Food

I well remember my Scottish Grandmother's cooking and the wonderful smells that emanated from her Abbotsford kitchen.  Some of the dishes on the menu here at Scotia bring back those memories of good honest food prepared in the traditional ways.  Of course there is a New Zealand influence with the use of local and seasonal ingredients, coupled with a contemporary twist.

The combination of the two have resulted in a menu that is both unique and comforting and represents all that is good of the two cultures.

Jazz Hewitson, Mine Host

Dining at Scotia is casual and relaxed in intimate and warm surroundings. The menu extends to any occasion; from a pre-theatre meal to a full three course leisurely dinner.

Also available are bar snacks for those looking for a wee nibble with their tipple.

Our Chef’s brief is simple – flavour, flavour, flavour. As we say “if it doesn’t pass the flavour test, it’s not on our menu” – and we mean it. Proportions are typically southern hospitality – appropriately sized!

There is a wee Scottish flavour weaving its way through the menu with old favourites like haggis, cullen skink – but importantly, there is definitely a taste to suit everyone. Red meats are a specialty with venison, smoked beef and game meats.

Chef Andy Aitken and his team pride themselves on making everything in house. They smoke their own meats, bake their own bread and make their own sauces. We use the best of local seasonal produce.

Head Chef - Andy Aitken

With 15 years on the pans under his belt, Chef Andy Aitken has built up an impressive resume and gained a wealth of knowledge of his craft.

Dunedin born, Andy's career began in Wellington at Castros Restaurant before heading for the bright lights of Melbourne. A four year stint in Australia's culinary capital saw him in various roles, including Cafe di Stasio and culminating in the position of Sous Chef at Australia's first, and at that time only, Michelin awarded restaurant - Lynch's.

A hankering for the good life brought Andy back to sunny Dunedin which has seen him in stints as Head Chefs in some of Dunedin's most celebrated restaurants on his way to Scotia.

His philosophy on food is simple - literally. Simple, modern New Zealand cuisine is almost the quintessential cliche these days, but it is just that. Fresh ingredients are paramount, combined with good old school technique and his own subtle original twist.

And his catch phrase for his food - "it's gotta be sexy".

Mission accomplished!

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