Restaurant Martin Wishart, Leith

Riverside dining in Leith

Restaurant Martin Wishart is located on the Shore in Leith and While dining in the restaurant we spied a couple of swans idling about as well as tourists and Leithers out for some sunshine. Did you know Restaurant Martin Wishart has held one Michelin star since 2001?

Inside the decor is retro and made us think of Scandinavian 70’s, so that was me happy. The restaurant was full but quiet with just a gentle buzz of chatter – a relaxed atmosphere, perfect.

Wine

Mark picked the 2015 Mosel, Riesling Spätlese trocken, Sybille Kuntz (£70.00, £29.99 in wine shops), as it was my birthday and I love a Mosel Riesling. Golden colour. Dried mango, perfume and petroleum aroma with a buttery oaked aroma. Slightly effervescent on the tongue. Buttery taste with a zesty lemon-lime finish.

What we ate

Bread served with seaweed butter, basil and tomato, and a black olive tapenade.

The bread was crusty and flavoursome, being offered some more would have been good.

Our amuse bouches were langoustine and crab arancini, beetroot and crowdie, beef tartare and truffle plus sweetcorn veloute with bacon.

Ceviche of sea bream, mango and passion fruit. This. Citrusy cured fish playfully tussle with mango and passion fruit. Meaty chunks of fish and a bright, tropical taste with lots of coriander flavour.

Gigha Halibut, kohlrabi, cucumber and caviar sauce. Gigha halibut never seems to disappoint and tasted beautiful with the cucumber and kohlrabi. Really strong dill but the caviar sauce didn’t seem to add much for us.

Roasted veal sweetbread, summer squash, smoked almond, curry & sauternes veloute. A lightly flavoured dish here. Layers of sweetness from squash, curry and almond working alongside the aptly named sweetbread.

Roast saddle of Dornoch lamb, aubergine, pickled girolles, cumin. Cumin seasoned kebabs are served alongside tender lamb. The roast aubergine was smooth and alongside the pickled girolle, added a smooth and tart earthy note to the dish.

Perthshire strawberries, vanilla mascarpone mousse, white chocolate. A delicate dessert which again featured a multitude of flavours. Creamy mousse a buttery crisp sable biscuit and the juicy strawberry/basil combination is one to note.

Tea, coffee and petit fours. Plus a non-embarrassing Happy Birthday phew!

Verdict

Martin Wishart served up the dinner that we expected and wanted. Fresh Scottish food served with a French influence. The service was excellent, staff friendly and attentive.