Ricks is a stylish restaurant and bar with rooms on Frederick Street in Edinburgh, marking a return for the restaurant that originally opened in 2000. The site, formerly Rabble, was refurbished by the Montpeliers Group in 2026, with interiors by Edinburgh-based studio Malcolm Duffin Design.
In the kitchen, Group Executive Chef Ross Giamblanco champions seasonal British produce and trusted local suppliers to create his Scottish-inspired menus. Meat comes from John Gilmour Butchers, while Cumbrae oysters and hand-picked crab from Tarbert all shine a light on some of Scotland's finest ingredients.
The food offering starts with breakfast. Guests can pop in for a menu of hearty plates, lighter starts and signature potato rostis, with highlights including 'The William Wallace' rosti topped with black pudding, haggis, cherry tomatoes, cheddar and a fried egg.
Throughout the day, bowls, plates and sandwiches are suited to relaxed, all-day dining. Think slick, substantial options like steak frites with café de Paris butter sauce, a hot chicken shawarma bowl with tzatziki, rice, pickled red onions and feta, and old-school classics like a fish finger sandwich. For dinner, the a la carte menu hinges around steaks sourced from John Gilmour Butchers, served with a range of classic sauces. Elsewhere, mains might include roast stone bass with Jersey Royals, brown shrimp butter and samphire, or Ricks smash burger served with cheddar and smoked mayonnaise. Desserts keep things classic, indulgent and fun, from a warm chocolate fondant with salted caramel ice cream, to a rhubarb and custard Knickerbocker Glory.
The bar boasts a drinks list curated by General Manager Josh Ramsay. Expect expertly made classics, creative signature cocktails such as the Ricks Modern Martini and Grasshopper 2.0, a selection of wines and a considered draught beer offering.
From breakfast meetings to relaxed lunches and late-night cocktails, Ricks offers all-day dining in the heart of Edinburgh's New Town.