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There’s plenty to love at this friendly little restaurant, run by Richard and Rachel Conway with chef Gordon Craig. Shared experience at Michelin-starred eateries gives a touch of polish to the
food and front-of-house, but without any stuffiness or fuss. The innovative one-page menu cleverly combines classic techniques with international flavours in dishes such as rabbit spring roll with
carrot and coriander, while recent standouts have included delicate pea pannacotta with cripsy ham hock cromesquis and maple-glazed duck breast with an indulgent confit duck ‘risotto log’ and tangy
yuzu mayo. Playful desserts add a sense of fun (how about Bird’s Custard ice cream with peach tarte Tatin), and the food is backed by thoughtfully chosen seasonal wines. Set menus offer good value
(£11.95/14.50 for two/three courses). Note that Field is open all week during the Edinburgh Festival.
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