The Stockbridge Restaurant
Established favourite with locals who are drawn by top-notch Scottish cuisine and the added attraction of BYOB on Sundays.
Thirteen years since opening, head chef Jason Gallagher is still turning classic Scottish ingredients into bold and innovative dishes at this homely and much-loved local restaurant. This is a subterranean grotto where the dark walls, lined with huge artworks, create an intimate and welcoming atmosphere. It's a place which dispenses with the formalities of fine dining but retains the quality of the dishes. The menu evolves with the seasons, displaying a commitment to local producers and a knack for winning combinations such as stone bass paired with crab cake, salsa and avocado purée; roast partridge breasts and confit legs with a wild mushroom Madeira sauce; and venison loin with poached pear and chocolate oil. The courses are punctuated with treats from the kitchen such as an appetiser of Parma ham, tomatoes and cheese or a pre-dessert shot of plum trifle. Sundays see an abridged menu combined with a BYOB offer. The hefty wine list features 54 choices, bracketed by character, to make navigation easier and the cheese board is unmissable.
- High point: Fine dining in a relaxed intimate setting
- Low point: Book well ahead on the weekends
- Notable dish: Seared stone bass with crab cake, tomato salsa and avocado purée
- Provides: Gluten-free options, Children's portions, Children's high chairs, Free wi-fi
- Music on stereo: Jazz
- Capacity: 36
- Largest group: 40 (may open for lunch for bookings of 6+)
- Open since: June 2004
- Number of wines sold by the glass: 7
- House wine: £19.95 per bottle
- BYOB: £4 wine, £5 fizz corkage (Sun evening only)