Kyloe Restaurant & Grill
- Telephone 0131 229 3402
- Opening times Mon–Sun noon–11pm
- Bar open Mon–Sun 8am–1am
- Food served Sun–Thu noon–10pm; Fri/Sat noon–11pm.
- Average price £25 (lunch); £35 (evening meal)
- Website www.kyloerestaurant.com
This review is taken from the current (2013) edition.
Kyloe (meaning ‘cattle’) is looking to fill a niche in the Edinburgh restaurant scene, and that niche is meat, meat, meat. Cows are everywhere – the statue outside, the paintings on the wall, the cowhide furniture and the board that displays all the raw cuts on offer. Steaks are definitely the focus here: they are ‘certified pedigree Aberdeen Angus, from local Scottish farms where the cows are 100% grass-fed and hung for a minimum of 21 days’ – and they are really good. As are the accompanying side dishes: chunky beef-dripping chips are a must, as is the savoy cabbage with bacon. Loch Creran rock oysters and Loch Etive mussels also feature, and for the more extravagant (and hungry) you can add half a lobster to your hunk of meat. Desserts are not an afterthought but, as delicious as they are, it could be hard to find the space. This slick operation is definitely at the top end of steak restaurants, which is reflected in the prices. Great for carnivores, but vegetarians may find it slightly disconcerting.
- High point: Steaks are definitely the star of the show
- Low point: Communal toilets
Welcome to Edinburgh’s first gourmet steak restaurant. Our first floor restaurant can be found in The Rutland Hotel at Edinburgh’s West End and boasts enviable views of Edinburgh Castle. The name Kyloe, an old Scots word for Highland beef cattle, was chosen for the restaurant as it represents the strength and versatility of Scottish beef produce. We use cuts from pedigree Aberdeen Angus – supplied by some of Scotland’s top farms and butchers – to bring our customers the best possible steak experience. When selecting suppliers, Kyloe’s award winning head chef David Haetzman was not only looking for a fantastic product but for suppliers who take provenance seriously. Hardiesmill, based in Gordon in the Borders, was chosen as one of Kyloe’s main beef suppliers thanks to the owners’ rigorous approach to breeding, feeding and handling. Read more about their fascinating story on their website at www.hardiesmill.co.uk. Using a selection of traditional cuts, along with some more unusual cuts chosen for their texture and flavour, David has created an innovative Grill Menu. This is complemented by our robust a la carte menu which features Scottish seasonal produce, responsibly sourced and simply prepared to create a series of compelling dishes, including a tasty shellfish section and mouth-watering desserts created by our in-house pastry chef Amanda Jordan. Our unique and interesting wine list has been sourced through numerous wine merchants and features Kyloe’s signature wine ‘Angus the Bull’, a South Australian Cabernet Sauvignon which is the ideal complement for your steak.
Text supplied by third party.
- Number of wines sold by the glass: 9
- Private dining: 16 seated, 40-50 standing
- Provides: Children's portions, Children's high chairs, Wheelchair access, Outdoor tables, Free wi-fi
- Music on stereo: Mellow beats
- Capacity: 98
- Largest group: 98
- Open since: Oct 2011
- House wine: £18 per bottle
Reviews & features
The Rutland Hotel16 Oct 2008
Once upon a time Edinburgh was slightly superior. Now the Glasgwegification of the capital has swaggered out of George Street and onto the West End. Nose onto Princes Street, with its tantalising views of the Castle, Calton Hill and Edinburgh’s historic…
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