Acclaimed chef Mark Greenway moved his first signature restaurant from 12 Picardy Place, to its new location on North Castle Street at the end of 2012, previously home to the Italian restaurant Librizzi's. The corner Georgian building has been renovated by Adam Storey, creative director of Four-by-Two interior design, creating an elegant setting and relaxed ambience for diners. The basement floor of the building, once home to an old bank vault has also been transformed into a specially designed wine vault.
Greenaway picked up the rising Star Chef of the Year from the Scottish Hotel Awards, just six weeks after the launch of the restaurant and at the beginning of 2012 was delighted to receive a coveted three rosettes from the AA Guide. He is currently appearing in the 2013 series of the Great British Menu on BBC2.
Using the highest quality and freshest ingredients, with suppliers listed on his menu, he has created a tempting mix of innovative dishes presented with artistic flair. As a curtain raiser, try Loch Fyne crab cannelloni, smoked cauliflower custard, lemon pearls, herb butter, baby coriander and beet mayo or rare breed pork cheek and shallot terrine, mulled wine jelly, hazelnut salad, carrot mayo served with toast. Main courses could take in skate wing sous-vide, beetroot purée, crisps, olive mash, crispy squid and brown butter jus or roasted and poached fillet of Borders beef, bone marrow beignets, shallot purée, braised beef shin gnocchi, and red wine jus. To finish desserts offer an enticing mix of flavours, witness a Manjari chocolate fondant, vanilla tuile, white chocolate mousse, orange caviar paired with tonka bean ice cream or broken lemon tart, yuzu parfait, frozen shortbread, pistachio purée, compact watermelon and coconut jelly.
There is a well thought out wine list to complement the food and its accompanied by a friendly and attentive service.
Also featured in: AA Guide, Good Food Guide, Michelin Guide.
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