- Telephone 0131 313 4404
- Food served Mon–Sat noon–2pm, 5–10.30pm. Closed Sun.
- Pre-theatre times Mon–Fri 5–6.30pm
- Average price £13.50 (set lunch); £21 (evening meal)
- Pre-theatre price £13.50
- Website www.first-coast.co.uk
Relaxed Dalry Road bistro with a friendly front of house and good value lunch and early dining offers.
This review is taken from the current (2016) edition.
Despite a name that suggests a slightly more seafaring theme, Dalry Road’s First Coast is definitely all bistro. Continuing to prepare the dishes that he enjoys eating, chef owner Hector Macrae leans heavily on Scotland’s harvest with occasional forays further east for inspiration. His friendly front of house team reinforces the relaxed neighbourhood vibe, across three simply dressed dining rooms linked by maritime-influenced artwork. An evenly priced wine list supports an appealing dinner offer, with good value lunch and early dining deals and the occasional evening set aside to showcase regional cuisine. Flat iron steak with chipotle butter and Thai chicken salad feature on a compact daytime menu, with pork fillet and salt-baked beetroot or hake in a deep-flavoured shellfish sauce gracing the à la carte menu. Warm flatbread mops up Moroccan aubergine zaalouk, rich oxtail gnocchi partners a star anise-infused onion purée while a liqueur-laced affogato dessert wraps things up nicely. While arguably not quite in its pomp, there’s still more than enough reason to enjoy this convivial local eatery.
- High point: The zaalouk and gnocchi starters
- Low point: Poorly executed pork belly main
- Notable dish: Sirloin steak and chips
- Private dining: Up to 22 covers
- Provides: Vegetarian options (at least ¼ main courses), Gluten-free options, Children's portions, Children's high chairs, Wheelchair access, Pre-theatre menu, Free wi-fi
- Music on stereo: Indie
- Live entertainment: Occasional regional cuisine evenings
- Capacity: 80
- Largest group: 90
- Open since: 2003
- Number of wines sold by the glass: 23
- House wine: £15 per bottle
Reviews & features
Hector Macrae of First Coast on Reestit Mutton1 May 2009
It’s important to me to source quality Scottish produce. As a youngster I worked in a local fish factory in Skye and it was heartbreaking to see about 99 per cent of the langoustines and scallops being shipped abroad. Times are changing and chefs are…