LeftField
Reservations 0131 229 1394
We’re coming BACK!! We are now taking Bistro bookings for 1st August onwards….slightly new format
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Open Thursday, Friday & Saturday for dinner/small plates/takeaway seafood platters
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BISTRO: We have one table available in our upstairs dining room and it’s for a group of 8 people. It will be a set menu which you can order in advance just like we used to do with our group bookings.
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OUTSIDE: We have 2 (& a half) outside tables serving small plates and lovely drinks. These tables are available for walk up’s only. We can’t take bookings for these tables because, hey it’s Scotland, and we can’t predict the weather and we only have brollies & blankets to keep you cosy
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TAKEAWAY: Our Seafood Platter takeaway will stay available indefinitely. Same as before, order online, collect on Friday or Saturday.
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EVENT CATERING: Responding to demand we are now available to cater for your private events and that includes everything from dinner parties to weddings, product launches and location shoots to rustling up everything you need for that garden party.
email to book, and ask us anything. We’re so excited, we can’t wait to welcome you back. Much love, Rachel & Phil xxxx
TAKEAWAY
We are currently open for click & collect on Friday's and Saturday's.
The menu is updated each week and available to order online from 4pm on Sundays
As no-one is going on holiday for the foreseeable, each week we've been transporting seafood lovers via different themed platters and accompanying wine. So far we've been to the Amalfi Coast, Galicia, New Mexico, Provence, Middle East and Greece.
We use Seafood from SlowFood Scotland Winner Eddies Seafood Market in Edinburgh, and from our West Coast supplier Creelers who bring us their sustainable catch from Arran, one of Scotland's first Marine Conservation Areas
Our seafood will always be locally sourced to order, and cooked fresh for collection. Portion wise, the platter is more than enough for two people as a main course
'This has been one of my favourite lockdown transitions that a restaurant has made into takeaway. I was transported by the beautiful octopus Provencale...fragrant with cognac, thyme and saffron...' Gaby Soutar, Scotsman
