.Executive Head Chef, Paul Hart serves seasonal, modern Scottish cuisine with a strong focus on locally sourced ingredients which he combines with a carefully thought out wine and whisky list.
We shared a Caesar salad of gem lettuce, parmesan shavings, garlic croutons and anchovies, £7.25 and Mature Mull cheddar cheese and pickle, £4.75 which filled us up along with a gorgeous bottle of (inexpensive) house wine. The brasserie itself is stunning, the old newspaper reception hall with its wonderful marble pillars and splendid oak-panelled walls still intact, but it doesnt feel dated due to the glass and steel stairway leading to a galleried dining level where you can keep yourself entertained by looking back down onto the comings and goings of the bar and dining area.
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Address: 20 North Bridge, Edinburgh EH1 1TR. Tel: (0)131 622 2900