"One of Edinburgh’s best new restaurants is on the walk out to Leith, in a tiny, blue room. Dinner is a starters, mains, desserts structure, so a good bet for anyone not enamoured with small plates, and the food is of that quietly brilliant kind that weighs its cleverness with nourishment. Dishes might include an exquisitely wan and green cucumber gazpacho with white asparagus, or a sea trout dish with brown shrimp and butter that gets its surprise from smoked aubergine. Book, and early." - James Hansen