A first solo venture for French-Swiss chef Jérôme Henry, previously head chef at Anton Mosimann’s Belgravia dining club; Scottish ingredients and produce are used to create classic French dishes at the New Town venue.
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“No pretension here, just good food at the right price” – Jérôme Henry’s New Town venture (est 2017) attracts consistently enthusiastic reviews and “it’s not to denigrate the talent of the chef (quite the opposite) to say that it’s almost akin to a top-class brasserie – it takes wonderful ingredients and puts them on the plate with the minimum of interference”. Some diners feel that the “surroundings seem a bit pedestrian” in comparison to the high quality of the cuisine, whereas others feel that “it gets the balance of formality and informality just right”.
“Up there with the likes of Kitchin” – Jérôme Henry’s spring 2017 newcomer in the New Town wins high ratings across the board, including regarding its modern French cuisine, which has won it a string of awards. As well as the à la carte, there is a six-course tasting menu option.
First solo venture for French-Swiss chef Jérôme Henry (who previously headed-up Anton Mosimann’s Belgravia dining club); Scottish ingredients and produce are used to create classic French dishes at this New Town venue which opened in April 2017.
|Wine per bottle||£36.00|
Forth Street, Edinburgh, EH1 3LE
|Tuesday||5 pm‑10 pm|
|Wednesday||5 pm‑10 pm|
|Thursday||12 pm‑2 pm, 5 pm‑10:30 pm|
|Friday||12 pm‑2 pm, 5 pm‑10:30 pm|
|Saturday||12 pm‑2 pm, 5 pm‑10:30 pm|