Michelin-starred chef Martin Wishart today opens his new Edinburgh brasserie, the Honours.
Located on North Castle Street on the site previously occupied by Tony Singh's Tony's Table, the 60-seat restaurant will offer a menu of traditional French food showcasing seasonal, Scottish produce.
The kitchen at the Honours is headed up by Wishart's business partner and head chef Paul Tamburrini, who has joined from the Hotel du Vin in Glasgow, where he was head chef for four years.
Typical dishes will include line-caught yellow fin tuna tartare with avocado cream, ginger and soya butter sauce (£7.95); rabbit à la moutarde with pommes sautées (£16.95); and poached fillet of sea bream with peas and onion à la française, coriander & mint mousseline (£14.50).
Additionally, a dedicated grill menu will offer a variety of prime cuts of grass-fed Scottish beef from the Josper Grill, while desserts will include home-made ice-cream sundaes such as Black Forest gateau or pina colada.
Restaurant manager is Steven Spear, who has been promoted in-house from Restaurant Martin Wishart.
Commenting on the Honours launch, Wishart said: "Opening a brasserie is a long-term personal ambition that has at last come to fruition. I love the energy and buzz that a brasserie creates and it allows a much more informal style of dining.
"I felt that there was a gap in the Edinburgh market for contemporary brasserie dining. As a team we have worked hard to ensure the food, design and ambiance have all come together to create what I hope will be an enjoyable and memorable dining experience for our customers."
Interiors at the Honours have been developed by Ian Smith Design, who has worked on all of Wishart's restaurant ventures.
By Kerstin Kühn
E-mail your comments to Kerstin Kühn here.
If you have something to say on this story or anything else join the debate at Table Talk - Caterer's new networking forum. Go to www.caterersearch.com/tabletalk
Looking for a new job? Find your next job here with Caterersearch.com jobs