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57-62 High Street,
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0131 557 0330
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Monteith's offers modern Scottish cuisine on the High Street; a mix of modern and traditional, fairy lights and antlers, staple Scottish produce and some 'awesome' contemporary cocktails. 

Bees knees #2 (£8.50) epitomises the latter. It comprises Botanist Gin (of course), Scottish heather honey, bee pollen, orange blossom water and lemon juice. It is garnished with chewy sweet obviously homemade honeycomb. Someone has had fun inventing this and all (bee) power to them. It is not only charming but imaginative and has a perfectly balanced taste profile.  Top marks. 

Monteith's has always served very good cocktails and good food and standards appear to have been consistent and maintained.

Me and Liz B(ee) decide to stick with the starters and cocktail list for a post fringe show feast.  We both ordered crackling fired squid with harissa ketchup (£7). It was a substantial portion but I have had more tender squid, crisper lighter coating and spicier sauce. That's not to say I didn't polish off the lot. Liz B had had recent dental work and her tooth cavity was unfortunately more tender than said squid. She accepted she had made an unwise decision and explained to the waitress. In retrospect it would have been nice for her to have been offered an alternative dish although we accept this would have been above and beyond. 

My second starter was crispy ham hough salad with blue cheese, chicory, broccoli, and oatmeal  (£7.50). The blue cheese appears to have been forgotten but the pairing of bitter chicory and salty bacon is classic and delicious; each teasing out the best in their significant other.  Greens were  crunchy and vibrant.  Liz hoovered up fillet of beef carpaccio, roast onion mayo, and pickled summer vegetables (£11) the meat was tender enough to be kinder than the squid to her mouth. 

By now Liz was on number two Bees Knees #2 and I was sipping a very impressive Pink Peppercorn Palermo (£8); Aqua Riva Reposado tequila, Nardini Amaroli liqueur, house pink peppercorn and grapefruit cordial, lime juice and Fever Tree Tonic. It is traditional to use the grapefruit soda Ting for a Palermo but I find it way too sweet. Substituting clean effervescent Fever Tree is a very wise decision that adds twist and improves on the classic. 

Just like Monteith's.


"Inspired by Monteiths singular selection of divine drinks, Bite made their own versions of their Bee's Knees #2 cocktail - our no 3,  again based on Botanist gin, came with a spoon to delve into the sunny runny pool of pollen grains, honey, orangeflower water & lemon juice,  while v4 added further 'medicinal' benefitwith orange bitters for added depths, along with a half-rim of hibiscus salt as an offering to our bee friends."





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