PUMPKIN SOUP!

Martin Wishart – both the name of chef-owner and the venue – is a one star Michelin restaurant located in Edinburgh’s port of Leith. He is a well-known chef in Edinburgh with over 30 years of experience. Mr. Wishart also has a culinary school and employs a deep understanding of the French cooking techniques.

Ambiance 

The restaurant has a classy, bright and friendly decoration though I found the tables a bit too close to each other since I was able to hear the conversations of the next table clearly. Bright colors and carpets were used in the decoration. I also loved the use of the mirrors. Restrooms were clean.

Taste 

They don’t bake their own bread but it was warm and tasty. I was told that the bread comes from a boutique bakery. The butter was salty with seaweed, however, the seaweed added no flavor to the butter.

Amuse bouche were in great variety from aubergine canoille with kuskus and tomato powder to gazpacho, beetroot with grain, ink cracker with avocado & salmon and beetroot macaron. They were all prepared with a great sense of detail. It was a delicate and promising start.

The first main course was foie gras with wild mushrooms and Coteaux du Layon sauce. Coteaux du Layon is a sweet white wine made in the Loire Valley of western France. The combination was harmonious.

Next was Orkney scallops with Vadouvan spice. It was accompanied by spring squash, white asparagus and yellow pimento sauce. Vadouvan is an Indian spice blend from the curry family with an addition of garlic and shallots. It was such a gorgeous yet an unexpected company for scallops. However, it would be much better if the scallops were less salty.

Ravioli with snails was incredible, however, I would again prefer not so much salt.

Roast breast of Goosnargh duck with spelt, asparagus, beetroot and Burmese pepper sauce. The duck breast was cooked perfectly and I loved it with beetroot.

The next dish was pineapple with hay parfait, lemongrass curd, shortbread and tajin. Hay parfait was an original dish. They stewed the hay in the oven for three hours with cream and then have it rest overnight. It doesn’t have a distinguishing taste, however, it was a nice touch.

Accompanying dessert was Valrhona Guanaja chocolate mousse made with 70% cacao with coconut sorbet and passion fruit. The closure was very light and fresh.

Traditional French ending -Petite fours- were a mild disappointment in terms of taste, however, their look was appealing.

Creativity 

Some of the combinations were really innovative and sometimes even unique. Orkney scallops with Vadouvan spice, ravioli with snails, duck breast with beetroot, pineapple hay parfait were all remarkable dishes in terms of creativity. Sadly, there was no catchy element in the decoration.

Service 

Staff was extremely welcoming and friendly starting from the second you enter the restaurant. Waiters were engaging and attentive. The dishes were explained to me in great detail. Every single one of them was well informed regarding the ingredients and how the dishes were cooked. It is crucial for each and every serving staff to know the ingredients and content of the dishes.

You can easily make the reservation from the website and see the prices and the content of the menu. You can also visit their Instagram page for some more photos.

Martin Wishart restaurant was definitely well worth the visit if you are not looking forward to eating traditional Scottish food.

Value 

The price of the tasting menu was 85 pounds per person. It was a well balanced, diverse menu; well worth the price. We drank Pouilly-Fume; a dry white Sauvignon Blanch. It was a good pairing with the menu. There was a sommelier, however, I made the wine choice on my own.

I loved the fact that they charge you one pound for charity. I think this practice needs to become mainstream in all the restaurants. It could be a great fundraiser for the charity organizations.

I recommend Martin Wishart for your trip to Edinburgh if you are not searching for a potent Scottish dining experience.