Review on Wee Restaurant
Craig and Vikki Wood are the double act behind this diminutive restaurant across the Forth Road Bridge, north of Edinburgh. They have laid out the dining room in bright, simple fashion, with plain wooden tables and chairs, plants and modern artwork from students at Adam Smith College lining the walls. Due to demand, they have recently opened The Study - an additional dining room that has bolstered the number of covers to 34.
Craig has worked with some big names including Martin Wishart in Leith and at Charlie Trotter’s legendary restaurant in Chicago, so his senses are keenly tuned to the demands of modern cooking. Inspiration comes mostly from France and the Mediterranean " witness venison ravioli with truffled fine beans, roasted celeriac, mushroom and tarragon jus or pan-fried sea bass with soft-grain polenta, crayfish tails, peas and black trompette mushrooms.
Fixed-price lunches concentrate on simpler offerings " slow-baked ‘green’ (unsmoked) gammon with dauphinoise potatoes and braised leeks, for example " while desserts might range from bitter chocolate and honey tart with raspberry sorbet to iced passion fruit semifreddo with fruit salsa. Teas and coffees are from Fairtrade, who also put their mark on the smart, global wine list.
Wee Restaurant is also featured in: Good Food Guide, AA Guide
Rate this RestaurantCuisine
Modern European
Chef
Craig Wood
Restaurant Opening Times
Lunch: 12.00 – 2.00pm Tue-Fri (12.00 - 9.30pm Sat)
Dinner: 6.00 – 9.00pm Tue-Fri
Accepted credit cards
Visa, Master Card
