Langoustines, oysters and scallops arrive here with a port attached, and the menus print it: creeled out of Tobermory, hand-dived off Mull, mussels from Shetland, halibut off Gigha. Read the menu for the place name before you read it for the price. Where the menu names no port, order something else.
Shellfish, and the boats that land it.
The rooms, best first
- The Palmerstonverified
Gigha oysters come battered in Guinness with chilli mayo, off the nose to tail card the Good Food Guide describes.
- Heronverified
Two of the canapes the Good Food Guide calls flawless are a nori cup of langoustine and an Arbroath smokie croustade.
- LYLAverified
The langoustine course is the one the Michelin inspector names, and it moves with what the boats land.
- The Fishmarketverified
The scampi is built on creeled Tobermory langoustine tails, and the scallops are hand dived off Mull.
- LeftFieldverified
The Michelin inspector says this room focuses on the country's seafood, and the shellfish platter never leaves the menu.
- Cardinalverified
The lobster and crab come from Belhaven, and Gaby Soutar read the cherry smoked lobster as a prawn cocktail by way of Cullen skink.
- Cafe Royalverified
Around a thousand Cumbrae rock oysters a week come off the Firth of Clyde, opened to order, and August trebles that.
- FIN & GRAPEverified
The Good Food Guide says this kitchen is delivering some of the best seafood in the city, and the market fish is roasted whole on the bone.
- Nishikiverified
Langoustines go on the grill under kombu and shiitake butter, and Gaby Soutar called it another 10 out of 10 dish.
- Restaurant Martin Wishartverified
The Good Food Guide singles out the Gigha halibut with a caviar sauce and calls the cooking genuinely inspired.
- Barry Fishverified
The kitchen cures its own trout into pastrami and smokes the haddock for the kedgeree in house.
- Dulse Edinburghverified
The Michelin inspector names Shetland mussels and Skye langoustines, on a menu whose stated premise is buying Scottish seafood direct.