- Telephone 0131 667 7010
- Opening times Tue–Sat noon–2pm & 5.30–9.15pm.
- Seasonal times August: open seven days
- Food served Tue–Sat noon–2pm, 5.30–9pm. Closed Sun/Mon.
- Pre-theatre times Tue–Sat 5.30–6.45pm (not August or December)
- Pre-theatre price £15
- Website www.fieldrestaurant.co.uk
Confident modern Scottish cooking with a creative and committed approach to seasonality.
Set in a modest but smart single room, Rachel and Richard Conway’s Field is a well-established and popular restaurant with a loyal clientele. The surrounding area might buzz with student eateries, but this is a more mature venue – welcomingly serious and seriously welcoming. Short, seasonal menus showcase a creative and committed approach to seasonal Scottish ingredients, like a starter of pan-fried wood pigeon breast served with earthy black pudding, sour-sweet apple and a bitter chocolate jus. For main, pork fillet is juicy, full of flavour and accompanied by more earthy-sweet ingredients, like celeriac, pear and chestnut, as well as a rich mulled wine jus that requires an extra order of bread for mopping up, or you could select from options like a fillet of bream, pheasant breast and an unusual savoury baklava. Desserts include a super-sticky chocolate and hazelnut ‘smore with beetroot marshmallow and a soft cranberry bread pudding served with a lip-smacking sauce of orange, aniseed and whipped caramel. The cooking here is confident and reliable, the service is excellent, and the whole experience is at the top of its field.
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: Pre-theatre menu, Free wi-fi
- Music on stereo: Background music
- Capacity: 25
- Largest group: 25
- Open since: 2013
- Number of wines sold by the glass: 15
- House wine: £19 per bottle
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