So we set of to Edinburgh to see a show at Edinburgh’s famous “Playhouse’. We left with the intention of snarfing a quick bite to eat at a pub near the ‘Playhouse’.
Whilst I live less than 10 miles from Edinburgh, I will openly admit that I know more about the London food scene than I do about the Edinburgh scene, though that is now beginning to change.
We found ourselves outside Mark Greenaway’s restaurant.
Mark Greenaway’s restaurant is situated in a Boutique Hotel called No.12 Picardy Place in Edinburgh, just across from the Omni complex. I had considered booking a table here for tonight’s visit but opted to just chance a walk in in a local pub. I glimpsed the menu and thought if they had a table and could get us out quick, why not give it a try. The menu board outside showed three courses for £20, a bargain and was just what we were looking for.
The restaurant is situated on the ground floor of the hotel, in what I presume was the old ‘Hawke & Hunter’ restaurant at the same premises.
What surprised me initially was that the restaurant was totally empty, it seemed a shame because it looked like a very nice menu at the door and the restaurant interior oozed ‘fine dining’.
Restaurant Layout
To start with I opted for a Pave of Confit Duck Leg with hot orange jelly, beetroot carpaccio, foraged Scottish herbs and a raspberry jelly. This was a very well presented dish, the duck pave was encased in the the beetroot carpaccio. This was a very enjoyable dish, the cold duck combined with the hot orange jelly was delightable.
Pave of Confit Duck Leg
Jackie opted to have the White Carrot Veloute with a seared scallop, goats cheese, confit carrot, carrot crisp and roasted chestnuts. This was also enjoyable but certainly didn’t blow us away. Perhaps a bit more seasoning would have been in order.
White Carrot Veloute
For our main course we both opted for the 11 Hour Slow Roasted Clash Farm Belly Pork with pomme puree, savoy cabbage and toffee apple jus.
Whilst the portion size was quite small, the belly pork was well cooked and moist. It wasn’t the easiest to cut through with a knife though. The small square of crackling was ‘claggy’, sticking to the top of your mouth. Jackie couldn’t eat hers. This was disappointing.
The pomme puree however was sublime. It was smooth and velvety, this was the highlight of the dish, it was so good I was wanting to send the belly pork back and just ask them to give me a plate of pomme puree!!
Belly Pork
For dessert I opted for the Broken Lemon Tart, made from yuzu parfait, frozen shortbread, pistachio puree, compact watermelon and coconut jelly. As with all the dishes, it was presented beautifully. All the flavours and textures worked very well together with the exception of the frozen watermelon, which in my opinion wasn’t required on the dish and detracted from an otherwise top notch dish.
Broken Lemon Tart
Jackie opted for the ‘Jam Jar, Scottish Bramble’, which came in a jam jar with rice pudding, jelly and vanilla. The bramble sorbet scoop was presented on the up turned lid. This was a very pleasant dish, quite an enjoyable end to the meal.
Jam Jar, Scottish Bramble
Overall we had an enjoyable meal in very pleasant surroundings. It’s just a shame that the restaurant was so quiet, it certainly deserves to be busier, especially with a full Playhouse across the road.
The cooking was very capable but it didnt quite match up to the superb presentation sadly. Would I go again? Absolutely, even if its just for the pomme puree!
Off on our travels again this month, a few restaurants booked already!
