Find and book great restaurantsFind a Restaurant
|Address:||54 The Shore, Leith, Edinburgh, Central Scotland EH6 6RA|
|Tel:||0131 553 3557|
|Price: £53.00||Wine: £20.00||Champagne: £50.00|
|Opening Hours:||Tues-Sat 12N-2pm (Sat – 1.30pm), 7-10pm|
This review hasn't been rated yet.
My visit to Martin Wishart was one where I was fortunate enough to be a part of an exclusively booked event, ensuring not only an exceptional menu but first rate service in an elegant and refined setting. The menu, which incorporated six courses of good quality -accomplished cooking skill and painstakingly precise presentation, started rather interestingly with an amuse bouche trio featuring beetroot, horseradish, smoked haddock and parmesan amongst other flavoursome ingredients.
Courses continued with an innovative ballontine of foie gras served with Madeira sauce and crisp toasted brioche followed by scallops with bellota ham and parmesan veloute. Though the latter dish is a popular combination it did lack full execution, with the scallops a little overcooked and tough, but otherwise well balanced. Tin context, this was thankfully the only disappointment of the night and one that was quickly forgiven given what followed.
Up next was a rather interesting ceviche of halibut served with what seemed a bizarre combination of mango and passion fruit, leaving both the mouth and the mind in disbelief over the apparent success it had in pleasing my taste buds. Further meatier dishes were met with equal satisfaction, including a loin of borders roe deer (tender and delightful) served with a crisp yet not overcooked braised baby gem lettuce and creamy sublime goats cheese gnocchi.
With all that, the stomach required a light yet interesting finish and we were not disappointed. On our table arrived a clementine and lemon cream with lemongrass infusion – light, juicy, fragrant and a delicious end to the night. All in all a gastronomical triumph and one that blows the mind as well as the taste buds.
Food is fresh and well cared for with plates showing fantastic flair as well as an understanding of balancing world flavours with tried and tested traditional dishes.
Well done Mr Wishart!