Bistro Coco is an independent, family run restaurant at 32B Broughton Street in central Edinburgh. Owned and led by its head chef, the intimate dining room pairs a warm welcome with ambitious French influenced cooking and is open for both lunch and dinner from Tuesday to Sunday.
The kitchen works with fresh, seasonal ingredients and aims to increase its use of local produce. Classical techniques appear in inventive forms, such as a playful interpretation of French onion soup, while carefully constructed vegetable dishes give plant based diners more than a token alternative.
Fish, shellfish, rabbit, venison and changing cuts of meat can appear across the à la carte and fixed price menus. Larger platters built around roast sea bass, bouillabaisse or steak encourage sharing, accompanied by roast potatoes, greens, salads and sauces prepared in the bistro kitchen.
Homemade bread and an amuse bouche help set the pace at the start of a meal, while detailed desserts, cheese and coffee bring it to a measured close. A carefully selected list led by French wine and the small scale of the room make Bistro Coco particularly suited to relaxed lunches and intimate evening occasions.
Address: 32B Broughton Street, Edinburgh EH1 3SB, Scotland
Bistro Coco Broughton Menu
To Start
Soup
ask your server for today’s soup
Cured trout
tomato consommé, basil emulsion, champagne pearls
Poulet chasseur
wild mushrooms, madeira reduction, tarragon, cep Chantilly
Not quite a "soupe a l'oignon"
French onion croquettes, espuma, chives, crispy Parma ham (v. on request)
Scallops
bisque vinaigrette, coral, blood orange, kohlrabi, fennel, crustacean oil
To Follow
Cod Dieppoise
Shetland mussels and their juice, crème fraiche, textures of peas and fennel
Pork
seared and braised, smoked Mornay sauce, sweetcorn, onion compote, mustard condiment
Tuna
crayfish Raviolo, Nantua espuma, lettuce, broad beans, shellfish concentrate
Loin of Scottish Lamb
Choron foam, confit lamb shoulder, courgette flowers, courgette, “gnocchi a la Parisienne”
Courgette
brown butter emulsion, capers, egg, preserved lemon risotto, samphire, butter sand
2 Course Lunch
2 course lunch £25
Soup
ask your waiter for today’s soup
Langres espuma
poached egg, gingerbread crumb, toast and pickles
Cured and smoked duck
orange blossom glaze, crispy skin, carrot and saffron puree
Not quite a "soupe a l'oignon"
French onion soup croquette, espuma, chives, crispy Parma ham (v. on request)
Confit lamb shoulder
choron sauce, courgette, gnocchi a la Parisienne
Poulet "Chasseur"
wild mushrooms, madeira reduction, tarragon, cep Chantilly
Crayfish Raviolo
Nantua espuma, lettuce, broad beans, shellfish concentrate
Aubergine two ways roast and caviar
vegetarian bercy sauce emulsion, charred onion puree, pickled apple
3 Course Lunch
3 course lunch £31
Soup
ask your waiter for today’s soup
Langres espuma
poached egg, gingerbread crumb, toast and pickles
Cured and smoked duck
orange blossom glaze, crispy skin, carrot and saffron puree
Not quite a "soupe a l'oignon"
French onion soup croquette, espuma, chives, crispy Parma ham (v. on request)
Confit lamb shoulder
choron sauce, courgette, gnocchi a la Parisienne
Poulet "Chasseur"
wild mushrooms, madeira reduction, tarragon, cep Chantilly
Crayfish Raviolo
Nantua espuma, lettuce, broad beans, shellfish concentrate
Aubergine two ways roast and caviar
vegetarian bercy sauce emulsion, charred onion puree, pickled apple
To Finish
5 cheeses
homemade seedy crackers, pate de fruit, celery, grapes, oatcakes
Lemon & meringue
Set lemon curd, olive oil shortbread, basil meringue, froyo shards, candied lemon
Chocolate royale
hazelnut dacquoise, chocolate mousse, chocolate and hazelnut Croquant, black cherries, black cherry coulis.
Poire belle Helene
poached pear, chocolate sponge, Poire Williams gel, chocolate cremeux, vanilla espuma, pear and verbena sorbet
Café gourmand
coffee of your choice accompanied by a smaller version of each of our desserts.
Overlangshaw farm ice creams and sorbets
vanilla, pistachio, black forest gateau, sea salt and caramel, raspberry sorbet, strawberry rhubarb sorbet, chocolate sorbet, lemon sorbet, pear and verbena sorbet
Colonel
lemon sorbet drowned in grey goose vodka
Affogato
vanilla Ice cream and a shot of espresso.
Platters
Bouillabaisse Platter
Whole roast sea bass, Red mullet fillets, mussels, crevettes, Bowl of fish soup, rouille, toasted sour dough, Garlic & rosemary roast potatoes, carrots & fennel
Meat Platter
500g approx. Cut of the day served with your choice of: French fries/ parmesan & truffle fries/ garlic roast potatoes (choose 1), Garlic butter/ bearnaise/ peppercorn sauce/ blue cheese sauce (choose 2), Market greens, salad and ratatouille
Fish Platter
Whole roast sea bass served with your choice of: French fries/ parmesan & truffle fries/ garlic roast potatoes (choose 1), Grilled crevettes, steamed mussels in garlic butter sauce, Market greens, salad & ratatouille
Dessert Wine & Port
Lions de Suduirat, Sauternes
14% 75ml
Domaine Fontanel Maury rouge
16% 75ml
Pedro Ximenez Lustau solera familiar
17% 75ml
Kopke Fine Ruby Port
19.5% 50ml
L.B.V 2018
20% 50ml