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Following the success of their Queensferry restaurant, Craig and Vikki Wood have brought their simple, well-executed cooking and excellent wine list to Edinburgh’s New Town. A seasonal menu du jour offers superb value, while the carte delivers brasserie-style food using Scottish ingredients such as Anstruther oak-smoked salmon, Strathspey pork belly and Black Isle beef. A starter of plump Shetland mussels was rich with bacon, Parmesan and cream; tangy goats’ cheese in crunchy breadcrumbs came with fresh tomatoes and basil oil. Next, an enjoyable confit duck salad arrived with smoky grilled chorizo and Puy lentils, topped by a fried duck egg. Roasted hake fillet (soft flesh, crisp skin) was complemented by petit pois, salty lardons and herb gnocchi. Our meal ended well, with creamy vanilla pannacotta, Champagne-poached strawberries and meringues. With its sunny dining room and friendly service, The Wee Restaurant is ideal for a relaxed lunch just off Princes Street.
0131 225 7983
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