The Brasserie at the Chip

With the air of an artist's studio, the brasserie offshoot of the famous Ubiquitous Chip showcases its creativity with innovative bistro dishes.

The 2017 edition of The List's Eating & Drinking Guide is out now – only £5.95 (+p&p).

You may not be able to resist peering down for a birds-eye view of the fancy dishes being served in the Ubiquitous Chip restaurant below, but know that the quality in the Brasserie does not lag far behind, with the same commitment to continental cuisine using the best Scottish ingredients. There’s a neat overlap between starters and mains on the menu, with several dishes available in ‘wee and big’ portions. The Chip’s own haggis neeps ’n’ tatties – in veggie or venison variants – and Shetland mussels in a thick, creamy white wine, chorizo, syboes and parsley broth are all well worth a full-sized serving. Breaded balls of Galloway venison haché with pearl barley, wild mushroom and gherkin fricassee and sweet little bombs of bramble jam make for a lively main course outright. A dessert of Bergamont pistachio meringue, earl grey chantilly, pineapple and passion fruit is beautifully composed. When it comes to wine, it’s worth bearing in mind that all 46 of the Chip’s pours are available by the glass, and staff will be able to help you find just the right pairing for your dishes.

• High point: Some of the best informal value-for-money fine-dining in town
• Low point: Bustle from the bar crowd may make things a little too informal
• Notable dish: Shetlan mussels with white wine, chorizo, syboes and parsley broth