Michael Neave Kitchen & Whisky Bar
- Telephone 0131 226 4747
- Seasonal times Festival: open 7 days
- Bar open Tue–Sat noon–midnight.
- Food served Tue–Fri noon–2.30pm, 5.30–10pm; Sat noon–3.30pm, 5.30–10pm; Closed Sun/Mon.
- Website michaelneave.co.uk
Assured, polished dining in the Old Town, demonstrating flair and creativity while respecting the flavours of Scotland’s larder
Down a steep, cobbled close off the Royal Mile, the salubrious, sleek Michael Neave Kitchen & Whisky Bar feels like a bit of a discovery. A wide array of whiskies and lavish cocktails on arrival signal ‘all is well’ and that it’s time to spoil yourself a little. The main dining room has generously spaced tables and a calm, understated atmosphere. Crab and avocado stack may sound a bit retro but the flavours are brightly fresh. Beautifully presented pigeon carpaccio plays its slightly gamey notes against the earthy sweet crunch of candied walnuts and beetroot dressing. Borders lamb, rosy pink, is matched with the light oat notes of skirlie-mashed potatoes, while halibut fillet sits proudly above al dente chorizo and mussel risotto, all swirled in a rich, foamy bisque sauce. If you can manage pudding, the pale pink rhubarb parfait, alongside tiny ginger meringues and earl-grey crème Anglaise is a fantastic finale.
Exploring the best of the Scottish larder, Michael Neave Kitchen and Whisky Bar takes inspiration from some of Europe's most luxurious cuisines and some of the finest whiskies available on the market.
Headed by one of Scotland's most promising young chefs, Neave sources from a treasured team of farmers, fishermen, growers and brewers, and ensures all dietary requirements are amply catered for. Already creating a buzz, Michael Neave's first restaurant looks set to pave the way for a glittering culinary career.
Text supplied by third party.
- Private dining: Up to 12 covers
- Provides: Vegetarian options (at least ¼ main courses), Children's portions, Children's high chairs, Outdoor tables, Free wi-fi
- Music on stereo: Mixed play list
- Capacity: 55 (20 outdoors)
- Largest group: 75
- Open since: 2012
- Number of wines sold by the glass: 17
- House wine: £18 per bottle
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21-year-old Michael Neave takes an impressively confident approach to opening his first restaurant29 Jul 2012
Young chef opens Edinburgh restaurant
Michael Neave took a different approach when he launched his first restaurant six weeks ago. There was no loud, proud social media campaign, no advertising and no worrying about not being full from day one. Instead he’s relying on word of mouth to…