12-2 Restaurant Mark Greenaway – Edinburgh

Janeen at the front of the restaurant.

When we first visited Edinburgh in 2014, we had tried to get a reservation at a nice restaurant but it was fully booked. The Concierge at the Sheraton suggested the Restaurant Mark Greenaway not far from our hotel so we went. Our evening at this place was very pleasant with good service, an interesting menu and nice wines. So, as we were coming back, I made a reservation for one evening to see how it had changed over the last 3 and half years.

 

Nicola, our waitress at our original visit – now married to the Chef.

The Restaurant Chef and Owner, Mark Greenaway, has been listed as one of the best 100 chefs in the UK. When we first visited, in 2014, the restaurant had not been open very long but was already gaining positive recognition. Our reservation this December was for 5:45 and we were a bit early but that wasn’t a problem. Our table, in the main dining room, was well positioned to watch the other diners arriving and getting settled in. After reviewing the menu options, we selected the tasting menu paired with wines. We were sitting at the table remembering the waitress who had served us on our original visit and realized she was now the hostess who greeted us when we arrived.

Here’s Nicola now as hostess and now married to owner/chef Mark Greenaway

I came to learn she was not only the hostess but had married the Chef and was now acting as the general manager.

 

Over the course of the 3 hours we sampled a variety of items over 7 courses. The presentation of the amuse bouche was delightful; eggshell porcelain cups held oak smoked salmon flavored cream and were presented in an egg carton with explanation and flair.

The Amuse-bouche presentation.
Amuse-bouche eggshell porcelain cups held oak smoked salmon flavored cream

 

 

 

 

 

 

 

 

Course one encapsulated lobster in a smoky infusion, topped with a green pasta roll of crab with cubes of cucumber.

Course one encapsulated lobster in a smoky infusion, topped with a green pasta roll of crab

 

The paired white wine (Macabeo) enhanced the light freshness of the dish.

Course two was decorated with flowers and fresh buds of winter vegetable over a custard

Course two was decorated with flowers and fresh buds of winter vegetable over custard. Cadillac Cotes de Bordeaux paired pleasing with this mix of fresh and rich.

Thyme infused beef broth

 

 

 

 

 

 

 

Course three supplied a timely pause while we waited for the thyme infused beef broth to distill. Cabernet Franc (2016) was presented, and except for Janeen’s dislike of the grape, went well. The heated broth was poured over beet leaves and herb infused cream.

Gently steamed Hake

A New Zealand Gewürztraminer accompanied the fish course, gently steamed Hake, on a striped pasta bed with shrimp stuffing dill sauce and carrot puree.

Smoked pork layered with crusty skin, grilled corn, and garlic mash

Then, at five, there was savory; smoked pork layered with crusty skin, grilled corn, and garlic mash, piped onto scot pudding.

With a shell of meringue, a lovely custard

Course six, bridged savory and sweet, once the shell of meringue was cracked, lovely custard was flavored with Tokai wine in our glasses.

Dessert – four chocolate flavors

 

 

 

 

 

 

 

 

 

 

 

Last, and almost too much, a late harvest dessert wine accompanied four chocolate flavors, whipped, moussed, and jellied but all Choco late.

Mark Greenaway, Chef and Owner.

This would have been a lot more accurate if Nicola would have sent me a copy of the tasting menu as promised.

 

 

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