Leith and Newhaven make one of Edinburgh’s most rewarding areas for eating because the choice feels rooted in the neighbourhood. The working waterfront supplies the setting for serious fish cookery, while old pubs, compact family restaurants and newer chef-led dining rooms fill the streets around the Shore, Great Junction Street and Leith Walk. You can plan a polished tasting menu, settle beside the water for seafood, share a table of Cretan plates or stop for an enormous sandwich without travelling far between them.
Leith and Newhaven cover very different budgets and occasions, so start with the kind of meal you want. Barry Fish, Restaurant Martin Wishart, The Little Chartroom and Dùthchas suit dinners built around the kitchen’s decisions and the season. Roseleaf, Teuchters Landing and Ardfern are more flexible when a mixed group wants broad choice and a relaxed room. Domenico’s, Kafeneion To Steki and Alby’s each make a strong case for choosing one clear speciality and leaning into it.
Menus in this part of Edinburgh change often, especially at seafood and tasting-menu restaurants. Treat named dishes as examples of each kitchen’s style, then check what is being served and what it costs before booking. The Shore, northern Leith and Newhaven are easy to combine, but each room has a distinct mood, from waterfront pub to intimate tasting counter.
Barry Fish
Barry Fish is the clearest choice when the meal should revolve around Scottish seafood but still feel relaxed. Chef Barry Bryson’s independent restaurant opened on the Shore in 2025 and quickly established a distinct identity: direct sourcing, careful treatment of fish and shellfish, and cooking that is confident without becoming stiff. The room works for a date or a focused dinner with friends, and the waterside address makes the connection between the menu and Leith’s maritime setting feel especially apt.
The à la carte offering changes monthly, while an earlier first-wave menu gives diners a shorter way into the kitchen’s style. Recent menus and reporting have featured trout pastrami, halibut with mussels and lobster with smoked-fish agnolotti, showing how the cooking moves between clean, direct flavours and richer sauces or pasta. Start with the fish that best reflects the day’s supply, then add a vegetable or snack for contrast. It is an excellent all-round seafood destination rather than a place to chase one permanent signature dish.
Address: 62 Shore, Leith, Edinburgh EH6 6RA
Barry Fish Menu
Big Snacks
Order multiple for shared plate dining or as an individual starter.
Barry Fish Pastrami
aioli, capers, dried grapes
Berwick Crab flan pâtissier
apple, rouille, sorrel
Tartar of smoked halibut
peach and fennel with garden radishes and crackers
Wild Scottish mushrooms
fresh peas, crispy egg (v)
Barbecued octopus
whipped feta, persillade, preserved lemon
6 freshly shucked Cumbrae oysters
tomato and basil dressing
Potato and spring onion dauphines
broon sauce (v)
Barry Fish focaccia
tapenade
To Follow
Shelled half lobster
smoked fish agnolotti, pickled fennel, brown butter sauce
cod
clams, sauce Vadouvan, spinach, butter beans
Whole plaice
sauce Vierge, green beans, crushed picholine olives
Barry Fish Pie
a classic fish pie of sea trout, shrimps, halibut and hake finished with pomme duchesse, dressed green salad aside
Courgette, broad bean and leek rarebit
pumpkin seed romesco
Wee Bowls
roast potatoes
café de Paris butter
celeriac remoulade
Pudding
Chocolate tart
tonka bean buttercream, cherries
Strawberry Vacherin
The Big Cheese
A different cheese each week served with crackers, grapes and confit spiced fruit curated by our cheesemonger friend Neil on Broughton St. £15 - Serves 2.
The Big Cheese
A different cheese each week served with crackers, grapes and confit spiced fruit curated by our cheesemonger friend Neil on Broughton St.
First Wave
£25 for 2 Courses // £32 for 3 Courses. Three freshly shucked Cumbrae oysters (£11 supplement). Side of roast potatoes with café de Paris butter (£6 supplement).
Barry Fish Pastrami
aioli, capers, dried grapes
Dill pickled Orkney herring
radishes, mayonnaise, fennel
Potato & spring onion dauphines
broon sauce (v)
Sea trout
chicken butter sauce, greens
Hake
sauce Vierge, greens
Courgette, broad bean & leek rarebit
pumpkin seed romesco (v)
Lemon posset
shortbread
Baron Bigod
crackers, chutney
Three freshly shucked Cumbrae oysters
£11 supplement
Side of roast potatoes with café de Paris butter
£6 supplement
Roseleaf Bar Cafe
Roseleaf Bar Cafe succeeds by being the place that can answer several different cravings at once. It opens across brunch, lunch and dinner, serving Scottish-leaning comfort food with an imaginative streak in a room filled with the kind of character that encourages a long catch-up. The atmosphere is lively and informal rather than polished, which makes it useful for families, groups and visitors who want local personality without committing to a formal meal. Its very large body of sustained positive feedback strengthens that neighbourhood appeal.
Brunch is a natural entry point, but Roseleaf deserves consideration later in the day too. The kitchen’s appeal lies in hearty plates, playful presentation and enough vegetarian and vegan choice to keep a mixed table happy. Look for a version of a Scottish breakfast, a robust burger or whatever seasonal dinner special is drawing attention, then leave room for something sweet if the current menu tempts you. Portions and combinations can be generous, so sharing a starter is sensible when everyone plans to order a substantial main.
Address: 23–24 Sandport Place, Leith, Edinburgh EH6 6EW
Roseleaf Bar Cafe Menu
Wee bits & bobs tae start yeh off…
Soup o’ the Day
A wee bowl of today’s tasty soup flavour. Served with a slice of homemade bread. V, NG*, D
Chunky Cullen Skink
Traditional Scottish creamy fish soup with chunks ‘o’ naturally smoked haddock, leeks & tatties. P, NG*
Finger Lickers
Korean style fried chicken wings OR cauliflower florets. Coated with finger lickin’ gochujang sauce & sesame seeds. Served with sybees and a charred lime. V*, D*
Legendary Scotch Egg
Free range Scotch egg served on hollandaise & drizzled with homemade broon sauce served 2 ways… Classic meaty haggis or Hendersons veggie haggis. V*
Flippin’ Fishcakes
Chunky cod, cold smoked sea trout & haddock fishcakes, coated & fried in breadcrumbs. Served with tartare sauce and charred lemon. P, D
Luscious Lamb
Crispy spiced lamb mince on creamy garlic infused yoghurt with fresh dill & sizzling spicy butter. Served with homemade bread for mopping up. V*, NG*
Smashing Sides
V, NG*
Double-dipped chips, Wee salad, Seasonal greens or Garlic bread
Charred broccolini or Halloumi fries with hot honey
Wee portion of Mac ‘n’ Cheese
Teatime meals tae fill yer belly…
Mac ‘n’ Cheese
Rosey recipe macaroni in a triple cheese sauce kissed with truffle oil, topped with a grilled herby crust and crunchy fried onions. Served with either salad, chips or garlic bread. V*. Add… jalapenos 1.50, bacon 2.50, facon or chorizo 3
Bonnie Bean Burger
Sweet potato & black bean patty with smoked cheese, crisp lettuce, tomato & sriracha mayo. Served in a toasted seeded brioche bun & oor skin-on, double-dipped chippies. V, D*
McLeith Burger
Two all-beef patties, special sauce, lettuce, burger cheese, and pickled gherkin in a toasted seeded brioche bun. Served up with oor skin-on, double-dipped chippies. NG*, D*
Pretty Panzanella Salad
Rustic Tuscan classic with heritage tomatoes, ripped mozzarella, seasoned herby croutons, colossal olives, pickled red onion & fresh basil. Drizzled with a balsamic glaze. V, D*, NG*
Chicken Licken Pie
Creamy chicken, bacon & leek pie, served with seasonal greens & your choice of mashed tatties or double-dipped chips.
King Prawn Linguini
White wine & garlic sauce with a hint ‘o’ chilli tossed with king prawns, cherry tomatoes & linguini pasta. P, D. Add a wee portion of garlic bread for 3 pounds
Steak Frites
Bavette steak (best served pink) with oor skin-on, double dipped chippies, roasted cherry tomatoes & chimichurri sauce. D, NG. *Great with brocollini or side of mac (or both to share!)
And for afters…
Cranachan Nest
Twisted Scottish dish in a meringue nest filled with Drambuie kissed whipped cream, toasted oats & fresh raspberries. V, NG*
The Lime in the Coconut
Zingy lime & white chocolate cheesecake with a coconutty biscuit base & served with creamy coconut ice cream. V, D
Sticky Toffee Banoffee
Good old sticky toffee pudding topped with miso caramel sauce & served with banoffee ice cream. V
Tip Top Trinity
Three tasty serves of legendary local Luca’s ice cream. Topped with a classic ice cream wafer. V, NG*, N*. *Oor ice cream selection changes regularly so please ask your server for what lip-smacking flavours we have in
Ave an Affogato!
A scoop of vanilla ice cream and wafer. Served with a shot of espresso. NG*, V, N*
Brunch Menu
French Toast
Slices of pan-fried eggy bread with rashers of smoked streaky bacon & Canada’s finest grade ‘A’ maple syrup served on the side. Go veggie & swap the bacon for facon. The landlady adds fresh banana for a quid
Fancy Fungi
Assorted wild mushrooms sautéed in garlic and parsley rapeseed oil & served on toasted homemade bread. Topped off with a pair ‘o’ poached eggs. V, D, NG*. Great with veggie haggis for 2.50 or meaty chorizo for 3
Holy Guacamole
Freshly smashed avocado on homemade toast with tomato & lime topped with a pair ‘o’ poached eggs and drizzled with spicy Sriracha sauce. V, D, NG*. Add bacon for two fifty, halloumi or chorizo for three
Eggs Benedict
Pair ‘o’ poached eggs on toasted homemade bread with freshly whipped hollandaise, served four ways… Classic Benny… Smoked streaky bacon. On the Shore… Hot smoked salmon & wilted spinach P. Highlander… Vegetarian haggis & wilted spinach drizzled with oor broon sauce V. Lowlander… Meaty haggis & Stornoway black pudding drizzled with oor broon sauce. NG*
The Leafer
Veggie brekkie with award winning haggis, sausages, beanz, slow roasted tomato, homemade tattie scone, wilted spinach, portobello mushroom and a happy egg. Served in a hot skillet with homemade buttered toast. V, D*
The Big Yin
Our recipe pork sausages, Stornoway black pudding, haggis, slow roasted tomato, smoked streaky bacon, beanz, portobello mushroom & homemade tattie scone with a happy egg. Served in a hot skillet with homemade buttered toast. D*. Add a wee side of Mac ‘n’ Cheese for 8.95
Soup o’ the Day
Today’s tasty soup flavour with homemade bread. V, D, NG*
Chunky Cullen Skink
Traditional creamy fish soup with generous chunks ‘o’ naturally smoked haddock, leeks & tatties, served with homemade bread. P, NG*
Finger Lickers
Korean style fried chicken wings OR cauliflower florets. Coated with finger lickin’ gochujang sauce & sesame seeds. Served with sybees and a charred lime. V*, D*
Turkish Eggs
Two poached eggs served over a bed of creamy garlic infused yoghurt with fresh dill. Topped with a sizzling spicy butter sauce, jalapeno oil & dukkha. Served with toast for mopping up. V, NG*, N*. Add halloumi/chorizo for 3 or crispy spiced lamb mince for 4
Flippin’ Fishcakes
Chunky cod, cold smoked sea trout & cold smoked haddock fishcakes coated & fried in breadcrumbs. Served with a hoose salad, classic tartare & charred lemon. P, D
Legendary Scotch Egg
Free range Scotch egg sat on hollandaise & drizzled with oor homemade broon sauce. Served with double dipped chippies & Heinz finest beans served 2 ways… Classic meaty haggis OR Hendersons veggie haggis. V*, D*
Fabulous Fritters
Sweetcorn & courgette fritters served with a pair of fried eggs, charred broccolini & topped with Pico de Gallo. V, D, NG*. Add smashed avocado, halloumi or chorizo for 3
This is a B.E.L.T.A
Bacon, Egg(mayo), Lettuce, Tomato & Avocado in a hoagie bun & served with double dipped chippies. V*, D
Barry Beef Dip
Slow cooked beef brisket with melted Gruyere cheese in a hoagie bun with double dipped chippies & dipping gravy. Add a cup ‘o’ soup for 3.95 or skink for 6.95
Mac ‘n’ Cheese
Rosey recipe macaroni in a triple cheese sauce kissed with truffle oil. Topped with a grilled herby crust & crunchy fried onions. Served with either salad, chips or garlic bread. V*. Add… Jalapenos 1.50 Bacon 2.50 Facon or Chorizo 3
Bonnie Bean Burger
Sweet potato & black bean patty with smoked cheese, crisp lettuce, tomato & sriracha mayo. Served in a toasted seeded brioche bun & oor skin-on, double-dipped chippies. V, D*
McLeith Burger
Two all-beef patties, special sauce, lettuce, burger cheese, and pickled gherkin in a toasted seeded brioche bun. Served up with oor skin-on, double-dipped chippies. NG*, D*. Burger extras… Egg, Jalapenos 1.50 Bacon, Haggis, Black pudding 2.50 Facon, Halloumi 3
Brunch – And for afters…
Cranachan Nest
Twisted Scottish dish in a meringue nest filled with Drambuie kissed whipped cream, toasted oats & fresh raspberries. V, NG*
The Lime in the Coconut
Zingy lime & white chocolate cheesecake with a coconutty biscuit base & served with creamy coconut ice cream. V, D
Sticky Toffee Banoffee
Good old sticky toffee pudding topped with miso caramel sauce & served with banoffee ice cream. V
Tip Top Trinity
Three tasty serves of legendary local Luca’s ice cream. Topped with a classic ice cream wafer. V, NG*, N*. *Oor ice cream selection is forever changing so please ask your server for what lip-smacking flavours we have in
Ave an Affogato
A scoop of vanilla ice cream served with a shot of espresso & wafer. V, NG*
Vegan Menu
Barry Big Brekkie
Award winning haggis, facon, beanz, sausages, slow roasted tomato, portobello mushroom & spinach. Served in a skillet with toasted bread with spread. NG*. Available until 4pm
Fabulous Fritters
Sweetcorn & courgette fritters served with smashed avocado, charred broccolini & topped with Pico de gallo. NG*. Available until 4pm
Holy Guacamole
Freshly smashed avocado on toasted homemade bread with tomato, lime & spicy Sriracha sauce. NG*. Available until 4pm. Fabulous with facon | 3 hundred pennies
Fancy Fungi
Assorted wild mushrooms sautéed with garlic & parsley oil. Served on toasted homemade bread. NG*. Available until 4pm. Delicious with haggis | 2 pounds 50
Soup o’ the Day
Today’s tasty soup flavour with homemade bread. NG*
Finger Lickin’ Florets
Korean-style fried cauliflower florets coated with finger lickin’ gochujang sauce & sesame seeds, sybees & charred lime.
Pretty Panzanella Salad
Rustic Tuscan classic with heritage tomatoes, seasoned herby croutons, colossal olives, pickled red onion & fresh basil. Drizzled with a balsamic glaze.
Bonnie Bean Burger
Sweet potato & black bean patty with smoked cheese, crisp lettuce, tomato & sriracha mayo. Served in a toasted bun & oor skin-on, double-dipped chippies.
The Lime in the Coconut
Zingy lime & white chocolate cheesecake with a coconutty biscuit base & served with creamy coconut ice cream.
Vegan – Sides
Chips, wee salad or Herby bread
NG*
Seasonal Greens
Charred brocollini
Wee Yins
Designed for wee ones under seven years of age… If you have any specific requests, please let us know
Baby Chino
Frothy milk bubbles with chocolate sprinkles & marshmallows
Cup ‘o’ Moo
Good old coo juice… to help build your bones!
Fizzy Juice
We’ve got raspberry lemonade, coke, diet coke or lemonade
Squished Juices
Real fruit squished into a cup… apples or oranges!
Cheesy Fingers
Homemade bread toasted with gooey Scottish cheddar on top
Magic Beanz
Good old Heinz beanz on toast
Eggy Head Bread
A chunky slice of our own homemade bread dunked in eggy batter & fried. Tomato sauce or maple syrup is the question?
Slurpy Soup
A wee bowl of todays special soup flavour with a slice of homemade bread
Super Skink
A creamy bowl of our bestest fishy soup with chunks of potato & a slice of homemade bread
Mini Mac
Rosey recipe mac n cheese with triple cheesy sauce
Rainbow Ball
A scoop of vanilla ice cream topped with crunchy rainbow sprinkles & wafer
Restaurant Martin Wishart
Restaurant Martin Wishart remains Leith’s classic special-occasion dining room. The Michelin-starred restaurant combines French technique with Scottish produce, and its longevity matters: this is a kitchen with the structure and service expected of a formal tasting experience, rather than a fashionable room relying on novelty. The calm interior and measured pacing suit anniversaries, milestone lunches and diners who enjoy detail across a sequence of courses. Allow enough time for the experience, particularly when choosing the longer tasting menu and wine pairing.
Current menus show the precision clearly. Cured Shetland mackerel may be paired with young leeks, cucumber and mustard; Orkney scallop with black truffle and a Noilly Prat velouté; and langoustine ravioli with artichoke, cabbage and colatura. Scottish lamb brings deeper, more savoury weight before desserts built around fruit, chocolate or honey. The lunch menu offers a more concise introduction, while the tasting and market menus reveal the kitchen’s full range. Mention dietary requirements when booking because the meal is tightly composed.
Address: 54 Shore, Leith, Edinburgh EH6 6RA
Restaurant Martin Wishart Menu
Lunch Menu
3 course lunch menu £68.00, 4 course lunch menu £88.00. Available Wednesday to Saturday. Selection of matching wine £30.00 (two glasses) or £42.00 (three glasses). Dishes with * available as additional course. All prices inclusive of VAT. 10% discretionary service charge.
Amuse Bouche
Mouclade
Mussels from Walls Shetland, curry and saffron velouté. Available as additional course.
Cured Shetland Mackerel
Young leeks, cucumber & mustard. Available as additional course.
Black Truffle Risotto
Orkney scallop, Australian truffle. Available as additional course. £15.00 supplement.
Broccoli Ravioli
Yellow pepper, vadouvan, hazelnut, confit lemon.
Roast Cod
Buttered leeks, dauphine potato, Véronique sauce.
Roast Breast of Guinea Fowl
Braised cabbage, girolles, salsify, pomme cocotte.
Lavender Honey Mousse
Bramble compote, milk & honey ice-cream.
Caramélia Crémeux
Passion fruit & mango sorbet, Manjari chocolate.
Selection of Cheese
£10.00 supplement.
Coffee & Petit Fours
Tasting Menu
Tasting menu £155.00. Discovery matching wines £100.00. Prestige matching wines £175.00. Available for lunch & dinner. All prices inclusive of VAT. 10% discretionary service charge.
Canapé & Amuse-bouche
To start.
Cured Shetland Mackerel
Young leeks, cucumber & mustard.
Steamed Orkney Scallop
Black truffle, spinach, Noilly Prat velouté.
Langoustine Ravioli
Globe artichoke, hispi cabbage & Colatura.
Scottish Lamb Loin and Pressed Belly
Aubergine confit, crushed peas, dauphine potatoes, thyme jus.
Selection of Cheese
Additional course. £18.50 supplement.
Lavender Honey Mousse
Bramble compote, milk & honey ice-cream.
Coffee & Petit Fours
Vegetarian Tasting Menu
Vegan menu also available. Tasting menu £155.00. Discovery matching wines £100.00. Prestige matching wines £175.00. All prices inclusive of VAT. 10% discretionary service charge.
Canapé & Amuse-bouche
To start.
Mushroom Tartlet
Hazelnut, Madeira gel & endive salad.
Pomme Croustillant
Parsley cream, girolles & globe artichoke.
Broccoli Ravioli
Yellow pepper, Vadouvan, hazelnut, confit lemon.
Black Truffle Risotto
Parmesan velouté.
Selection of Cheese
Additional course. £18.50 supplement.
Brillat-Savarin
Apple, celery, walnut & blackcurrant.
Lavender Honey Mousse
Bramble compote, milk & honey ice-cream.
Coffee & Petit Fours
25th Anniversary Celebration Menu
To be taken by the whole table. Dishes are non interchangeable. Tasting menu £185.00. Matching discovery wines £125.00. Matching prestige wines £200.00. A discretionary service charge of 10% will be added.
Canapé & Amuse-bouche
To start.
Cured Shetland Mackerel
Young leeks, cucumber & mustard.
Steamed Orkney Scallop
Black truffle, spinach, Noilly Prat velouté.
Langoustine Ravioli
Globe artichoke, hispi cabbage & Colatura.
Braised Pigs Trotter
Pomme croustillant, parsley cream & Maderia jus.
Scottish Lamb Loin and Pressed Belly
Aubergine confit, crushed peas, dauphine potatoes, thyme jus.
Brillat-Savarin
Apple, celery, walnut & blackcurrant.
Lavender Honey Mousse
Bramble compote, milk & honey ice-cream.
Coffee & Petit Fours
Market Menu
Market menu £130.00. Three glasses matching wine £65.00. A discretionary service charge of 10% will be added.
Canapé & Amuse-bouche
To start.
Steamed Orkney Scallop
Black truffle, spinach, Noilly Prat velouté.
Braised Pigs Trotter
Pomme croustillant, parsley cream & Maderia jus.
Langoustine Ravioli
Globe artichoke, hispi cabbage & Colatura.
Cured Shetland Mackerel
Young leeks, cucumber & mustard.
Roasted Scrabster Turbot
Raviolo of turbot, baby leeks, smoked eel, Véronique Sauce.
Scottish Lamb Loin and Pressed Belly
Aubergine confit, crushed peas, dauphine potatoes, thyme jus.
Roast Grouse à l’Armagnac en Cocotte
Braised cabbage, girolles, salsify, pomme cocotte, sauce Albert.
Lavender Honey Mousse
Bramble compote, milk & honey ice-cream.
Caramélia Crémeux
Passion fruit & mango sorbet, Manjari chocolate.
Selection of Cheese
Quince & crisp bread.
Coffee & Petit Fours
The Little Chartroom
The Little Chartroom offers ambitious modern British cooking in a compact room whose open kitchen gives dinner real energy. Chef Roberta Hall-McCarron’s food is grounded in excellent Scottish ingredients, but the combinations are more expressive than a conventional produce-led menu. Michelin’s current description is useful: flavours can move from subtle to bold while retaining balance. Counter seats suit diners who like watching the work unfold, while the regular tables are better for a quieter celebration or a small group sharing the experience.
A shorter lunch or pre-theatre menu might pair grouse sausage with fregola, pine nut and brambles before roast duck with onion, cabbage and blackcurrant. A fish alternative can bring pollock together with potted shrimp, fennel, basil and shiso. The longer menu broadens that vocabulary and is the better choice for understanding the kitchen’s full range. Sides arrive for the table, which adds generosity to the set-menu structure. Book ahead and check the current menu, since seasonality is central rather than a decorative claim.
Address: 14 Bonnington Road, Edinburgh EH6 5JD
The Little Chartroom Menu
Lunch Prix Fixe Menus
Available Friday to Sunday. 3 course prix fixe menu £49 per person, with matched wines at £39 per person. 5 course prix fixe menu £95 per person, with matched wines at £65 per person. Please note, a 12.5% service charge will be added to the bill. Dietary requirements can be catered for with advanced warning.
3 course prix fixe menu
Available Friday to Sunday. £49 per person, with matched wines at £39 per person.
5 course prix fixe menu
Available Friday to Sunday. £95 per person, with matched wines at £65 per person.
Lunch Starter
Chalk Stream trout tartare, kohlrabi, kale, buckwheat cracker
Lunch Main
Both mains served with radicchio & buttermilk, and haricot beans, sweetcorn & spring onion.
Mangalitsa pork, pancetta, wild mushrooms
Chalk Stream trout, artichoke, shiso, prawn butter
Lunch Dessert
Brown sugar tart
Dinner Prix Fixe Menus
3 course prix fixe menu £73 per person, with matched wines at £52 per person. 5 course prix fixe menu £95 per person, with matched wines at £78 per person. The 5 course menu is made up of dishes from the 3 course menu. Please note, a 12.5% service charge will be added to the bill. Dietary requirements can be catered for with advanced warning.
3 course prix fixe menu
£73 per person, with matched wines at £52 per person.
5 course prix fixe menu
£95 per person, with matched wines at £78 per person. Made up of dishes from the 3 course menu.
Dinner Starter
Dundas Estate hare, black pudding, beetroot, pickled walnut
Chalk Stream trout tartare, kohlrabi, kale, buckwheat cracker
Chickpea pancake, courgette, sunflower seed, miso cured tofu
Dinner Main
Teasses Estate mallard breast & leg, turnip, salsify, haricot, liver sauce
North Sea cod, artichoke, leeks, shiso, prawn butter
Ricotta & smoked garlic ravioli, ceps, sage, butternut squash
Dinner Dessert
Brown sugar tart
Damson trifle, vanilla, ginger, pecan
Wigmore cheese custard, walnut cake, fig, maple vinegar
Berkshire. Pasteurised. Ewe’s Milk.
Dùthchas
Dùthchas is a small, personal tasting-menu restaurant that turns Scottish provenance into a guided evening rather than a list of familiar national dishes. The team offers a six-course menu and a shorter three-course “wee” taster, with front-of-house staff explaining the ingredients and where they come from. That interaction is part of the appeal. Choose it when you want thoughtful cooking and attentive hospitality in an intimate setting, and when the group is happy to let the kitchen shape the progression of the meal.
The menu explores Scotland’s land and sea through modern technique, so expect the precise composition of fish, meat and vegetables to move with supply. The longer route makes sense for a celebratory dinner and gives the contrasts more room; the wee taster is useful for a first visit or a tighter schedule. Current customer reports repeatedly praise knowledgeable service as well as the food, which matters in such a compact room. State allergies and dietary restrictions in advance, and note that the toilet is reached by stairs.
Address: 187 Great Junction Street, Edinburgh EH6 5LQ
Duthchas Menu
6 Course Tasting Menu
£95 per person. Wine Pairing: Regular £55 per person, Premium £95 per person. If you have any allergies or dietaries that we need to be aware of, please let us know.
Canapés
Almond | Garlic | Tarragon; Langoustine | Fennel | Chive; Haggis | Neeps | Tatties; Mushroom | Enoki | Hazelnut
Pampushky
Mackerel | Tomato | Elderflower
Chicken | Mushroom | Mint
Coley | Parsley | Artichoke
Venison | Celeriac | Berries
Lime | Bergamot | Meadowsweet
Raspberry | Honey | Skirlie
Wee Taster Menu
£65 per person. Wine Pairing: Regular £25, Premium £35. If you have any allergies or dietary restrictions that we need to be aware of, please let us know.
Canapés
Almond | Tarragon | Grape; Langoustine | Nori | Chive; Chicken | Hazelnut | Date; Mushroom | Crumpet | Enoki
Bread & Butter
Mackerel | Tomato | Elderflower
Venison | Celeriac | Berries
Raspberry | Honey | Skirlie
Set Lunch Menu
£29.95. Wine Pairing: Regular £25 per person, Premium £35 per person. If you have any allergies or dietary restrictions that we need to be aware of, please let us know.
Canapés
Almond | Tarragon | Grape; Mushroom | Crumpet | Enoki
Lamb | Haggis | Pea
Cod | Leek | Potato
White Chocolate | Peach | Lemon Thyme
Cafe Domenico
Cafe Domenico is the reassuring Italian option: compact, friendly and focused on food that feels generous rather than fussy. Its Sandport Street room works equally well for lunch, a casual date or an easy dinner after exploring the Shore. Pasta is the centre of gravity, supported by sandwiches at lunchtime and familiar starters that are easy to share. Diners consistently praise the warm service and cooking that delivers comfort without losing the freshness expected of a small neighbourhood restaurant.
The current menu makes it easy to build a satisfying meal. ’Nduja and Parmesan arancini bring crispness and heat before pastas such as spicy sausage, frutti di mare, venison ragù or the distinctly local haggis pasta. Lasagne is a dependable choice when you want something richer, while puttanesca offers sharper, saltier flavours. Finish with tiramisu if it is available. The dining room is small enough that booking is wise at popular times, and checking the live menu helps separate the daytime sandwich selection from the fuller evening offering.
Address: 30 Sandport Street, Leith, Edinburgh EH6 6EP
Cafe Domenico Menu
Starters
Soup of the day
Served with bread
Monkfish
Welch’s Monkfish tails in Prosecco batter with a homemade aioli dip
Marinated olives
Served with sun-blush tomatoes & bread
Arancini
‘Nduja & parmesan Sicilian Rice Balls with a side garnish
Basil & Tomato Bruschetta
Basil Pesto, tomatoes with fresh basil & garlic
Goats Cheese Bruschetta
Sliced chorizo, melted goat’s cheese, red pepper & onion chutney
Olive Tapenade
Bruschetta with olive tapenade, grilled aubergine & sun-blush tomatoes
Broccoli stems in Prosecco batter
Drizzled with Gorgonzola
Burrata
Creamy burrata, cherry tomatoes, walnuts, oil & balsamic glaze
Insalata di Pere
Mixed leaves, Gorgonzola, pear, walnuts & honey
Insalata di Carciofi
Artichokes, prosciutto, pine nuts & sun-blush tomatoes with a lemon & mustard vinaigrette
Sides
Fries
Sweet potato fries
Truffle & parmesan fries
Linguine with garlic and chilli oil
Rocket & parmesan salad
Virgin olive oil & balsamic vinegar
Mixed salad
Garlic focaccia
Garlic focaccia with mozzarella
Pasta
Lunch/Dinner
Spicy Sausage
Italian spicy sausage, red pepper, cream & tomatoes
Haggis Pasta
(Vegetarian available) An Italian pasta dish with a Scottish twist! Tagliatelle, haggis, truffle pesto, wild mushrooms & cream
Frutti di Mare
Linguine, mussels, king prawns, squid and cherry tomatoes with garlic, chilli and white wine
Venison Ragu
In a rich tomato sauce, red wine & oregano served with tagliatelle
Gnocchi
Gnocchi, whole burrata, homemade basil pesto
Domenico’s Lasagna
A customer favourite, made with beef and ham hock mince
Linguine alla Puttanesca
(vegetarian available) Naples inspired dish with olives, anchovies & chilli, in a tomato sauce with a lemon & garlic crumb
Mains
Chicken Saltimbocca
Chicken breast wrapped in Prosciutto, stuffed with Taleggio cheese, served with dauphinoise potatoes, green beans and truffle sauce
Fillet of Hake
Welch's Hake fillet served on a bed of pea and basil risotto with confit tomatoes
Pork Tenderloin
One of our favourite cuts, panfried Pork Tenderloin, served with fried dauphinoise potatoes, tenderstem broccoli & a wild mushroom cream sauce.
Risotto
Welch's king prawns & scallop bisque risotto
Cozze con Nduja & Fries
Welch’s Mussels cooked with Nduja (Calabria sausage paste) garlic and Oil – this has a kick! Served with fries
Aubergine Caponata
A rustic dish cooked in a tomato sauce with cannellini beans, capers & olives. Served with toasted focaccia
Kafeneion To Steki
Kafeneion To Steki is the best option here for a table that wants to share widely. Its identity is specifically Cretan, with mezedes arriving when they are ready rather than following a rigid starter-and-main sequence. That makes the meal sociable and a little unpredictable in the right way. The modest room and warm taverna spirit suit friends more than a hushed occasion, and the consistently strong current response suggests that hospitality and food are working together rather than the concept carrying the experience alone.
Build contrast across the order: marinated anchovies for acidity, artichokes dressed with garlic and parsley, beetroot with feta and walnuts, and slow-cooked octopus finished on the grill. Biftekia stuffed with mizithra and kefalotiri add richer savoury depth, while hand-cut chips and fresh bread make the juices and dips easier to enjoy. Sundays use a different format centred on vegetarian plates and meat platters, so check which experience you prefer. This is a place to order gradually and ask for guidance instead of covering the whole menu at once.
Address: 52 Coburg Street, Leith, Edinburgh EH6 6HJ
Kafeneion To Steki Menu
Mezedakia
Small sharing plates. Our menu is only a SAMPLE and will change in regular basis, following always the same philosophy; mezedes (small sharing plates) with daily specials. There is no set course list to a spread of meze. It comes throughout the meal as food is ready!
Horiatiko Psomi
Handmade bread, served with olive oil and oregano
Elies
Kalamata olives with extra virgin olive oil and oregano
Agkinares
Cretan artichokes marinated in olive oil, topped with fresh garlic and parsley
Biftekia
Homemade beef patties stuffed with mizithra and kefalotiri cheese, served with homemade smoked paprika mayonnaise
Patates tiganites
Hand cut chips
Tirokafteri
Traditional spicy dip made with feta cheese and strained Greek yoghurt
Fava
Crusted yellow split peas, topped with capers&spring onions
Gavros marinatos
Marinated anchovies with fresh red chillies, parsley and garlic (served cold)
Feta me sousami kai meli
Feta cheese wrapped in phyllo pastry, deep fried and topped with toasted sesame seeds and hon
Paidakia
Grilled lamb chops marinated with Greek herbs
Tigania kotopoulo
Stir-fry diced chicken and red peppers, marinated with mustard and finished with red wine
Htapodi
slow cooked (for over 2 hours) octopus in an herby red wine sauce and finished on the grill. Served with ladolemono, baby watercress and capers
Patzaria
Cooked beetroot marinated in balsamic vinegar, topped with feta and manouri cheese, parsley and walnuts
Siglino
Pan fried cured (sea salt) pork in olive oil with shallots and a splash of ouzo, served with a lemon wedge
Salad
Ladouristo
Cretan salad with barley rusk, PDO feta cheese, grated tomatoes, Kalamata olives and extra virgin olive oil
Horiatiki
Greek salad with PDO feta cheese, cucumber, green peppers, tomatoes, red onions, Kalamata PDO olives, extra virgin olive oil and Greek oregano. Served with a slice of handmade bread
Sunday Menu
PLEASE NOTE THAT ON SUNDAYS-AND ONLY ON SUNDAYS- OUR MENU IS DIFFERENT. WE HAVE SOME VEGETARIAN SMALL SHARING PLATES AND MEAT PLATTERS
Mikri poikilia (For 2 people)
1 lamb chop, 1 pork chop, 1 chicken thigh, 1 Greek pork sausage with leeks, 1 Greek burger(pork&beef), served with homemade pita bread, hand-cut chips and tzatziki
Megali poikilia (For 4 people)
2 lamb chops, 2 pork chops, 2 chicken thighs, 2 Greek pork sausages with leeks, 2 Greek burgers(pork&beef), served with homemade pita bread, hand-cut chips and tzatziki
Tea
Greek Mountain
Breakfast Blend
Royal Earl Grey
Blooming Marvellous
Coffee
*Williams & Johnson Coffee
Espresso
Double Espresso
Americano
Cappuccino
Bottled Beer
*Mythos, Fix and Alfa are the most recognizable Greek beers
Mythos (500ml)
Alfa (330ml)
Heineken 0%
Fix
White Wine - Light Bodied
125ml / 175ml / Bottle
Muses Estate, 'Clio, The White Muse', Sterea Ellada, 2021
This wine is named after the Muse, Clio, the inspirational goddess of history. A fresh,vibrant with lifted notes of zesty lemon and green Apple.Crisp,with a delicate texture and a juicy, mouthwatering finish. 50% Assyrtiko, 25% Roditis, 25% Savatiano
Gaia Wines, “Monograph”, Assyrtiko, Peloponnese 2021
A youthful and refreshing Asyyrtiko, with lifted citrys fruits, exuberant Tropical fruits and a touch of honeysucke. Fresh and zesty with a mineral Backbone and lovely, crisp finish. 100% Assyrtiko
“Theopetra Estate”, Malagouzia Assyrtiko, Meteora, 2021
Fresh, vibrant notes of bergamont layer with lifted tropical fruits of Passion fruit, pineapple and a touch of fresh mint. The tangy palate Delights with mineral freshness on the finish. 50% Assyrtiko, 50% Malagouzia
“Akrathos”, Assyrtiko: Halkidiki, 2018
A crisp and uplifting Assyrtiko, with complex notes of lime, citrus blossom and peach, highlighted by mineral overtones. Generously textured, with lovely balance and a lon, lemony finish. 100% Assyrtiko (Awards: Thessaloniki International Wine Competition 2022, Gold)
White Wine - Fruity
125ml / 175ml / Bottle
Winery Tsimpidi, “Voltes”, Monemvasia, 2021
Pale lemon in colour, this smooth and refreshing blend of native Greek varieties offers aromas of freshly cut flowers, green apple and juicy stone fruit. Textured on the palate, with a touch of minerality on the finish. 50% Moscofilero, 50% Roditis
Akriotou, “Erimitis”, Sterea Ellada, 2020
The discreet nose gradually unfolds to reveal its fruity character, with peach, bergamot, lemon, citrus, pear and white flower aromas complemented by buttery overtones. Textured and rich, with the flavours echoed from the nose and a refreshing citrus note that lasts on the finish. 50% Savatiano, 38% Assyrtiko, 12% Aidani (Award: Berliner Wine Trophy 2022, Gold)
Muses Estate, “A.Muse”, Sterea Ellada, 2021
A light and refreshing golden-hued wine with aromatic notes of exotic fruit, characteristic white floral notes and bright acidity, through to an elegant finish. 100% Malagouzia
Gaia Wines, “Wild Ferment Moscofilero”, Peloponnese, 2021
A crisp and uplifting Assyrtiko, with complex notes of lime, citrus blossom and peach, highlighted by mineral overtones. Generously textured, with lovely balance and a lon, lemony finish. 100% Assyrtiko (Awards: Thessaloniki International Wine Competition 2022, Gold)
White Wine - Rich
125ml / 175ml / Bottle
Akriotou, “Orivatis” , Old Vine Savatiano: Sterea Ellada, 2021
This wine is named “Mountaineer”, which recognises the steep , challenging Terrain. A complex and aromatic bouquet of ripe peach, quince and creamy vanilla and an intriguing hint of Turkish delight. Dry with perfectly balanced freshness, intense noted of grapefruit, pepper, ginger and wild mint lead to a long and spicy finish.100% Savatiano (Award: Berlin Wine Trophy 2022, Gold)
Akriotou,“Orivatis Wild”, Old Vine Savatian0: Sterea Ellada, 2019
A widly expressive and complex wine, full of lemon, honeysuckle, peach, Melon and buttery aromas. Textured and creamy, with concernated Layers of citrys fruit, wet stone, nuances of bread and a delicious honey Note through to a long, intense finish. 100% Savatiano (Award: Berliner, 2021, Gold)
Domaine Foivos,“Nautilus Aged under Water”, Kefalonia, 2021
A bone-dry and intriguing wine with a heady mix of iodine, peaty aromas, exotic fresh fruit, melon and dried pear. Mouth-wateringly fresh on the palate with plenty of tension on the long finish. 30 % Muscat, 30% Muscatel, 20% Tsaousi, 20% Vostilidi (Award: 91pts, James Suckling, 2022)
“Ktima Gerovassiliou”, Chardonnay, Macedonia, 2021
Perfumed aromas of melon, ripe pineapple and lemon combine with toasty butterscotch notes. Opulent, with a richly oaked texture, beautiful balance and spicy minerality on the finish. 100% Chardonnay
Red Wine - Light Bodied
125ml / 175ml / Bottle
Winery Tsibidi, “Voltes”: Monemvasia, Peloponnese, 2019
Blend of Agiorgitiko and Mavroudi, with aromas and flavour of red fruits and sweet spices. A light bodied and fresh blend of two native varieties, which offer ample notes of ripe red fruits with a hint of sweet spice. 50% Agiorgitiko, 50% Mavroudi
Muses Estate, 'Clio, The Red Muse', Sterea Ellada, 2021
A rounded and velvety blend with ample notes of wild blackberry, mulberry, raspberry and ripe strawberry. Fine tannins and a juicy, berry-laden palate makes for a very moreish finish. 60% Merlot, 40% Agiorgitiko
Theopetra Estate,Limniona, Meteora, 2019
A supple, elegant and complex red with fruity aromas of cherry, raspberry, sweet quince and dried figs complemented by hints of nutmeg, clove and black pepper. Silky tannins with ripe, red berried flavours and a long, smooth finish. 100% Limniona
Red Wine - Medium Bodied
125ml / 175ml / Bottle
Gaia Wines, 'Notios' Red, Peloponnese 2021
Notios ('The Southerner') is a youthful style of wine with a refreshing, velvety texture and intense, persistent aromas of ripe red and black fruit. Soft tannins underlie a well-structured palate, through to a delicious, vibrant finish. 85% Agiorgitiko, 15% Syrah
Gaia Wines, 'Agiorgitiko by Gaia', Nemea 2020
Agiorgitiko is the red grape of Nemea, making silky smooth, fruit-packed reds with a velvety finish. This cuvée shows intense aromatic finesse evolving from ripe berries and gooseberry through to caramel and discreet oak nuances. Soft tannins underline a rich, well-structured velvety body. 100% Agiorgitiko
Monemvasia Winery Tsimbidi, Monemvasios, Laconia, 2013
A gloriously aromatic wine with red fruit aromas complemented complex notes of mocha, coffee, vanilla and nutty oak flavours. Round and balanced, with ripe tannins and a velvety texture that leads to a long finish. 75% Agiorgitiko, 25% Mavroudi
Teuchters Landing
Teuchters Landing turns a former steamboat-ferry waiting room into one of the area’s most useful all-purpose pubs. The waterfront position, conservatory, beer garden and floating pontoon give groups options in almost any weather, while the long whisky and beer selection makes it a destination beyond the food. It is walk-in only, so arrive early if a particular table matters. The mood is boisterous and democratic: suitable for visitors seeking Scottish flavours, locals meeting for a pint and families eating before the evening rush.
The menu runs from breakfast into a main selection that combines Scottish pub staples with seafood suited to the Leith setting. Cullen skink, haggis with neeps and tatties, mussels in a creamy Leith-style sauce and robust pies explain why the kitchen has such broad appeal. Some comfort dishes are served in mugs, which suits the pub’s playful informality. This is the choice for abundance, atmosphere and flexibility rather than delicate plating. Pair one of the heartier dishes with a local beer or ask staff to navigate the whisky list.
Address: 1c Dock Place, Leith, Edinburgh EH6 6LU
Teuchters Landing Menu
Bar Snacks
Gordal olives
Savoursmith crisps
Scottish seaweed crisps
Pretzel pieces
Mini bruschettas
Peanuts
Cashews
Chilled tunnock’s tea cakes
Mugs
Mac n’ cheese
teuchters macaroni with mature scottish cheddar
Kedgeree
curry spiced smoked haddock risotto with a soft boiled organic egg
Cullen skink
creamy smoked haddock soup served with crusty bread
Hand cut chips
albert bartlett rooster potato hand cut chips served with mayo, ketchup & edinburgh chippy sauce
Thistly cross pulled pork roll
thistly cross apple cider & bbq pulled pork in a large toasted roll with a side of seb’s hot sauce
Nachos
serves 2; our nachos are layered with jalapenos, mature cheddar, mozzarella with guacamole, sour cream & salsa on the side
Nachos as they come
Nachos with thistly cross pulled pork
Nachos with haggis
Nachos with veggie or vegan haggis
Deli & Mezze Boards
served with a bowl of gluten free bread & nairn’s gluten free oatcakes
Fish board
smoked mackerel pate - welch’s newhaven smoked salmon – welch’s kiln smoked salmon - sweet soused orkney herring fillets – caper & chive tattie salad – cornichons – cherry tomatoes – crusty bread & nairn’s oatcakes
Olive & houmous mezze
chilli oil marinated spanish gordal olives – roasted red peppers – balsamic onions – cherry tomatoes – cornichons - roasted garlic & lemon houmous – crusty bread & nairn’s oatcakes
Scottish cheese board
highland fine cheese organic clava brie - strathdon blue - isle of mull cheddar – fat cow cheddar – dunlop dairy bonnet goats cheese – onion chutney - crusty bread & nairn’s oatcakes
Haggis, Neeps & Tatties
Haggis, neeps & tatties
campbell’s haggis, neeps & tatties with a whisky & arran mustard cream sauce
Scones & Arran Ice Creams
Wee john’s warm scones
with rodda’s cornish clotted cream & scottish strawberry jam
Wee tubs of isle of arran ice cream
chocolate, vanilla, strawberry
Scottish Fish & Shellfish
all beautifully fresh & delivered daily from sea mag & welch’s newhaven fishmongers
Teuchters seafood sharing combo
4 people sharing; 8 pan seared shetland scallops in garlic and herb butter, 8 west coast oysters, calamari, ½ kilo pot creamy mariniere mussels, smoked mackerel pate, newhaven smoked salmon, kiln smoked salmon, sweet soused orkney herring fillets, caper & chive tattie salad, hand cut chips, bread & oatcakes
West coast oysters
served naturally with shallot vinegar
Shetland scallop chowder
seared shetland king scallops with a smoked salmon & haddock chowder, chive oil, crispy onions & capers, fresh crusty bread & butter
1/2 kilo pot shetland blue shell mussels
steamed in white wine, garlic, onion & lemon thyme with crusty bread & butter
Fish & chips
battered north sea haddock fillets, hand cut chips, garden peas & tartare sauce
Salt & pepper calamari & chips
seb’s hot leith sauce & aioli dips on the side
Scotch Beef Stew
Scotch beef stew
bowl of red wine slow braised beef, smoked bacon, tomato & roasted red peppers rosemary roasted new potatoes with crusty bread
Big Tasty Caesar Salad Bowls
Big tasty caesar salad bowl
cos lettuce, parmesan, crispy croutons, cherry tomatoes, soft boiled organic egg, caesar dressing
Big tasty caesar salad bowl with grilled chicken & smoked bacon
Big tasty caesar salad bowl with welch’s newhaven smoked salmon & kiln hot smoked salmon
Big tasty caesar salad bowl with cajun spiced chicken fillet
Big tasty caesar salad bowl with lightly spiced crispy vegan seitan chick’n
can be veggie
Vegan caesar salad bowl
cos lettuce, gordal olives, cherry tomatoes, vegan cheddar, crispy croutons, vegan caesar dressing
Big Burgers
all burgers served with teuchters hand cut chips
The really scottish teuchter burger
john gilmour’s beef burger or chicken fillet or newtonmore highland venison burger with haggis, crispy bacon, scottish mature cheddar & a wee jug of whisky & arran mustard cream sauce
Vegan seitan chick’n sandwich
can be vegetarian; long ciabatta roll, lightly spiced crispy seitan, iceberg lettuce, tomato, red onion relish, vegan mayo & vegan smoked applewood cheddar
Chicken fillet burger
iceberg lettuce, tomato, mayo & red onion relish
Loco cajun chicken fillet burger
cajun spiced chicken fillet, cheese & jalapenos, iceberg lettuce, tomato, mayo & red onion relish
Newtonmore highland venison burger
teuchters veniburger with strathdon blue cheese, iceberg lettuce, tomato, mayo & red onion relish
Beef burger
john gilmour’s beef burger, iceberg lettuce, tomato, mayo & red onion relish
Breakfast & Brunch
served daily 10am-11.30am
Wee john’s warm scones
home baked scones with rodda’s cornish clotted cream & scottish strawberry jam
Mug of kedgeree
curry spiced smoked haddock risotto with a soft boiled organic egg
Bacon and eggs on maclean’s of forres butteries
(poached scrambled or fried)
Newhaven smoked salmon & eggs on maclean’s of forres butteries
(poached scrambled or fried)
Oysters
west coast oysters on crushed ice with shallot vinegar and tabasco
Huge muckle carnivores breakfast
pork sausages, lorne sausage, bacon, haggis, charles macleod’s stornoway black pudding, tattie scone, portobello mushrooms, grilled tomato, baked beans, halls farm organic eggs, maclean’s of forres buttery, toast, butter and preserves
Huge muckle vegetarian breakfast
vegan sausages, simon howie’s vegan lorne sausage, macsweens vegan haggis, vegan black pudding, tattie scone, portobello mushroom, grilled tomato, baked beans, halls farm organic eggs, maclean’s of forres buttery, toast, butter and preserves
Huge muckle vegan breakfast
vegan sausages, simon howie’s vegan lorne sausage, fried onions, tomatoes, vegan black pudding, macsweens vegan haggis, portobello mushrooms, baked beans, aberdeen buttery, tattie scone, toast, vegan butter and preserves
Big breakfast roll
choose from; pork sausages, lorne sausage, bacon, haggis, charles macleod’s stornoway black pudding, organic fried eggs, vegan sausage, simon howie’s vegan lorne sausage, vegan black pudding, 2 tattie scones, macsween’s veggie haggis
Alby’s
Alby’s has built its reputation around one direct proposition: very large hot sandwiches on focaccia. The Leith branch at Portland Place is the relevant location here, and it now trades beyond lunch on several days, making it useful for a casual early dinner as well as a daytime stop. The scale is part of the fun, but the rotating fillings show real attention to contrast, sauce and texture. Go when appetite matters and polished service does not, or split a sandwich if you want room for anything else.
The menu changes monthly, so a permanent list of fillings would miss the point. A recent Leith combination of ham-hock, pea and pickled-onion fritter with malt-vinegar mayonnaise captures the approach: familiar comfort-food flavours rebuilt into a substantial, carefully seasoned sandwich. Other rotations may move through slow-cooked meat, crisp vegetables, cheese and sharper pickles, with vegetarian choices receiving the same oversized treatment. Check the current branch menu before travelling because the Southside menu can differ, and avoid assuming a social-media special applies at both locations.
Address: 8 Portland Place, Edinburgh EH6 6LA
Alby's Menu
Big Hot Sandwiches
Fried Chicken Caesar
Garlic buttermilk chicken thigh, garlic bacon butter, caesar mayo, parmesan, house pickles, cos lettuce
Caponata & Polenta (ve)
Caponata siciliana, crispy olive & rosemary polenta, basil aioli & rocket
Kimcheese Toastie
House napa cabbage kimchi, Scottish mature cheddar & mozzarella toastie
Halloumi & Olive Tapenade (v)
Grilled halloumi, black olive tapenade, chilli yoghurt, tomato, matchstick crisps, cucumber & mint salad
Sides
Fries
with oregano (ve)
Squid & tartar sauce
Fried squid with tartar sauce
Sugarsnap, mint & little gem salad
Sugar snap pea, little gem, radish, mint, vinaigrette (ve)
Grilled corn & chimmichurri
Grilled corn on the cob with chimmichurri
Soft Drinks
San Pellegrino Lemon
Irn Bru
Ginger Beer
Cawston Elderflower
San Pellegrino Blood Orange
Fritz Kola
Cawston Rhubarb
Ting
Orangina
San Pellegrino Grapefruit
Sparkling water
Still water
Ardfern
Ardfern is the flexible sibling next door to The Little Chartroom, combining an all-day cafe, bar and bottle shop with cooking that remains clearly chef-led. It starts with brunch, shifts into snacks and seasonal evening plates, and keeps a strong wine selection available to drink in or take away. That breadth makes it especially useful when one person wants a full dinner and another would rather graze. The room feels relaxed and contemporary, but the food has enough focus to justify visiting independently of its better-known sister restaurant.
Evening plates move confidently between comfort and brighter detail: oysters with nori hot sauce, hash browns with mushroom ketchup and king oyster mushroom, prawn tacos with green tomato salsa, Shetland mussels with a seasonal sauce, or a flatbread carrying vegetables, duck egg and cheese. A smash burger and Basque cheesecake offer familiar anchors. Order several smaller dishes for the table, then use the staff’s wine knowledge to connect them. The menu changes with produce, and brunch or Sunday roast creates a different experience from the evening service.
Address: 10–12 Bonnington Road, Edinburgh EH6 5JD
Ardfern Menu
Bar Snacks
Monday - Saturday 11am - 10pm, Sunday 11am - 6pm. Oyster Happy Hour, £2 each, Monday - Friday 4pm - 5.30pm. All dietary requirements can be catered for with advance notice.
Oysters - natural or nori hot sauce (x4)
Gordal olives
Grilled sourdough, butter
Sunflower seed hummus, chicory
Finocchiona & Speck
Brillat-Savarin (pasteurised), cornichon, grilled sourdough, butter
Basque cheesecake, strawberry
Brunch
Monday - Friday 9am - 2.30pm, Saturday 9am - 4.45pm, Sunday 9am - 5.30pm. Oyster Happy Hour, £2 each, Monday - Friday 4pm - 5.30pm. All dietary requirements can be catered for with advance notice.
Grilled sourdough, butter
Grilled sourdough - whey caramel crémeux or strawberry jam
Filled doughnut - whey caramel crémeux or strawbery jam & custard
Basque cheesecake, strawberry
Oysters - natural or nori hot sauce (x4)
Hash brown, mushroom ketchup, BBQ king oyster, Golden Saye (x2)
Beef rump cap, tonnato, toast, capers (x2)
Prawn taco, green tomato salsa, kohlrabi, sorrel (x1)
Aubergine fritter, apricot ketchup, pumpkin seed, radish
Venison black pudding, rhubarb chutney, bitter leaves
Shetland mussels, wild garlic sauce
Asparagus flatbread, duck egg, ricotta, honey, Pecorino
Pork rib, sour cream, red onion, corainder
Double smash burger, cheese, pickles, bacon mayo
Chips, aioli
BBQ green beans, muhammara, yoghurt, sesame sukkah, walnut
Filled brioche bun & brown sauce (2, 3 or 4 fillings)
Bacon, Cumberland sausage, haggis, tattie scone, fried egg, hash brown, veggie sausage, veggie haggis, halloumi
Full Breakfast
Bacon, Cumberland sausage, venison black pudding, tattie scone, beans, fried egg, toast, brown sauce
Veggie Full Breakfast
Veggie sausage, veggie haggis, courgette, halloumi, tattie scone, beans, fried egg, toast, brown sauce
Sunday Roast
Roasted beef rump cap, ox tongue stuffed Yorkshire pudding, hash browns, carrots, greens, gravy. Available every Sunday from 11am - 5.30pm.
Veggie Sunday Roast
Stuffed courgette, veggie haggis, Yorkshire pudding, hash browns, carrots, greens, gravy. Available every Sunday from 11am - 5.30pm.
Evening
Monday - Saturday 5pm - 9pm. Oyster Happy Hour, £2 each, Monday - Friday 4pm - 5.30pm. All dietary requirements can be catered for with advance notice.
Gordal olives
Grilled sourdough, butter
Sunflower seed hummus, chicory
Finnochiona & Speck
Brillat-Savarin (pasteurised), cornichon, grilled sourdough, butter
Oysters - natural or nori hot sauce (x4)
Hash brown, mushroom ketchup, BBQ king oyster, Golden Saye (x2)
Beef rump cap, tonnato, toast, capers (x2)
Prawn taco, green tomato salsa, kohlrabi, sorrel (x1)
Aubergine fritter, apricot ketchup, pumpkin seed, radish
Venison black pudding, rhubarb chutney, bitter leaves
Shetland mussels, wild garlic sauce
Asparagus flatbread, duck egg, ricotta, honey, Pecorino
Pork rib, sour cream, red onion, corainder
Double smash burger, cheese, pickles, bacon mayo
Chips, aioli
BBQ green beans, muhammara, yoghurt, sesame dukkah, walnut
Basque cheesecake, strawberry
Final Thoughts
Match the restaurant to the occasion. Barry Fish suits a seafood-led dinner, while Restaurant Martin Wishart, The Little Chartroom and Dùthchas offer three distinct versions of a composed special occasion. Roseleaf and Teuchters Landing handle mixed groups and changing plans with ease. Cafe Domenico, Kafeneion To Steki and Alby’s are at their best when you arrive ready for pasta, shared Cretan plates or an unapologetically large sandwich.
Leith and Newhaven reward repeat visits because the area does not rely on a single style of restaurant. A polished tasting menu can sit close to a characterful pub, a tiny Italian dining room or a creative all-day bar without any of them feeling out of place. Check current dishes and prices, book smaller rooms early, and leave some flexibility for seasonal seafood and daily specials. That is where the neighbourhood’s kitchens are most persuasive.