Location-78 Commercial Quay,Leith ,Edinburgh, Scotland
Cuisine-Modern English with the best from Scotland
Gagit has watched MasterChef on his BBC VPN and have been very impressed by Tom Kitchin , Chef of the Michelin star restaurant especially with his Nature to Plate menu. Since, the Michelin starred restaurants in Edinburgh were only open on one day of our trip I asked two of the English Bloggers I respect of course @wyahaw and @criticalcouple,their choice The Kitchin’.
Foodiechic and I enter the waterfront restaurant for a leisurely lunch and are seated in the bar area as our table is being readied. A good excuse to have a Hendrick’s and Tonic but wait the Barman said we have other Gin’s you might like also, bring it on all shown for the tasting,The Botantist, Martin Miller and Sipsmith. We share the drinks and luckily only one shot in each or we would not make lunch.
We are seated by Sylvain and get a table right in front of the open kitchen,shown. We look at the menu still sipping Gin and Tonic and decide to try the summer a la carte menu of local nature to plate Scottish items and specialties. A nice Amuse is served along with their fresh unique breads,Tomato was my favorite. I have for my starter, Pig’s Head and Langoustine and a crispy car salad. The Pig Head boned and rolled was crispy, juicy , and full of flavor. Foodie had the daily caught Langoustine from Tobermony ,shown live and then grilled and ready to eat ,nature to plate in front of our eyes.As we finish our starters, the kitchen sent over a Razor Clam to sample, not usually my favorite but the clam from Arisig with cooked vegetables, chorizo, and with lemon confit was both delicate and flavor intense.
We are ready for our mains but out of Gin so the very bubbly Sommelier recommended a very dry Riesling to go with our mains. Our mains today Lobster,creel caught Newhaven lobster live and then cooked a la Plancha and served with vegetables, escargot butter and squid. In all honesty, it was so fresh we thought we were sitting by the Dock as the Lobster was brought in from the boat.
At this point , Tom Kitchin himself sat at our table as he congratulated Foodiechic on her Foodie Bracelet concept that complemented his dishes.We then were served a dessert we shared Cherry and Chocolate,dark chocolate pave served with macerated English cherries,almonds and cherry ripple ice cream,perfect for this meal and with the macchiato’s.
Let the Truth be Told, we were told by all our friends that have been to Scotland/Ediburgh that we would enjoy the country and its history. We expected that and after attending ,the Fringe Festival, Military Tattoo, and a trip to the countryside it was certainly a truth. However, after eating at Ondine, Mohr Restaurant, and finally The Kitchen’, we would have been upset if we did not make the trip to really appreciate the nature to table foods of Scotland,and to be honest could have stayed another week, and meet up with Rob Roy a few more times.
Final Truth:Make the Trip!!!!