Review on Deans @ Let's Eat

A fixture of the Perth scene for more than a decade, Let's Eat occupies an early-Victorian theatre in the centre of town., It's noted for its affable, club-like atmosphere and good-value modern bistro food.

Chef/proprietor Willie Deans and his wife took over the reins towards the end of 2005 and immediately personalised the name of the place. Deans is a veteran of many big-name Scottish kitchens (including The Buttery, Glasgow) and has set about upping the restaurant's gastronomic aspirations without sacrificing any of its popular appeal.

Lunch and dinner menus cover similar ground, although prices are slightly lower during the day. You might kick off with a parfait of chicken livers with rowanberry preserve or a plate of Loch Fyne smoked salmon with char-grilled asparagus and truffle cream vinaigrette.

Scottish ingredients also figure strongly among the main courses: Blairgowrie beef is a favourite with customers, otherwise go for saddle of lamb with its own hotpot, cauliflower cheese gratin and red wine gravy or sea bass with chilli sauce and Japanese noodle salad. Finish with warm gingerbread pudding or iced Drambuie and fudge parfait with poppy seed wafer and caramel.

Deans @ Let's Eat is also featured in: Michelin Guide, Good Food Guide, Hardens, AA Guide

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Cuisine

Modern Scottish

Chef

Willie Deans

Restaurant Opening Times

Lunch: 12.00 - 2.30pm Wed-Sat (12.00 - 6.00pm Sun)
Dinner: 6.00 - 8.30pm Wed & Thu (6.00 - 9.00pm Fri & Sat)

Accepted credit cards

Visa, Master Card

Online Booking Availability for Deans @ Let's Eat

Facilities at Deans @ Let's Eat

  • Vegetarian menu
  • 65 covers

Address

Deans @ Let's Eat
77 - 79 Kinnoull Street
Perth
Perthshire
PH1 5EZ

Customer Ratings on Deans @ Let's Eat

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Deans @ Let's Eat Sample Menu

SAMPLE A LA CARTE DINNER MENU

TO START
Twice Baked Achiltibuie Cheese & Neep Soufflι – Stornoway black pudding - Mustard Cream (v) 8.95
Seared Shetland Scallops – bbq chicken – monkfish – orzo pasta – smoked fish cream 11.50
Pink Prawn & smoked Salmon Cocktail – Tempura King Prawn – lemon gel – raspberry salad 9.75
Open ravioli of Ayrshire Pulled Pork – celeriac – tomato fondue – crackling – anise jus 8.75
Chef's Soup of the Day (v) 5.50

MAINS
Medallion of aged Orkney beef Sirloin Balmoral, mushrooms, gratin dauphinoise, red cabbage and whisky cream 24.50
Fillet of hot smoked wild trout – crab bearnaise – pan fried potatoes – wild garlic – apple cider dressing 18.95
Pink roast Rump of Spring Lamb – tenderstem broccoli and bacon – souffle potatoes – lamb puff – white wine jus 21.50
Ballotine of Chicken & Air Dried smoked Bavarian ham, truffled mushroom risotto, roskoff onions, herb crumb 16.95
Hot and Spicy Fricasse of Yellow Mung beans – shallots – apple – Indian spices – pan fried potatoes – brioche lime crumb – roast pak choi - coriander (v) 16.00

GRILL
Dry Aged Fillet 28.50 / Dry Aged Sirloin 23.95 / Breast of Free Range Chicken 15.95
Our Grill Dishes are served with chunky chips, roast vine tomatoes, mushrooms, crisp onion rings , peppercorn or red wine sauce

DESSERT
Passionfruit & Mango Cheesecake – caramelised oats – white chocolate and yuzu ice cream 7.50
Perthshire Strawberries – coconut pannacotta – almond praline – nougat sorbet 7.50
Pecan Tart - cinnamon roast pear - candied pecans – honeycomb ice cream 7.50
Sticky Toffee Pudding – banoffee ice cream – vanilla custard 6.50
Ian J. Mellis Cheese: Homemade Walnut Biscuits - Traditional Oatcakes - chutney 9.95

Restaurant menus often vary from day to day, so the above should be treated as examples of what to expect in terms of cuisine and price.

Deans @ Let's Eat Christmas Menu

Restaurant menus often vary from day to day, so the above should be treated as examples of what to expect in terms of cuisine and price.

Images of Deans @ Let's Eat

Virtual Tour of Deans @ Let's Eat