Martin Wishart

For over 20 years, Martin Wishart has been welcoming diners to his eponymous restaurant in the historic and characterful port of Leith. Over the years, he has continually tweaked and reassessed the food and the décor, and the bright, modern style of the dining room is a great match for the current cooking. The kitchen shows great skill in marrying top Scottish produce like grouse and Orkney scallops with classic French technique, resulting in dishes that deliver the flavours they promise, with nothing unnecessary on the plate.

• Michelin one star dining in Leith, Edinburgh’s historic port.
• Modern Scottish produce handled with classical French technique.
• Set menus dominate the format, with a separate lunch menu and a longer tasting menu.

Signature Ingredients

• Orkney crab
• Orkney scallops
• Shetland seafood, including monkfish
• Morels and black truffle
• Game and poultry, including guinea fowl and duck
• Rhubarb and Tonka bean

Menu at a glance

• Lunch menus (Wed to Sat), 3 courses , £68, 4 courses , £88
• Tasting menu (lunch and dinner), £155
• 25th anniversary celebration menu (set for the whole table), £185

Sample dishes seen on the current menus

• Orkney crab, white asparagus, pink grapefruit, jalapeño
• Roasted Shetland monkfish, avocado, bomba rice, velvet crab bisque
• Roast breast of guinea fowl, morels, violet artichoke, vin jaune sauce
• Spelt risotto, egg yolk royale, black garlic, Parmesan velouté
• Tonka bean tart with rhubarb, or Jivara chocolate mousse

House notes

• Prices include VAT, 10% discretionary service charge is added.
• Menus change, dishes listed are examples from the current sample menus.