This smart city-centre venue from Martin Wishart – whose other restaurants have helped him make his mark on the Scottish culinary landscape in fine style – provides eager foodies another chance to sample his refined, elegant cuisine which blends French technique and balances of flavour with modern European twists and a staid reliance on the best local produce.
The Honours is, in appearance, slightly less formal than his other two eateries – the dining room is elegantly furnished, yes, but think along the lines of comfortable tables, muted lighting and a friendly, convivial air more than the elegantly and highly-designed sophistication and romance of the other two restaurants. Service, however, remains formal and expert – although the friendly and knowledgeable staff simply adds to the overall intimate experience, on hand to discuss the menu and offer advice on food and wine.
Small dishes, main places, a grill menu and a selection of pasta and risotto dishes give more of a laid-back feel to the menu, and the dishes on offer are beautifully presented but in touch with the more earthy and familiar style of everyday French cuisine than high-end dining; a selection of salads might be on offer, or beetroot with goat’s cheese; perhaps you’ll find the chef’s own cure of smoked salmon or the comforting flavours of duck rillettes, served here with spiced chutney and cornichon.
Main courses are robust and hearty – rabbit a la moutarde with sautéed potatoes, a chateaubriand steak to share between two, complete with duck fat chips and onion rings. A selection of steaks is on offer, highly praised and popular, with enough to tempt even the fussiest beef fan; and once you’re done with your main courses, you can choose from a selection of ice cream sundaes (including the house special with honeycomb, pecan and caramelised banana).
The concise and varied wine list is complemented by an impressive cocktail menu and other drinks from the bar, including a broad selection of aperitifs and digestifs
‘Although steeped in the techniques of the classical French kitchen Martin Wishart’s culinary imagination has a distinctly contemporary edge’
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