Wednesday, July 5, 2017

Edinburgh Restaurants: Wedgewood, The Kitchin****, Oink, Henderson's


Overall, Wedgewood had consistently good execution of every dish. It's a restaurant, well worth the visit.

Wood pigeon (cooked properly rare) with haggis, neeps and tatties.

An very refreshing intermezzo of ginger beer, raspberry sorbet and lime coulis.

Roast brill with white beans, basil butter, broccoli and salsify. 

Confit pork belly with crackling, roast cabbage, celeriac and watercress. 

Scottish hogget loin (lamb is 1 year old; hogget is domestic sheep between 1 and 2 years old; mutton is 3 or more years old) and crisp breast with anchovy, braised new potatoes, wild garlic and leek and samphire ( a green succulent associated with water bodies, such as sea asparagus).

Rhubarb, meringue, Lagavulin scotch and ginger jelly. 

Blood orange, cardamom and chocolate tart. 

An extraordinary, rich "very sticky" toffee pudding with Caol Ila (scotch) butterscotch and vanilla ice cream.


Study this menu. You will love the options.

The whole roasted pig, in the window, in the process of being "pulled".

I ordered 2 sandwiches, the "oink" with sage and onion stuffing and the oink with haggis stuffing and apple sauce.

Messy but delicious!

Henderson's Vegan/Vegetarian Restaurant

Vegan haggis with neeps; cabbage salad; parsnip and potato soup. All delicious!

Top left: brocolli chilli and almond soup; bottom left, squash caraways seeds and apricot soup. On the right, baked otato (and their potatoes have EXTRAORDINARY flavour!! One could make a meal of just their potatoes!), bean salad and carrot salad

Ondine's Restaurant

I found Ondine's to be an outstanding seafood restaurant. I could have ordered so much more!

A selection of oysters: Jersey; Loch Fine; Menai and Dungarvan. Pristinely fresh.

Freshly caught wild scallops, great flavour but texture ok, just a touch overcooked!

Beetroot and goats curd salad with sorrel and hazelnut dressing.

Fish and shellfish soup with rouille and croutons.

Lemon sole meuniere topped with brown shrimps, lemon, parsley and capers.

The Kitchin

Tom Kitchin's restaurant was an experience that I found one of the most satisfying resto experiences of all of my European experiences, in the past 3 years.  

Rye breads: squid ink and seaweed; rosemary; caraway seed and honey; oats and rye, accompanied by  a dip of Crowdie cheese with smoked salmon, lemon confit and toasted buckwheat.

House made bread with butter.

Chilled carrot veloute. An outstanding dish created from ostensibly simple ingredients.

Razor Clams (Spoots):Razor clams from the Isle of Barra cooked to order and served with diced vegetables, chorizo, squid and wild herbs and a dried lime chip. 

Vegetables: a selection of cooked and raw vegetables from Ken Holland, served with a warm vegetable nage. THIS WAS AN EXTRAORDINARY DISH!! Each element was out of the ground no more than 16 hours. Each element that was cooked to the second of perfection, bringing out the optimal flavour and texture. The nage was a perfectly harmonious complement. I liked this "salad" experience more than the "famous" Michel bras salad of 60 individually prepared vegetables. A MUST TO ORDER!!

Another extraordinary experience!! This salmon was a special of the evening, wild, line caught off the east coast of Scotland, near the river Tweed. Ocean caught salmon is typically, deliciously fattier than river salmon. This salmon had the most extraordinary taste of any salmon that I have tasted for over 40 years when I perhaps last tasted fresh Restigouche river salmon. This was a profound flavour/texture experience that the kitchen cooked to perfection. The salmon was accompanied by asparagus, spring vegetable ragout and a wild salmon cannelloni. Overall a profound taste experience!

Shellfish Rockpool: A exceptional dish consisting of squid, diver scallops, oysters, baby shrimps, baby lobster, mussels and razor clams, all cooked to perfection, bringing out the perfect flavour and texture of each component.

Woodruff and apple sorbet served with granny smith apple 

Rhubarb: Knockraich crowdie cheesecake served with Perthshire strawberries, strawberry sorbet and pink pralines.

The presentation of the warm apple tart topped with caramel sauce.

The warm apple tart is topped with Airthrey Kerse Farm vanilla ice cream. Great textures and what a fabulously delicious dish!! A great finish to a fabulous meal!

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