Review on DINE with Stuart Muir
DINE with Stuart Muir opened its doors in October 2015 in the heart of the city of Edinburgh, located in Satire Court above the Traverse Theatre in the space that was once occupied by Andrew Radford's Blu restaurant. It is the first solo project from acclaimed chef Stuart Muir, the youngest Scottish chef ever to be awarded a Michelin star and three AA rosettes, and the former Executive Chef for 13 years of the Forth Floor Restaurant at Harvey Nicks. Having stood empty for a number of years, Muir and his business partner have completely refurbished the venue, which has been split into a stylish brasserie and Edinburgh's first dedicated 30-seat Champagne lounge. The luxurious interior has a contemporary décor with dark polished tables and lush silver grey striped chairs, and taking centre stage is a life sized apple tree.
The brasserie is an all day dining affair, open for breakfast, lunch and dinner, or you can just pop in for a coffee or cocktail. Muir has appointed James O'Brien as his Head Chef, who previously climbed the culinary ladder in restaurants such as Michael Caines at Abode and also worked alongside him at Harvey Nichols. Together they have created a menu of modern interpretations of classic dishes with an emphasis on local, sustainable and premium ingredients.
From the a la carte menu choose a starter of home cured Orkney salmon, golden raisin and caper puree, and Heritage potato salad or a warm salad of Borders oxtail, pickled onions, flat parsley, crispy Loch Fyne oyster. Main courses showcase roast Gressingham duck, confit leg bon bon, carrot and orange puree, sweet and sour red cabbage and glazed carrots or fish fans might opt for the North Atlantic cod, cauliflower puree, caramelised florets, coconib pesto, candied hazelnut and Jerusalem artichoke. There's indulgent desserts to finish, witness chocolate cake, chocolate ganache, chocolate sauce and roasted hazelnuts or sticky toffee pudding, stewed spiced apples, crème fraîche and salted caramel sauce.
Cuisine
Brasserie
Chef
Stuart Muir and James O'Brien
Restaurant Opening Times
Lunch: 12.00 through until
Dinner: 11.00pm (1.00am Fri & Sat, 9.00pm Sun)
Accepted credit cards
Visa, Master Card
