Deans at Let's Eat

Deans at Let's Eat
77–79 Kinnoull Street, Perth, PH1 5EZ
  • Telephone 01738 643377
  • Food served Tue–Thu noon–3pm, 6–9.45pm; Fri/Sat noon–3pm, 6–9.30pm. Closed Sun/Mon.
  • Average price £12 (lunch); £15 (evening meal)
  • Email
  • Website www.letseatperth.co.uk
Deans at Let's Eat

Photo: Stephen Robinson

Eating & Drinking Guide

The 2016 edition of The List's Eating & Drinking Guide is out now – only £5.95 (+p&p).

This review is taken from the 2013 edition.

Deans @ Let’s Eat in the Fair City’s Kinnoull Street bills itself as 'a true taste of Scotland'. The restaurant’s family team of head chef Willie Deans, his wife Margot, and sons Lee (the manager) and 17-year-old Jamie (already a talented chef), serve vibrant modern Scottish lunches and dinners, made from scratch using local, seasonal ingredients, artfully presented on the plate in creative flavour combinations. These include a starter of seared hand-dived Shetland scallops atop a salad of hot smoked salmon flakes, capers, bacon and potatoes, trickled with a sweet orange syrup. A decorous main course of sole fillets wrapped around smooth pea puree and creamed fennel, piped swirls of saffron mash and a sea of mild curry cream, is as skillfully executed as the fillet of halibut on a lime cream fragrant rice fricassee of wild mushrooms and samphire. The kind staff and welcoming atmosphere of comfortable sofas for sipping cocktails or aperitifs amid a décor of warm red walls and coves of wine bottles also help make this a pleasant experience.

  • High point: Good food ideas, elegantly presented
  • Low point: Despite two AA rosettes, some of the dishes feel a little overpriced
Perthshire Larder

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Deans @ Let’s Eat in the Fair City’s Kinnoull Street bills itself as 'a true taste of Scotland'. The restaurant’s family team of head chef Willie Deans, his wife Margot, and sons Lee (the manager) and young Jamie (already a talented pastry chef), serve vibrant modern Scottish lunches and dinners, made from scratch using local, seasonal ingredients, artfully presented on the plate in creative flavour combinations. Thoughtful starters might include brioche French toast with soft poached egg, tarragon and wild mushrooms, and typical of the a la carte main is a loin of local venison with potato hot pot, creamed root vegetable spaghetti and apricot and prune dauphinoise. The kind staff and welcoming atmosphere of comfortable sofas for sipping cocktails or aperitifs amid a décor of warm red walls and coves of wine bottles all add to the experience.

  • Private dining: Up to 25 covers
  • Provides: Vegetarian options (at least ¼ main courses), Children's portions, Children's high chairs, Wheelchair access, Pre-theatre menu, Free wi-fi
  • Capacity: 65
  • Largest group: 65
  • Open since: 2005
  • Number of wines sold by the glass: 10
  • House wine: £18.95 per bottle
  • BYOB: £5 corkage