Restaurant Martin Wishart

54 The Shore, Leith, Edinburgh, United Kingdom, EH6 6RA
Critics Review 17/20
Restaurant info
Opening Information

LUNCH

Tuesday to Friday:12:00 to 13:30
Du Jour Lunch £35.00
A La Carte Menu £90.00
Six Course Tasting Menu from £90.00
Six Course Vegetarian Tasting Menu £80.00
Eight Course Tasting £120.00
Eight Course Vegetarian Tasting Menu £110.00

Saturday 12:00 to 13:30
A La Carte Menu £90.00
Five Course Tasting £80.00
No Lunch menu available

On Saturday Lunch we only serve the A La Carte and Tasting Menu

DINNER

Tuesday to Thursday 19.00 to 21.00
Friday, Saturday 18:30 to 21:30
A La Carte Menu £90.00
Six Course Tasting Menu £90.00
Six Course Vegetarian Tasting Menu £80.00
Eight Course Tasting Menu £120.00
Eight Course Vegetarian Tasting Menu £110.00

Facilities

About Restaurant Martin Wishart

Restaurant Martin Wishart is situated in Edinburgh's historic Port of Leith. More than a decade later, the restaurant continues to bring the very best traditional and modern French food cuisine to Edinburgh, using only the finest Scottish ingredients. Under Martin's expert direction, the restaurant has had a Michelin star since 2001, it was recently voted by The Sunday Times number 5 restaurant in the Uk.

Cuisine: Scottish
Dress Code: Smart Casual
Price point: £££
Child policy:
At Restaurant Martin Wishart we welcome children from 7 years old upwards. For groups with children younger than 7 years old we would recommend Martin’s Brasserie - The Honours Edinburgh. We kindly ask that parents with children are mindful of other diners when visiting any of our restaurants.
If you have any questions or require assistance, please call us on 0131 553 3557 option 1

Cuisine: Fine Dining, French, Michelin Star, Vegetarian Friendly, Vegan Friendly
Price point:
£ £ £ £ £

Availability

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Critics Review
Review by Andy Hayler
17/20
Martin Wishart blazed a trail in Edinburgh by gaining a Michelin star in the re-developed docks area of Leith. The restaurant opened in 1999, with chef/patron Martin Wishart having trained at Le Gavroche and also with Marco Pierre White; it was awarded a Michelin star in 2001. Ten chefs work in the kitchen here. The ground-floor room can accommodate a maximum of 45 diners at any one time, has plenty of natural light and is fitted out with a brown carpet and green wallpaper, while the generously spaced tables have white linen tablecloths. A five course tasting menu was priced at £55. The 13 page wine list had less than half its bins from France, drawing on sources from around the world. It had selections such as Mendoza Urban Malbec 2008 at £26 compared to a retail price of around £6, the excellent Bonny Doon Cigare Volant 2004 at £60 for a wine you can pick up in the shops for a round £18, and the lovely Marques de Murrieta Castillo Ygay 2000 at £100 for a wine that you can buy for about £33. We were offered very tasty and nicely spiced haggis bonbons (17/20) and salted almonds while we looked at the menu. A nice touch is that there was a full vegetarian tasting menu also (£50), while a la carte comes in at £60 for three courses (£95 with wine pairing). Bread was made from scratch and consisted of: brown, black, olive, white and raisin and walnut slices. The bread had terrific texture and was very good indeed (18/20). Butter was from Normandy (I think from Pascal Beillevaire). This butter is processed in an ice-cream maker before serving in order to lighten its texture. There was a trio of amuse-bouches: a jelly of raspberry, grated carrots with lime, octopus and clam, and a Piccalilli and green pea macaroon. The carrot puree was for me the best of these, but I wasn’t convinced that raspberries belong at this stage of a meal (15/20 overall). Next was a very good cep velouté with a pig trotter “sandwich” (braised pig trotter on toast) on the side. This was excellent, seasoning accurate and with plenty of cep flavour (a strong 17/20). From the vegetarian menu came the only rather disappointing dish of the entire meal: leeks and Vivaldi potatoes with pumpernickel, malt powder and a little truffle. This dish was served rather lukewarm, and suffered from slightly overcooked leeks; even if this dish had been perfectly executed, I doubt that this combination was really going to set the world alight (14/20 at best). Langoustine ravioli with braised caramelised endive had good texture and a high quality langoustine, served with an orange-flavoured jus of langoustine and olive oil; for me the orange flavour was a little dominant (16/20). Better was organic Shetland salmon that had been smoked in the kitchen,; this was well judged, the konbu (kelp) vinegar and soused cucumber and malt powder giving balance to the richness of the smoked salmon; the overall effect was for the salmon to be quite salty and smoky, which I like but perhaps would not be to everyone’s taste (17/20). A magnificent savoury Emmenthal cheese soufflé was next on the vegetarian tasting menu, and showed terrific technical execution (that time at Le Gavroche was well spent). For me this was perhaps the dish of the meal, with terrific texture and flavour (18/20). Spelt risotto was garnished with chervil root and was carefully seasoned, enlivened with a little truffle flavour: another excellent dish (17/20). Loin of Dornoch lamb was served with a black olive tapenade crust, a crab and curry tortellini and pumpkin; the lamb was of high quality, though I felt that the crab flavour was rather lost (17/20). We also sampled a couple of extra dishes on the a la carte. A scallop was baked in its shell for eight minutes at 185 degrees after an earlier stage where the scallop was opened, the hard muscle removed and a little truffle jus added before the shell was sterilised and then sealed with pastry for the steaming. The scallops was then opened at the table and served with a little Jerez belotta (acorn fed) ham. This was an excellent dish, the scallop cooked very well, and the ham a good foil for the scallop (easily 17/20). Finally on the savoury courses, grouse was cooked with a sauce flavoured with Armagnac, and served with cabbage, salsify, baby onions and lardons. The grouse was pan-fried initially to get a crisp skin, then cooked in the oven, and then finally finished for a couple of minutes in a pan. The grouse was superb, in this case hung for just four days (some grouse is hung for as long as six days), and avoided the over-gamey flavour that can easily happen with grouse (18/20). Desserts, as so often in UK restaurants, felt as if the kitchen had moved down a gear. Chocolate croustillant was served with Valrhona chocolate cremeux with uzu foam, and was entirely pleasant but I felt lacked intensity of flavour (15/20). Pink grapefruit jelly was served with honeycomb tuiles and passion fruit cream, with melon sorbet and mandarin and passion fruit foam. I liked the tuiles and the ice cream was fine, but I was expecting more passion fruit flavour, and for me a little more grapefruit to provide acidity would have improved things (16/20). Good Illy coffee was offered with petit fours comprising: blackcurrant jelly, lemon cream, chocolate macaroon with pistachio mascarpone, sablé with blueberry ganache and white chocolate disc, and white chocolate and whisky fudge rolled in chocolate and cocoa beans (17/20). The bill for two was £178 before service, though with only moderate wine. Service from our Hungarian waiter was excellent throughout. Overall this was a very fine meal, highlighting excellent local ingredients such as the grouse, and showing strong technique in dishes such as the savoury soufflé. In my view, if desserts were of a higher level then Martin Wishart would be well on the way to a second star.
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Visited On Saturday, 07 December 2019

Thanks for an excellent meal, once again. We look forward to the next visit!

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Visited On Saturday, 07 December 2019

Excellent lunch.

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Visited On Friday, 06 December 2019

Delicious food and fabulous service extremely enjoyable experience.

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Visited On Thursday, 05 December 2019

We were made very welcome as soon as we entered the restaurant, we were well attended to by all staff. The food, accompanied by some excellent wines was superb with some excellent choices.

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Visited On Friday, 06 December 2019

Yet again, absolutely superb! Over the years we have been many times (although not so often that it isn't still a special treat). We can't recommend the whole experience highly enough and we have friends we have been with who all say it is their favourite and look forward to visiting us again so we can savour the experience again! Don't change anything!

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Visited On Friday, 06 December 2019

Another fantastic lunch in my favourite restaurant. Sea Bream starter was particularly good.

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Visited On Friday, 06 December 2019

Relaxing experience. Innovative food and professional service. Great value

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Visited On Thursday, 05 December 2019

Yet another amazing lunch had by all in a warm and friendly atmosphere. My only criticism... I ordered the game pie for my main.... Packed with meat which tasted devine, accompanied by sumptuous glazed vegetables the dish was a culinary delight however it was simply too large for myself to finish. Our visit this time was to celebrate my daughters birthday. I would like to 'Thank' Martin Wishart team for the birthday card and the complimentary Petit Fours which she received at the end of our meal. It was greatly appreciated!

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Visited On Wednesday, 04 December 2019

I'm happy to say that i can't help Restaurant Martin Wishart improve because i find it beyond reproach; everything about the place i love

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Visited On Wednesday, 04 December 2019

We travel from Newcastle every year to eat at Martin Wishart wonderful restaurant in Leith. As always the service is impeccable-formal yet friendly. The quality of the food on the set lunch menu is wonderful. I would recommend this restaurant wholeheartedly.

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Visited On Tuesday, 03 December 2019

Thought the entire meal from start to finish was wonderful. All staff provided excellent service. The somellier was also excellent. I will definitely recommend the restaurant to anyone who visits Edinburgh. Could someone please email me and let me know what the wines that we had to match the pork jowel and the game torte were as I would love to drink them again if possible. Thanks.

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Visited On Tuesday, 03 December 2019

The restaurant was nice decor but not warm enough. The food was not to our liking, we went many years ago and it was much better. It will be many years before we would try it again.

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Visited On Saturday, 30 November 2019

Really good experience & would highly recommend the 8 course tasting menu.

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Visited On Wednesday, 27 November 2019

Service seemed a bit disjointed. For example, strange delays between courses and wines/food arriving at disprate times. Staff were lovely though

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Visited On Wednesday, 30 October 2019

I think this was the best meal of my life thus far. Well worth the trip from Canada. :) Every course was a wonder, and the extra touches were nothing short of astonishing. Thank you for such a memorable and delicious experience. All the best to Chef Wishart as he sails the Atlantic!

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Visited On Thursday, 21 November 2019

Exquisite meal and fantastic service from all the team. I would highly recommend the lunch menu and tasting wine selection. We will be returning soon for sure! Thank you so much

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Visited On Friday, 29 November 2019

First visit. Will return.

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Visited On Friday, 29 November 2019

We booked for the last day for the Autumn tasting menu. The food, as always was fantastic with each dish simply superb. Staff and service very friendly in a relaxed atmosphere. Thoroughly recommend.

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Visited On Thursday, 21 November 2019

The team was so polite, kind and efficient! Food was delicious. Congratulations to all for making us feel so welcome and for the lovely evening.

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Visited On Thursday, 28 November 2019

It is always a pleasure to eat at Martin Wishart’s restaurant in Leith. The staff are very knowledgeable & enthusiastic about their jobs that their passion on to you the customer. The food always reflects the season & how you want to feel.

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Visited On Friday, 29 November 2019

An incredible experience from start to finish. The food was superb and visiting in the November meant that we could taste some of the wonderful produce available at this time of year. The staff also were very attentive and provided an exceptional service. Would highly recommend and can’t wait to return one day.

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Visited On Friday, 29 November 2019

Best meal I’ve ever had in Scotland. Food was first class, wine recommendations were perfect, and service was on another level. Great evening all round! Will be back!

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Visited On Friday, 29 November 2019

My wife and I have dined at Martin Wishart’s restaurant every year since he opened 20 years ago and his food is consistently amongst the best we have eaten in any restaurants around the world. The front of house team are without exception friendly and welcoming, however on our recent visit for lunch there was evidence that service is losing its direction. We waited over 30 minutes for menus to be provided and over 1 hour for our 1st course to be served. We also had to ask for water refills and our side plates together with butter dishes weren’t removed from the table until desserts were served. The restaurant was busy, and this report might seem picky, but the overall experience requires everything to be spot on.

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Visited On Thursday, 28 November 2019

You get what you pay for Yet another wonderful meal at MW We are so glad we downsized to Leith and have MW on the doorstep

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Visited On Thursday, 28 November 2019

A very enjoyable experience, eating at MW never disappoints, we were pleased to see one of our favourites on the menu halibut cerviche! The Sommelier was very attentive, offered helpful advice and encouraged us to drink different wines. We will of course return.

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