Wee Family

Stories from The Wee Restaurant
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We are so lucky to have such great staff at The Wee Restaurant. From the beginning, when we opened in North Queensferry 12 years ago, we knew how important it was going to be to create our wee family. Hospitality isn’t the easiest career choice and we’re always so impressed by the young people who work with us and who show so much commitment and dedication to ensuring that our guests’ have a great experience dining with us.

We would like to congratulate Kirsty, our Restaurant Manager in North Queensferry, who has passed her level one and two Wine & Spirit Education Trust training. We're also saying congrats to Keri, our part-time waitress, who has gained her degree in Nutrition from Queen Margaret University. We would also like to welcome Siobahn and Sophie to our Edinburgh front-of-house team. And last, but by no means least, it is with a heavy heart that we say farewell to Katie our pasty chef. We would like to wish her good luck in her new job in chef recruitment. 

Beer on the house this Father's Day

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Whether he is a father, grandfather or father-in-waiting, spoil your loved one and celebrate Father's Day with us at The Wee Restaurant.

On Sunday 17th June we'll be offering every dad a Paolozzi beer from the Edinburgh Beer Factory at lunch and dinner in both restaurants. With a perfect bitter-sweet balance and fabulously sparkling appearance, it goes great with many of the dishes on our menu.

To book NORTH QUEENSFERRY please call 01383 616263.

To book EDINBURGH please call 0131 225 7983 or book online.

Please note that we require a £10 deposit per person upon booking.

Wee Family

Stories from The Wee Restaurant
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This month we are delighted to introduce Kirsty Moore, our new Restaurant Manager at North Queensferry. 27-year-old Kirsty has worked in the hospitality industry for over 12 years, whilst studying for her degree in French and Spanish. Originally from the Highlands, Kirsty has lived and worked in Edinburgh for the last 8 years and started working with us at The Wee Restaurant last September. It was quickly evident that she was a great addition to our Wee Family.

When we found out that Chloe, our previous Restaurant Manager at North Queensferry, was leaving for a new life in Glasgow with her partner, it seemed a natural progression for Kirsty to take the helm. She started her position in April this year and is already proving very popular with guests.

She has a real passion for great customer service and truly believes in our ethos of serving simple, good quality food. In the future she hopes to further her wine knowledge by carrying out further wine training. And we're sure she will enjoy helping us taste all our new wines. All for the purpose of work of course!

 Congratulations to Kirsty on her new position, and all the very best to Chloe for her new life in Glasgow. Good luck ladies! 

WINES OF THE MONTH - MARCH

With a hint of Spring in the air after the recent cold snap, we have two lovely wines on offer this month in both restaurants to warm your soul.

This month's selected wines hail from South Africa and Spain and have been selected by Philippe of l'Art du Vin to complement our new menu.

 

Unwooded Chardonnay 2015 Paradyskloof, South Africa

Having established his base at Vriesenhof, Springbok hero Jan Boland Coetzee took control of a separate area of vines in order to add the more accessible Paradyskloof range of uncomplicated, fun, easy-drinking wines. Produced from hand-picked grapes, the intention for these wines was to make them playful and accessible, yet ensure that they accurately depict the individual characteristics of the Stellenbosch terroir. The ‘Unwooded Chardonnay’ displays fresh citrus notes, with green apples and refreshingly crisp acidity.

Grenache Cabernet Syrah 2013 Baltana Negre, Penedes, Spain
Deep in the heart of the Penedès countryside you will find the delightful family-run winery and vineyards of J. Miquel Jané - 100 hectares of vineyard situated at 500 meters above sea level. The high altitude ensures cool nights that the grapes need after the heat of the day in order to acquire perfect ripeness, acidity and fine aromas. This wine displays prominent aromas of raspberry and blueberry that lead to a full, fruit-forward palate with well-integrated notes of fresh herbs and toasty oak.

Both are £6.75 for a 175cl Glass, £8.75 for a 250cl Glass and £26.00 per bottle.

INDEPENDENT RESTAURANTS - ALWAYS WORTH A SECOND THOUGHT!

 Vikki Wood at The Wee Restaurant North Queensferry

Vikki Wood at The Wee Restaurant North Queensferry

Our co-owner Vikki Wood shares her thoughts on independent restaurants, and their impact on the local community and economy. 

It’s a hot topic amongst the independent restaurant owners of Scotland - “how do we raise the profile of our independent restaurant over the big chains with big spending power and budgets?”. In particular this has been discussed by independent restaurant owners in Edinburgh with the recent influx of big chains, renting big spaces within a fairly short space of time. After speaking to my family and friends about this topic it appears it’s not at the forefront of most people’s minds when choosing where to eat that weekend. They hadn’t thought there was any local impact of where they spend their hard-earned cash.

It’s a much bigger question than just choosing what kind of cuisine you fancy and using a booking app to book your next meal. When you support a local, independent restaurant you are supporting local suppliers and producers too. There are fundamental differences to your evening if you choose a big chain over a small, independent restaurant. Some of these differences I hadn’t even thought of myself until I opened my own business.

Firstly, I would say that when you choose to shop, dine or support your independent retailer or restaurant you are helping to shape the neighbourhood you want to live in, not just now, but in the future. Do we want to live in a homogenized world? Do we want our village, town or city to be just like every other place in the country? When we support independent restaurants or shops we are investing in the community around us. I know I want to live in an area with uniqueness, where I can shop in a one-of-a-kind business that distinguishes itself from others.

I also want to reduce environmental impact by supporting local businesses who, on average, use less transportation (thus less pollution and congestions on the roads) to receive their goods and produce, for the good of myself and my kids.

Local businesses are by far the largest employers nationally, and I want to support the people who work in these businesses. With a little bit of encouragement, local talent working in local business could be the local entrepreneurs of the near future. At present, local employees spend the vast majority of their money locally (estimated by the Federation of Small Businesses to be 70p in every £1) which will have a positive knock-on effect to my local economy.

I hadn’t given it much thought before, but I’d rather not support businesses who have a centralised ordering system, probably based around London, where no local suppliers or producers are gaining any business with them. With this system, little money goes back into the local economy. Independent restaurants take time to find the right person for the job, invest heavily in staff training. We know the importance of a warm welcome, getting to know the regulars, and relish meeting new diners. We also know our offerings, giving some inside info on the local area and places not to miss. Generally just going the extra mile!

I looked at our list of suppliers and producers for The Wee Restaurants. We always strive to support local, small producers and suppliers. We understand the provenance of our food, and can discuss with our guests, all evening if you want us to, our beef, our wine, our oatcakes, our fish. I’m sure you’d rather be chatting to your dining companions, but you only need to ask! It all adds to the uniqueness of a night out when you’ve chosen an independent restaurant.

A lot of our suppliers are small, local, family-run independent businesses themselves. So when someone dines independently they aren’t just supporting the restaurant owners and staff - it goes much deeper. I’ll give you two examples of this, although I could give you several. We have sourced and are now using Your Piece Baking Company in North Fife to provide Porridge Oatcakes for our cheese board. Not only are they absolutely delicious, they are a very small family-run company which operates with only 3 staff. The oats they use for these delicious oatcakes come only from the fields of Fife and are farmed by local farmers.

We also use James F Kidd & Sons of Edinburgh to supply our crockery, cutlery and glassware. A slightly bigger local employer than Your Piece Baking Company with 42 local people employed. They have provided us with a great service over the last 12 years. We have built up a great rapport with their staff that cannot help enough when we need them. Local businesses like Kidd’s aren’t getting any of the business from the new chains popping up all over Edinburgh. The chains don’t use local suppliers but use centralised suppliers for their crockery.

Here's a, not exhaustive but pretty comprehensive, list of producers and suppliers we use so you can get the gist of how far-reaching for the local economy it is when you choose to dine independently. If you look at these independent, and mostly family-run businesses, you can imagine just how many people they are in turn supporting locally down the line.

Hendersons Meats, Glenrothes

David Lowire Fish Merchants, St Monans

Iberico Foods, Stirling

L’art Du Vin, Charlestown, Fife

Pillars of Hercules, Falkland

Great Oil Olive Oil, Kirkcaldy

East Coast Cured, Edinburgh

Iain Mellis Cheese, Edinburgh

Your Piece Baking Company, Fife

James F Kidd & Sons, Edinburgh

Caroll’s Heritage Potatoes, Cornhill -on-Tweed

Edinburgh Gin, formerly Inverkeithing

Harris Gin, Isle of Harris

Braehead Foods, Ayrshire

Edinburgh Beer Factory Paolozzi Lager, Edinburgh

Mitchell MacGregor Public Relations, Edinburgh

In total 14 out of 15 of these companies are family run, local and amongst them employ over 220 people. This is not including the two big companies who regularly supply both restaurants, Campbell’s Fine Meats and Graham’s Dairies who employ many more people in Scotland, all spending money in their local communities.

If you want your local community to be a vibrant, diverse place to live and work, it’s always worth a second thought to dine with, shop with, spend with, and enjoy independent businesses, enabling them to be there for many years to come. Whilst there may be a lot of chains opening in Edinburgh just now, luckily there are independents opening all the time too. Get out there and give them a try knowing you are supporting not just the restaurateurs and their staff, but so much more. It takes you to start a trend!

 

VALENTINE'S DAY SHARING MENU

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This Valentine's Day indulge your loved one with dinner at The Wee Restaurant. We've devised a sumptuous sharing menu to enjoy on the most romantic day of the year.

MENU

Shetland mussels with basil, pine nuts & bacon with Parmesan cream (or marinière), to share 

Cote du beouf with hand-cut chips, field mushrooms and rocket salad, to share 

Banana tart tartin with home-made white chocolate ice cream, to share 

£70 per couple, MUST be pre-ordered upon booking.*

DRINKS

Also available for pre-order, we're offering a half-bottle of La Jara prosecco at £12 (normally £19), or a half-bottle of Janisson champagne for £18 (normally £26). MUST be pre-orderd upon booking.*

*The offers above are available on Wed 14th February 2018 at both Wee Restaurants and must be pre-ordered upon booking. Offers will not be available to order on the night.

To book:

NORTH QUEENSFERRY:  please call 01383 616263.

EDINBURGH:  please call 0131 225 7983 or book online.

Please note that we require a £10 deposit per person upon booking.

WEE FAMILY

Stories from The Wee Restaurant
 Keri left, with our North Queesnferry manager Chloe

Keri left, with our North Queesnferry manager Chloe

This month we’d like to introduce you to Keri. Keri is one of longest-serving members of staff and a real trooper. She started at The Wee Restaurant in North Queensferry in 2011 when she was 15 in a front-of-house role, working a few shifts at weekends and the occasional weekday evening when we were busy. 

It was her first job and she was a little nervous. “I was super shy when I first started. I knew next to nothing about wine and I didn’t know what half the things on the menu were!” But it didn’t take long for Keri to learn the ropes. “After a month or two, I really began to love the job, and I started to get to know many of the regulars.”

Six and a half years on, Keri is still working front-of-house (with a few pot washing shifts thrown in!) and has worked full-time over the last two summer holidays when she has time off from university. She now predominantly works in our Edinburgh restaurant, however she never turns down the opportunity to cover a shift in North Queensferry if she’s needed! 

An average shift for Keri involves her greeting the customers, ensuring they are happily seated with drinks and helping them decide what they’ll have from the menu. Keri continued: “We really are one wee team, so we all pitch in and help each other whenever someone else needs it on a busy shift. There have even been a few occasions when customers have had their meal brought to them by the chef on a very busy shift!”

Keri is about to enter the final semester of her degree in nutrition and food science, and she hopes to work within the food industry as a food technologist. But she says she would never turn down the idea of working in hospitality again.

“I absolutely love my job, and the thought of leaving in a few months once I’ve finished my degree makes me slightly emotional. I’ve made some amazing friends over the years and learned so much.” 

And we’re also emotional at the thought of losing such a great member of our team, she feels like a member of our family. Keri has learned a lot working with us. She’s discovered a passion for food and wine, taken on lots of responsibility and found her confidence. The shy 15-year-old has blossomed in a very competent and confident young woman.

“Craig and Vikki have been incredible to me over the years, just like they have with my colleagues. Working for them has been and will continue to be an absolute pleasure. I’ve got some amazing colleagues, who I’m happy to call some of my greatest friends and who make working at The Wee Restaurant a blast.”

We’re looking forward to the next few months working with Keri, and wish her all the best when she moves on to pastures new.

WINES OF THE MONTH - JANUARY

For those of you not taking part in Dry January, we have 2 superb wines on offer this month in both restaurants. Both very drinkable, they are produced by the Miquel Jané family have been making wines in the Penedès district of Cataluña for four generations, and come highly recommended by our supplier Philippe of l'Art du Vin.

Known primarily for Cava production, in recent years the production taking place in Penedès has become increasingly diverse, thanks to the intervention of forward-thinking winemakers such as J. Miquel Jané. Located in the village of Font-Rubi, the vineyards are situated at high altitude, around 500 metres above sea level. Being positioned at this altitude ensures cool temperatures at night that, after the intense heat of the day, allows the grapes to develop ripeness, acidity and fine aromas.

Maccabeu Parrellada Sauvignon Blanc, Baltana Blanc, Penedes, Spain 2015

A blend of the local varieties Parellada and Maccabeu along with some Sauvignon Blanc to add some zippiness. Juicy and approachable with delicious notes of stone fruits and citrus.

Grenache Cabernet Syrah, Baltana Negre, Penedes, Spain 2013

A blend of the local Catalonian Garnacha with Cabernet and Merlot, a smooth and spicy red full of sunshine.

Both are £6.75 for a 175ml glass, £8.75 for a 250ml glass or £26 a bottle.

SCOTTISH THISTLE AWARD FOR NORTH QUEENSFERRY

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We were delighted to receive the title of Best Restaurant Experience in the regional finals for Central East and Tayside at the Scottish Thistle Awards. The national final takes place in March.

Vikki said: "It's a real honour to have made it through the the finals of this year’s Scottish Thistle Awards. Craig and I are extremely proud of the hard work and dedication of our wee team at North Queensferry for the last 11 years. We continue to strive to offer our customers the best dining experience we possible can.”

CRAIG'S INGREDIENTS: CELERIAC

Every season, Craig shares one of his favourite ingredients. This season, it's celeriac.

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It’s rather ugly, craggy appearance might put you off  - and I agree, it does look a bit intimidating - but the celeriac is a very versatile ingredient and I love it. In France you see it in markets everywhere at this time of year - they really celebrate the celeriac and cook it several different ways.

In fact, I was introduced to celeriac by two French chefs I worked with in Edinburgh over 20 years ago. Celeriac was a bit of a novelty as you couldn’t buy them easily here in those days. I was really eager to learn about this new ingredient from these chefs. Both had come from Michelin 3-star restaurants in France to their first jobs in the UK and I was their commis. I was really thrown in at the deep end as they didn’t speak English, but I learned so much about the French way of cooking and how they design their menus around the changing seasons. 

One of the dishes I discovered then, and is still one of my favourites to this day, is the celeriac remoulade. It’s a lot like a coleslaw, but with a more sophisticated flavour. Finely shredded raw celeriac is mixed with Dijon and Pommery mustard, mayonnaise, lemon juice and parsley. It’s great as a cold starter served with cured meats or salmon, and will keep in the fridge for a few days.

It also makes a luxuriously silky winter soup. Dice the celeriac and cook with a little water until soft. Then blitz with a pinch of saffron a splash of double cream and a couple of big spoonfuls of mascarpone and top with some chopped chives. If you’re feeling very decadent, add some shaved truffle or a little truffle oil. Not too much as it’s already a very rich soup.

A celeriac gratin makes for a deliciously interesting side dish for a family meal or Sunday roast. Slice on a mandolin then layer with cream, garlic and nutmeg, topped with Gruyère cheese and bake in the oven. Just like making a potato Dauphinoise.

Look out for celeriac in the supermarket, where they’re mostly imported from Europe. We do grow them in Scotland but they’re a bit trickier to find. Try the Edinburgh Farmers’ Market, or farms like East Coast Organics, Pillars of Hercules and Cyrenians. Most organic farms will grow some.

Embrace the change in the season and give it a bash. So much of cooking is about trial and error – so don’t be afraid. For me, I love celeriac’s versatility. It’s full of flavour, brilliant to eat and packed full of vitamins and nutrients.

CHEF MICHAEL'S POP-UP SPANISH DINNERS

Our Edinburgh Head Chef Michael Innes is preparing to pop-up at the Edinburgh Food Studio for a series of seriously delicious Spanish dinners on Thursday 9, Friday 10 and Saturday 11 November.

 Michael cooking in Spain

Michael cooking in Spain

This will be an evening reflecting the season. Michael's Scottish heritage and Spanish experience will present dishes inspired by his travels, using both modern and traditional techniques. Don't expect paella or patatas bravas! This will be an introduction into the immensely colourful and delicious world of Spanish gastronomy.

Michael was born and raised in Edinburgh and grew up working his way around the bistros and brassieres of this town, until he met his wife who took him back with her to Catalunya. The years living there opened his eyes to the high end gastronomy and the fabulous food culture of that region.

His first Job in Spain was with Albert Raurich (former head chef of El Bulli) where he helped to open his one Michelin star asiatic taps restaurant Dos Pallios working alongside many former El Bulli alumni. A year later he moved to work with Carles Abellan on his new project called Bravo 24 where he learnt how to work the brassa and make arroces, two of keystones of the Spanish cuisine.

From there he worked 3 years at Celler de can Roca and travelled the world doing show cooking. Michael was involved with iconic dinners like El Somni, who won the top spot in the 50 best and helped to maintain its three Michelin star status. 

Michael came back to Scotland two years ago to join us at The Wee Restaurant in Edinburgh, having previously worked with Craig at Malmaison in Leith.

The dinners start at 8pm, and guests are welcome from 7:30pm onwards. The set menu costs £45, and an optional drinks pairing menu will be available for £35. 

FESTIVE SEASON 2017

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FESTIVE MENUS

We look forward to welcoming you at both restaurants over the festive season!  

Please click here to view our Festive Menu which will be offered at lunch and dinner at our North Queensferry and Edinburgh restaurants throughout December.

In addition, we'll also be serving a special Menu Du Jour in both restaurants throughout December.

HOGMANAY

We're serving a special Hogmanay a la carte menu in both restaurants for dinner at both restaurants from 6pm-11pm with last orders at 9pm.   

We'd be delighted to order you a  taxi after dinner to get you home or onward for The Bells. Please let us know upon booking and we can arrange this. 

RESERVATIONS

NORTH QUEENSFERRY:  please call 01383 616263

EDINBURGH:  please call 0131 225 7983 or book online.

FESTIVE OPENING HOURS

Christmas Eve - closed
Christmas Day - closed
Boxing Day - closed
27th Dec - closed
28th Dec- open as usual
29th Dec - open as usual
30th Dec - open as usual
Hogmanay - open for dinner only
1st January - closed
2nd January - closed

SUMMER OFFER

This summer* we have a fabulous offer at our Edinburgh restaurant. Join us every Saturday between 3 - 5pm and enjoy our famous Shetland mussels with bacon, fresh basil, pine nuts & Parmesan cream PLUS a glass of wine for £15. FOR TWO PEOPLE!!

If you have yet to try Craig's unique recipe - this is the perfect opportunity to indulge your tastebuds alongside a glass of our wine of the month (red, white or rosé).

We served our first bowl of these special-recipe mussels the day we opened the doors to The Wee Restaurant in North Queensferry over 11 years ago. And we've been serving them every day since - they are very popular indeed!

We really look forward to sharing them with even more of you this summer in Edinburgh.

To make a booking call 0131 225 7983 or just drop in.

THE WEE RESTAURANT

EDINBURGH,

61 FREDERICK STREET

EH2 1LH

•every Saturday from 3-5pm in June and July

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SAY CHEERS TO OUR NEW BEER

Well, technically it's a lager, but we're chuffed to have added Paolozzi to our list today.

Brewed with 100% barley malt, ‘munichised’ water, and, most importantly, given a proper lagering (cold conditioning) period for 5-6 weeks following fermentation, this Munich helles style lager beer has a perfect bitter-sweet balance and fabulously sparkling appearance. 

Don’t just take our word for it. Paolozzi has picked up a whole host of beer awards in its first year. Come for lunch or dinner at either restaurant and judge for yourself!

MOTHER'S DAY

Treat your mum to a lovely meal at The Wee Restaurant this Mother's Day! We're open for lunch and dinner in North Queensferry, and for lunch in Edinburgh.

All mums will be welcomed with a glass of complimentary fizz.

MOTHER'S DAY MENU

2 courses £17.50 | 3 courses £22.50

Starters

Cream of Carrot, Honey and Ginger Soup with Mascarpone

Seared Scallops, Thiol Black Pudding, Celeriac Remoulade & Micro Greens

Shetland Mussels with Bacon, Fresh Basil, Pine Nuts & Parmesan Cream

Confit Chicken, Tomato & Basil Terrine with Aged Balsamic Vinaigrette

Mains

10oz Aged Rib-Eye Steak Served with Homemade Chips or Gratin Dauphinoise, Rocket & Parmesan Salad, Confit Tomato and Café de Paris Butter (£6.50 supplement)

Pan-Fried Sea Bass, Spiced Crab & Spring Onion Risotto with Salsa Verde

Courgette, Goats Cheese & Basil Ravioli with Sun-Blushed Tomatoes & Micro Peashoots

Roast Rump of Perthshire Lamb with Garlic Mash and Provençal Jus

Desserts

Vanilla Panna Cotta with New Season Rhubarb

Iain Mellis Cheese Board With Artisan Oatcakes & Golden Raisins

Warm Chocolate Fondant with Home-Made Vanilla Ice-Cream

Children's Choice (under 12s) - £10

Breaded Aberdeen Haddock Goujons with Home-Made Chips

Fresh Pasta with Tomato Passata & Parmesan

 

To make a reservation, please call:

North Queensferry 01383 616263 | Edinburgh:  0131 225 7983

WINES OF THE MONTH - MARCH

This month we're offering 2 exciting organic wines in both restaurants. Utterly delicious, they hail from the Releaf winery in the Western Cape of South Africa and have been selected by Philippe of l'Art du Vin to complement our new menu.

Too often, wine producers rely on harsh chemical fertilisers, pesticides and herbicides to maintain their vineyards. But not all wineries are the same. Releaf wine symbolises the true meaning of sustainability and harmony within nature. The growers use sustainable agriculture to produce hand-harvested, sustainably-grown grapes.  

White Organic - Chenin Blanc

This deliciously lively wine offers aromas of tropical fruits and melon with bright citrus and tropical flavours on the palate.

Red Organic - Shiraz Cabernet Merlot

The Red Blend - 42% Shiraz / 31% Cabernet Sauvignon / 27% Merlot - is made from 100% hand-harvested, organically-grown grapes from vineyards under sustainable agriculture. The blend is an intriguing balance of fabulous fruit flavours, structure and bright acidity.

Both are £6.50 for a 175ml glass, £8.50 for a 250ml glass or £22 a bottle.

NOVEMBER WINE DINNERS

We're delighted to announce details of our next wine tasting dinners with Philippe Larue of l'Art du Vin. We'll be focussing on Alpine wines this time round, including a new Swiss wines from Scottish winemaker Jamie McCulloch

These November dinners are a great opportunity for you to try wines of very limited production from a unique terroirs across the Alpine region.

Please click here to view the menu.

North Queensferry | 7pm | Monday 21 November 2016 | £50pp | Call 01383 616263 to book

Edinburgh | 7pm | Monday 28 November 2016 | £50pp | Call 0131 225 7983 to book

EDINBURGH RESTAURANT FESTIVAL

We're delighted to be taking part in our first Edinburgh Restaurant Festival and have created a great offer! 

THE WEE RESTAURANT EDINBURGH

Available Thursday 6th to Sunday 16th October.

Two rib-eye steaks and a bottle of house wine (red or white)

£52

Please call to make your reservation on 0131 225 7983 and mention Edinburgh Restaurant Festival.

FESTIVE SEASON 2016

FESTIVE MENUS

We look forward to welcoming you at both restaurants over the festive season!  

Please click here to view our Festive Menu which will be offered at lunch and dinner at our North Queensferry and Edinburgh restaurants throughout December.

In addition, we'll also be serving a special Menu Du Jour in both restaurants throughout December.

Click here to see a sample Menu du Jour for Edinburgh.

Click here to see a sample Menu du Jour for North Queensferry.

HOGMANAY

At North Queensferry we're offering 2 sittings on Hogmanay:  one from 6 - 8pm and one at 8.45pm. The earlier one will leave you with plenty time to head off to a party (or home to bed!) and our later one will go on until after the bells - we have a great view of the fireworks just a few steps from our front door!

Click the links to view the menus:  6pm Menu | 8.45pm Menu

At our Edinburgh restaurant we're serving one menu throughout the evening at 2 sittings:   one from 6 - 8pm and one at 8.30pm. Please click here to view the menu.

To make a reservation, please call:

North Queensferry:  01383 616263

Edinburgh:  0131 225 7983

FESTIVE OPENING HOURS

Christmas Eve - open as usual
Christmas Day - closed
Boxing Day - closed
27th Dec - open as usual
28th Dec- open as usual
29th Dec - open as usual
30th Dec - open as usual
Hogmanay - dinner only in North Queensferry | lunch and dinner in Edinburgh
Friday 1st January - closed
Saturday 2nd January - closed