On our September trip to Edinburgh we went to this fantastic little place to eat called Blackfriars. On our trip to Edinburgh a couple of weeks ago we heard that the restaurant bit of Blackfriars is currently closed. It’s a real shame. The news reminded me of the great meal we had, which I didn’t blog at the time. So here it is now for you to read. The bar is still open, so go. It’s a great wee place!
What I loved about this place was the mix of great bar, serving interesting beers and small plates of food with a small restaurant next door serving a set menu.  We opted to eat in the restaurant and really enjoyed the feel of the place. Casual, intimate, but exciting!  

Although it was a set menu there was an element of choice in the main course and I loved the informality of the little dishes we started with:
Paprika almonds with grilled corn from the Blackfriars BBQ followed by smoked trout and smoked tomato from their cold smoker and homemade black pudding with chorizo and some onion purée. Every week the kitchen get whole trouts and cure them to use in the restaurant. I particularly loved the philosophy of this place, how they use their ingredients and present them simply so that the flavours speak for themselves.

    
Our second course was pan fried brill with poached langoustine tail, courgettes and sea aster. Another beautiful and simple dish.

  
The choice in main course was between lamb and partridge so as predicted Mr Frivolitea chose the lamb and I chose the partridge. Both came with salt baked beetroot, black cabbage and chanterelles. They were both wonderful but I think the lamb had the edge. 

    
We finished off with pudding of apple tart ( made with homemade puff pastry) damson ice cream and damson sauce. There was also some rosehip syrup on the tart which was delicious.

  
So there it is. I’m hoping the restaurant side of the business reopens and they produce wonderful food like this again.  The Edinburgh food scene will be richer for it.

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