Eat on the Green offers innovative lunch and dinner menus with contemporary and classic dishes, using the finest fresh and local produce.
Eat on the Green offers innovative lunch and dinner menus with contemporary and classic dishes, using the finest fresh and local produce. The restaurant reflects Chef and Proprietor Craig Wilson's passion for fine food complemented by attentive, unobtrusive service.
Eat on the Green provides a friendly, welcoming dining experience with carefully sourced well prepared local ingredients. The restaurant is just north of Aberdeen at Udny Green and, because of restricted opening hours, booking is essential and recommended.
Baked Sea Bass, Pan Seared Scallops served on winter greens, pomme puree and chive cream: "The sea bass was served in a large bowl on top of winter greens and pomme puree. The scallops were neatly arranged around the fish and the dish was garnished with deep fried curly Kale." "The two pieces of sea bass were very fresh, as were the scallops. All of the ingredients on the plate were of a high quality." "The chive cream was light and brought out the flavours in the sea bass and scallops." "The whole dish was delicious."