The Green Room -

Azim and Ghislain

A glass of Champagne is always a delightful way to start an evening, setting a Gallic tone when we visit The Green Room in Edinburgh’s West End. Nestled in the charming cobbled William Street, the bar exudes charm with its traditional windows and lamps.

Inside, the welcome and temperature are warm. Comfortable cushions and leather seats help keep any March chill at bay. The Green Room boasts an international cast, including nine owners, but it is the Frenchman and master sommelier Ghislain Aubertel who is the heart of this wine bar with food.

Salmon pate, gyoza and goat's cheese parcels

As Liz and I peruse the food menu, we appreciate two often-neglected details: a wine recommendation next to each dish and more wines by the glass than many other establishments. The wine list is well thought out, just a little off the beaten track—enough to pique interest without intimidating.

We enjoy the Champagne with our three shared starters. The Goat Cheese Parcels are classically paired with caramelized onion, walnuts, almonds, and blossom honey, while lingonberry powder adds a pretty Scandinavian touch to the presentation.

The Smoked Salmon & Beetroot Pate is generous, with slender, snappy crostinis and piquant pickled cucumber that avoids being overly sharp. The red grapefruit segments are plump and bodacious. Gyoza are presented in a half-moon shape around the plate, generously stuffed and slightly charred. Attention to detail is evident in the combination of foods, in their execution and presentation.

Pan-fried duck with dauphinoise

We eagerly anticipate our main courses. Chef Azim sends out Pan-Fried Duck Breast with Dauphinoise potatoes, hispi cabbage, squash puree, cherry gel, and vermouth jus for me, and Venison Meatball Linguine with Madeira wine and mushroom cream sauce for Liz.

The latter is just the sort of comfort dish Liz loves, packed with flavour from an umami-rich sauce that clings to top-quality pasta. Liz also notes that the venison is ultra-lean. My duck arrives sensibly sliced and pink, with the sweet sauce and jus complementing the fowl perfectly. The cherry notes in my glass of Pinot Noir match those in the gel.

Although Azim’s approach to cuisine is French, the ingredients in our dishes reflect the cosmopolitan character of the personnel at The Green Room. This inclusivity and input into the menu are admirable and modern approaches to business.

Puddings are out of the question, but there is a wine tasting the next day by Thistledown Wines, and we can’t resist putting our names down. Tastings are held every Thursday.

The Green Room is a convivial venue combining Gallic charm with Scottish warmth and an international influence in the wine and food menus.

The Green Room: 19-25 William Street, Edinburgh, Scotland EH3 - 0131 225 1358 -

Open for drinks & food: Mon-Wed | 2 pm - 11 pm, Thu – Sat | 12 pm - 12 am