The punning name isn’t a misprint, but refers to the fact that this fresh and spacious restaurant is on the fourth floor of Harvey Nicks and offers excellent views over the city to the Firth of Forth. ‘Provenance, quality and style’ trumpets the menu, which translates as eclectic culinary partnerships along the lines of Shetland scallops with seafood boudin, cauliflower and hazelnut crumb, lemon purée and oyster cream, or a porky combo of Ayrshire pig’s trotters, honey-roast ham and crispy ears with sweetcorn and sauerkraut. After that, perhaps try PX (Pedro Ximénez ice cream with candied pecans, golden raisins and meringue sheets). For something simpler, order from the fixed-price ‘market’ menu, head to the adjoining brasserie (separated by subtle screens) or consider some piscine pickings from the seafood bar (Tues-Sat). There’s a notable wine list too. Certainly worth a visit, even if you hate shopping.