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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 1.30
Du Jour Lunch £32.00
A La Carte Menu £85.00
Six Course Tasting Menu from £85.00
Eight Course Tasting £110.00

Saturday 12:00 to 13:30
A La Carte Menu £85.00
Five Course Tasting £75.00
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 £95.00
Six Course Tasting Menu £85.00
Eight Course Tasting £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
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, 21 April 2018

Fantastic present for someone who really enjoyed quality food.

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Visited On Tuesday, 24 April 2018

Perfect

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Visited On Friday, 30 March 2018

Went as joint belated birthday treat over the Easter weekend. A pleasant evening with some nice food and intersting wines.

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Visited On Friday, 20 April 2018

We were at the Restaurant on Friday the 20th of April for the 7 course taster menu. The experience from the moment we walked in was like nothing we have ever experienced before in any country. The service was absolutely first class, the staff were incredibly friendly, professional and knowledgeable. Importantly though it never felt too much or false in any way.The food was fantastic too which made a visit to Martin Wishart's a fantastic experience.

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Visited On Saturday, 21 April 2018

Fantastic food and service

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Visited On Saturday, 21 April 2018

Great lunch again at MW. Now been about half a dozen times in recent years for dinners mainly. Once again faultless service, quality, presentation. Fanatastic food and so consistently excellent while very relaxed ambiance with no hint of being hurried. Great staff, from welcoming hostess to all front of house staff very smiley, helpful knowledgeable, nothing too much trouble. Thoroughly recommended.

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Visited On Saturday, 21 April 2018

Always loved Wisharts but they seemed to have really stepped up a gear recently. Had the Spring menu and absolutely loved it. The langoustine and chicken liver was incredible.

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Visited On Saturday, 21 April 2018

Food was wonderful, staff extremely attentive without being intrusive. A wonderful birthday lunch!

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Visited On Saturday, 21 April 2018

Amazing experience as always

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Visited On Friday, 20 April 2018

Always a fantastic experience dining here that’s why we keep returning! Certainly the best restaurant in Edinburgh....

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Visited On Thursday, 19 April 2018

As always excellent service, staff are attentive but not overpowering and wonderful food. The Spring menu is really good my only negative is we had the rhubarb pud and it probably wasn't very exciting or interesting definitely not the usual high standard.

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Visited On Friday, 06 April 2018

Excellent food and service as always, would highly recommend.

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Visited On Thursday, 19 April 2018

Thoroughly enjoyed the Spring menu. Superb meal, with attentive (but not intrusive) service by extremely knowledgeable staff. This restaurant never fails to impress.

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Visited On Thursday, 19 April 2018

A very imaginative meal with quality tasting products all served to a highly efficient standard.

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Visited On Tuesday, 17 April 2018

Only 4 stars for food and drink. At the time of booking we declared my wife as a diabetic. On the night no efforts were made to in advance or offered to vary the menu to cope with my wife's requirements. It would have been appreciated that an alternative sweet be offered other than stating you can have cheese!

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Visited On Wednesday, 18 April 2018

I took the group of senior managers for lunch and they are still talking about it. Everyone had a great time and experienced new delights. There is never a question on the enjoyment of the food. Furthermore MW accommodated 10 people without disrupting the dynamics of the rest of of restaurant whilst retaining privacy for us. Great job!

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Visited On Tuesday, 17 April 2018

The staff made our evening so special

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Visited On Friday, 13 April 2018

The whole dining experience was really special. The food was exceptional and the staff were very knowledgable. My husband and I enjoyed a wonderful meal.

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Visited On Tuesday, 17 April 2018

Love the place which is why I travel up from Newcastle Ipon Tyne to visit it

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Visited On Saturday, 14 April 2018

A very enjoyable evening. Food, superb and a relaxed, friendly atmosphere.

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Visited On Friday, 13 April 2018

The entire evening was great. Yes it is on the more expensive side of prices in Edinburgh but there is a reason for that. It is a treat and a delight to dine here.

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Visited On Friday, 13 April 2018

As always delighted with meal and service

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Visited On Saturday, 07 April 2018

Fantastic experience from start to finish. We had the 6 course tasting menu, which was all great with inspired wine choices to match! Great hospitality and knowledgable, attentive staff. Perfect evening.

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Visited On Thursday, 05 April 2018

Thoroughly delightful afternoon

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Visited On Friday, 06 April 2018

It was a real treat to have a meal at your restaurant on Friday evening. The food was delicious. We thought the scallop dish was outstanding, as was the fish with celeriac and the duck amazing, especially the spring roll, which we could have eaten more of. A wonderful evening with attentive and discreet service. We did miss JeanChristophe, who was off that evening.

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