Review on Stravaigin
'Think global, eat local' is the mantra behind Colin Clydesdale's smart, eclectic venue, which is both cool and noisy by turns. Above the restaurant, there's now a trendy café/bar which has a life all of its own. 'Where else can you enjoy Cuban black bean fritters on buttered greens with your pint?' asks the man himself.
'Stravaigin' apparently means 'wandering about' – which just about sums up the kitchen's global back-packing ethos. Influences are pulled in, twisted around, re-invented at will and the results prove that complicated fusion food really can work on the plate. Over the years, a Chilean 'curanto' stew has been welded with Scottish mussels, langoustines, lamb from Argyll and rabbit, while fillet of Smeeton's Farm lamb has been paired with purple Conga potatoes.
Currently you might encounter some new challenges and assaults on the palate in the guise of seared John Dory fillet with pomegranate, Feta, pistachio and basil salad drizzled with rose oil; slow-braised shoulder of lamb stuffed with Ricotta, figs and sage plus a cassoulet of black-eyed beans and beetroot gravy; and a cleansing passion fruit jelly accompanied by lime and ginger bavarois and a Gewürztraminer sorbet. Vibrant contemporary flavours and names typify the zingy wine list.
Stravaigin is also featured in: AA GuideRate this Restaurant
Restaurant Opening Times
Breakfast: 10.00am (11.00am Sat & Sun) through
Accepted credit cards
Visa, Master Card