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Dine with Stuart Muir - a stunning new restaurant
Dine with Stuart Muir - a stunning new restaurant

02/12/2015

Bite had a chat with Stuart Muir former executive chef of Forth Floor Restaurant, Bar & Brasserie at Harvey Nichols Edinburgh, in the first few days of launching Dine with Stuart Muir his new restaurant with business partner Paul Brennan. 

Dine is a 100-cover brasserie serving contemporary classics and a bar and champagne lounge serving the finest of wines and creatively crafted cocktail menus. It is situated within Saltire Court on Edinburgh's Cambridge Street on the former site of Blue and in the same building as the Traverse Theatre adjacent to the Usher Hall.  

An exciting menu, using top quality produce will showcase the talents of chef Stuart Muir who has built an exceptional reputation in the city following his 13 years at the helm of Harvey Nichols' Forth Floor restaurant, bar and brasserie. 

Stuart is passionate about Scottish food and provenance and you can expect his magic touch applied to ingredients like loch Duart trout, Scottish seafood, orchard apples, East Lothian rapeseed oil, Shaws beef. Although some dishes are refined - North Atlantic cod, cauliflower puree, caramelised florets, coconib pesto, candied  hazelnut, Jerusalem artichoke - £17 - others like - apple crumble and ice cream are Scottish comfort food and says Stuart "my daughter insisted on sticky toffee pudding!"

 
The design of the restaurant reflects Stuart's love of provenance, there is a moss wall at the entrance and you can sit at a table under the bough of an apple tree. 
 
Bite will bring you a full review of the food in due course. Please like us on Facebook and Twitter to be kept up to date. 


Bookings 
Market Menu £14/50 2 courses,
A La Carte
Christmas Menu £34.50 for 3 courses  
 
Dine Scotland Limited,  Saltire Court,  10 (1F) Cambridge Street,  Edinburgh, EH1 2ED,  Call: 0131 218 18 18,  Email: [email protected]
Monday - Wednesday 10am - midnight,  Thursday - Saturday 10am - 1am,  Sunday Midday - midnight

 

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