Dine with Stuart Muir
- Telephone 0131 218 1818
- Bar open Mon–Wed 10am–midnight; Thurs–Sat 10am–1am; Sun noon–6pm.
- Food served Mon–Sat 10am–10pm; Sun noon–4pm.
- Pre-theatre times Mon–Thurs 5–10pm; Fri/Sat 5–6.30pm.
- Average price £13.50 (set lunch); £20.50 (evening meal)
- Pre-theatre price £14.50
- Website dineedinburgh.co.uk
Renowned chef Stuart Muir applies his talents in a stylish venue serving his own interpretation of Scottish classics.
In 2015, Stuart Muir opened his eponymous restaurant after over a decade spent helming the kitchen at Harvey Nichols; years in which he gained valuable expertise on what fashion shoppers want for dinner after splurging on the latest Balenciaga ankle boot. At Dine, he’s kept a high-end feel, with a Scottish-hearted menu refined by global titbits and multiple accompaniments on each dish. Starters, like a poached pear with goat’s cheese and hazelnuts, are elegant, pretty little things, while mains, like the deeply flavoured braised beef shin crowned with seared foie gras, or an expertly roasted partridge paired with sauerkraut, are all neatness and composure. Not everything is symphonic and star ingredients can get lost in the detail, as in a strangely sweet marinated langoustine which mars the crab it accompanies. Still, there’s warmth and charm in the darkly panelled dining room, gathered round a twinkling apple tree, as there is in the unfussy service; for all the refinement, it’s the sort of place the waiter might whisper ‘awesome’ if you order a favourite drink from the excellent cocktail list.
- High point: Prix fixe deals make this a good shout for a city centre weekday lunch
- Low point: Sometimes the food suffers from a slightly try-hard approach
- Notable dish: Braised shin of beef, bourguignon garnish, smoked pomme purée, red wine jus and seared foie gras
A new benchmark in the city, introducing a fresh, relaxed brasserie-style dining and drinking venue, featuring Edinburgh’s first dedicated 30-seat champagne lounge in the city centre. Brought to you by Stuart Muir, former executive chef of Forth Floor Restaurant Harvey Nichols Edinburgh and his business partner, hospitality entrepreneur Paul Brennan.
The 80-cover brasserie is a stylish space for morning meetings and business lunches, vibrant pre-theatre dinners and leisurely brunches, with an extended Sunday brunch menu enjoyed to the soundtrack of live jazz.
Text supplied by third party.
- Private dining: Up to 20 covers
- Provides: Children's portions, Children's high chairs, Wheelchair access, Pre-theatre menu, Outdoor tables, Free wi-fi
- Music on stereo: Light jazz
- Capacity: 80
- Largest group: 80
- Open since: 2015
- Number of wines sold by the glass: 14
- House wine: £17.50 per bottle
Reviews & features
Christmas Food Q&A: Stuart Muir – Dine with Stuart Muir27 Nov 2015
Executive chef Stuart Muir shares his love of the great Brussel sprout
A great place to start is to surprise with sides. There’s no Christmas dinner without Brussels and the perfect accompaniment to your show-stopping turkey are gently roasted Brussels sprouts in sage and onion butter, sprinkled with garlic crisps for…