Review on Kyloe Restaurant & Grill
Following a stunning transformation, Edinburgh's landmark Rutland Hotel re-opened in 2008 and quickly scooped a handful of prestigious awards - including 'Best New Scottish Hotel' in the Scottish Hotel Awards. Once the home of pioneering Victorian surgeon Sir Joseph Lister, it stands in a prime spot and now operates a chic boutique hotel.
The Rutland is now home to Edinburgh’s first gourmet steak restaurant. The name Kyloe, an old Scots word for Highland beef cattle, was chosen for the restaurant as it represents the strength and versatility of Scottish beef produce. When selecting suppliers, Kyloe’s award winning head chef John Rutter was not only looking for a fantastic product but for suppliers who take provenance seriously. Hardiesmill, based in Gordon in the Borders, was chosen as one of Kyloe’s main beef suppliers thanks to the owners’ rigorous approach to breeding, feeding and handling.
Using a selection of traditional cuts, along with some more unusual cuts chosen for their texture and flavour, David has created an innovative Grill Menu. This is complemented by a robust a la carte menu which features Scottish seasonal produce, responsibly sourced and simply prepared to create a series of compelling dishes, including a tasty shellfish section and mouth-watering desserts created by Kyloe's in-house pastry chef Amanda Jordan.
The 100-bin wine list has a fascinating choice from around the globe, and features Kyloe’s signature wine ‘Angus the Bull’, a South Australian Cabernet Sauvignon which is the ideal complement for your steak.
Cuisine
Steak / Scottish
Chef
John Rutter
Restaurant Opening Times
Lunch: 12.00 (12.30 Sun) through until
Dinner: 10.30pm
Accepted credit cards
Visa, Master Card, American Express
