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La Petite Mort
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La Petit Mort
32 Valleyfield Street,
Tollcross,
Edinburgh
0131 229 3693
12 noon – 4pm and 5pm - 1am.

 

The neighbourhood restaurant took on a new dimension. My friend had cracked her knee bone and so we were looking for somewhere she could hobble to. Close to Bruntsfield,  it had to also have a good drinks list and serve half decent food. 

La Petite Mort fitted the bill and provided a chance for a return visit almost some two years since it opened.

Owners James and Jacqui Nisbet have transformed the Green Room the back room of traditional boozer, Bennets. A muted palate and polished traditional features form the backdrop for a casual eatery serving seasonal food with global touches. 

Liz chose a lemon, coconut & thyme Daiquiri which was not too sweet, well-balanced and quite large. This was a good choice to complement her starter of sweetcorn, chilli and lime poppy seeded ravioli with a coconut tom kha sauce. You can pre-order the stunningly presented signature porthole cocktails. 

I should mention we comprised a party of six and four of us ordered the starter of hot and cold smoked salmon and orange pate balontine, mojito and salt cured Scottish salmon. It was a well-proportioned rich starter and exceptionally good apart from the uncrispy salmon skin which was unanimously discarded. A shout out for the home-made coriander bread at this point though as it was universally admired. 

Mains were flat iron steaks with roast chestnut dauphinoise potatoes for some - apple, walnut, sage and corn fed chicken roulade for Liz and Mr Bite and Parma ham and chorizo crusted cod fillet for me. 

Cod, chorizo and ham are a winning combo; the crust was thick and crunchy atop sweet, earthy cabbage.  Liz thought the chicken moist but Mr Bite though it needed more sauce. 
LPM specialises in making all elements on the plate exciting and this mostly works. The mushroom and sage risotto accompanying the chicken stands out with its robust flavour and thick slices of mushroom as meaty as steak. 

Cheese was the choice of many for dessert. As in most restaurants it was served too cold and the accompanying apple was unripe but a smoked Barwheys, Blue Murder and Campbelltown Brie were a joy as was the ginger and apple chutney and oatcakes. 

This restaurant may not quite trigger ‘La Petite Mort’ but you will get an accomplished plate of scran. (S. Wilson)

 

 

 

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