Restaurant Mark Greenaway

Restaurant Mark Greenaway

Restaurant Mark Greenaway serves modern Scottish cuisine in the heart of Edinburgh. It holds 3 AA Rosettes for Culinary Excellence.

Restaurant Mark Greenaway

http://www.markgreenaway.com

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Restaurant Mark Greenaway (69 North Castle Street, Edinburgh ...

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At first glance, you might think Restaurant Mark Greenaway a suitably sober Edinburgh New Town dining spot, with its neatly dressed tables, scatterings of art and a menu pared of verbosity.

While a lower-priced Market Menu, available at lunch and early evening, offers glimpses of both the ingredients (well-sourced and Scottish, on the whole) and the elaborate presentation of Greenaway’s repertoire, for the wide-screen, technicolour version, an eight course tasting menu comes in at £69.50, with paired wines available alongside.

The high-wire culinary journey reaches a firmer platform in desserts, where Greenaway's creative enthusiasm and imagination are most reliably showcased – although an alternative form of presentation, a chunky book full of the chef’s stunning-looking dishes called Perceptions, published in 2016, has also been picking up accolades and catching the eye far beyond douce old Edinburgh.

One of Edinburgh's most celebrated fine dining restaurants, Restaurant Mark Greenaway is renowned for its culinary creativity and supreme British dishes.

As well as a market fresh menu, experience Mark Greenaway's stunning 8-course tasting menu.

Restaurant Mark Greenaway, Edinburgh - Restaurant Bookings ...

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As well as an eight course tasting menu and a lunch/pre-theatre market menu, Restaurant Mark Greenaway offers a full a la carte.

Typical dishes might be the Loch Fyne crab ‘cannelloni’ served with smoked cauliflower custard and lemon pearls.

Unexpected flavour matches are a theme -for example – in dishes like the honey roast duck which, among other components, is accompanied by a ‘sausage roll’ and watermelon.

Restaurant Mark Greenaway is based on North Castle Street in between Queen Street and George Street.

Edinburgh Castle, the Royal Mile and National Portrait Gallery are all within easy walking distance of Restaurant Mark Greenaway.

Restaurant Mark, Café St Honoré, The Scran & Scallie, Edinburgh

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food   drinks   ambience   staff  

It was the sheer quality of the ingredients in our first courses – a rabbit ballotine, two diver scallops and a smoking “cannelloni” of crab – at Restaurant Mark Greenaway overlooking the Queen Street Gardens in Edinburgh that immediately impressed me.

But far more important, what Greenaway exemplified was that third estimable quality – the sense of confidence that pervades a growing number of Scottish chefs.

Tom Kitchin, whose first restaurant, The Kitchin in Leith, saw him apply all he had learnt while cooking in Paris to the bounty of Scotland’s larder, has now opened The Scran & Scallie as “a public house with dining” at 1 Comely Bank Road, Stockbridge.

But the building’s new identity is now unequivocally Scottish, from its name (Scran & Scallie means “food and children” for those outside Scotland); to its range of Scottish beers on tap; to a menu of oysters, fish pie, venison sausages and braised hogget; to a warm Scottish welcome from Bridget Bradley, its Edinburgh-born manager.

[email protected] More columns at www.ft.com/lander To comment on this article please post below, or email [email protected] Greenaway 69 North Castle St; 0131 226 1155; markgreenaway.com Café St Honore 34 North West Thistle Street Lane; 0131 226 2211; cafesthonore.com The Scran & Scallie 1 Comely Bank Rd, Stockbridge; 0131 332 6281; scranandscallie.com

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Restaurant: Mark Greenaway, Edinburgh | Life and style | The ...

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If it does, chef Mark Greenaway's handsome new premises will deliver your idea of very nirvana.

Greenaway is one of those almost-celebrity chefs, appearing on the likes of Great British Menu.

Anyone with a penchant for fayn daynin' will be familiar with the old smoke and glassware – when a piece of culinary trickery turns up on MasterChef, you know it's about as happening as nouvelle cuisine.

He's also fond of the kind of convoluted, deconstructed desserts that reference his patissier training, although form over function strikes again: a tasting of pear that features, ironically, jellies and crisps and sorbets whose flavours have fled.

Anyway, two things make me warm to Greenaway before we leave his new New Town location, with its sludge-blue walls (probably Farrow & Ball and called something like North Sea Oil Slick) and dramatic brass and etched-glass light fittings.

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