Dine with Stuart Muir

Dine with Stuart Muir
Dine with Stuart Muir
Saltire Court, 10 (1F) Cambridge Street, Edinburgh, EH1 2ED
  • 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
  • Email
  • Website dineedinburgh.co.uk
Photo of Dine with Stuart Muir
in association with
Birra Moretti

Renowned chef Stuart Muir applies his talents in a stylish venue serving his own interpretation of Scottish classics.

Eating & Drinking Guide

The 2016/17 edition of The List's Eating & Drinking Guide is out now – only £5.95 (+p&p).

This review is taken from the current (2016) edition.

After 14 years as executive chef at Harvey Nichols Forth Floor Restaurant, Stuart Muir is now ploughing his own furrow in plush surroundings beside the Traverse Theatre and Usher Hall. The space has undergone a high class refurbishment: up a welcoming staircase is a stylish, dark-walled dining room divided into two spaces – the rear houses the champagne and cocktail bar (open to non-diners), while in the front section an apple tree centrepiece adds to the character. This feeling of quality continues with dishes created from top-notch locally sourced ingredients. Artistically presented starters could include delicate smoked salmon fishcakes, packed with flavour and an ideal opening. Mains area an opportunity for the chef to display his talent. Braised shoulder of lamb is shredded, the meat is reconstructed in the style of a ham hock, the flavour is enhanced by rapeseed oil and tapenade. Desserts lean heavily towards the Scottish classics – a sumptuous sticky toffee pudding served with salted caramel sauce is a perfect way to conclude.

  • High point: Great value fixed-price menus
  • Low point: Parking costs can hit the budget
  • Notable dish: Braised Borders shoulder of lamb, crushed new potatoes, East Lothian rapeseed oil, wilted baby shoots, black olive tapinade

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 Muir

27 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…