Food and drink
Delicious and fresh Scottish produce such as venison, salmon and in season game. The menu is developed and produced by James Freeman, the very accomplished chef. The menu du jour is great value; I’d go for that, as it has come from the market so will be seasonal and fresh.
How does breast of pheasant, roast onion with bread sauce, savoy cabbage and crispy ham sound? Perfect Autumn 2010 fare.
A large Georgian room, painted in warm creams with an open fire and upholstered chairs with linen table cloths; it's lovely, light and comfortable to sit in, and feels like a special occasion.
Professional, courteous and knowledgable.
In Edinburgh’s New Town in a classic building. A sense of grandeur but not pretentious at all.
Menu of the day (available Mon-Sat lunch and Tues-Sat 5pm-6.40pm) is excellent value at £14.75 for two courses and three for £18.75. Of course you can go off-plan and you can expect to pay about £10 for a starter and £18 for a main course, desserts are about £8.
- Business travellers
- Culture vultures
- Mature travellers
- Seasoned travellers
- People watching
- Special occasions