- Telephone 0131 229 1222
- Seasonal times Closes for a week every three months and for 2 weeks at Christmas.
- Food served Tue–Thu noon–2.30pm, 6.30–9.30pm; Fri/Sat noon–2.30pm, 6–9.30pm. Closed Sun/Mon.
- Website www.castleterracerestaurant.com
Chic in its understatement, Castle Terrace celebrates the creative potential of Scottish produce with class and passion.
Dominic Jack’s passion for expressing delight and joy through food is apparent in every plate presented at Castle Terrace. The smallest detail is elegantly considered without being overworked. First a trio of amuse bouche may include a crispy fried squid-ink ravioli filled with salted cod purée or a bright mouthful of Caesar-ed cream within a lettuce-jellied orb. Then a sunset array of wafer thin sliced heirloom carrots transforms the pale tranquillity of the wasabi-mayonnaised parcel of Highland Wagyu beef, while generating a sweet counterpoint. Potently rich braised lamb nestles rosy slices of roasted lamb, supporting a tempura disc of aubergine so crunchy the coating splinters at first bite. It truly is wonderful. Tasting, à la carte and set menus are equally tempting and the chance to couple this with the wine pairing, charmingly narrated by sommelier Jean-Claude Vrinat, is an indulgence and exploration not to be missed. The atmosphere is poised and confident, a knowing sophistication without feeling staid or stiff. Staff, while unobtrusive, are clearly proud to guide you through this sensory adventure.
- Private dining: Up to 16 covers
- Provides: Vegetarian options (at least ¼ main courses), Children's portions, Wheelchair access, Free wi-fi
- Music on stereo: Something akin to Kenny G
- Capacity: 55
- Largest group: 85
- Open since: 2010
- Number of wines sold by the glass: 33
- House wine: £32 per bottle
Reviews & features
Best vegetarian and vegan restaurants in Edinburgh31 May 2018
Restaurants that cater to meat-free and dairy-free diets
If you're sick of seeing salads as the only veggie option on the menu, here's a list of places that serve entirely vegan and vegetarian cuisine or offer good options as part of a wider menu.
Michelin-starred chef Tom Kitchin on Scotland's best berries17 Sep 2010
The Larder: Chef's Choice
The Scottish idiosyncratic climate is good for something – it provides ideal growing conditions for our produce. Michelin-starred chef Tom Kitchin explains why he uses only Scotland’s best berries in his restaurants.