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The Wee Restaurant
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The Wee Restaurant
61 Frederick Street,
Edinburgh,
EH2 1LH
01383 61 62 63
Tues - Fri 12 noon- 2.30pm; Sat 12 noon - 10pm, Sunday 12 noon-2.30pm and 5.30pm-9.30pm.

It may be called a 'wee' restaurant due to originally having a mere 40 covers at its first site in North Queensferry but this restaurant is big on flavour.

Its second branch recently opened on Frederick Street and I have no doubt it will succeed.

It serves refined French classic food using seasonal ingredients and sits comfortably alongside The Honours and Galvin's Brasserie.

As Mr Bite is a beer drinker I happily ordered a half bottle of Pouilly-Fumé  for myself. Resistance was futile when it came to the bread and tapenade too as both were excellent.

Starter for me was seared king scallops, boudin noir, celeriac remoulade and endive salad  - sweet caramelized bivalves, crispy discs of pud and a creamy remoulade to bring it all together. Mr Bite had superb Anstruther oak-smoked salmon with hand-picked crab, spring onions& micro herbs . The smoky flavour on the fish was assertive with an excellent texture that you seldom find in supermarket versions.

Main course was a classic whole roasted lemon sole with baby shrimps capers, samphire, lemon and parsley and Carrol's heritage potatoes  pour moi. Most things taste better cooked on the bone, as freshness and flavour is retained. The main thing with cooking fish is not to ruin it which is about timing and fresh quality produce. This beautiful sole hit the spot and there is nothing like the taste of salty samphire or new, in this case delicately cut, potatoes.

Mr Bite had roast rump of Perthshire lamb on a risotto of petit pois and wild garlic, wild leeks, olive oil caviar, and red wine jus.  Lamb was delicate and pink with its unique flavour to the fore, risotto a good soupy texture with oodles of parmesan and veg was bursting with 'Primavera' flavours.

Dessert had to be baked Isle Flottante for me with new season rhubarb, toasted almonds and crème anglaise there was a hint of mint too alongside marshmallowy meringue, cool vanilla -specked custard and al dente pink fruit. Mr Bite had a dark, sensuous chocolate tart with crème fraîche sorbet.

If you want to taste superb food - take high quality seasonal ingredients and apply some skill to showcase said ingredients.

Not as simple as it sounds but that's what you can expect at The Wee Restaurant. (S. Wilson)

 




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