restaurant des artistes


17.00 – 22.30

12.00 – 14.30
17.00 – 22.30


salon bar wines and cocktails

2017 Scottish Food Awards Winner Best New Restaurant. From Isolde Nash & Jérôme Henry, previously Head Chef for Mosimann’s Dining Club, Belgravia & Les Trois Garçons, Shoreditch.

‘feels and tastes like a treat’ Joanna Blythman, 10/10, The Herald

‘so delicious not a drop was left’ Nicholas Lander, The Financial Times



served until

18:45 Tuesday-Thursday

18:00 Friday-Saturday


2 courses 19.00 – 3 courses 23.00


endive salad with Strathdon blue cheese
smoked haddock with lemon & caper
braised Jerusalem artichoke & celeriac soup

plancha seared gurnard with grilled purple sprouting broccoli & romesco sauce
roasted Cotswold chicken suprême with leeks & tahini sauce
salsify & winter vegetables, poached egg & parsley sauce

rhubarb & salted almond crumble with crème fraîche
dulce de leche ice cream with a meringue & toffee sauce
a duo of fine cheeses


winter chicory salad with a miso & tahini dressing 7.50
parpadelle with mushroom broth and aged Parmesan cheese 8.00
Loch Fyne oysters (Argyll), natural or Rockefeller (6 pieces) 16.00
Grilled Galician octopus with Padron pepper 11.50
grilled hand dived Scottish scallops with braised salsify & brown crab dressing 16.50
seared foie gras with a quince & onion chutney 15.50
homemade pork & chicken terrine with sourdough bread 8.50
Le Roi Fou hand-cut beef fillet steak tartare  10.50/19.50
braised Jerusalem artichoke & celeriac soup 5.50
spiced fish soup with gurnard & tomato 8.50

roasted North Atlantic cod with braised chicory & blood orange beurre blanc 19.50
grilled Isle of Ghiga Halibut with capers & brown shrimp salsa verde 27.50
roasted Hebridean salmon with chorizo, fennel & shallot 17.50
grilled calf liver with market vegetable & chimichurri sauce 15.50
seared guinea fowl with pickled walnut & crushed baked aubergine 18.50
braised ox cheek ‘pithivier’ with savoy cabbage, mushroom & red wine sauce 22.50
grilled dry aged beef fillet (200g) with market vegetables, pommes frites & shallot sauce 32.00
seared wild Highland venison saddle with spätzli & ‘airelles’ sauce 30.00
winter vegetables tajine with lentils, chickpeas & parsley sauce 15.00

pommes frites  4.00
cauliflower gratin with Anster St Andrews Farm House cheese 4.00
garden leaf salad with lemon & olive oil 3.50





main course with coffee  14.50 – 2 courses with coffee  17.50



ham hock salad with celeriac remoulade & potato salad
braised Jerusalem artichoke & celeriac soup



beef ‘pot-au-feu’ with leek, carrots & horseradish
pumpkin & ricotta gnocchi with a Jersey blue cheese sauce


Coffee & petit four





radicchio & chicory salad with a vegetables ‘macédoine’ & an apple cider dressing  7.50
Loch Fine oysters (Argyll), natural or Rockefeller (6 pieces)  16.00
grilled Galician octopus with an aioli & Espelette pepper  10.50
crispy chicken ‘oyster’ with a frisée salad & a tarragon dressing  10.50
grilled Scottish hand-dived scallops with mussel & a cauliflower velouté  16.00
Le Roi Fou hand-cut beef fillet steak tartare  10.50/19.50
fish soup with gurnard, tomato & saffron  8.50



roasted North Atlantic cod with wok sautéed tender stem broccoli & a miso sauce  19.50
seared salmon with braised endive & a saffron sauce  16.50
grilled calf liver with a chimichurri sauce  15.50
braised ox cheek ‘pithivié’ with savoy cabbage, mushroom & a red wine sauce  22.50
seared guinea fowl with pickled walnut & a crushed baked aubergine  18.50
grilled dry aged beef fillet (200g) with market vegetables, pommes frites & a shallot sauce 32.00
winter vegetables tajine with chickpeas & lentils 12.50


pommes frites  4.00
cauliflower gratin with Anster St Andrews Farm House cheese  4.00
salad with lemon & olive oil  3.50



tasting menu               50.00

wine pairing                40.00

tasting menu 50.00
wine pairing 40.00

salmon & smoked haddock crudo with
Sicilian blood orange & radicchio
2015 Minutolo IGP, Rampone, Carparelli, I Pastini, Valle d’Itria, Puglia, Italy

grilled halibut with aioli & parsley sauce
2016 Pouilly Fumé, David & Hervé Millet, Domaine De La Loge, Loire, France

broiled wild Highland venison loin with ginger & turmeric
2003 Château Musar, Gaston Hochar, Bekaa Valley, Lebanon

seared dry aged beef fillet with foie gras & shallot sauce
2009 Malbec, Kidnapper Cliffs, Hawkes Bay, New Zeland

fine artisan cheeses (9.50 supplement)
Manzanilla, Sherry, Jerez, Fernando de Castilla, Spain (5.00 supplement)

Valrhona chocolate marquise with black sesame & stem ginger ice cream
2015 Chenin Blanc, Kika, Miles Mossop, Stellenbosch, South Africa


Bar food

Cocktail snack mix  3.00

Smoked Catalan almonds  5.00

Boquerones  7.00

Grilled Galician octopus  9.50

Red wine poached chorizo 5.00

Serano ham with piquillo pepper 6.00

Spiced blood sausage ‘arancini’  5.00

Guindilla pepper & green olives  5.00

Olive tapenade with crackers  4.50

Selection of fine cheeses  9.50

Homemade focaccia & olive oil    2.00

Pomme frites  4.00

Lemon sorbet with shot of Edinburgh gin   6.50




The bar food is available only to consume at the bar.


selection of house-made sorbet & ice cream 6.50

70 % Valrhona dark chocolate fondant with mango sorbet 7.50

rhubarb cheesecake with salted with black sesame &
stem ginger ice cream 7.50

cranachan with blackberry & a Swiss ‘bricelet’ 7.50

affogato 5.00

lemon sorbet with a shot of Edinburgh gin 6.50

selection of fine artisan cheeses  9.50

Welsh rarebit 5.50


NV, Prosecco, Treviso, Spumante, Brut, Il Colle, San Pietro di Feletto, Italy 6.50 / 34.00
NV, Decelle Brut, Gyejacquot Frères, Celles-sur-Ource, Aube, Champagne, France 9.00 / 52.00
NV, Decelle Brut Rosé, Gyejacquot Frères, Celles-sur-Ource, Aube, Champagne, France 11.00 / 62.00
NV, Pol Roger, Brut, White Foil, Épernay, Champagne, France 105.00

WHITE 125ml / Bottle
2015, Chardonnay, Platinum Domaine Peiriere, Languedoc-Roussilion, France 5.00 / 24.00
2014, Sauvignon Blanc, Waterstone Bridge, Gapsted Wines, Victoria, Australia 28.50
2015, Loureiro, Dócil, Projectode Dirk Nieport, Lima Valley, Vinhos Verde, Portugal 32.00
2015, Passerina, IGT, Colli Apritini, Azienda San Lorenzo, Castalenti, Abruzzo, Italy 6.50 / 33.00
2016, Verdejo, Bodegas Pascual, Heredade Peñalosa , Rueda, Spain 34.00
2014, Riesling, Meulenhof, Trocken, Devon-Schiefer, Mosel, Germany 35.00
2015, Bugey, Altesse de Montagnieu, Yves Duport, En Chinvre, France 39.00
2014, Pinot Blanc, Cuvée Réserve, Kirrenbourg by Martin Schaetzel, Kientzheim, France 42.00
2016, Pouilly Fumé, David & Hervé Millet, Domaine De La Loge, Loire, France 8.00 / 42.00
2015, Grüner Veltliner, Frauengarten, Pichler-Krutzel, Oberloiben,Wachau, Austria 43.00
2015, Minutolo IGP, Rampone, Carparelli, I Pastini, Valle d’Itria, Puglia, Italy 44.00
2016, Fendant, Jamie McCulloch, Les Deux Cimes, Valais, Switzerland 52.00
2013, Bandol Blanc, Cuvée de Sanary, Domaine Ray-Jane, Bandol, France 54.00
2008, Saint-Joseph, Ogier, Northern Rhône, France 62.00
2006, Rasteau, Gourt De Mautens, Jérôme Bressy, Southern Rhone, France 13.00 / 72.00
2013, Pernand-Vergelesses, Les Combottes, Clos du Moulin Aux Moines, Burgundy,France 74.00
2003, Riesling Kellerberg Smaragd, Emmerich Knoll, Unterloiben, Wachau, Austria 83.00
2011, Puligny Montrachet,1er Cru, Les Referts, Domaine Terres De Velles, Burgundy, France 126.00

ROSÉ    125ml / Bottle
2016, Bardolino, Chiaretto Classico, Raval, Veneto, Italy 5.50 / 26.00
2016, Sancerre Rosé, Domaine Bizet, Loire, France 35.00

RED WINE 125ml  / Bottle
2014, Syrah, Platinum, Domaine Peiriere, Languedoc-Rousillion, France 5.00 / 24.00
2010, Clos Berenguer Del Moler, Clos De Tafall, Priorat, Spain 28.00
2014, Gilbert & Gaillard, Pour Les Amis, Saint-Chinian, Languedoc, France 33.00
2009, Hautes-Côtes De Beaune, Domaine Rollin, Burgundy, France 37.00
2011, Côtes-Du-Rhône, Domaine Charvin, Southern Rhône, France 38.00
2013, Syrah Du Maroc, Alain Graillot & Ouled Thaleb, Tandem, Morrocco 7.50 / 41.00
2015, Fleurie, Christophe Pacalet, Beaujolais, France 8.00 / 42.00
2013, Susomaniello IGP, Verso Sud, Carparelli, Valle d’Itria I Pastini, Puglia, Italy 44.00
2012, Rully, 1er Cru, Les Pierres, Michel Briday, Côtes Chalonnaise, Burgundy, France 45.00
2014, Garcia Semova, Arlanza, Castilla y León, Spain 49.00
2006, Château Moulin Pey-Labrie, Hubau, Fronsac, Bordeaux, France 60.00
2011, Barolo, Simposio, Bel Colle, Verduno, Piedmont, Italy 66.00
2009, Cabernet Franc, Kidnapper Cliffs, Te Awa Estate, Hawkes Bay, New Zealand 13.00 / 69.00
2014, Syrah, Jamie McCulloch, Les Deux Cimes, Valais, Switzerland 74.00
2006, Châteauneuf-du-Pape, Tardieu-Laurent, Southern Rhône, France 76.00
2010, Nuits-Saint-Georges, Les Lavières, Jean Chauvenet, Burgundy, France 82.00
1999, Château Belair, 1er Grand Cru Classé, Dubois-Challon, St Emillion, Bordeaux, France 124.00
2006, Clos De La Roche, Grand Cru, Louis Remy, Burgundy, France 170.00

DESSERT WINE 70ml / Bottle
2012, Monbazillac, Les Pins, Claudie & Bruno Bilancini, South West France 5.00 / 32.00
2015, Bugey, Cerdon, Renardat Fache, Method Ancestrale, France 44.00
2014,  Maury, Marc Barriot, Le Clot de l’Origine, Roussillon, Southern France 7.00 / 48.00
2006, Riesling, Auslese, Fritz Haag, Brauneberger Juffer Sonnenheur, Mosel, Germany 67.00

CIDRE   Bottle
2011, Cidre Bouché, Famille E. Dupont, Victot-Pontfol, Pays d’Auge, Normandy, France 22.00


Our private dining room table is a beautiful contemporary space, just next to the kitchen, which can accommodate between 6 & 20 guests. The restaurant is also available for full hire events. We have a capacity up to 50 guests.

We offer our chef’s tasting menu, à la carte for up to 10 guests or can design a bespoke menu. Please contact us for to discuss your requirements & ideas on 0131 557 9346 or


We are delighted to offer bespoke gift vouchers. These can be either to the value of your choice, or for a specific dining experience, for example our tasting menu. If you let us know in advance, we can also produce a bespoke in-house designed voucher.
Do contact us for a chat to discuss your requirements and ideas on 0131 557 9346 or


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