REVIEW : EAT - Grazing by Mark Greenaway, Edinburgh
Warning - for this entire post I am going to gush with enthusiasm and write effusively because I need you to completely understand and believe me when I say that this is one of the best restaurants in Edinburgh!
REVIEW - FINE DINING AT GRAZING BY MARK GREENAWAY, EDINBURGH
Tucked in around the side street of the Waldorf Astoria, The Caledonian Hotel, sits Grazing by Mark Greenaway. For me, this is by far a better location than his previous restaurant on North Castle Street. It’s much bigger, it’s brighter and it’s linked with such an iconic hotel.
Grazing by Mark Greenaway is a modern restaurant using the best of Scottish ingredients where possible and Chef Mark most certainly knows how to make each ingredient sing and how to construct incredible dishes.
A new menu and new signature cocktails is something to look forward to when the curfew lifts.
The Yuzu Martini was phenomenal and I noticed that I wasn’t the only one drinking this cocktail that night. It proved a popular choice. For me it hit all the right notes - a lovely gentle boozy hit without the alcohol being overpowering and too strong to drink. Yuzu is an Asian plant with a strong citrus tang (think of a lemon, lime, mandarin orange hybrid); topped with Elderflower and garnished with a lychee. This for me is the perfect cocktail.
Other Signature cocktails include The Decision Maker with rum, cognac, cointreau, cranberry and lemon or the other one that caught my eye, the FGB with tequila, passionfruit and lime.
With dinner we choose Pulenta Estate, Pinot Gris, Argentina, Mendoza 2017. With its zingy acidity and generous fruit character; a delicate and pleasant finish and gentle aromas of jasmine and white peach, this makes this wine a great all rounder and ideal with fish and any food dish that’s creamy.
Every single dish on the A la Carte menu sounds incredible and I’d finished my cocktail before I was able to make a decision.
STARTERS - GAME TERRINE with damson chutney, brioche and mushroom butter.
This dish is so pleasing. All the elements lined up and purposefully positioned on the brioche slice. The walnut enhanced the earthiness of the game whilst providing a nice crunch; the smooth silkiness of the mushroom butter against the sharp sourness of the chutney combined with the crispiness of the brioche - sensational!
STARTERS - CONFIT SALMON FILLET with puy lentils, lemon creme fraiche and caviar.
This is a dish that is completely out of my comfort zone. I am not keen on creme fresh, don’t mind caviar and my favourite kind of salmon is hot smoked. But if I was going to try something different, it was going to be here as I knew it would be fantastic.
And I need not have worried. This dish is simply stunning. Underneath the fragile crouton slice lies a bed of edible jewels. Puy lentils that retained a slight bite, salty fishy briny dark caviar balls that popped in your mouth and flakes of soft salmon mixed in with the creamy sharpness of the creme fraiche. A dish my taste buds would happily visit again.
MAINS - ROASTED HALIBUT with dill jelly, salt baked beetroot, herb crust and cauliflower crisps.
First thing you will notice is the portion size of the fish; it’s generous. Cooked and seasoned well, the soft flakes of halibut with a wee bit of the jelly and beetroot created a flavour explosion.
MAINS - FILLET OF ABERDEEN ANGUS BEEF with oxtail and potato roulade, artichoke, beetroot and pickled shallots.
There were two reasons for choosing this dish; firstly it was Scottish beef and secondly I adore oxtail. This dish was hearty and for me replicated the burnt red colours of Autumn in Speyside. The beef was incredible, succulent and rare; and the beetroot was earthy and sweet. Absolute perfection!
PRE-DESSERT - Teacake.
I adored this ‘little something extra’ from Chef Mark. The plating was modern with splashes of chocolate caramel splatted over the plate. This pre-dessert was layers of flavour - the chocolate sweet, the marshmallow only slightly sweet and plain which the teacake needed, the centre caramel sticky and sweet with a snappy biscuit base.
DESSERT - SALTED CARAMEL TART with poached pear, creme fraiche ice cream and sauternes.
If salted caramel is your thing then this is your tart!
DESSERT - STICKY TOFFEE PUDDING SOUFFLE with salted caramel and date ripple ice cream.
Beautifully risen with a slight crust on the outside and as soon as you dig your spoon into the depths, it's soft and molten like but doesn't loose its structure. The sauce was sweet and sticky and pure dessert naughtiness! If they had Oscars for desserts, this would take the award! View my Instagram video here.
Grazing by Mark Greenaway most certainly is a dining experience. The staff will look after your every whim making sure everything is to your liking. The restaurant has a calm charm and you’ll feel so welcomed that you’ll truly not want to leave.
Phenomenal! Outstanding! Sensational! Fabulous! There aren't enough words to throw at this, that will describe how amazing dinner was! My advise is to book yourself a table. Do it now.
Grazing by Mark Greenaway, Rutland Street, Waldorf Astoria, Edinburgh, EH1 2AB. Tel : 0131 222 8857 www.markgreenaway.com
My Spoon Award : Tartan Spoon 10/10
I was invited by Waldorf Astoria, The Caledonian to review Grazing by Mark Greenaway menu. Food and drink were complimentary but the views are very much my own.