Restaurant Martin Wishart opened in 1999 and was awarded a Michelin star in 2001. It is situated in Edinburgh’s historic Port of Leith. The restaurant brings the very best traditional and modern French cuisine to Edinburgh, using the finest Scottish ingredients. Martin Wishart has expanded his restaurant empire in Scotland having both a restaurant at Loch Lomand and a brasserie, The Honours in Edinburgh as well as his flagship. He trained under such greats as Albert Roux, Michel Roux Jr and Marco Pierre White.
The setting was lovely, and even on a grey cold day the welcoming was warm and friendly. There was no doubt with the decor that you were in a fine dining restaurant, but the atmosphere at lunch was great, just the sound of people having a great time. All the staff went out of their way to ensure everything was perfect for you. Unfortunately my husband wasn’t feeling too great that day before the meal and half way through felt unable to eat anymore. Instead of continuing to receive the food and not being able to eat much, we asked the Maitre’D to continue my food only and they couldn’t have been nicer about this, making sure he was ok, offering to get him anything he needed and at the end of the meal, giving us some extra petit fours to take away in a box and not charging him for any of his food. It really was a testament to the restaurant. The food was all outstanding in my opinion and we can’t wait to go back again, and do the tasting menu some damage!
We were started off with some canapés – carrot macarons and beetroot macaroons with horseradish cream. The macaroons were light as air and the flavours of the vegetables came through in them really well. We then were presented with some little pre starters – a pumpkin and sage pureé, pork with apple purée and a cod brandade with brown shrimp. All these elements were delicious n their own right, the pumpkin being my favourite of the 3.
The starter we chose was the Terrine of Goosenargh Duck and Roe Deer, with pickled winter vegetables, poached grapes and foie gras croûtons. This was such a well-rounded dish, the richness of the meats set off by the sharp tangy picked vegetables which were so delicate, and cut to perfection. The creamy foie gros croûton was very indulgent and really made the dish.
For the main I had Bouillabase with Rouille and Croûtons. The fish and mussels were served in a shallow dish, and at the table sprinkled with gruyere, garlic croûtons and a hefty dollop of rouille – saffron and garlic mayonnaise. This rouille was simply divine, and this with perfectly cooked fish was a delight to eat. A great twist on a classical Bouillabaise.
For dessert I had chosen the Millefeuille with Vanilla Cream and Caramel. The pastry was wafer thin and crisp and the caramel filling gorgeous. The vanilla in the cream was quite strong and the chunks of soft juicy pear melted in your mouth. A dish that really made you smile it was so good.
Faultless food and service all round and somewhere that would go straight to the top of my list for a return visit.
Have you been to Restaurant Martin Wishart? I would love to know what you thought!
54 The Shore, Leith, Edinburgh
Disclosure: We paid for our own meal, and all opinions expressed are honest and our own