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Fish
12 Picardy Place,
Edinburgh,
Midlothian,
EH1 3JT
- (0131) 556 9908

The latest incarnation of 12 Picardy Place is Fish, nirvana for pescetarians and for those that like to have fun with their food. 

Chef Jason Wright also chefs Steak next door and there is a heaven and hell theme operating with it being dark and decadent whilst Fish is a palette of blonde wood and pristine light colours. 

Regular readers will know that Mrs Bite loves her fish and seafood so of course I leapt like a salmon at the chance of reviewing.

The menu has a cheeky retro twist. I chose crispy prawns with mango, avocado and chilli relish (£9) to start and Mr Bite had the clam chowder (£6). Brim full of potato, sweetcorn and shellfish with a slightly smoky flavour this wholesome dish would give any Cullen skink a run for its money. My juicy prawns were coated in a light tempura accompanied by a generous cake of relish. 

There are about 6 red or white wines by the glass and I enjoyed Élevé Marsanne-Viognier, Pays d'Oc (£5 for 175ml). Mr Bite had a bottle of Belhaven Oatmeal Stout. Both paired well with our starter dishes. 

I wish I had chosen a red however, to go with my main which was, drum roll please, chicken & lobster macaroni (£22). If anyone can suggest a dish that will warm the cockles more than a cross between lobster Thermidor and mac 'n' cheese please email. It was presented in the shell I am already dreaming of savouring those robust flavours again after a long, crisp Autumnal walk. 

Mr Bite meanwhile was tucking into halibut Kiev with crab baked beans and potato waffles (£15).  Imagine a ginormous goujon full of fish and garlic butter with rustic homemade beans. Comfort food meets fine dining with a retro twist.  

I wimped out of treacle sponge with custard and opted for the lighter sounding chocolate & marmalade tart with vanilla Anglaise (£6). Thin cream, squidgy ganache, shreds of orange, crisp pastry. Mr Bite had rice pudding brûlée with warm grape compote (£6); creamy, fruity, burnt sugar, hint of mint. 

Staff have tasted everything so they can help choose between all the exciting dishes on offer. Chef Jason Wright has surpassed himself and the whole operation feels like a labour of love. Bring on Vegetable!

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