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The Wee Restaurant
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The Wee Restaurant
17 Main Street,
North Queensferry,
KY11 1JT
[View Map]
01383 616263
Opening hours Tues-Sun 12noon-2pm & 6.30pm-9pm
2 courses £27, 3 courses £34

It was a crisp winter night in North Queensferry. The sky was black, the stars a throw of glitter. The red rail bridge loomed above like a giant steel dinosaur. In the attic-like surroundings of the Wee Restaurant we felt Lilliputian in comparison.

I was visiting with my friend 'The Dowager' and it would transpire that although this restaurant is 'wee', just forty covers, flavours are big.

I started with a favourite winter dish of mine, French onion soup with garlic croutons and Comte cheese. It was chestnut coloured, sweet and hearty with a deep beefy flavour. The only thing I thought it lacked was the slight tang of alcohol which serves to give an edge to the caramelized onions. The Dowager had chosen the mussels cooked with bacon, basil, pine nuts and parmesan cream which she enjoyed. It didn't sound right to me but a stolen spoon revealed a tasty, textured, aromatic dish. Both were starters that warmed the cockles.

Main course for me was pan-fried calves liver with pomme puree, petit pois, sage confit, garlic jus and crispy calves tongue. The liver was rare and tender, the puree silky, the tiny peas popped sweetness, and the tongue was cooked as a crispy schnitzel.  Jus bought it altogether as a hearty winter dish with punchy flavours. I loved it.  The Dowager had garlic roasted cod fillet with braised Puy lentils, saucisson morteau and crispy artichoke. This was another rustic style plate which didn't suit her delicate palate. No reflection on the cooking, but the stew was just not her thing. However, she thoroughly enjoyed the fish which was a succulent specimen toasted to a golden hue.

The dessert menu again leaned towards the 'hearty' and as I had scraped both plates clean so far we opted to share a baked chocolate fondant with cardamom ice cream; a lovely dark pud with a good example of one of my favourite scoops.

Chef/proprietor Craig Wood worked in Martin Wishart's kitchen, which shows. Wines are supplied by L'Art du Vin so you can rest assured that the list is of the finest quality.

A special restaurant with a romantic location and well worth a trip across the bridge if you are Edinburgh based.



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