Kyloe Restaurant & Grill
- Telephone 0131 229 3402
- Opening times Mon–Sun noon–11pm
- Food served Mon–Sat noon–10.30pm; Sun 12.30–10.30pm.
- Pre-theatre times Mon–Fri noon–6pm
- Pre-theatre price £20
- Website www.kyloerestaurant.com
Upmarket city centre steakhouse serving top-quality meat with fine views over the capital.
From the cowhide seats to the artwork on the walls, Kyloe is all about the beef. For the uninitiated or just the plain curious, knowledgeable staff will bring over a board of raw steaks and explain the different cuts and how they are best cooked. Aged on the bone and full of flavour, this is steak reimaged – care is taken over provenance and all meat is sourced from Scotland (much of it from Hardiesmill farm in the Borders). As well as variety of sharing and individual steaks there are regularly changing guest breeds, like Highland or Belted Galloway. Starters range from lamb shoulder to lighter seafood options, such as delicate squid tempura or briny oysters. Bread is homemade and flecked with herbs, the short list of puddings includes options like chocolate mousse with dense chunks of brownie, and the chips? Well, they’re amongst the best in town. Despite taking food very seriously it’s an unpretentious place; staff are friendly rather than formal, the décor playful rather than grand. That said the extensive wine list is also expensive, with few bottles priced under £25.
Welcome to Edinburgh’s first gourmet steak restaurant. Our first floor restaurant can be found in The Rutland Hotel at Edinburgh’s West End and boasts enviable views of Edinburgh Castle. The name Kyloe, an old Scots word for Highland beef cattle, was chosen for the restaurant as it represents the strength and versatility of Scottish beef produce. We use cuts from pedigree Aberdeen Angus – supplied by some of Scotland’s top farms and butchers – to bring our customers the best possible steak experience. When selecting suppliers, Kyloe’s award winning head chef David Haetzman was not only looking for a fantastic product but for suppliers who take provenance seriously. Hardiesmill, based in Gordon in the Borders, was chosen as one of Kyloe’s main beef suppliers thanks to the owners’ rigorous approach to breeding, feeding and handling. Read more about their fascinating story on their website at www.hardiesmill.co.uk. Using a selection of traditional cuts, along with some more unusual cuts chosen for their texture and flavour, David has created an innovative Grill Menu. This is complemented by our robust a la carte menu which features Scottish seasonal produce, responsibly sourced and simply prepared to create a series of compelling dishes, including a tasty shellfish section and mouth-watering desserts created by our in-house pastry chef Amanda Jordan. Our unique and interesting wine list has been sourced through numerous wine merchants and features Kyloe’s signature wine ‘Angus the Bull’, a South Australian Cabernet Sauvignon which is the ideal complement for your steak.
Text supplied by third party.
- Private dining: Up to 20 covers
- Provides: Children's portions, Children's high chairs, Wheelchair access, Free wi-fi
- Music on stereo: Pop, soul.
- Capacity: 92
- Largest group: 20
- Open since: Oct 2011
- Number of wines sold by the glass: 15
- House wine: £22 per bottle
Reviews & features
Best gourmet meat joints in Edinburgh16 Apr 2018
Steaks, burgers and everything else: where to get the best cuts of juicy meat in the city
High-end steak restaurants are booming in the capital and the appetite for specialist aged beef served in sleek surroundings shows no sign of being satiated.
Table Talk: Chris Rutterford on painting cows for a living4 Jul 2016
Edinburgh-based artist talks about the importance of artwork and design in making a restaurant stand out
I have worked professionally in the art industry for well over 20 years, originally mainly as a magazine editorial illustrator. At a certain point in my career, I wanted to make the transition to larger, more ambitious artworks but I didn't really feel…
Q&A: David Haetzman – Kyloe Restaurant & Grill27 Oct 2014
Head Chef talks festive food as Christmas approaches
How does your restaurant change in look and atmosphere in December? What effect are you hoping for? The look that we are aiming for this year is ‘Disney for grownups’, maybe a little less corporate with emphasis on festive fun. Christmas is after…
The Rutland Hotel16 Oct 2008
Once upon a time Edinburgh was slightly superior. Now the Glasgwegification of the capital has swaggered out of George Street and onto the West End. Nose onto Princes Street, with its tantalising views of the Castle, Calton Hill and Edinburgh’s historic…