A Room in Leith, 1a Dock Place, Edinburgh, EH6 6LU

A Room in Leith - confit terrine

 

A smashing room in Leith

Slightly hidden away on Dock Place in Leith opposite Teuchters Landing you will find A Room in Leith. It used to be in the same building as Teuchters Landing, just like A Room in the West End and Teuchters are together on William St in Edinburgh’s west-end, incidentally all are all owned by the same people.

A Room in Leith from outside

Entrance round the back at heavily plant-potted area off the main road.

A Room in Leith - inside

Smart but casual inside with line drawings of Edinburgh adorning the walls. We were quickly greeted and taken through to the back of the restaurant and seated with menus. The lunch menu changes everyday providing something different for each visit and also provides a guarantee that all the ingredients are fresh. Tap water, if requested, is served chilled in a bottle. A decent selection of local beers from Knops, Innis & Gunn/Melville’s as well as beers from all over Scotland such as Black Isle, West, Williams and Orkney was also listed. Mmm. We decided to try both of the Melville’s fruit beers on offer (Strawberry and Raspberry).

A Room in Leith - bread

White and brown bread were brought to table. Both lovely and with spreadable butter!

Starters

A Room in Leith - vegetarian roulade

Aubergine roulade rosti

The vegetarian option sounded interesting so we went for it – soft, delicate and “airy” tasting but with a “nippy” tang from the artichoke and cream cheese centre. Served with a soft dollop of sweet potato and some lovely basil pesto.
A great meat-free veggie dish that would be ideal for summer.

A Room in Leith - confit terrine

Confit /terrine

Chunky, smooth and meaty with a sweet and tender relish.

 

A Room in Leith - Trout and Hake

Trout and hake

Two types of perfectly-cooked fish resting on a bed of samphire (which we love) and roast potatoes with a thick but Smooth parsnip mash. Lovely dish!

 

A Room in Leith - Fish and battered scallops

Fish ‘n’ battered scallops

Almost a traditional fish ‘n’ chips but not quite, in fact, something better! Plump scallops and fluffy fish covered in a fluffy batter, served with proper hand-cut chips and sides of garden peas and creamy tartar sauce. Very tasty and a very filling portion.

A Room in Leith - side dish

We also had a side of veggies but we were totally stuffed and wanted dessert so regrettably we had to leave some veg…

A Room in Leith - parfait for pudding

Iced ginger and black cherry parfait

Light and smooth parfait with a subtle ginger and cherry taste, served with pipped tart cherries, raspberries and strawberry chunks. Sweet, light and fruity – another good summery course.

A Room in Leith - baniffee pie

Banoffee pie

Big chunks of banana and a large layer of cream. It could’ve done with an extra layer of caramel to break up the cream and provide more gooey sweetness but it was still a decadent and filling slice of cake.

Overall

A great wee restaurant with fine Scottish-cuisine on an ever-changing menu, guaranteed fresh ingredients, excellent food and a pretty good drinks selection. Decor is pleasant and staff were friendly and helpful throughout. And don’t forget the free WIFI! There’s also an outdoor seating area for summer.

Downsides? Cramped but importantly clean toilets – imagine toilets on a narrow ship (perhaps that was the intention to add to the experience?)! Scottish fine soap liquid hand-wash and moisturiser were both provided which we always like to see.

A room in Leith is a 2013 certificate of excellence winner on Tripadvisor and currently has an average rating of 4.5 out of 5 and don’t forget that Teuchters Landing is next door for whisky and more beer.

Lunch Open 12pm – Mon-Fri last orders 2.30pm Sat- Sun last orders 3.30pm…tables back by 5pm
Dinner 5.30pm – 10pm (last orders 10pm)

Find out more about the restaurant here.

a room in Leith and Teuchters Bar on Urbanspoon

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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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