The Voodoo Rooms is an over eighteens bar, restaurant and entertainment venue on the first floor of 19A West Register Street. Open since 2007, it restored the building’s original woodwork and plaster details before adding a dramatic black and gold interior with a playful tiki influence. Separate rooms allow dinner, drinks and live performance to coexist under one roof.
The kitchen works across a fusion of flavours rather than committing to one regional tradition. Tapas style plates and sharing platters support a sociable meal, while burgers and larger dishes provide a more direct dinner. Vibrant vegan options broaden the range and make the restaurant practical for groups with different preferences.
A set menu is available for group dinners and pre-theatre dining, and food service continues into the evening. The Ballroom and other event spaces host live music and private functions, allowing a restaurant booking to become part of a longer night. The first floor location is reached by stairs, which guests should consider when planning access.
Cocktails are central to the Voodoo Rooms identity, supported by extensive rum, tequila and mezcal selections. Craft beer, wine, pints and alcohol free drinks provide alternatives to the more theatrical serves. The result is a venue where the meal, bar and programme of events each contribute to an energetic Edinburgh night out.
Address: 19A West Register Street, Edinburgh EH2 2AA, United Kingdom
The Voodoo Rooms Menu
Starters
Burrata & Sun-Blushed Tomatoes
on toasted sourdough
Smoked Trout and Crabclaw Meat
on sourdough with cream cheese, lemon and dill; may contain small pieces of shell
Black Pudding Bon-Bons
tomato chutney, salad
Soup of the Day
baked baguette, butter
Crispy Cauliflower Wings
vegan black garlic mayo, chipotle sauce, salad
Sharing Trio of Dips
hummus, black olive tapenade, beetroot tzatziki; served with baked bread
Sides
Patatas Bravas
bravas sauce, vegan black garlic mayo
Spring Veg with Herb Butter
Caesar Salad with Anchovies
Padrón Peppers
Fries
Mixed Olives
Mains
Slow-Roasted Lamb Shoulder
dauphinoise potatoes, celeriac purée, tenderstem broccoli, natural jus
Roast Corn-Fed Chicken Breast
confit shallots, butternut squash, parmentier potatoes, crispy onions, natural jus
Voodoo Burger
handmade 7oz patty, brioche bun, cheddar, pickles, tomato, lettuce, burger sauce, served with fries and slaw
Moving Mountains Burger
vegan brioche bun, vegan cheese, pickles, lettuce, vegan black garlic mayo, served with fries and salad
Maple Soy-Glazed Salmon Fillet
glazed spring vegetables, toasted sesame seeds
Smoked Tofu Skewers
vegan black garlic mayo, chipotle veg, coriander rice
Deep-Filled Chicken and Leek Pie
herby mash, tenderstem broccoli, gravy
Desserts
Sticky Toffee Pudding
banana, vanilla ice cream
Tarte Tatin
vanilla ice cream
Vanilla Ice Cream
raspberry coulis
Forest Fruits Sorbet
raspberry coulis
Bar Snacks
Served until 10pm
Buffalo Chicken Wings
with blue cheese dip or bravas dip
Patatas Bravas
with vegan black garlic mayo
Trio of Dips
hummus, black olive tapenade, beetroot tzatziki; served with baked bread
Padrón Peppers
Corn Barbacoa Tacos
with chipotle and pickled red onion
Crispy Prawns
with seafood sauce
Mixed Olives
Fries
Garlic and Parmesan Fries
White Wine
All wine vegan. Please inform staff of any allergens before ordering.
Castillo Clavijo, Viura
Rioja, Spain – 12.5% abv | lemon verbena – dry – apple
Zensa, Fiano
Puglia, Italy – 12% abv | lime – crisp – peach
Esporão Monte Velho, Antão Vaz
Alentejo, Portugal – 13% abv | white stone fruit – lemon zest – complex
Leefield Station, Sauvignon Blanc
Marlborough, New Zealand – 12.5% abv | grapefruit – kiwi – passion fruit
Champagne Style
All wine vegan. Please inform staff of any allergens before ordering.
Moët & Chandon Grand Vintage
Champagne, France – 12.5% abv | honeysuckle – bergamot – mirabelle plum
Champagne Telmont Réserve Brut NV
Champagne, France – 12% abv | pear – almond – rich minerality
Paul Buisse Crémant de Loire
Loire Valley, France – 11.5% abv | quince – buttery – lime blossom
Miolo Cuvée Tradition Brut NV
Serra Gaucha, Brazil – 12% abv | tropical – creamy bubbles – pineapple
Perfect Serves
All drinks vegan. Please inform staff of any allergens before ordering.
Lychee Bellini
Champagne Telmont Réserve Brut · lychee purée
Passion Pit
Fris vodka · passion fruit · London Essence white peach & jasmine soda
Bon Scot
Pickering’s gin · Bon Accord Rhubarb soda · ginger
Cantarito
Tapatío blanco tequila · lime · Three Cents mandarin & bergamot soda
Non-Alcoholic
All drinks vegan. Please inform staff of any allergens before ordering.
0% Rhubarb Spritz
Wild Life Blush sparkling wine · Everleaf Mountain aperitif · Giffard Spritz bitter · Bon Accord rhubarb soda
0% Lychee Daiquiri
Crossip Fresh citrus · lychee · lime · non-alcoholic rum essence
0% Hibiscus Negroni
Everleaf Marine aperitif · Crossip Pure hibiscus aperitif · Pathfinder hemp elixir · Giffard Spritz bitter
0% Turbo Paloma
Three Spirits Livener functional spirit · lime · Three Cents pink grapefruit soda; contains 29mg caffeine
Staff Favourites
Each staff member’s recommended cocktail and a spirit pour.
Bourbon Godfather
Maker’s Mark bourbon, Amaretto Disaronno
Port of Leith Table whisky – 43% abv
whisky, edinburgh
Rum Hanky Panky
Appleton Signature rum, Cocchi di Torino rosso vermouth, Fernet Branca
Green Chartreuse – 55% abv
liqueur, france
Local Bottles & Cans
All drinks vegan. Please inform staff of any allergens before ordering.
Stewart’s Skeleton Blues, hazy IPA
Loanhead, 330ml, gf
Pilot Vienna, pale ale
Leith, 330ml, gf
Bellfield Bohemian, pilsner
Abbeyhill, 330ml, gf
Thistly Cross Traditional, cider
Dunbar, 330ml, gf
Rest of World Bottles & Cans
All drinks vegan. Please inform staff of any allergens before ordering.
Asahi, lager
Japan, 330ml
Corona, lager
Mexico, 330ml
NOAM, lager
Germany, 340ml
Draught
All drinks vegan. Please inform staff of any allergens before ordering.
Tennent’s Lager
Scotland | 4.0%
Pißwasser, House Lager
Scotland | 3.4%
Seven Peaks, Session IPA
Scotland | 3.9%