- Telephone 0131 220 2513
- Seasonal times Edinburgh Festival dinner served from 5pm
- Food served Tue–Fri noon–2.30pm, 6–10pm; Fri/Sat noon–2.30pm, 5.45–10pm. Closed Sun/Mon.
- Pre-theatre times 6–7pm
- Pre-theatre price £28.50 (3 course)
- Website www.thehonours.co.uk
Martin Wishart puts a sophisticated spin on brasserie dining at his stylish New Town eatery.
The slick bar makes a stylish first impression in Martin Wishart’s New Town brasserie, with gold discs adorning the walls, warm lighting overhead and leather banquettes to lounge on. In the long, high-ceilinged dining room, the atmosphere buzzes as friendly waiters quickly assuage any concerns about stuffiness. As you'd expect from Wishart's pedigree, the food is highly accomplished. Starters include the palate-tingling tuna tartare – fresh ruby jewels dressed in a savoury butter sauce with creamy avocado mousse whet the appetite and leave room for courses to come. The onglet of Black Angus beef is top-notch. Perfectly pink meat topped with a heady bone marrow crust is complemented by an intense red wine sauce. Everything about The Honours is polished, from the mirrors on the walls to the well-trained staff. There are competitive deals to be found in the lunch and early-dining menus and the wine list displays a great range of new and old-world gems to suit most pockets. But, while The Honours succeeds in feeling less formal than its Michelin-starred Leith mothership, the overall result is undoubtedly special.
- Provides: Vegetarian options (at least ¼ main courses), Children's portions, Children's high chairs, Wheelchair access, Pre-theatre menu, Free wi-fi
- Music on stereo: Smooth jazz
- Capacity: 70
- Largest group: 60
- Open since: 2011
- Number of wines sold by the glass: 27
- House wine: £26 per bottle
Reviews & features
Restaurant review: The Honours10 Aug 2011
Superbly engineered Edinburgh brasserie from Martin Wishart team
Despite downturns and austerity times Martin Wishart and partner chef Paul Tamburrini have opened the doors on a glittering, superbly engineered brasserie, as Donald Reid reports In a city packed with restaurants and a respectable array of upmarket…