Review on David Bann

Global vegetarian food in groovy surroundings is what you can expect at David Bann's crusading venue just off the Royal Mile. Forget veggie clichés, worthy rough-hewn decor and heavy-duty stodge on the plate - this is something bang up-to-date.

The interior is luxuriously attired with claret and silver colour schemes, trendy lighting, plush chairs and a gleaming bar dispensing glamorous cocktails. It's all very chic and cosmopolitan. Likewise, the menu by-passes lentils and wholemeal quiches in favour of home-smoked tofu, nori, soba noodles and marinated vegetables.

Dishes are effusively described and the value for money is unquestionable. Order - say - grilled Parmesan and basil polenta with tapenade and beetroot salad, before moving on to an aduki bean and mushroom burger with chunky chips, homemade tomato and apple ketchup and garlic mayo or chick pea and cauliflower koftas with ginger rice, caramelised sweet potato, dhal and plum chutney.

To finish, there are homemade ice creams (including a vegan version) and things like hot pear tart with apricot sorbet. Brunch is served until 5pm on Saturday and Sunday. The short wine list is serious, well-chosen and knowledgeable: needless to say, its vegetarian credentials are impeccable.

David Bann is also featured in: Good Food Guide, Hardens

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Cuisine

Vegetarian

Chef

David Bann

Restaurant Opening Times

Lunch: 12.00pm (11.00am Sat & Sun) through until
Dinner: 10.00pm (10.30pm Fri & Sat)

Accepted credit cards

Visa, Master Card, American Express

Online Booking Availability for David Bann

Facilities at David Bann

  • Partial disabled access
  • Private parties
  • 86 covers
  • Family Friendly

Address

David Bann
56-58 St Mary's Street
City of Edinburgh
Edinburgh
EH1 1SX

Customer Ratings on David Bann

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David Bann Sample Menu

MENU

STARTERS AND SNACKS

Soup
Substantial bowl of freshly prepared soup of the day with homemade bread. GF 4.25
Aubergine, chickpea and cashew kofta.
Spicy kofta of roasted aubergine, chickpea and toasted cashews. Served with fresh banana chutney and plum dressing. V GF 5.95
Tartlet of Blue cheese and asparagus.
A delicate butter shortcrust tartlet filled with crème fraiche, Strathdon Blue cheese, asparagus and caramelised onion. Served with rocket salad with red pesto and reduced balsamic and honey dressing. 6.25
Smoked and marinated tofu
Home smoked tofu, fried and served with mango chutney. V GF 3.95
Gnocchi with warm rhubarb salad.
Homemade gnocchi with fresh basil, fried and served with a warm rhubarb salad. 6.95
Salad of fennel, beetroot, broccoli and walnut.
A leafy salad with thinly sliced fennel, beetroot, sorrel, broccoli, toasted walnuts and pumpkin seeds. With raspberry balsamic, lemon and maple dressing. V GF 7.95
Olive polenta with grilled vegetables and goats cheese curd.
Fried olive polenta with grilled red pepper, butternut squash and courgette, served with basil pesto and homemade goats cheese curd. GF 6.95
Homemade hummus
with tomato chutney and homemade bread. V [GF] 4.25
Olives
Marinated green olives with homemade bread and herb olive oil. V [GF] 4.25
Chunky chips
With fresh rosemary and thyme, served with homemade apple and tomato ketchup and sour cream. [V]

MAIN MEALS

Spiced quinoa, spinach, hazel and walnut courgette wrap with a rice arancino.
A blend of spiced quinoa with celeriac, spinach and toasted hazel and walnuts. Wrapped in grilled courgette with basil pesto. Served with Kintyre smoked cheese rice arancino and beetroot chickpea puree.
13.50
Stir fried vegetables with udon noodles and smoked tofu.
Vegetables and Udon wheat noodles cooked in Thai spices with sesame tomato sauce and topped with home smoked tofu. V
12.50
Roasted cauliflower, potato and chickpea curry.
Served in a spicy aromatic sauce topped with toasted flaked almonds, with homemade flatbread, tomato chutney and mint raita. V [GF]
13.50
Risotto of asparagus, braised leek and roasted red pepper.
Arborio rice cooked in our own broth with asparagus, braised leek, white wine, mascarpone and lyburn Farm mature cheese with red pepper sauce. Topped with watercress and spinach. [V]) GF
12.50
Baked beetroot pudding with potato and swede dauphinoise
Beetroot , Bramley apple and Blue cheese baked pudding with layered potato and swede in a creamy sauce. Served with roasted carrot and pea sauce. GF
13.95
Mushroom, goats cheese and Heather Ale strudel.
Mushroom, rosemary, Bonnet goats cheese from Ayrshire and Heather Ale, baked and wrapped in filo pastry. Served with polenta chips and shallot sauce.
13.95
Cheese plate with tomato chutney.
Strathdon Blue, Kintyre Applesmoke and Old Winchester, with homemade tomato chutney, apple and oatcakes. GF
9.25
Brunch served every Saturday and Sunday until 5pm
Free range eggs cooked your way on toast with mushrooms, homemade potato scone and beans in a herb tomato sauce. [V]
7.50

DESSERTS

Chocolate cake with plum and port compote.
Warm chocolate coulant served with plum and port compote and beetroot, coconut and whisky ice cream. V
5.90
Assiette of desserts for two to share
Cardamom pannacotta, homemade chocolates filled with sambuca, coffee and white chocolate, hot apple and calvados cinnamon tart, with raspberry ice cream and pineapple sorbet.
9.50
Ice-creams and sorbets
Select 3 scoops from our homemade ice creams (chocolate, vanilla, raspberry, ginger and lime), and sorbets (pineapple, coconut and rum - all vegan), plus two vegan 'ice creams' chocolate or beetroot, coconut and whisky. [GF]
5.00
Hot apple and calvados cinnamon tart.
Made to order with a delicate sweet shortcrust pastry and served with homemade chocolate ice cream.
5.90
Cardamom pannacotta with pear and caramel sauce.
Served with meringue.
5.90
Orange jelly with lemon cake and rum sorbet.
Orange jelly served on lemon cake and topped with rum coconut sorbet. Served with a homemade orange marmalade chocolate. V [GF]
5.90
Ginger and lime ice cream with orange cake.
Homemade ginger and lime ice cream served in a chocolate ganache bowl on orange drizzle cake.
5.90
Dark chocolate soufflé
Served with homemade vanilla ice cream. GF
5.90

Restaurant menus often vary from day to day, so the above should be treated as examples of what to expect in terms of cuisine and price.

David Bann Christmas Menu

Restaurant menus often vary from day to day, so the above should be treated as examples of what to expect in terms of cuisine and price.

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