme, encased in shortcrust pastry.
Fish Pie
King prawns, salmon and smoked haddock in a creamy white wine sauce, topped with parsley and mature Cheddar mash, served with steamed greens and glazed Chantenay carrots.
Chicken & Mushroom Pie
Chicken breast cooked with portobello mushrooms in a rich truffle-infused sauce encased in thyme shortcrust pastry.
Steak and Nicholson's Pale Ale Pie
British beef slow-cooked in Nicholson's Pale Ale, encased in shortcrust pastry.
Awarded Gold at the British Pie Awards
Trio of Mini Pies
A selection of some of our favourite classic pies: Pulled beef & ale, chicken Balti and shepherd's pies.
Root Vegetable Hot Pot (ve)
A hearty vegan hot pot of carrots, swede and pearl barley, topped with sauté potatoes and a herb crumb. Served with glazed green beans and glazed Chantenay carrots.
Crofter's pie
Traditional Scottish dish of slow-cooked pulled lamb in a rich red wine sauce topped with haggis mash served with steamed greens and glazed Chantenay carrots.
Main Dishes
NICHOLSON’S FISH & CHIPS
Fillet of haddock hand-battered in our Nicholson's Pale Ale and served with chips, mushy peas and tartare sauce.
NICHOLSON’S FISH & CHIPS (Large)
Fillet of haddock hand-battered in our Nicholson's Pale Ale and served with chips, mushy peas and tartare sauce.
OCEAN FISH & CHIPS
A mix of hand-battered^ haddock fillets and breaded wholetail Whitby scampi served with chips, mushy peas and tartare sauce. 50p donation to the RNLI per dish sold+
GARLIC SMOTHERED CHICKEN & CHIPS
Half chicken roasted in garlic and parsley butter, served with lemon aioli and skin-on-fries.
Toad in the Hole
Pork & haggis sausages served inside a Yorkshire pudding served with mashed potato, steamed greens and topped with a rich caramelised onion gravy.
Haggis, Neeps & Tatties
Traditional Scottish dish of mutton and oatmeal with aromatic mixed spices, served with mashed swede and creamy mashed potatoes. Served with a rich gravy
Stovies
Slow-cooked beef rib, root vegetables and potatoes cooked in a rich gravy served with warm bread, steamed greens and glazed Chantenay carrots.
Balmoral chicken
Chicken breast filled with haggis and wrapped in smoked back bacon. Served with creamy mashed potato, steamed greens, glazed Chantenay carrots and a rich whisky sauce.
GRILLED FILLET OF SALMON
Served with herb-glazed baby potatoes, green beans and a Champagne thermidor sauce
10oz RIBEYE STEAK
21-day-aged ribeye steak topped with garlic butter, served with a roasted flat mushroom, plum tomato, crispy hand-battered^ onion rings and chips.
BURGERS
All of our burgers are served on a toasted linseed bun with lettuce, gherkin, tomato and mayonnaise and served with BBQ salsa and skin-on fries unless otherwise stated.
Classic Cheese Burger
Chargrilled beef burger topped with Monterey Jack cheese.
NICHOLSON’S BURGER
Two chargrilled beef burgers or buttermilk chicken breasts with smoked back bacon, Monterey Jack cheese and hand-battered^ onion rings.
Beyond Meat® Burger (ve)
The revolutionary Beyond Meat® burger. A plant-based patty topped with a cheese alternative produced from coconut oil and served with a house salad.
Nicholson's CHICKEN BURGER
Crispy buttermilk chicken breast topped with Monterey Jack cheese.
Add avocado and smoked back bacon £xx
CAULIFLOWER, KALE & SMOKED CHEDDAR CHEESE BURGER (V)
Encased in a crispy parsley crumb.
Add any of the following toppings to your burgers
Monterey Jack cheese, smoked back bacon, jalapeños, guacamole,
fried egg or Balsamic caramelised balsamic onions • 75p
BBQ sauce • 50p
BBQ pulled pork • £1.00
Sides & Extras
Skin on fries (v)
Chips (v)
Mushy peas (ve)
House salad (ve)
Garlic bread (v)
Garlic bread with cheese (v)
Beer-battered onion rings - small
With sour cream
Beer-battered onion rings - large
With sour cream
Glazed Baby Potatoes (ve)
Whisky sauce
Seasonal Vegetables (v)
Desserts
BELGIAN CHOCOLATE BROWNIE (V)
Served warm with vanilla pod ice cream.
STICKY TOFFEE PUDDING (V)
Served with your choice of vanilla pod ice cream or rich creamy custard.
Clotted Cream Vanilla Cheesecake (v)
Served with a raspberry compote and whipped cream.
Cranachan
Traditional Scottish dessert of smooth whipped cream, sweet honey, a dash of whisky, raspberries and golden toasted oats
Apple and blackberry crumble (V)
Apple and blackberry compote topped with a biscuit crumble
and served with your choice of vanilla pod ice cream or creamy custard.
Apple and blackberry crumble (V) -To Share
Apple and blackberry compote topped with a biscuit crumble topping
and served with your choice of vanilla pod ice cream or creamy custard.
SANDWICHES
FISH FINGER SANDWICH
Haddock goujons hand-battered in Nicholson's Pale Ale served with tartare sauce, served on farmhouse bread.
Nicholson's club sandwich
Grilled chicken breast, crispy smoked bacon, lettuce, tomato and mayonnaise, served on farmhouse bread
Chicken & avocado sandwich
Grilled chicken breast, avocado and lemon aioli, served on toasted ciabatta bread
Cheese & chutney sandwich
Mature Cheddar cheese with tomato & apple
chutney, served on farmhouse bread.
Smoked Scottish Salmon Open Sandwich
With lemon aioli, served on toasted ciabatta bread
Allergen Information
Our easy-to-use allergen guide is available for you to use on the food section of our website or on our Glass Onion app. We keep it online so that it’s always as up to date as possible and you can filter out dishes containing any of the 14 major allergens. If you can’t access the internet, we will be happy to provide you with the information. Our food and drinks are prepared in food areas where cross contamination may occur and our menu descriptions do not include all ingredients.
If you have any questions, allergies or intolerance's, please let us know before ordering. Our fish dishes may contain small bones. *Contains nuts. ^Contains alcohol. (v) = made with vegetarian ingredients, however some of our preparation and cooking methods could affect this. (ve) = made with vegan ingredients; however, some of our preparation and cooking methods could affect this. If you require more information, please ask your server. Where table service is offered, a discretionary service charge of 10% may be added. †Payments are made to the Royal National Lifeboat Institution (RNLI) Ltd, which pays all its taxable profits to the RNLI. Registered charity in England (209603), Scotland (SC037736) and in the Republic of Ireland (20003326).