- Telephone 0131 281 1885
- Bar open Mon–Thu 9am–11pm; Fri 9am–midnight; Sat 9am–midnight, Sun 9am–11pm.
- Food served Mon–Fri 9am–3pm, 5–10pm; Sat/Sun 9am–4pm, 5–10pm.
- Average price £8.50 (one course); £28 (evening meal)
Quirky reclaimed interior packed full of character, with daytime café culture seamlessly stretching into informal evening dining.
This review is taken from the current (2016) edition.
In a compact interior packed full of character and quirky touches, daytime café culture seamlessly stretches into informal evening dining at Morningside’s Salt Café. Reclaimed materials cleverly combine to reveal scaffolding-board bench tables and a sit-up bar crafted from old snooker table slate. Well-sourced menus sway with the seasons, showcasing Scottish produce with an understated confidence. A chilled-out front of house team delivers carefully considered, well-dressed dishes from an ambitious kitchen, all matched to a strong selection of wines. The busy breakfast and brunch offer features eggs benedict with a truffle hollandaise twist alongside popular lunch favourite moules frîtes and smoked haddock risotto with squid ink. King scallops with anchovy butter appear on a focused dinner menu, with Burnside Farm roe deer and lemongrass-pickled pear, together with pistachio-crusted lamb rack and salt-baked beetroot. Equally at home rolling out coffee and cake or freshly shucked oysters, this vibrant venue continues to keep its loyal band of returning regulars content.
- High point: Appealing venue with strong all-day options
- Low point: Large central bar dominates the main room
- Notable dish: Any brunch eggs dish
- Private dining: Up to 10 covers
- Provides: Children's portions, Children's high chairs, Wheelchair access, Outdoor tables, Free wi-fi
- Music on stereo: Indie folk / eclectic
- Capacity: 40
- Largest group: 10
- Open since: 2014
- Number of wines sold by the glass: 19
- House wine: £21 per bottle
Reviews & features
Restaurant Review: Salt Café15 Oct 2014
Proper food with a bit of punch from ex-Bonham chef Neil Mulgrew
Despite the salty-seadog clinker boat, the prominence of North Berwick lobster and other seafood on the menu and some down-to-earth informality, a key inspiration for this new venue is the acronym of Seasonal and Local Thinking. This might be sound…