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Dine - It’s beginning to look a lot like Christmas
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Saltire Court,
10 (1F) Cambridge Street,
0131 218 18 18
Sat 12pm- 3pm & Sun 12pm - 4pm.

Mr Bite is excited. We are off to Dine, the plush restaurant located above The Traverse Theatre, and we have had great meals there in the past. We are in 'theatre-land', and he has donned his Tron ‘tee’ for the occasion.

The tasteful decos had been put up that day, and projected snowflakes drifted down the signature moss sign on the stairway.

It's a beautiful restaurant, and the staff are particularly good. Our server achieves the perfect balance of friendly confidence without being intrusive; it’s a skill. Mr Bite commented that the menu had been well thought out to cater for all tastes. I was genuinely torn between the imaginative vegetarian option of roasted butternut squash, cranberry and chestnut wellington versus ox cheek.

Eventually, it had to be the latter, and no knife was needed. It had been slow-braised to soft flesh that fell apart at the slightest touch. The gravy was thick and sticky and roasted root veg sweet. Mr Bite enjoyed moist chicken breast with 'Christmas crumble.' But of course, it was the pigs in blankets and duck fat tatties that sealed the deal on his choice of the main course.

A hazelnut and parsley crumb had worked particularly well on his starter of uber-creamy crotin goat cheese to which a piperade was also a great foil. I had smoked mackerel and horseradish bonbons with cucumber relish.

Our meal was book-ended by a well-balanced, refreshing Christmas cocktail and dramatic, stunning desserts. Mr Bite had the Baileys chocolate delice with a macaron and a tangy, intense orange and whisky puree to balance the delicate delice. For me, ice cream. That'll be three scoops of salted caramel, chocolate and raspberry ripple. Three great flavours and uber creamy; even the accompanying homemade shortbread rounds seemed to disappear effortlessly!

Christmas is all about indulgence, and so I had some Pedro Ximenez aka Xmas in a glass.

Stuart Muir has previously been awarded a Michelin star and more recently at Dine a Michelin plate. Nonetheless, he shies away from any limelight. He is really at home in the kitchen cooking delicious food for people to enjoy. In other words, the perfect person to cook your Christmas meal (S. Wilson) 

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