Did Edinburgh really need another upmarket, casual fine dining restaurant? Absolutely! There’s always space for exceptional food and service in Edinburgh. Imagine my delight when I heard that Chef Dan Ashmore was launching Askr—a gastronomic journey centred around a menu cooked over coals.

Personally, I have a soft spot for food prepared over an open flame, especially after learning about the incredible flavours that the Maillard Reaction imparts. At Askr, prepare to be surprised by flavours that will take your taste buds on a one-way trip to Flavour Town.

REVIEW OF ASKR EDINBURGH

Askr have taken over the premises of Chop House on Constitution Street on Leith. The location is easy to get to as the tram stop is a few metres away and there is plenty of paid parking which is then free from 630pm onwards. The No34 Lothian bus is the closest, alighting you on Bernard Street with a 5 minute walk to the restaurant.

The decor evokes the rugged, elemental feel of cooking over coals while maintaining a cohesive and understated look. The colour palette uses browns reminiscent of wood, charred timber, and rustic elements; there’s charcoal black symbolising the charred coals and adding drama, with warm lighting giving a sense of glow that you get from those late night fire embers.

We dined on the 5 course Lobster Dinner for £50pp.

Your dining experience begins at the bar. Where you are seated and provided with the wine and drinks list. We left the wine choice up to our Maitre De and he chose a different wine for both of us.

Mount Horrocks Semillon from the Clare Valley 2022. A perfect match for my friend Clare who loves anything tart and citrus. This wine was a beautiful yellow gold, with aromas of apple, lemon, and lime fruit and flavours of citrus and baked apple fruit.

Finca Flichman Chardonnay from Argentina 2022 was my wine from the Mendoza region which offered ripe fruit, citrus, and tropical fruit aromas, think white peaches, pear, vanilla, and spices. On the palate, it was tasty, very fresh and light.

Excellent choices and if you are ever in doubt what wine to drink, leave it in the Maitre De /Sommelier’s very capable hands.

There are other choices of drinks including cocktails, gin perfect serves and paired wines at £65pp.

Snacks from the Chefs Counter

After enjoying a few sips of your drinks, it’s time to meet Joe. Despite his youth, Joe wields a pair of tweezers like a magician, crafting two stunning amuse-bouche dishes while explaining the process and ingredients. Both amuses are seafood based and utterly delightful.

Rip It & Dip It - flatbread cooked to order AND Beetroot - cooked in yesterdays coal, black apple and creme fraiche. The first dish out, once you are seated in the main restaurant is the Chicken leg with flatbread and a dip. Tearing apart the soft, pillowy flatbread as it yielded to your touch, revealed it’s warm, yeasty aroma. The decadent dip underneath in the serving bowl was just waiting to be scooped up and savoured along with the succulent chicken leg.

The Beetroot dish is by far the prettiest dish of the night and the flavours just explode in your mouth.

1/2 BBQ Lobster with preserved wild garlic butter and jersey royals, AND Cheese with Baron Bigod, pickled walnut and quince (additional £10 supplement).

The star of the show! It might be a 1/2 lobster but there’s no scrimping on the lobster meat! It’s cooked to perfection, drenched in butter and utterly decadent.

Baron Bigot is a remarkable artisan cheese. Beneath its nutty, mushroomy rind, Baron Bigod reveals a smooth, silky golden breakdown. It is served oozing slightly, inviting you to indulge. And indulge we did!

Bergamot with lemongrass AND Strawberry with yogurt and vanilla.

After a palette cleanser of the fresh and fragrant bergamot it was time for dessert. Another pretty little thing with strawberry and vanilla flavours dancing on your tongue. The fragile tuille providing a slight crunch amongst the mounds of softness.

Askr boasts exceptional waiting staff who are like choreographers, orchestrating a seamless dance of service that enhances the culinary journey. They really elevate the entire dining experience with their warmth and attentiveness, product knowledge especially being able to refer to many of the preserved and pickled ingredients in the vials and jars stacked on the shelves behind the bar, graceful service with impeccable timing and pace and an eye for detail.

Askr, is a recent addition to Edinburgh’s culinary scene, and is swiftly rising to prominence. Their exceptional customer service and impeccable focus on local ingredients cooked over coals position Chef Dan Ashmore and his team on a path toward a Michelin star.

So my advice - get in while you can!

THINGS TO NOTE ABOUT ASKR

• Open Tuesday and Wednesday for dinner only

• Open Thursday to Saturday for lunch and dinner

• Disabled accessible with access straight of the street and W/C on the same level

• No dogs allowed

• Dietary requirements can be discussed

• They have a few menus including their Tasting Menu, Lunch Menu and this Lobster Menu

Askr, 102 Constitution Street, Leith, Edinburgh, EH66AW www.askr.co.uk

My Spoon Award : Tartan Spoon 10/10

I was invited by Askr to review their menu.

Food and drink were complimentary but the views are very much my own.

TartanSpoon is an Award-winning blog that brings you reviews and recommendations on the very best places to eat, drink and stay in Edinburgh, Scotland and beyond.

Adele is a writer, reviewer, judge and panelist living in Edinburgh. She sits on the Committee for the Guild of Food Writers (Scottish Events), is a Great Taste Judge for the Guild of Fine Food, Scottish Bakers, Scotland Food & Drink Excellence Awards and a Judge for the Gin Co-operative awards.

Should you wish to work with, invite or collaborate with TartanSpoon, please email tartanspoon@yahoo.co.uk