Top-bracket contemporary Scottish cooking at very reasonable prices, served in a simple Southside dining room.
This is one for the serious eaters. Field offers the very best seasonal Scottish ingredients cooked with precision and served up free from theatrical fuss. And the result is a treat. The pared-down dining room – a small white square space, bare wooden tables, huge cow portrait on the wall – befits the deceptive simplicity of the menu. Field has confidence in its ingredients and lets them speak for themselves. Their chat is seductive. A starter of hake bites in sourdough batter with samphire mayo is light and crunchy and melts on the tongue. A loin of venison is cooked so carefully that the pink flesh wobbles beneath a crisp and blackened charred skin. Bold vegetable choices, including blackened Jerusalem artichoke and salt-baked celeriac, compete for attention with the meat on the plate, while vegetarian options, such as confit beetroot steak tart with whipped goat’s curd, make for a tempting alternative. The affordable wine list offers an impressive choice of more than 50 bottles and, with the menu priced as keenly, Field dishes up an outstanding and wallet-friendly place to eat.
Opened in January 2013, Field is a restaurant all about the quality of local, seasonal produce. Proud to be Scottish and showcase our country’s larder, the menus reflect our region’s gastronomic heritage.
Text supplied by third party.
- Provides: Vegetarian options (at least ¼ main courses), Pre-theatre menu, Free wi-fi
- Music on stereo: Mellow background tunes
- Capacity: 22
- Largest group: 22
- Open since: 2013
- Number of wines sold by the glass: 15
- House wine: £18 per bottle
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