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Edinburgh's Best Restaurants that are most frequently booked by customers of 21212 Edinburgh
Ranked #4 in Edinburgh's Best Restaurants.
🤢 2/5 - A pleasant but dissatisfied visit
By 👻 @Morgan T, 02/09/2022 3:00 am
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Me and my fiancé decided to go for a nice late evening dinner. It started really nice, as we entered we were introduced by a lady who I believe was the manager and took our jackets. We were seated and that's when the issues started.
Now the first things I'm going to comment on are purely trivial and due to personal taste so shouldent hold to much weight on the review. The decor is dated and looks very 80s esc. The tables had weird rock statues on them and there were 70s style wine coolers.
Now for the bigger issues
The amuse bouche, tomato jelly, olive tapanard and a horseradish cream foam. The jelly was too tough the tapanard was under seasoned and the foam was just confusing when paired with the other parts of the dish
The risotto was the only decent course. But again it was disappointing, another foam that tasted great but felt out of place and completely encompassed the flavour of the risotto. The risotto was nice but under seasoned and was just a bit bland
The beef. Wow this was the most disappointing dish of them all. Dry literally no salt and surrounded by uninspired vegetables. A carrot sauce that didn't even taste like carrot. Raw bell pepper and what tasted like McDonald pickles that felt really out of place. The over arching issues of the entire experience was, food that just didn't make sense together, and unseasoned ingredients
The desserts were good but just good, I'd enjoy a costa muffin more
The final thing I'll end with is that the staff were lovely and polite and there were no issues with them. But £170 for my self and fiancé to go back to the hotel staving and not even having enjoyed the food is honestly abhorrent. This is the 5th fine dining restaurant I've eaten at, including 3 1 Micheline star restaurants. I work in this industry and I would be ashamed to send that food to the table.
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