Old Town, Edinburgh · Scottish kitchen & bar
Honest Scottish cooking, seasonal ingredients from the Highlands to the harbour, and a place at the table for everyone.
Pick where you’d like to sit. Every corner of the room has its own pace.
Deep leather armchairs either side of the old stone hearth. Order a dram, pull a blanket over your knees and let the evening take its time.
Three plates that say where we are: one from the hills, one from the sea, and one to finish sweetly.
Wild red deer from the Perthshire hills, roasted over beech, rested by the fire and finished with a bramble and juniper jus.
Locally sourced venison with roasted roots, neeps and tatties, and a rich juniper jus.
Landed by day boats, pan-roasted until the skin crackles, then set on Shetland mussels steamed in white wine and leeks.
Scottish hake with fresh mussels, leeks and a creamy white wine and herb sauce.
The old harvest celebration, layered to order: Perthshire raspberries, oats toasted in brown butter, heather honey and whisky cream.
A traditional Scottish dessert with whisky-soaked raspberries, toasted oats, honey and fresh cream.
Our menu follows the map, from the northern isles down through the Highlands. We cook with what each place does best, when it’s at its best.
Read it north to south and you’ve read the menu.
Demo content: places and producers are illustrative. On the live site, list only suppliers the restaurant actually works with.
Hake and mussels from the day boats
Hake with musselsOatcakes baked on the islands
Cheese boardHaddock, smoked the old way
Cullen skinkMalt for the whisky cream and our dram flights
Cranachan · flightsScallops, hand-dived from the cold west coast
Seared scallopsFree-range chickens, raised slow
Rannoch farm chickenUnpasteurised cheddar, sharp and grassy
Vegetable risottoWild venison and summer raspberries
Venison · cranachanThree quick questions and we’ll suggest where to sit, what to order and what to pour.
Tue – Sat eveningsAnniversaries, first dates, and Tuesdays that need lifting. Ask for a fireside table.
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Sundays from noonLong lunches with the whole family, plenty of sides, and nobody in a hurry.
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Up to 24 guestsBirthdays, good news and Burns Night suppers in the Snug, our private room.
Book for this →“The Cullen skink tasted like a harbour town in a bowl. We stayed for a second dram by the fire.”
Whether it’s a quiet dinner for two or a gathering with your favourite people, we’d love to welcome you.
Heatherhame
Old Town, Edinburgh
Ten minutes’ walk from Waverley Station. Step-free entrance on the side lane.