Grazing by Mark Greenaway is set within the Waldorf Astoria Edinburgh, an historic building that was constructed in 1903 as part of Edinburgh's central railway station. Acclaimed chef Mark Greenaway having closed his eponymous restaurant on North Castle Street in Edinburgh, has launched a relaxed grazing concept on the ground floor of the hotel, formerly occupied by Galvin Brasserie de Lux.

Championing carefully sourced local produce, amongst the starters you might see crowd-pleasing dishes like crumpet with smoked salmon and poached egg or quail, celeriac and toasted pistachios. When it comes to main courses meat lovers might opt for the rib-eye of beef from the grill, paired with a traditional watercress and tomato garnish, a choice of red wine jus, brown butter and bone marrow hollandaise or peppercorn sauce. For those who have a preference for fish there's whole lemon sole, caper butter and parsley or roast halibut, herb crust and salt baked beetroot. Those of a sweet-toothed persuasion will enjoy desserts like sticky toffee pudding soufflé paired with ice cream and caramel or buttermilk pancake with vanilla ice cream and Birch syrup.

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British

Lunch: 12.00 - 2.30pm Mon-Sat (12.30 - 9.00pm Sun)
Dinner: 6.00 - 10.00pm Mon-Sat

• 170 covers

Accomodation is available, (241 rooms)