- Telephone 0131 220 2513
- Seasonal times Edinburgh Festival dinner served from 5pm
- Bar open Bar open all day
- Food served Tue–Fri noon–2.30pm, 5.30–10pm; Fri/Sat noon–2.30pm, 3–5pm, 5.30–10pm. Closed Sun/Mon.
- Pre-theatre times 5.30–7pm
- Average price £18.50 (set lunch); £40 (evening meal)
- Pre-theatre price £18.50
- Website www.thehonours.co.uk
Martin Wishart puts a sophisticated spin on brasserie dining at his stylish New Town eatery.
This review is taken from the current (2016) edition.
Parisian-style brasserie dining gets a modern twist and Martin Wishart’s customary flair at his stylish New Town eatery. Pre-dinner aperitifs at the sit-up bar lead to an elegant linear room of contemporary tones hosting the lunch and evening à la carte menu. Chef Paul Tamburrini leads an accomplished kitchen putting a sophisticated spin on traditional French cuisine, with dishes skilfully composed and beautifully presented. Ox cheeks à la bordelaise and blanquette of veal appear as year-round classics, boosted by guest appearances from velvety rich pumpkin risotto and truffled scallop tagliatelle. Inverurie-based Donald Russell’s dry aged beef keeps the Josper grill in full flow, with madeira-glazed chateaubriand and duck fat chips proving a popular option to share. A carefully composed wine list supports early dining fixed menu options and an appealing weekend roast, all seamlessly choreographed by an engaging and polished front of house. While some dishes may stretch the wallet a touch, the quality of the overall experience makes it well worth the effort.
- High point: Could be the best risotto in town
- Low point: Side dishes can push the bill up
- Notable dish: Chateaubriand with duck fat chips
- Provides: Children's portions, Children's high chairs, Wheelchair access, Pre-theatre menu
- Music on stereo: Mixed bag of chilled out R&B, soul, modern
- Capacity: 70
- Largest group: 60
- Open since: 2011
- Number of wines sold by the glass: 27
- House wine: £20 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…