Ondine is a fabulous seafood restaurant named after a mythological water nymph and is housed in the curved corner of the Missoni building, just off the Royal Mile in Edinburgh. The modern restaurant has walls lined with moleskin and features a mural inspired by Robert Murray's film 'The End of the Line', tables are simply laid and the glass panelled features look out on the unrivalled views of the city's old town. At the heart of the restaurant is a unique horseshoe-shaped crustacean bar where diners can get watch chefs preparing seafood platters of langoustines, oysters, lobster and clams.
Award winning chef proprietor is Edinburgh-born Roy Brett who has worked with some of the country's most illustrious chefs, including Rick Stein and Mark Hix. Brett is a passionate advocate of sourcing the very best local produce and is uncompromising on seasonality and sustainability. Open your account with dressed brown crab with walnut toast or mixed shellfish mariniere white wine and parsley broth before mains of grilled sea bass boulangère and clam butter sauce and for the carnivores steak tartare with chips and seasonal salad. There are tempting desserts to finish and an impressive wine list to compliment the pitch-perfect cuisine.
|Pre Theatre Meals||Private Dining Room||Private Parties|