Field, Edinburgh – Contemporary Scottish Cooking, 41 West Nicolson St, Edinburgh

Field opened in January of this year and we were invited along to check them out.

Field Restaurant Outside Entrance Edinburgh

Small, cosy and intimate, it’s candle-lit and certainly romantic but also casual, with minimal furnishing – money plants sit on the fireplace ( I do hope that works!),  in front of a single wallpapered wall; on the opposite wall a large canvas of a cow hangs.  Minimal décor to help focus on the food with a reminder that your food is fresh and real.

Field Restaurant Edinburgh Inside Table Window

We visited on a Saturday night when it was busy and warm & cosy, so much so that the windows had steamed up forcing potential customers  to come inside to view the menu (which I guarantee is worth doing so don’t be put off!), the menu is a work of art literally, well, it’s framed which is a nice touch.

We ordered the house red – a Shiraz from Sicily, which was absolutely fine for a house wine, we also received water which was topped up at regular intervals.

Before out starters we were treated to 2 seeded honey and mustard rolls each, they had a tangy vinegar taste and were warm and fresh. The butter was soft and easy to spread – so often a simple failure in restaurants.

 seeded honey and mustard rolls Field Restaurant Edinburgh Scotland

To start with we opted for the Grilled Rabbit with Lemongrass Risotto & Roast Cherry Tomatoes , which was very meaty but not overly “ricey”, the meat was the main component which was welcomed. The lemongrass was sadly absent but the chef informed us later that it was only meant to be subtle, but we were looking forward to the taste. The pie was also deliciously creamy  – again the chef told us afterwards that there is no cream, instead yogurt is used, so you can enjoy the creamy taste without the guilt!

Grilled Rabbit with Lemongrass Risotto & Roast Cherry Tomatoes Field Restaurant Edinburgh Scotland

We also had the Seared Scallops with Scottish Pork Belly, Curried Caulieflower Puree and Julienne of Apple, the scallops were perfectly cooked and the pork was soft and tender with minimal fat. We mopped up the juices with our remaining bread.

Seared Scallops with Scottish Pork Belly, Curried Caulieflower Puree and Julienne of Apple

For our mains we had Seared Monkfish wrapped in Chorizo with Confit Peppers, Saffron & Vanilla Veloute & Potato Croquettes You could smell the chorizo when the plates arrived. Monkfish is meaty but can be a bit bland so the chorizo was an ideal accompaniment as it lifted out the flavour of the fish but it wasn’t overpowering and had a nice chargrilled taste as it was seared. It was moist and meaty, with potato croquettes on the side.

Seared Monkfish wrapped in Chorizo with Confit Peppers, Saffron & Vanilla Veloute & Potato Croquettes Field Restaurant Edinburgh Scotland

We also had Maple Glazed Duck Breast with Savoyard Potatoes, Confit Duck Leg Cabbage Ball & Ras El Hanout Sauce, we weren’t asked how we wanted it cooked but thankfully it was soft and tender though it was slightly chewy in places.  The duck confit was rolled up and wrapped inside a cabbage leaf and was nice and sweet.-savoyard- poatoes lovelyMaple Glazed Duck Breast with Savoyard Potatoes, Confit Duck Leg Cabbage Ball & Ras El Hanout Sauce Field Restaurant Edinburgh Scotland

 

For pudding we had the Warm Chocolate Fondant with Burnt Marshmallow Ice Cream, which was warm and full of melting gooeyness…dare I say orgasmic?! It came with burnt marshamallow ice cream, another subtle flavour which we didn’t really get it, but it certainly wasn’t vanilla, so yes there was a hint of something. Also popcorn

Warm Chocolate Fondant with Burnt Marshmallow Ice Cream Field Restaurant Edinburgh Scotlan

Roast Spiced Pineapple with Gingerbread and Ginger ice cream, looked like a healthy choice but it was warm, sticky and sweet with a nice gingery kick from the sauce, and ideal winter to spring dish.

Roast Spiced Pineapple with Gingerbread and Ginger ice cream Field Restaurant Edinburgh ScotlandA very nice evening in comfortable surroundings with delicious tasting food; we had a chat with the staff afterwards (Chef Gordon Craig, Maitre D Richard Conway and Operations Manager Rachael Conway) which was a welcome addition. Also, the toilet is interesting, being covered in “découpage” food imagery.

We overheard another guest telling the staff that she’d be leaving glowing reviews on Tripadvisor, Yelp etc.  We certainly shall be following suit with this.  A thoroughly recommended visit.

Field on Urbanspoon

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  • Glasgow Foodie

    Mrs Foodie aka Emma loves to snuggle with Fred and Cleo, sleep and read. Can be found with gin or a pint in hand.

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