Ondine is found in the heart of Edinburgh’s City Centre, just off the Royal Mile. It brands itself as a luxury seafood restaurant which is both accessible and sustainable, and is highly rated on the ‘fish2fork’ sustainability website. It was recommended to us to visit on our recent break to Edinburgh and I was looking forward to some excellent quality food. Chef Patron Roy Brett is born and bred in Edinburgh and over his many years in the business has worked with the likes of Rick Stein and Mark Hix.
To start off we were presented with a couple of little canapés – ‘cheese puffs’ which were light and delicious. Bread followed which was served cold with very hard butter which was a little disappointing.
Starters arrived very promptly. I went for the Squid Tempura with a Vietnamese Dipping Sauce. I can’t rave highly enough about this dish – the batter was light with soft tender squid and flecks red chilli encased in it, and the sauce was a perfect combination of the Holy Grail sweet, salty, sour and spicy. I could have eaten several platefuls. Lee bucked the fish trend and couldn’t resist ordering the Steak Tartare. Again this was a very accomplished dish, was really tasty and a very generous portion.
For main courses Lee went for the Grilled Plaice with Shrimp Lemon and Parsley Butter. This was cooked on the bone, and was perfectly cooked. The classical accompaniments were a great match to the fish and all the flavours really stood out. I went for the Scallops and Italian Sausage. The scallops were cooked in their shell along with the sausage and really showcased the product and I couldn’t fault the cooking. I wasn’t as keen on the sausage, and the dish was a little simple for the price I thought, but that’s personal preference. We had a couple of sides to go with our mains as they were not served with anything extra. We tried the kale and bacon as well as the crispy courgettes with tapenade. The courgettes were a standout for me – they were delicate and delicious and went perfectly with the salty tapenade.
Up until now the food had been as expected, unfussy and showcasing great ingredients at their best. Desserts we didn’t feel lived up to the standard of the rest of the food. Lee felt his Treacle Tart was dry, whislt my Baked Chocolate Mousse was very heavy, although the butterscotch sauce was yummy.
Despite this, it didn’t detract from a really lovely meal. The quality of the seafood really shone and I would definitely love to pay a return visit next time we’re in Scotland.
Have you been to Ondine? I would love to know what you thought!
2 George IV Bridge,
Disclosure: We paid for our own meal, and all opinions expressed are honest and our own