Grazing by Mark Greenaway

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Grazing by Mark Greenaway
Rutland Street, Edinburgh, EH1 2AB
  • Telephone 0131 222 8857
  • Opening times Fri & Sat 6–9pm; Sun noon–7pm; closed Mon–Thu.
  • Food served Mon–Fri noon–2.30pm, 6–9.30pm; Sat 12.30–2.30pm, 6–9.30pm; Sun 12.30–9pm.
  • Email
  • Website
Photo of Grazing by Mark Greenaway
Covid-19 precautions
  • All team members wearing masks at all times
  • Tables social distanced
  • Perspex screen around till
Grazing by Mark Greenaway

Local hero Mark Greenaway joins forces with the Waldorf Astoria, offering a unique take on accessible yet elevated bistro-style food.

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There’s a pleasing symmetry to Mark Greenaway’s new venture. Restaurant Mark Greenaway, his eponymous fine dining restaurant which closed back in September, was known for cheffy flourishes and a level of fine-dining complexity that was loved by a legion of fans. But an earlier restaurant was Stockbridge’s Bistro Moderne, which offered an imaginative, modern take on casual dining – and it’s this experience he appears to be drawing on for Grazing by Mark Greenaway, a new 160-cover restaurant inside the Waldorf Astoria (that’s the Caley, to you and me). In fact, Greenaway cheerfully admits the team have been looking to get ‘back to bistro’ for a number of years, but the right premises have eluded them. So this a canny move for both – the Caley get a little bit of star power to entice locals through the dining room doors, and Greenaway gets a big canvas to play upon. And play he does: the food here is creative, exciting and very good indeed. That’s not to say everything is perfect. Big rooms need generous numbers of diners to make them buzz and prices are on the high side, especially as most mains need a side. (Though it’s hard to grudge four quid for the amazing ugly potatoes – squashed knobs of tattie with cheese and garlic, yum.) But what Greenaway does so brilliantly is to use his fine dining instincts to elevate, creating dishes that are accessible yet so much more than the sum of their parts. So a starter of mackerel, as fresh as the hibiscus flower it comes with, is cooked very simply but comes with a complex little salad of apple and beetroot to layer acidity over earthiness over the fish’s oiliness. Halibut is simply, perfectly roasted, its herb crust turning out to be an intense, green garnish, topped with wee bits of salt beet. Hake likewise gets its flaky moment in the spotlight, while a striped cigar of rich seafood cannelloni adds colour and drama. And desserts? They’re no doubt all perfectly lovely, but if the sticky toffee pudding soufflé is on the menu there’s literally no point eyeing up anything else – it’s sweet-toothed heaven.

The List's rating






Jo Laidlaw visited Grazing by Mark Greenaway on 9 May 2019
  • High point: Playful, original food you won't find anywhere else in Edinburgh
  • Low point: While some dishes are designed for sharing, the name doesn’t quite fit the concept
  • Notable dish: Home-grown shiitake mushrooms
  • Average price: Lunch menu due to launch June 2019 (set lunch); £40 (dinner)

Experience Scottish fine dining dishes in the relaxed and welcoming environment created by celebrated Edinburgh chef Mark Greenaway. The menu incorporates locally sourced ingredients with unique concept dishes and surprise tasting menu created by Mark. Chef Mark Greenaway is an ambassador for Scotland Food and Drink. His commitment and drive place him in the very top tier of Scottish chefs. Mark’s first cookbook, ‘Perceptions’, received the ‘Best in the World’ award at The Gourmand Cookbook Awards in 2017.

Text supplied by third party.

  • Private dining: 40/20
  • No. overnight rooms: 240
  • Provides: Children's portions, Children's high chairs, Wheelchair access, Free wi-fi
  • Music on stereo: Easy listening
  • Capacity: 160
  • Largest group: 40
  • Open since: 2019
  • Number of wines sold by the glass: 15
  • House wine: £28 per bottle
Whilst every effort has been made to ensure the information displayed here is accurate, always check with the venue before attending (especially during the Covid-19 pandemic).