Edinburgh’s New Town and Broughton make an unusually varied dining circuit. Grand banking halls and hotel dining rooms sit close to narrow basement restaurants, independent bistros and relaxed neighbourhood cafés. A walk from St Andrew Square towards Broughton Street and Elm Row can move from Bombay comfort food to precise Japanese-influenced plates, Greek sharing dishes and French cooking without losing sight of the practical question: which restaurant suits this particular meal?
New Town and Broughton reward choosing between deliberately different experiences. Some restaurants are built for a long dinner and a serious wine menu; others work best when several people share the table or when lunch needs to fit around shopping and sightseeing. Careful sourcing, bold spice, polished service and menus designed around sharing give the area far more variety than a line-up of interchangeable city-centre dining rooms.
Menus change quickly here. Noto, L’Escargot Bleu and Taisteal explicitly work with seasonal, blackboard or sample menus, while large sharing cuts at the steakhouses vary by weight. Use each Happy Menu disclosure to compare current choices and prices, then confirm any dish, dietary need or large cut that matters when booking. Reserving is especially useful for compact rooms and Friday or Saturday evenings, when the strongest independents can fill well ahead.
Dishoom Edinburgh
Dishoom remains the area’s most dependable all-day crowd-pleaser because its Bombay café idea works from breakfast to late dinner. The morning menu is more than a warm-up: bacon or sausage naan rolls, the Big Bombay and Edinburgh’s haggis pau turn a central breakfast into a proper destination. Later, black daal brings slow-cooked depth, while house chaat, chilli chicken, biryani and richly spiced curries let a mixed group build a meal with texture and contrast rather than ordering one main each.
The smartest order starts with something crisp or tangy, adds one smoky grill dish, then balances a curry with rice, bread or daal. That keeps the table lively without making every plate feel heavy. Service is usually organised and warm despite exceptional demand, although queues, noise and a minority of recent reports about bland or dry dishes deserve attention. Book when the system allows it or arrive away from peak time; Dishoom is best for energetic breakfasts and sociable dinners, less so for a quiet confidential conversation.
Address: 3A St Andrew Square, Edinburgh EH2 2BD
Dishoom Edinburgh Menu
Cooked Breakfasts
KEEMA PER EEDU
A Parsi power breakfast: spicy chicken keema studded with delicate morsels of chicken liver, topped with two runny-yolked fried eggs and salli crisp-chips. Served with home-made buns. (S)
PARSI OMELETTE
A crazy-paving three-egg omelette of chopped tomato, onion, coriander, green chilli and a little cheese. Served with grilled tomato and Fire Toast. (V)
AKURI
An Irani café staple. Three eggs, spiced, scrambled and piled up richly alongside plump, home-made buns and served with grilled tomato. (V) (S)
KEJRIWAL
Two fried eggs on chilli cheese toast. A modern favourite of the Willingdon Club in Tardeo, reputedly named for the member who kept asking for the dish, since he was not allowed eggs at home. (Not to be confused with Arvind Kejriwal, leader of India’s Aam Aadmi – common man’s – political party.) (V)
CHOLE PURI HALWA
Where to start? Chef’s favourite breakfast: chole (chickpeas), halwa (sweet semolina), pickles (which are pickles) and one giant, crackled, puffy puri. Satisfying morning, noon or night. (V)
THE BIG BOMBAY
Your plate will be laden with abundant akuri, char-striped smoked streaky bacon from Ramsay of Carluke, peppery Shropshire pork sausages, masala beans, grilled field mushrooms, grilled tomato and buttered, home-made buns. Too good.
THE VEGAN BOMBAY
Bountiful vegan repast. Tofu akuri, crispy-smashed vegan sausages, vegan black pudding, grilled field mushrooms, masala beans, grilled tomato and home-made vegan buns. (V)
Haggis Pau
A glorious sight. Richly spiced specially-made Dishoom pork haggis atop hot, buttered buns. Served with a couple of fried eggs, crisp Carluke’s bacon rashers, honeyed chilli chutney, cream cheese and fresh coriander leaves. Much intercontinental fulfilment.
Dishoom Naan Rolls
Each naan is freshly baked – by hand, and to order – in the tandoor. It is then graced with a little cream cheese, tomato-chilli jam and fresh coriander leaves, and wrapped around one of these first-rate fillings. (Request a little chopped green chilli on the side for more zing in your roll.)
BACON NAAN ROLL
Ramsay of Carluke’s smoked streaky bacon is matured in the traditional Ayrshire way and then smoked over applewood and beechwood chips. A Dishoom signature dish, and deserving of all its accolades.
DOUBLE BACON NAAN ROLL
Twice the bacon. More power to you.
SAUSAGE NAAN ROLL
Shropshire pork sausages, warmly spiced with cracked black pepper. Each sausage is finished by hand in the old-fashioned way.
NEW VEG. SAUSAGE & EGG NAAN ROLL*
Cleverly fermented crispy-smashed veggie sausage with best umami spicing, developed with Chef Neil Rankin. Runny-yolked eggs, for good measure. (V) *Vegan option available, cooked in the same tandoor as naans made with eggs and dairy
EGG NAAN ROLL
Two fried Cornish free-range eggs with saffron-orange, runny yolks. Warm and most gratifying. (V)
WRESTLER’S NAAN ROLL
Named for Koolar & Co.’s wrestler-sized portions. Smoked streaky bacon, peppery pork sausages and runny-yolked egg. Grapple with it.
Bacon & Egg Naan Roll
Sausage & Egg Naan Roll
Fruits, Grains & Breads
DATE & BANANA PORRIDGE
Organic porridge oats cooked with oat milk, banana and sweet Medjool dates. If you wish for more, you need only ask – this is a bottomless portion. (V)
CINNAMON-JAGGERY PANCAKES
Most fluffy with toppings of soft vanilla cream, mixed berries and jaggery syrup spiced with chai-like warmth. Sticky, sweet, so good to eat. (V) Add a couple of crisp Carluke’s bacon rashers. 3.00
FRUIT & YOGHURT
Fresh seasonal fruits topped with creamy yoghurt infused with fresh vanilla pod. Choose from dairy yoghurt drizzled with starflower honey, or coconut yoghurt. (V)
HOUSE GRANOLA
A Dishoom recipe, handmade with toasted oats, seeds, cashews, almonds, pistachios and cinnamon. Served with fresh seasonal fruits and dairy vanilla yoghurt with starflower honey, or creamy coconut yoghurt. (V)
BUN MASKA CHAI
The Irani café classic. Soft bun with butter inside, to be dipped happily into the hot chai. The simplest thing, eaten everywhere in Bombay. (V)
Side Orders
Masala beans
(V)
Grilled mushrooms
(V)
Two pork sausages
Two crispy-smashed vegan sausages
(V)
Four rashers of bacon
Fire Toast, butter and jam
(V)
Haggis
Vegan Breakfast
Breakfast is served until 11.45am every day.
Vegan Akuri
A vegan version of the Irani café special. Spiced scrambled tofu piled up richly alongside plump, home-made vegan buns and grilled tomato. (Ve, V, S)
Chole Puri*
Where to start? Chef’s favourite breakfast: chole (chickpeas), pickles (which are pickles) and one giant, crackled, puffy puri. Satisfying morning, noon or night. *made without butter (Ve, V)
Vegan Sausage Naan Roll*
A delicious crispy-smashed sausage developed with Chef Neil Rankin. Cleverly fermented vegetables and best sausage spices to enhance the umami. *cooked in same tandoor as naans made with eggs and dairy (Ve, V)
Fruit & Coconut Yoghurt
Fresh seasonal fruits topped with creamy coconut yoghurt infused with fresh vanilla pod, and served with toasted seeds. (Ve, V)
Children's Breakfast
Porridge
With oat milk and bananas. (Ve, V)
Granola
With cinnamon, nuts and fresh seasonal fruits. Choose from vanilla dairy yoghurt and honey, or coconut yoghurt. (Ve, V)
Fruit & Yoghurt
Fresh seasonal fruits served with vanilla dairy yoghurt and honey, or coconut yoghurt. (Ve, V)
Cinnamon Pancakes
Two fluffy pancakes topped with vanilla cream, fresh berries and spiced syrup. (V)
Eggs & Beans On Toast
Scrambled eggs with toasted bread and baked beans. (V)
Small Plates & Starters
Chote Papad With Mango Chutney
Poppadoms torn, then fried ’til crisp. Flecked with green chilli. Best dipped into home-made chutney, rich with two kinds of mango. Marries nicely with drinks. (Ve, V)
Vegetable Samosas
Crunchy Punjabi-style shortcrust pastry, pea and potato filling warmly spiced with cinnamon. Tamarind chutney for dipping. (Ve, V)
Okra Fries
Fine lady's fingers for the fingers. (Ve, V)
Bhel
Cold and crunchy, light and lovely. Puffed rice, peanuts and Bombay Mix tossed with fresh pomegranate, tomato, onion, lime, tamarind, mint. (Ve, V)
Vada Pau*
Much-loved Bombay street staple, sized for sharing. Four hot potato vada, crunchy titbits and chutneys, tucked inside soft home-made buns. Sprinkle the red spicy masala to taste. *with vegan buns (Ve, V, S)
Vegan Pau Bhaji*
An old-time favourite with lovely qualities, pre-eminently nicer than any you have sampled before. Spicy mashed vegetables and home-made vegan buns on a Chowpatty tray. No food is more Bombay. *made without butter (Ve, V)
Dishoom House Chaat
Warm-cold, sweet-tangy, moreish. Golden-fried sweet potato covered with cool oat yoghurt, pomegranate, beetroot, radish and carrot. Tamarind drizzle and green chutney lift it nicely. (Ve, V)
Keema Pau
Perked-up Irani café classic: earthy, aromatic minced lamb, studded with peas, distinguished with subtle dill and warming lindi pepper. Arrayed with slices of toasted, buttered pau. Buy this now and convince yourself. (S)
Chilli Chicken
Some Irani cafés now aim to please with Indo-Chinese fare. A plate of crispy garlic-ginger-soy-chilli-chicken is a modern café staple. (S)
Lamb Samosas
Gujarati filo (not Punjabi shortcrust) stuffed with minced lamb, onions and spices.
Chilli Cheese Toast
A nostalgia for Bombayites. Green chillies, capsicum and garlic in Cheddar melt on white sliced loaf. (V, S)
Prawn Koliwada
Bombay's Koli (fishermen) Wada (district) recipe: a bowl of delicate, crispy morsels – perfect for chutney-dipping. (S)
Pau Bhaji
An old-time favourite with lovely qualities, pre-eminently nicer than any you have sampled before. Buttery-spicy, mashed vegetables and home-made buns on a Chowpatty tray. No food is more Bombay. (V)
Grills
First comes the marinade, then the open-air grill. Picture Bademiya in Colaba, a Bombay institution since 1942. A balmy night, with newspapers laid out on old car bonnets. You eat. Savour. Spill.
Murgh Malai
Chicken thigh meat is steeped overnight in garlic, ginger, coriander stems and a little cream. Slightly pink when fully cooked.
Charred Lamb Chops
Two chops of generous proportions lie overnight in raw papaya, yoghurt and humble spices. Blackened on the grill and finished with a thrilling Kashmiri chilli sauce. A speciality of new standing.
Dishoom Chicken Tikka
A family recipe, using a marinade of sweet vinegar, not yoghurt. Laced with ginger, turmeric, garlic and green chilli. (S)
Masala Prawns
Each one charred slightly at the edges, succulent and simple, nothing to bamboozle.
Sheekh Kabab
Minced lamb is marinated with green chilli, coriander and cumin, then grilled. (S)
Makhmali Paneer
Such simplicity. Pillows of paneer, marinated, charred and spiced gently. A flourish of fried cashews and pomegranate. Makhmali means velvety. (V)
Gunpowder Potatoes
The seduction is in the tumble. New potatoes are smoky-grilled, broken apart, tossed with butter, crushed aromatic seeds and green herbs. (V)
Saffron Cauliflower
Glowing golden, hot from the grill. Soft, buttery magnificence with warm masala tingles. (V)
Curries & Daal
Chicken Ruby
Tender chicken in a rich, silky makhani sauce. A good and proper curry redolent with spice and flavour.
Goan Monkfish Curry
Choicest monkfish simmered in creamy coconut, tamarind, tomatoes and kokum. Strewn with fragrant curry leaves. Most popular for its sublime balance of aromas. Think quality!
Mutton Pepper Fry
Finest mutton marinated in red chilli, ginger and garlic, then cooked with black peppercorns and whole spices. Robust, spicy and tender. (S)
Mattar Paneer
A steadfast, humble and delicious vegetarian curry, beloved of Bombay families. (V)
House Black Daal
A Dishoom signature dish – dark, rich, deeply flavoured. It is cooked over 24 hours for extra harmony. (V)
Chole Chawal*
An abiding favourite of Indian families everywhere, originally hailing from the Punjab. A hearty bowl of spiced chickpea curry served with basmati rice. *made without butter (Ve, V)
Biryani and Rice
Slow-cooked, layered and aromatic, the Biryani traces its origins to Iran – as does the old Bombay Café. A pot is to be shared, or kept as spicy contentment all for oneself.
Lamb Biryani
Fall-apart leg of lamb bedded in a pot with buttery saffron rice, caramelised onions, rich stock and warming spices. Best with raita.
Chicken Berry Britannia
Tempting and flavourful pot of chicken, ginger, garlic, mint, coriander and rice cooked together in the Kacchi style. An homage to Britannia’s Chicken Berry Pulao, with cranberries.
Awadhi Jackfruit Biryani
Sturdy, savoury jackfruit and delicately flavoured rice, potted, sealed and cooked the traditional way. Adorned with barberries and sultanas. (V)
Steamed Basmati Rice
It means “the fragrant one”. (Ve, V)
Veg. Side Dishes
First-class greens and other delectables.
Chilli Broccoli Salad
Toasted pistachios and shredded mint leaves with finest, greenest broccoli, fresh red chillies, pumpkin and sunflower seeds, dates and lime. (Ve, V)
Chilli Broccoli Salad (Half Portion)
Toasted pistachios and shredded mint leaves with finest, greenest broccoli, fresh red chillies, pumpkin and sunflower seeds, dates and lime. (Ve, V)
Grilled Greens
Grilled mangetout and Tenderstem broccoli with lively Bengali mustard dressing. Greens for choosing – not refusing! (Ve, V)
Chilli No-Butter-Bhutta*
Corn-on-the-cob, grilled over charcoal fire, then finished with chilli, salt and lime, Chowpatty style. *with olive oil instead of butter (Ve, V)
Chilli Butter-Bhutta
Corn-on-the-cob, brushed with butter and grilled over charcoal fire. Finished with chilli, salt and lime, Chowpatty style. (V)
Kachumber
A messy to-do of cucumber, onion and tomato. A little lime lifts the whole affair. (V)
Warm Aubergine Chutney
A rare embellishment of sweet and sour and spice. “Very chatpata” (or lip-smacking), says Chef, “not ordinary.” A little goes a long way. (Ve, V)
Raita
Delicate minty yoghurt, cool as a cucumber. (V)
Breads
All breads are made by hand and baked to order.
Plain Naan
Freshly baked in the tandoor. (V)
Garlic Naan
With minced garlic and coriander sprinkle. (V)
Cheese Naan
Cheddar is melted inside. (V)
Masala Paratha
Wholewheat flaky-buttery bread. Fresh from the tandoor, with chaat masala and dried mint. (V)
Roomali Roti
Soft handkerchief-thin bread, thrown, stretched and griddled to order on an upturned tawa. (Ve, V)
Tandoori Roti*
Wholewheat bread, delicately charred from the tandoor. *cooked in the same tandoor as naans made with eggs and dairy (Ve, V)
Salads & Rolls
Malai Chicken Salad
Creamy charred chicken, leafy greens, sprouted beans, bulgur wheat, vegetable fiddlesticks, toasty coconut and tarty curry-leaf dressing. Brimming with zing.
Paneer Roomali Roll
Delicate handkerchief roll crisped and filled with grilled paneer, onion, peppers and green leaves. Mint chutney on the side. (V)
Chicken Kathi Roll
Flaky paratha with a fine omelette layer, wrapped all-about an abundance of chicken tikka, fresh kachumber and zingy green chutney. A most-popular street food in Kolkata. Pleasingly sating.
Café Special
Salli Boti
This is a first-rate Parsi classic, a notable example of which is served in the inimitable Britannia & Co.Tender lamb is braised in a rich and flavoursome gravy then finished with crunchy salli crisp-chips. Served with buttered Roomali Roti.
Puddings
Served daily from lunchtime onwards.
Kala Khatta Gola Ice
Fluffy ice-flakes steeped in kokum and jamun fruit syrup, blueberries, chilli, lime and black salt. To the uninitiated, the first spoonful may surprise. The second is captivating. (Ve, V)
Basmati Kheer
Silky caramelised basmati rice pudding cooked nicely with vanilla-infused coconut milk, cardamom and cashews. Cooled and layered with blueberry compôte. (Ve, V)
Coconutty Fruit Crumble
A medley of pineapple, apple and raspberry, crowned with toasted coconut crumble and silken coconut ice cream. Flavour and texture come together in harmony. (V)
Dishoom Chocolate Pudding
Melting-in-the-middle chocolate pudding served with a scoop of Kashmiri Chilli ice cream. You will not want to share. (V)
Mango Kulfi
Satin-smooth, sweet real mango. (V)
Pistachio Kulfi
Creamy, proper pistachio. (V)
Malai Kulfi
The original with a hint of caramel. (V)
Kala Khatta With Nice Cream
On a bed of almond mascarpone cream: fluffy ice-flakes steeped in kokum and jamun fruit syrup, blueberries, chilli, lime and black salt. To the uninitiated, the first spoonful may surprise. The second is captivating. (V)
A Bowl Of Ice Cream
Cinnamon, Coconut or Kashmiri Chilli. (V)
Children's Mains
Murgh Malai
Mild, tender grilled chicken thigh.
Paneer Tikka
Tasty cheese and peppers. (V)
A Bowl Of Ice Cream
Two scoops of Cinnamon or Coconut ice cream. (V)
Kulfi
A sweet frozen treat. Creamy Malai, proper Pistachio or sweet real Mango. (V)
Swift Lunches
Inexpensively agreeable set lunch menus for two to share. Served Monday to Friday, 12pm – 5pm. Each serves two people. Swift Vitality lunch serves two and is £16 per person. Prompt Replenishment lunch serves two and is £20 per person. Drinks, add-ons and optional service charge are not included in the price.
Swift Vitality
Rapid and light midday refreshment for two persons. Price: £16 per person
Prompt Replenishment
For two persons requiring extra lunchtime fortitude. Price: £20 per person
Swift Vitality Lunch
Rapid and light midday refreshment for two persons. Served Monday to Friday, 12pm – 5pm. £16 per person. Drinks, add-ons and optional service charge are not included in the price.
Malai Chicken Salad
Creamy charred chicken, leafy greens, sprouted beans, bulgur wheat, vegetable fiddlesticks, toasty coconut and tarty curry-leaf dressing. Brimming with zing.
Chilli Broccoli Salad
Toasted pistachios and shredded mint leaves with finest, greenest broccoli, fresh red chillies, pumpkin and sunflower seeds, dates and lime. (Ve, V)
Murgh Malai
Chicken thigh meat is steeped overnight in garlic, ginger, coriander stems and a little cream. Slightly pink when fully cooked.
Dishoom Chicken Tikka
A family recipe, using a marinade of sweet vinegar, not yoghurt. Laced with ginger, turmeric, garlic and green chilli. (S)
Sheekh Kabab
Sorcery of softest smoky minced lamb, lively with black pepper and green chilli. (S)
Makhmali Paneer
Such simplicity. Pillows of paneer, marinated, charred and spiced gently. A flourish of fried cashews and pomegranate. Makhmali means velvety. (V)
Gunpowder Potatoes
The seduction is in the tumble. New potatoes are smoky-grilled, broken apart, tossed with butter, crushed aromatic seeds and green herbs. (V)
Saffron Cauliflower
Glowing golden, hot from the grill. Soft, buttery magnificence with warm masala tingles. (V)
Prompt Replenishment Lunch
For two persons requiring extra lunchtime fortitude. Served Monday to Friday, 12pm – 5pm. £20 per person. Drinks, add-ons and optional service charge are not included in the price.
Vegetable Samosas
Crunchy Punjabi-style shortcrust pastry, pea and potato filling warmly spiced with cinnamon. Tamarind chutney for dipping. (Ve, V)
Lamb Samosas
Golden Gujarati filo (not Punjabi shortcrust) stuffed with minced lamb, onions and spices. Lime for tang.
Dishoom Chicken Tikka
A family recipe, using a marinade of sweet vinegar, not yoghurt. Laced with ginger, turmeric, garlic and green chilli. (S)
Makhmali Paneer
Such simplicity. Pillows of paneer, marinated, charred and spiced gently. A flourish of fried cashews and pomegranate. Makhmali means velvety. (V)
House Black Daal
A Dishoom signature dish – dark, rich, deeply flavoured. It is cooked over 24 hours for extra harmony. (V)
Chicken Berry Pulao
Delightful deception. Fluffy mound of saffron rice jewelled with barberries, sultanas and crispy onions. Beneath waits fall-apart chicken in richly masala’d tomato sauce. Dig deep.
Jackfruit Berry Pulao
Warmly spiced jackfruit and jaggery-sweet tomato linger below fragrant saffron rice studded with barberries and sultanas. Few platters are so disarming. (Ve, V)
Tipples
BELLA STORIA: SPUMANTE, NV, VENETO
Insist on having a ‘beautiful history’ (bella storia)! Old-established family co-operative grows organic Garganega grapes to make this refreshing aperitivo akin to Prosecco. Extra dry.
BLOODY-GOSH MARY (ROCKS)
Tomato juice, Finlandia Vodka, savoury makhani sauce, warming spices and array of comely edibles. Outlandishly served in a rocks glass – which looks like less, but isn’t. Nothing cursory here.
VIRGIN MARY (ROCKS)
Feistiness abounds, but there is no swearing.
DHOBLE (ROCKS)
A discreet cocktail, named for the notorious Assistant Commissioner of Police of Bombay. Fresh orange and lemon juice conceal vodka, jaggery and a furtive dash of orange bitters, on ice.
BABA’S SESAME ESPRESSO MARTINI (UP)
Baba’s espresso meets Finlandia Vodka, with molasses bitters, chai syrup, white sesame tincture and a smattering of black sesame.
TEETOTAL ESPRESSO MARTINI (UP)
An elegant glass of Baba’s espresso with complex black cardamom, cinnamon syrup and a warm, gingery kick. Enhances sobriety.
Fresh Juice, Shots & Lassi
No poppycock.
Fresh Orange Juice
Fresh Ruby-Red Grapefruit Juice
GINGER SHOT
Fiery ginger-apple tonic. Put pep in your step.
TURMERIC SHOT
Harmonising, healing, mind and body pleasing blend of turmeric, ginger and apple.
BREAKFAST LASSI
A concoction of yoghurt, banana, mango and oats. Keep regular.
Chai & Coffee
HOUSE CHAI
All things nice: warming comfort and satisfying spice. Made the traditional way, or with oat milk. All who have tried it, swear by it.
CHOCOLATE CHAI
A charming couplet of dark chocolate and spicy chai.
BREAKFAST ASSAM (POT)
Assam is the most well-liked tea-leaf in India. Malty, brisk and bright.
DARJEELING GREEN TEA (POT)
The finest tea grown organically on the rolling hills of the Darjeeling region. Gentle in fragrance, unmatched in prestige.
FRESH MINT TEA (POT)
A spearmint steeper to cleanse the palate.
GINGER, LEMON & HONEY TEA (POT)
Fresh vigour and increased joie-de-vivre.
GUEST BREW
Consult your server about our finest grade guest filter coffees – hot or iced.
BABA’S COFFEE: DISHOOM x ALLPRESS
Arabica beans from a single forest estate on the misty hilltops of Chikmagalur in Karnataka – where Sufi mystic, Baba Budan, sowed the smuggled seeds of India’s first coffee in 1670. Mingled with Brazilian Minas. Smooth notes of milk chocolate, orange and jaggery.
HALDI DOODH
Turmeric, black pepper and jaggery frothed milk. Nani’s golden remedy.
Dessert Cocktails
Baba’S Sesame Espresso Martini
Baba’s espresso meets Finlandia Vodka, with molasses bitters, chai syrup, white sesame tincture and a smattering of black sesame. (Ve, V)
Naughty Chocolate Chai
The charming couplet goes a little madcap with Slane Irish Whiskey. (V)
New Permit Room Old-Fashioned
With coconut-washed Woodford Reserve Bourbon, Pedro Ximénez Sherry and Medjool-date liqueur, this newly-fashioned old hat is light, strong and smooth. “High-class Bombay in a glass” – so they say. (V)
Noto Edinburgh
Noto is the strongest choice for diners who want inventive cooking without the formality of a tasting-menu restaurant. Its compact Thistle Street room serves small plates shaped by Japanese technique and Scottish produce. The current menu may pair bing bread with sweetcorn butter, or North Sea crab with warm butter and focaccia, before moving through beef tartare on a nori waffle, mussel chawanmushi, lobster and prawn toast, gochujang gnocchi or barbecued monkfish. Those combinations are playful, but each plate still has a clear centre.
Two people should expect to share several dishes, and the bill rises quickly if every appealing plate is added. Ask the team to pace a sequence from lighter seafood towards richer meat or noodles rather than ordering at random. The food, cocktails and informed service draw sustained praise, while current dissent focuses on small portions, noise and value. Noto suits a date or a curious group that enjoys talking through flavours. Its menu changes, so treat named dishes as a guide to the kitchen’s style and confirm the day’s selection.
Address: 47A Thistle Street, Edinburgh EH2 1DY
Noto Edinburgh Menu
A la carte
bing bread, sweetcorn butter, whipped tofu, chilli
north sea crab, warm butter, focaccia
matcha cured trout, avocado, iced tea
beef tartare, oyster, nori waffle
mussel chawanmushi, burnt lemon, fennel
isle of wight tomatoes, nori, goats curd
kimchi beignet, apple & ginger syrup, chives
lobster & prawn toast, fennel salad, sesame
katsu chicken kyiv, cucumber, kohlrabi
gochujang gnocchi, sweetcorn succotash, jalapeños
bbq monkfish, jersey royals, beurre blanc
lamb rump, aubergine xo, broad bean
chocolate mousse, sesame praline, shio koji ice cream
crème fraîche cheesecake, sake sponge, strawberry
Lunch set menu
£30 per person
bing bread, sweetcorn butter, whipped tofu, chilli
beef tartare, black garlic, fried polenta
mussel chawanmushi, burnt lemon, fennel
isle of wight tomatoes, nori, goats curd
hoisin pork jowl, kimchi, nashi pear
chocolate mousse, miso caramel, hazelnut
crème fraîche cheesecake, sake sponge, strawberry
Hawksmoor Edinburgh
Hawksmoor brings confident steakhouse cooking to the former National Bank of Scotland hall. Dry-aged British beef is the obvious reason to visit, but the menu works better as a full restaurant than as a single expensive steak: oysters, scallops and other seafood sharpen the opening, while beef-dripping chips, creamed spinach and punchy sauces build a classic finish. The Sunday roast is a different proposition, designed for diners who want the restaurant’s beef and rich trimmings without constructing an à la carte feast.
Couples can choose individual steaks, while a group gets more variety from a larger cut and several contrasting sides. Those sharing cuts are priced by weight, so ask for the available size and total cost before committing. Current branch feedback is broadly strong on cooking, hospitality and the room, though value divides opinion and a busy service can lengthen the wait. Hawksmoor fits birthdays, business meals and celebratory lunches; its scale is grand, but the tone remains more lively and approachable than ceremonial.
Address: 23 West Register Street, Edinburgh EH2 2AA
Hawksmoor Edinburgh Menu
Oysters
Natural oysters
lemon, classic mignonette
Starters & Salads
Charcoal-roasted scallops
white port & garlic
Langoustine scampi
tartare sauce
Armstrong’s smoked salmon
Hawksmoor cure, Guinness bread, crowdie
Dozen shell-on-prawns
cocktail sauce, mayonnaise
Eyemouth crab on toast
cucumber salad
Old Spot belly ribs
vinegar slaw
Potted beef & bacon
Yorkshire puddings & onion gravy
Fillet carpaccio
pickled chestnut mushrooms, parmesan
Roasted bone marrow
slow-cooked onions
Denhead Farms asparagus
hollandaise
Ash-baked beetroots
pickled fennel, horseradish, pumpkin brittle
Hawksmoor Caesar salad
Cantabrian anchovies
Smoked mackerel salad
new potatoes, watercress, horseradish
Charcoal-Grilled Steaks
The key to great steak is happy cattle, passionate farmers and a little magic from our live-fire charcoal grill.
Rump
275g
Sirloin
350g
Rib-eye
350g/450g
Fillet
275g/350g
Chateaubriand for 2
500g
T-bone
Bone-in prime rib
Porterhouse
Chateaubriand
Longhorn Feast
The very special native breed that started it all 20 years ago. Limited availability. Longhorn Feast served with Hawksmoor classic roasted bone marrow and slow-cooked onions.
Rib-eye
400g
T-bone
Porterhouse
Prime Rib
Elevate Your Steak
Grilled bone marrow
Two fried eggs
Maple bacon
Half native lobster
Sauces
3.5 each
Béarnaise
Peppercorn
Bone marrow gravy
Anchovy hollandaise
Hawksmoor blue hollandaise
Mains
Monkfish
grilled over charcoal
Whole native lobster
garlic butter
Surf & Turf
fillet steak, grilled half lobster, garlic butter
Charcoal-roasted hake
vinegar peppers, fresh basil
Cast-iron fillet steak
bone marrow skirlie
Charcoal chicken Ana Mari
roast garlic, olive oil, lemon
Royale burger
American cheese, dill pickle, spiked mayo
Roasted celeriac & spelt
Rainton Tomme cheese, mushrooms
Winslade Wellington
Winslade cheese, celeriac, mushrooms
Sides
Beef dripping chips
Buttered Jersey Royals
Mash & gravy
Tunworth mash
Macaroni cheese
Garlic mushrooms
Creamed spinach
Buttered greens
Baked sweet potato
Buttered asparagus
Spinach, lemon & garlic
Butter lettuce & herb salad
Hawksmoor Caesar
Palmerston sourdough & butter
Sunday Roast
Sunday only until 4:30pm
Slow roast rump or sirloin with all the trimmings
Ka Pao Edinburgh
Ka Pao turns Southeast Asian flavours into a flexible sharing menu on the upper level of St James Quarter. Fried chicken with fish-sauce caramel is the familiar anchor, but the kitchen is most interesting when a table mixes temperatures and textures: cured tuna with a bright nam jim, grilled squid with roasted chilli, smoky vegetable curries and soft milk buns can move between acid, sweetness, char and heat. The menu also gives gluten-free and vegetable-led diners far more choice than many sharing restaurants.
For two, four or five plates plus rice normally create a more coherent meal than an oversized sweep of the menu. Tell the server how much heat the table enjoys, because recent diners note that spice is not always obvious from the wording. Food arrives as it is ready, making Ka Pao well suited to friends who are happy to share and less ideal for anyone wanting a conventional starter-main rhythm. Diners consistently praise the bold flavours and informed service, with occasional pacing or seasoning misses rather than a broad consistency problem.
Address: Level 4, St James Quarter, Edinburgh EH1 3AE
Ka Pao Edinburgh Menu
Starters
Cucumber salad, chilli, lime and peanuts
vg
Freedom Bakery milk buns
Steamed jasmine rice
vg
KA PAO sharing menu
for 4 or more diners, priced per person | £38.00
White crab, calamansi and coconut, shrimp cracker
Spiced lamb sausage, thai basil and crispy shallot
Beef tartare, chilli jam, fried garlic and milk bun toast
Corn ribs, salted coconut, shrimp and lime
Grilled squid, orange and roasted red nam jim
Stir-fried pork laab, cos lettuce and pork scratchings
Hispi cabbage, cashew nut butter and house sriracha
vg
Red curry of cod, pickled kohlrabi and cherry tomato
Stir-fried aubergine, chilli, lime leaf and lemongrass
vg
Green curry of feather blade, pea and broad bean
Roasted cauliflower curry, crispy potato and ajat pickle
vg
Cucumber salad, chilli, lime and peanuts
vg
Steamed jasmine rice
vg
Mains
Hispi cabbage, cashew nut butter and house sriracha
vg
Hot pepper curry of lamb shoulder and ratte potatoes
Whole grilled sea bream, herb salad and green nam jim
Stir-fried pork laab, cos lettuce and pork scratchings
Red curry of cod, pickled kohlrabi and cherry tomato
Green curry of feather blade, pea and broad bean
Roasted cauliflower curry, crispy potato and ajat pickle
vg
Skate wing, coconut, cashew and mint nam jim
Curry of charred courgette, pea, broad bean and banana chilli
vg
Jungle curry of hand-dived scallops, pork belly and krachai
300g dry aged sirloin, galangal and chilli relish, bone marrow rice
Curry of creedy carver duck breast and roasted apricot
Small Plates
Chilli and lime leaf cashews and peanuts
vg
Grilled pork skewers, jaew dipping sauce
Padron peppers, tamarind and soy
vg
Spiced lamb sausage, thai basil and crispy shallot
White crab, calamansi and coconut, shrimp cracker
Salt and szechuan pepper oyster mushrooms, pickled mooli
vg
Corn ribs, salted coconut, shrimp and lime
Vegan corn ribs, salted coconut, soy and lime
vg
Beef tartare, chilli jam, fried garlic and milk bun toast
Grilled squid, orange and roasted red nam jim
Salad of king prawn, pomelo, green papaya and peanuts
Fried chicken, fish sauce caramel and pickled banana chillies
Cured halibut, calamansi, radish and macadamia
Stir-fried choi sum, bird’s eye chilli and soybean dressing
vg
Stir-fried aubergine, chilli, lime leaf and lemongrass
vg
Dessert
Coconut and pandan ice cream
Mango and calamansi sorbet
vg
A twist of both
Palm sugar panna cotta, scottish strawberries and long pepper
Pineapple upside down cake, crème fraîche
Lunch Menu
monday - friday | 12:00 - 16:00 | £23
Salad of king prawn, pomelo, green papaya and peanuts
Fried chicken, fish sauce caramel and pickled banana chillies
Vegan corn ribs, salted coconut, soy and lime
Minced beef pad kra pao, fried egg
Red curry of coley, pickled kohlrabi and cherry tomato
Roast cauliflower curry, crispy potato and ajat pickle
vg
Cucumber salad, chilli, lime and peanuts
vg
Stir-fried aubergine, chilli lime leaf and lemongrass
vg
Steamed jasmine rice
vg
KA PAO KIDS
all served with grilled sweetcorn, tomato and cucumber salad, curry sauce and steamed rice | £7.00
Cauliflower and pea curry
vg
Crispy fish
Crispy chicken
Cocktails
Cucumber sour
hendrick’s gin, yuzu, cucumber cordial
Ka Pao daiquiri
diplomático rum, sour mango, coconut, house sriracha
Koko kwai
bacardi coconut, lychee, pineapple, lime
Quizmaster
ojo de tigre mezcal, bell pepper sherry, calamansi, pinapple soda
Sparkling
Ricatelli wine co., kung fu pet nat
argentina, mendoza - pinot noir, malbec [n, vg]
Unduragga, blanc de blanc
chile, valle de layda - chardonnay, riesling, sauvignon blanc [s]
Laherte frères, ultradition
france, champagne - pinot meunier, chardonnay, pinot noir [b, o, vg]
Laherte frères, rosé de meunier extra brut
france, champagne - pinot meunier [b, o, vg]
White
Viña echeverría, no es pituko viognier
chile, valle de curicó - viognier [s, mi, n, vg]
Domaine de la motte, chablis vieilles vignes
france, burgundy - chardonnay
Château de campuget, le campuget
france, languedoc - grenache blanc, viognier [s, vg]
Domaine des lauriers, terre des treize vents
france, languedoc - picpoul de pinet [s, vg]
Red
Viña echeverría, no es pituko carignan
chile, valle de curicó - carignan [mi, s, n, vg]
Domaine de colonat, beaujolais villages
france, beaujolais - gamay [s, vg]
Château de campuget, le campuget
france, languedoc - syrah, viognier [s, vg]
San marzano, il pumo
italy, apulia - negroamaro [s, vg]
Whisky
25ml
Woven pure malt
Talisker 10yo
Singleton 12yo
Lagavulin 16yo
Brandy and Liqueurs
25ml
Rémy martin v.s.o.p.
Luxardo amaretto
Frangelico
Campari
Coffee
st vincent espresso beans by thomson’s coffee roasters
Espresso
Macchiato
Americano
Softs
Lemongrass and mint soda
Hibiscus & red berry soda
Coca cola
L’Escargot Bleu Restaurant
L’Escargot Bleu is Broughton Street’s warmest traditional dining room, combining French bistro instincts with Scottish produce. The blackboard menu changes with the season and supply, so the attraction is a style rather than a guaranteed checklist. Expect careful charcuterie, snails, fish, beef and vegetable dishes that favour good sourcing and direct flavours over elaborate presentation. A knowledgeable wine recommendation can turn a simple plate into the centre of the meal, and desserts preserve the generous spirit of a neighbourhood bistro.
Flexible eaters will get the most from the day’s suggestions, especially when a market ingredient or less familiar cut is available. Ask what has changed from the sample menu before setting your heart on one dish. The small room feels characterful and personal, making it ideal for an anniversary, a long lunch or dinner with friends who enjoy wine. Current diners repeatedly praise the welcome and cooking; limited opening sessions and the evolving menu are the practical constraints. Reserve rather than relying on a walk-in at the end of the week.
Address: 56 Broughton Street, Edinburgh EH1 3SA
L'Escargot Bleu Restaurant Menu
Starters
Velvet crab bisque with rouille, cheese & croutons
Pigeon and duck terrine with cognac, cornichons and chutney
Steamed Shetland mussels marinière with smoked haddock & Musselburgh leeks
Goat cheese en croûte with tapenade, Monkton Garden leaves and walnut vinaigrette
L’escargot bleu steak tartare, prepared at the table
Grilled snails in garlic and parsley butter with chorizo
Velvet crab bisque
with rouille, cheese & croutons.
Pigeon and duck terrine
with cognac, cornichons and chutney.
Steamed Shetland mussels marinière
with smoked haddock & Musselburgh leeks.
Goat cheese en croûte
with tapenade, Monkton Garden leaves and walnut vinaigrette.
L’escargot bleu steak tartare
prepared at the table.
Grilled snails
in garlic and parsley butter with chorizo.
Main courses
Pasture For Life ribeye steak, roast shallots & mixed peppercorn sauce
Lemon sole fillet, cockles and lobster bisque
Monkton garden duck egg and Comte cheese omelette, sauteed potatoes & green salad
Fillet of plaice with smoked haddock, mussels, fresh squid and saffron
24 hours braised Hardiesmill farm beef Bourguignon with garniture grand-mere
Pasture For Life ribeye steak
roast shallots & mixed peppercorn sauce.
Lemon sole fillet
cockles and lobster bisque.
Monkton garden duck egg and Comte cheese omelette
sauteed potatoes & green salad.
Fillet of plaice
with smoked haddock, mussels, fresh squid and saffron.
24 hours braised Hardiesmill farm beef Bourguignon
with garniture grand-mere.
Sides
Garlic winter vegetables
Monkton Garden salad
Desserts
Duck egg vanilla crème brûlée
Praliné flan pâtissier
Ile flottante
Griottines in Kirsh
Armagnac prunes
Chocolate Némésis
Spitaki Broughton
Spitaki feels like a neighbourhood taverna because it is built around sharing food rather than staging an elaborate performance. Dips with warm pitta make an easy beginning, then calamari, gigantes beans, bougiourti baked feta, mushrooms, prawn saganaki and grilled octopus provide enough range for a proper meze. Souvlaki, bifteki and slow-cooked pork lemonato bring substance when the table wants a main course, while Greek salad and lemon potatoes keep the meal grounded in familiar, bright flavours.
A group of four can order several meze and one or two grills without creating a table of repeated fried dishes. Couples may prefer a dip, two smaller plates and one main to share. Current diners describe generous portions, friendly service and an easy atmosphere, though the compact room can become busy and food may arrive in waves. Spitaki is a particularly good choice for families and informal celebrations. Its East Claremont Street address is a short walk beyond central Broughton, rewarded by a calmer, more local feel.
Address: 133–135 East Claremont Street, Edinburgh EH7 4JA
Spitaki Broughton Menu
Dips
Tzatziki
Greek yoghurt with cucumber, garlic and olive oil (GF)
Houmous
Chickpeas blended with tahini, garlic, and lemon juice (GF, V)
Melitzanosalata
Smokey aubergine dip with chilli, garlic and parsley (GF, V)
Htipiti
Grilled spicy pepper and feta dip (GF)
Taramosalata
Cod roe dip with olive oil and lemon juice
Meze
Mushrooms
Grilled mushrooms marinated in garlic and olive oil with Kefolytri cheese (GF)
Bougiourti
Spicy baked feta with fresh tomato, onion, green pepper and oregano (GF)
Gigantes
Greek butter beans slow cooked in a rich tomato and fresh herb sauce following a traditional recipe (GF, V)
Prawn saganaki
King prawns flambéed in ouzo and served in a rich tomato sauce and topped with crumbled feta and parsley (GF)
Octopus
Grilled octopus with olive oil, vinegar, parsley and onion (GF)
Kalamari
Lightly floured, fresh, Scottish squid served with a lemon wedge
Aubergine
Crispy fried aubergine in a fennel and ground coriander coating served with skordalia (garlic and walnut dressing)
Cheese saganaki
Fried Greek cheese in breadcrumbs
Patates
Hand cut fried potatoes topped with oregano (GF, V)
Grilled Meat
Pork Souvlaki
Marinated in garlic and lemon and olive oil
Keftedes
2 Pork and Beef mince kebabs
Chicken souvlaki
2 skewers of marinated chicken breast (GF)
Salads
Politiki Salad
Finely sliced cabbage, peppers, celery, carrot and parsley in an oil and vinegar dressing (GF, V)
Horiatiki
Greek salad - Tomato, cucumber, onion, green peppers, olives and feta with oregano and olive oil (GF)
Extras
Pittas
1 pitta bread
Olives
Marinated Kalamata olives (GF, V)
Red Wine
House Red
Greece
Nico Lazaridi King of Hearts
Greece
Chants du Closeau Malbec
France
Cavino Naousa Xinomavro
Greece
White Wine
House White
Greece
Malamatina Retsina
Greece
Vermentino Zagare
Italy
Moschofilero
Greece
Sparkling Wine
Prosecco 200ml
Italy
Prosecco
Italy
Cremant de Limoux
France
Beers
Caesar Augustus 500ml
Scotland
Joker IPA 500ml
Scotland
Mythos 500ml
Greece
Mythos 330ml
Greece
Spirits
Metaxa 5 Brandy (35ml)
Greece
Ouzo (50ml)
Greece
Tsiporou (50ml)
Greece
Mastica (50ml)
Greece
Cocktails
Greek 75
our homemade tsipourocello & prosecco
Greek Spritz
aperol, mastica, grapefruit juice & soda
South Negroni
mastica, rouge vermouth & campari
Lemoncello Spritz
homemade lemoncello, prosecco, soda
Soft Drinks
Coca Cola / Diet Coke
Orange/Apple Juice
San Pellegrino Lemon/Orange
Sparkling Water
Hot Drinks
Espresso
Cappuccino
Latte/Flat White
Taisteal
Taisteal uses its name, the Gaelic word for travel, as a practical menu idea: Scottish ingredients move through techniques and seasonings gathered from farther afield. A current sample might begin with cured salmon in a wonton tart or carbonara arancini, then match sole with nori dauphinoise and shellfish sauce, wrap chicken in kataifi, or place smoked duck alongside hazelnut satay and a shiitake samosa. Desserts such as passionfruit baked Alaska or banana tarte tatin continue that readable, playful approach.
Choose the à la carte format when the table has firm preferences, or a tasting menu when the kitchen’s progression is the main event. The latter makes Taisteal approachable for diners trying a longer menu for the first time, without requiring a hushed fine-dining mood. Diners repeatedly praise flavour, value and attentive service, with occasional reports of slower pacing during busy pre-theatre periods. The Forth Street position is useful before the Playhouse, but leave enough time for the meal. Published menus are samples, so confirm the present sequence and dietary options.
Address: 1 Forth Street, Edinburgh EH1 3JX
Taisteal Menu
Mid-Week Early Dinner (Sample)
2 courses for £20, 3 courses for £25. Available Tues-Thurs 5-7pm.
Cured Scottish Salmon, Wonton Tart, Avocado, Edamame, Yuzu & Nori
Carbonara Arancino, Sun-dried Tomato Mayo
Goats Cheese Waffle, Red Onion Marmalade, Walnuts & Truffled Honey
Chicken Wrapped in Kataifi Pastry, Creamed Sweetcorn, Cajun Hasselbacks, Chorizo Mayo, Chorizo Jus
Sole, Courgette, Nori Dauphinoise, Scallop Sauce, Lobster Oil
Rolled Ricotta & Spinach Lasagne, Pickled Cherry Tomatoes, Marinara Sauce
Passionfruit & Chocolate Baked Alaska
Banana Tarte Tatin with Dulce de Leche Ice Cream
Buttermilk Panna Cotta, Macerated Strawberries & Granola
A La Carte Menu (Sample)
2 courses for £33, 3 courses for £38.
Chicken Liver Parfait, Toasted Brioche, Shallot & Raisin Chutney
Teriyaki Salmon, Yuzu Cucumber, Oyster Mayo
Carbonara Arancino, Sun - Dried Tomato Mayo
Prawn Toast Croissant, Coriander Emulsion, Sriracha Mayo
Goats Cheese Waffle, Red Onion Marmalade, Walnuts & Truffled Honey
Smoked & Cured Duck, Hazelnut Satay, Edamame Beans, Sweet Potato Fondant, Shitake Samosa
Seabass, Peas à la Française, Potato Croquette
Chicken Wrapped in Kataifi Pastry, Creamed Sweetcorn, Cajun Hasselbacks, Chorizo Mayo, Chorizo Jus
Pan-fried Sole, Courgette, Nori Dauphinoise ,Scallop Sauce, Lobster Oil
Rolled Ricotta & Spinach Lasagne, Pickled Cherry Tomatoes, Marinara Sauce
Buttermilk Panna Cotta, Macerated Strawberries, Granola
Passionfruit & Chocolate Baked Alaska
Banana Tarte Tatin, Dulce de Leche Ice Cream
Coconut Parfait, Coconut Preserve Lemon Cake, Raspberry & Pina Colada Sorbet
Selection of Ice Cream with Honeycomb
Selection of Cheese from I.J. Mellis
Tasting Menu (Sample)
£50PP for 5 courses, £60PP for 7 courses. Additional courses for the 7 course menu are marked with a *. Matching drinks available for £30 (5 course) or £40 (7 course). Please let us know when booking if you would like to have the 7 course tasting menu. Vegetarian, pescatarian or any allergy/intolerances tasting menu is also available on request. We require 24 hours notice of any allergies to ensure we can adapt menus as required.
Chicken Liver Parfait, Toasted Brioche, Shallot & Raisin Chutney
Prawn Toast Croissant, Coriander Emulsion, Sriracha Mayo
Carbonara Arancino, Sun-Dried Tomato Mayo
Hand Dived Orkney Scallop, Southern Indian Curry, Apricots
Additional course for the 7 course menu.
Smoked & Cured Duck, Hazelnut Satay, Edamame Beans, Sweet Potato Fondant, Shitake Samosa
Whipped Mascarpone, Blueberry Compote, Granola
Additional course for the 7 course menu.
Coconut Parfait, Coconut Preserve Lemon Cake, Raspberry & Pina Colada Sorbet
White Wines
Prices are for 175ml/250ml/Bottle unless otherwise noted.
Domaine Montmarin, Sauvignon & Viognier
(France) A harmonious blend of refreshingly crisp Sauvignon with ripe peach characters of Viognier
Gerard Bertrand Heritage Picpoul de Pinet
(France) Deliciously fresh on the palate with beautiful notes of lemon and invigorating finish
Aristocratico Pinot Grigio
(Italy) Combination of long ripening season & low yields ensures this wine has a superbly concentrated, weighty style. Lemon zest, crisp fruit
Petal & Stem Sauvignon Blanc
(New Zealand) Refreshingly zesty and nicely balanced finish. Guava, passionfruit & underlying notes of grapefruit, blackcurrant leaf
Red Wines
Prices are for 175ml/250ml/Bottle unless otherwise noted.
Domaine Montmarin Cabernet / Merlot
(France) Merlot and powerful tannat combine for a spicy elegant wine
Bouchard Aine & Fils Pinot Noir
(France) Nose shows red fruit with a hint of chocolate and toasted notes acquired from brief period of oak ageing
Finca La Estacada Tempranillo
(Spain) Full bodied and aromatic with flavours of ripe blackberries and plums and subtle notes of oak and spice. Medium-long finish.
Corte Camari Nero d'Avola Appassimento
(Italy) Intense aroma of blackberries and blueberries with spicy flavours of black pepper, dark chocolate, wild berries & vanilla
Sparkling Wines
Prices are for 125ml/Bottle unless otherwise noted.
Taittinger Champagne Brut Réserve
(France) Lean, light and delicate with notes of peach and brioche, considerable depth and elegance with a long fresh finish
Bouchée Cuvee Reservee Brut
(France) Elegant and balanced with notes of apple, citrus and toasted brioche
Da Luca Prosecco
(Italy) Balanced and full bodied with apple, lemon and grapefruit notes with hints of acacia flowers
Dessert Wines
Prices are for 50ml unless otherwise noted.
Quinta De La Rosa White Extra Dry Port
LBV Port
Fine Tawny Port
Umenoya Yuzu Sake
Cocktails
Aperol Spritz
Prosecco, Aperol with dash of Soda
Icelandic Elderflower Fizz
Reykjavik Vodka with a dash of Elderflower topped up with prosecco
Classic Champagne Cocktail
Brandy, bitters, sugar topped up with Champagne
Espresso Martini
Kahlua, Mozart Chocolate Bitters, Espresso Coffee, Vanilla Vodka
Beers & Cider
Brewdog Punk IPA
(Scotland) Alc 5.4
Harvieston Bitter & Twisted
(Scotland) Alc 4.2%
Harviestoun Schiehallion
(Scotland) Alc 4.8%
Bellfield Lawless Gluten Free IPA
(Scotland) Alc 4.5%
Fine Wine Selection
Puligny Montrachet, Louis Jadot
(Cotes De Beaune) Well defined & rich with crisp acidity. Floral &open nose with notes of white flowers, acacia & orange
Chablis Premier 1st Cru, Mont De Millleu
(Chablis) Nose is very fresh, lively & mineral with fruit, green apples. lemon, underbrush & field mushrooms
Kleine Zalze Family Reserve Chenin Blanc
(Stellenbosch) Aromas of lime, white melon & apple fruit on the nose complemented by layers of citrus & herbs on the palate
Pouilly Fuisse
(Beaune/France) Enjoyable Chardonnay grape,light & aromatic pear & citrus, balanced, smooth & refreshing
Sake
Komachi Sakura Futsushu
Subtle aromas of white flowers, white asparagus & young rock melon. Medium bodied and medium finish with a refined texture.
Kuncho Honjozo Suzume
Easy drinking sake filled with intense oat, cereal and lactic aromas. Soft, clean finish,
Kuncho Junmai
Traditional fruity Junmai with mild aromas & delicious rice sweetness
Kawaneko Katsu & Coffee
Kawaneko offers a compact and comforting meal. This Japanese café on Elm Row focuses on home-style food: chicken katsu curry, karaage, ebi fry and croquettes bring crisp textures, while tonjiru pork broth, vegetarian curry and vegetable-filled veggie-yaki offer gentler warmth. Corn fritters and changing homemade desserts broaden the choice without making the menu feel overextended. Portions are frequently described as generous, and the cooking has the direct, cared-for character of a place with a narrow speciality.
Pick it for a casual lunch or early dinner rather than a formal occasion. The small room and limited weekly opening make checking hours and booking ahead sensible; it is not a place to arrive with a large unplanned group. Diners praise the welcome, value and distinctive Japanese dishes, especially the generous portions and carefully fried katsu. Kawaneko suits anyone who wants a hearty bowl or crisp cutlet after walking from the east end of Broughton.
Address: 62 Elm Row, Edinburgh EH7 4AQ
Kawaneko Katsu & Coffee Menu
Soups
Tonjiru
Japanese style pork broth
Potato, Cabbage & Ginger Soup with Wakame
Starters
Corn Fritters
Corn & spring onion fritters on a bed of slaw with tangy chilli mayo dressing
Veggie-Yaki
Vegetarian 'Takoyaki' with edamame filling, drizzled with mayo, tonkatsu sauce, nori & pickled ginger
Curry
Vegetarian Curry
Potato onion, carrot & green vegetables cooked in a Japanese curry sauce served with rice, Japanese pickles & a boiled egg
Add-ons
Chicken Karaage x 3 pieces
Meat Korokke x 1
Vegetarian Korokke x 1
Veggie-Yaki x 4 pieces
Ebi Fry x 3 pieces
Cafe Marlayne
Cafe Marlayne offers an intimate French bistro meal without the theatre of a grand dining room. Its seasonal set menu may begin with vichyssoise and crab crème fraîche, mussels marinière, courgette fritters or pork belly with black pudding and apple. Mains move through steak, duck, salmon, chicken and a carefully considered vegetarian tart, usually with classical sauces and vegetables. Homemade desserts complete the picture and make the concise format feel generous rather than restricted.
The short menu is helpful for couples who want a calm dinner and easy wine decisions, while larger groups should check that the current choices cover everyone’s needs. Current feedback strongly favours the warm service, value and carefully cooked fish, though a few recent diners report tough meat or limited handling of specific dietary requests. Discuss restrictions before booking rather than expecting last-minute reconstruction. The narrow Thistle Street room suits dates and relaxed celebrations, and reservations matter because the family-run scale is part of both its charm and capacity limit.
Address: 76 Thistle Street, Edinburgh EH2 1EN
Cafe Marlayne Menu
Lunch
2 courses £21.90. Main courses served with sautéed potatoes. Discretionary 10% service added to the final bill. Please inform staff about any allergies.
Vichyssoise
with crab crème fraiche & chives
Melon
marinated in white port, nectarines compote & Parma ham
Mussels marinière
with onion, white wine, garlic, parleys and cream
Courgette fritters
Courgette, feta and potatoes fritters, romesco sauce
Le Poulet
Corn fed chicken supreme, pancetta, summer vegetables, herb and cashews nut pesto
Boeuf
Bavette steak, horseradish sauce and watercress salad
Le Poisson du Jour
Sea bass with whipped avocado served with fennel, green peppers, chillie,lime and coriander slaw
Le végétarien
Butter puff pastry tomato tart, whipped ricotta and tapenade
Dinner
2 courses £35.50. All main courses served with vegetables. Discretionary 10% service added to the final bill. Please inform staff about any allergies.
Vichyssoise
with crab crème fraiche & chives
Melon
marinated in white port, nectarines compote & Parma ham
Mussels marinière
with onion, white wine, garlic, parleys and cream
Courgette fritters
Courgette, feta and potatoes fritters, romesco sauce
Porc
Pork belly, black pudding and apple sauce, croutons and curly endive
Smoked Salmon
Gribiche sauce, rocket and pickled cucumber, olive oil chrisps
Steak
Ribeye steak, horseradish sauce, radish and watercress salad
Le Canard
Duck breast, five spice, cherries, spring onion, duck cream, carrots
Le Saumon
Salmon filet, Piperade sauce
Le Poulet
Corn fed chicken Kiev, green beans and roasted almonds, tomato and anchovies mayo
Le végétarien
Butter puff pastry tomato tart, whipped ricotta and tapenade
Desserts
Homemade desserts £8.50. Selection of cheese £9.50. Dessert wine 75ml £6.50. Taylor’s Tawny Port £6.50.
Chocolate gateau
with juicy prunes
Almond Frangipane
with rhubarb
Crème Carmel
made with whiskey and orange
Fizzy mess
meringue, summer berries, cream and Prosecco
Selection of cheese
Wine List
Bubbles available in 200ml or bottle. White, rosé and red wines available in 175ml or bottle unless otherwise noted. Alcohol-free wine available by bottle only.
Prosecco DOC Treviso Extra Dry Serena 1881
VENETO, ITALY. The classic Venetian aperitif which will make you feel like you are sitting at a Café in the Piazza San Marco.
Cuvée Léonie Brut, Canard-Duchêne
CHAMPAGNE, FRANCE. Aromas of fruity notes and toasty, spiced vanilla tones – a truly great champagnes.
Terre des Olivettes Blanc
IGP PAYS D’OC, FRANCE. A blend of Sauvignon, Chardonnay, Ugni and Terret – attractive and refreshing.
Muscadet de Sèvre-et-Maine sur Lie Haute Carizière, Daniel Bideau
LOIRE, FRANCE. Lovely floral and almond notes, matched with well balanced acidity.
Sauvignon Blanc, Casa de Flores
VALLE DEL MAULE, CHILE. Aromas of white, exotic and citrus fruits. Fresh with a refreshing finish.
Viognier, Olivier Coste
LANGUEDOC, FRANCE. Family owned – rich, apricot, pear and white blossom – carbon neutral winery.
Chardonnay, Domaine Canet
LANGUEDOC, FRANCE. Subtle aromas of white flowers – a well-balanced palate of fleshy stone fruit and bright acidity.
Coteaux du Lyonnais Les Moraines, Domaine de la Petite Gallée
RHONE, FRANCE. Aromas of pears and fresh hay – great balance and freshness – precise, easy-going.
Eins Zwei Zero Rosé, Leitz
RHEINHESSEN, GERMANY. Delicate with clean and fresh notes of pale strawberries, raspberry and grapefruit.
Fleur de Charlotte Rosé
IGP PAYS D’OC, FRANCE. A refreshing rosé – notes of red fruits and orange blossom – dry.
Merlot, Terres d’Azur
VDF, FRANCE. Juicy and easy drinking – plums and raspberries with hints of pepper and chocolate.
Gamay Pinot Noir de Touraine Domaine de la Rochette
LOIRE, FRANCE. Light cherry and bitter strawberry notes, with floral hint – a nearly tannin-free finish.
Terre des Olivettes Rouge
LANGUEDOC, FRANCE. Medium bodied and juicy with light tannins and hints of spice.
Malbec, Domaine Canet
LANGUEDOC, FRANCE. A fresher style of Malbec, focussing on fresh fruit qualities rather than savoury notes.
Nero d’Avola, Feudo Arancio
SICILY, ITALY. Lush notes of blackcurrant and wild strawberry and crunchy pomegranate – soft, round and velvety.
Château Mayne Graves
BORDEAUX SUPERIEUR, FRANCE. Made predominantly from Merlot – 10 months in oak – plum jam and chewy black fruit flavours.
The Spanish Butcher
The Spanish Butcher gives meat-focused diners a darker, more theatrical alternative to Hawksmoor. Galician beef is the headline, supported by Iberico ham, croquettes, prawns, scallops, padron peppers and indulgent sides such as manchego mac and cheese. The strongest table combines a few salty or seafood-led starters with one carefully chosen steak, then uses vegetables and potatoes to balance the richness. Desserts often continue the bold approach, so saving room is worthwhile rather than treating them as an afterthought.
Sharing cuts make sense for a group, but confirm the available weight and total price before ordering; the cost changes with the piece offered. Current diners repeatedly praise informed service and accurately cooked beef, while a smaller pattern flags expensive bills, occasional under-seasoning or special-event disappointments. This is a confident birthday or anniversary restaurant for people who actively want steak, not a broad compromise venue. The basement setting on North Castle Street feels removed from the shopping streets above and works best when the meal itself is the evening’s main plan.
Address: 58A North Castle Street, Edinburgh EH2 3LU
The Spanish Butcher Menu
To Start
Charred corn on the cob
Payoyo cheese, chilli
Gazpacho
vine-ripened tomatoes, pepper, cucumber, garlic
Sherry glazed short rib
calabaza squash, crisped shallots
Fillet of beef carpaccio
guindilla chilli, Payoyo cheese
Beef & marrow sliders
truffle cheese, harissa aioli
Jamon ibérico (100%) de bellota
30 month aged, 50g
Gambas pil pil
garlic, chilli, paprika
Pulpo & potato
grilled octopus, squid, chorizo, capers
Seared king scallops
Ajo blanco, almond, jamon crumb, kale
Cumbrae oysters 6x
mojo verde, over ice
Steak & Pork
Cuts for two to share are served with two complimentary sides and sauces. Individual Scotch & Galician cuts are served with a complimentary side and sauce.
Galician prime rib
800g
Galician porterhouse
1kg
Presa Ibérico
sizes vary between 500g - 800g; priced per 100g
Galician Châteaubriand
600g
Galician blond fillet
230g
Scotch fillet
230g
Scotch sirloin
300g
Grill
Cod fillet
lentils, potato, mixed beans, pickled fennel, gremolata
Shetland monkfish tail
chorizo, capers, garlic, paprika butter & side
Abanico Ibérico Pork
sautéed potato, mojo verde, served pink
Cauliflower “steak”
mojo verde, potato, capers, piquillo peppers
Sides & Extras
Sides are 7.50 each. Sauces are 3 each.
Gordal olives
Galician sourdough
Jamon croquetas
Pan Con Tomate
Padrón peppers
Charcutería for two to share
Jamon Ibérico, chorizo, salchichón, lomo Ibérico, Gordal olives, manchego cheese, croquetas
Tomato salad
Mixed greens, chilli & garlic
Rocket & manchego
Garlic mushrooms
Cauliflower cheese
Iberico cheese truffle fries
Garlic & paprika potatoes
Grilled bone marrow
Prawns, garlic, paprika
Manchego mac & cheese
Smoked paprika crisp
Peppercorn
Picos blue
Garlic butter
Romesco
Mojo verde
Weekday Set Lunch
Weekdays 12-4 pm. 2 course 25 / 3 course 30.
Mussels
chilli, garlic, saffron, butter
Gazpacho
vine-ripened tomatoes, pepper, cucumber, garlic
Charred corn on the cob
Payoyo cheese, chilli
Abanico Ibérico Pork
sautéed potato, mojo verde, served pink
Bistec con papas frites
dry-aged Flatiron steak, skinny fries, garlic butter
Cauliflower “steak”
mojo verde, potato, capers, piquillo peppers
Cod fillet
lentils, potato, mixed beans, pickled fennel, gremolata
Churros
chocolate sugar, cinnamon, chocolate sauce
Santiago almond tart
vanilla ice cream, poached pear
Sunday Roast
Sundays 12-5 pm. 2 course 30 / 3 course 35. Roast sirloin of beef OR Roast rump of lamb with homemade Yorkshire pudding, roasted cauliflower, potato peppers, green beans, carrots with a pan roast gravy.
Gazpacho
vine-ripened tomatoes, pepper, cucumber, garlic
Charred corn on the cob
Payoyo cheese, chilli
Hot smoked harissa salmon
creme fresh, pickled fennel, crisped leeks
Beef & marrow sliders
truffle cheese, harissa aioli
Roast sirloin of beef
Homemade Yorkshire pudding, roasted cauliflower, potato peppers, green beans, carrots with a pan roast gravy
Roast rump of lamb
Homemade Yorkshire pudding, roasted cauliflower, potato peppers, green beans, carrots with a pan roast gravy
500g Scotch Chateaubriand
Served with the classic roast trimmings for two to share
600g Presa Ibérico
Served with the classic roast trimmings for two to share
1.2 kg Scotch Tomahawk
Served with the classic roast trimmings for two to share
Churros & chocolate
sugar, cinnamon, chocolate sauce
Santiago almond tart
vanilla ice cream poached pear
Spanish cheese board
Manchego, San Simon, Payoyo, Picos blue d.o.p
Roast sirloin of beef OR Roast rump of lamb
Homemade Yorkshire pudding, roasted cauliflower, potato peppers, green beans, carrots with a pan roast gravy
Sunday Roast Sides
7.50 each
Sunday Roast Veg & Pudding
Mixed greens, chilli & garlic
Rocket & manchego
Tomato salad
Garlic mushrooms
Cauliflower cheese
Grilled bone marrow
Iberico cheese truffle fries
Garlic & paprika potatoes
Manchego mac & cheese
Puffed paprika pork skin
Butcher's Apprentice (Children's Menu)
£12 each, two courses & choice of juice
Spanish mini burgers
brioche bun, cheese, lettuce, tomato & skinny fries
Fish goujons
skinny fries
Steak frites
dry-aged rump of Scotch beef, skinny fries and garlic butter
Ham croquettes
skinny fries
Macaroni & cheese
skinny fries
Two scoops of ice cream
ask what todays flavours are available with chocolate buttons & mini marshmallows
Macaroni & cheese (V)
skinny fries
Sauce
3 each
Peppercorn / Picos blue
Garlic butter / Romesco
Dessert Menu
Santiago almond tart
Vanilla ice cream & poached pear
Chocolate cremeaux
Vanilla ice cream, salted caramel, popcorn
Gin & lemon sorbet
Gin Mare ‘Mediterranean’ styled Spanish gin; fresh lemon sorbet, rosemary & lemon zest
Churros & chocolate
Sugar, cinnamon covered churros; warm chocolate sauce
Burnt Basque cheesecake
Lightly dusted icing sugar
Seville Orange Sticky toffee pudding
Orange toffee sauce salted caramel ice cream
Crema Catalana
Fennel pollen shortbread
Daily ice cream selection
Choose from a selection of three ice cream flavours; Please ask your server for todays selection
Spanish Cheese Board
Quince jelly, biscuits, truffle honey & selection of four specially selected Spanish cheese
Spanish Cheese Board
Quince jelly, biscuits, truffle honey & selection of four specially selected Spanish cheese
Cocktails
Time of Clowns
Inspired by Picasso’s rose period. Clowns, harlequins & carnival performers, depicted in vivid hues of red. el Jimador Blanco, hibiscus, lemon, passionfruit, foamer.
El Escudo de Madrid
The coat of arms for Madrid features bears, crowns, jewels and forests of “madroño” trees giving forth strawberry like fruits. Absolut, lemon, coconut milk, strawberry, pineapple
Fiesta de San Xoán
In honour of the birth of St John the Baptist. When the clock strikes midnight on June 23rd Galicians head to the beaches to light bonfires and prepare the flaming celebratory drink “queimada.” Dark rum, Grand Marnier, pineapple, agave, FUEGO !
Bloodletting
Sangria means bloodletting in Spanish. The origins of this punch drink cannot be pin pointed exactly, only two Iberian nations can label their product as Sangria. Choose from: Red wine, white wine, or rose. Hennessy vs, St Germain elderflower, honey, orange, mixed fruit.
Mocktails
Full of spirit, zero alcohol
Baya Romero
Bright & herbal a sparkling blueberry refresher lifted with rosemary & lemon. Blueberries, rosemary, honey, lemon, rosemary, blackcurrant, soda
Elderflower Fresca
Light, floral, crisp elderflower & apple with cool mint and a tonic fizz. Elderflower cordial, apple, mint, lime, elderflower tonic
Cherry & Ginger
Tart cranberry & cherry notes balanced with pineapple & a warm ginger sparkle. Talonmore non alcohol spirit, pineapple, cranberry, maraschino syrup, ginger ale
Summer Forest
Bright strawberries & citrus layered with earthy, aromatic forest botanicals. Three Spirit non alcohol spirit, strawberry, lemon, Mediterranean tonic
Beer & Cider
Estrella Galicia
Spain, 4.7%
Corona Extra
Mexico, 4.6%
Level Head IPA
UK, 4.0%
Estrella Galicia 0.0%
Spain, 0.0%
White Wine by the Glass
Alma de Vid Blanco
La Mancha, Airen
Sobre Lias, Care
Cariñena, Garnacha Blanco
Sobre Lias, Vina Salceda
Rioja Blanco
Martin Codax, Bodegas Martin Codax
Rias Baixas Albarino
Red Wine by the Glass
Alma de Vid Tinto
Valdepeñas, Tempranillo
Crianza, Bodegas Care
Cariñena, Tempranillo/Merlot
Rioja Crianza
Villa Salceda
Rioja Reserva
Sierra Cantabria
Spirits
All spirits served in 25ml measures unless otherwise stated.
Beefeater
England
The Botanist
Scotland
Hendricks
Scotland
Gin Mare
Spain
Soft Drinks
Coke
Diet Coke
Appletizer
Hot Drinks
Cappuccino
Latte
Flat White
Final Thoughts
Dishoom is the safest choice for broad appeal and flexible hours, while Noto delivers the most distinctive contemporary meal. Hawksmoor and The Spanish Butcher both reward committed steak diners, but their rooms and supporting menus create different occasions. Ka Pao is strongest for a lively sharing dinner; L’Escargot Bleu and Cafe Marlayne suit diners seeking the warmth and rhythm of a small French bistro. Each has a clear reason to choose it rather than relying on location alone.
Farther towards Broughton and Elm Row, Spitaki, Taisteal and Kawaneko offer three useful moods: generous Greek sharing, polished Scottish cooking with global ideas, and informal Japanese comfort food. Check the current disclosure, confirm seasonal dishes and weighted cuts, and reserve compact rooms before peak evenings. With that planning done, New Town and Broughton can cover breakfast, a pre-theatre meal, a relaxed neighbourhood dinner and a full celebration within one walkable part of Edinburgh.