- Telephone 0131 220 2513
- Bar open Bar open all day
- Food served Tue–Thu noon–2.30pm, 6–10pm; Fri/Sat noon–2.30pm, 5.30–10pm. Closed Sun/Mon.
- Pre-theatre times 6–7pm
- Average price £16.50 (set lunch); £26 (evening meal)
- Pre-theatre price £19.50
- Website www.thehonours.co.uk
This review is taken from the current (2013) edition.
‘To do the honours of a table gracefully, is one of the outlines of a well-bred man.’ So says the rare 18th-century text from which Martin Wishart’s second Edinburgh venture takes its name, and both he and head chef Paul Tamburrini do the table proud, both in terms of its accoutrements and what they then serve upon it. Cuts less favoured (but no less tasty), like pig’s head, ox cheeks and rabbit leg, dominate a menu that adheres to the traditions of French cuisine but remains modern and approachable, complemented by a surprisingly affordable wine list. Pitched as a much less formal alternative to its sister restaurant in Leith, there’s still an air of ceremony and touch of theatre about proceedings. While many of the well-heeled clientele will feel right at home in this environment, those ‘dining up’ as a treat might feel a little overawed, even if the staff are as impressively warm as the softly lit, gold and black interior. But it’s the food that ultimately demands most attention here, two things in particular standing out: technique, and the time taken over each plate. Flavours are subtle and delicate, sauces are glossy and consistent, presentation is elegant and considered. This isn’t fine dining, but it’s not far off.
- High point: Setting the standard for brasserie dining in Edinburgh
- Low point: Still retains an element of formality that might put off more casual diners
- Number of wines sold by the glass: 26
- Provides: Children's portions, Children's high chairs, Wheelchair access, Pre-theatre menu
- Music on stereo: Up-tempo jazz & modern pop
- Capacity: 70
- Largest group: 60-70
- Open since: 2011
- House wine: £16 per bottle
Reviews & features
Restaurant review: The Honours10 Aug 2011
Superbly engineered Edinburgh brasserie from Martin Wishart team
Despite downturns and austerity times Martin Wishart and partner chef Paul Tamburrini have opened the doors on a glittering, superbly engineered brasserie, as Donald Reid reports In a city packed with restaurants and a respectable array of upmarket…
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