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A award winning dining experience offering locally sourced Scottish cuisine, hidden in Edinburgh's West End.

Dining times available

  

17:00 - 21:00 - Tuesday - Friday

12.00 - 14.00 Lunch 17.00 - 21.00 - Saturday

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SERVICES
ABOUT US
Our work

MENU

STARTERS

Beef Fillet Tartare, tomato, cep dressing, black garlic, crouton £16

 

Smoked Mackerel, celeriac, potatoes, dill oil £14

 

Baked Beetroot, goats curd, vinaigrette, horseradish £12

 

Confit Duck Salad, hispi slaw, endive, orange sauce £13

 

Tomato, balsamic, olives £12 

MAIN COURSES

Mushroom Tagliatelle, parmesan, Isle of Bute truffle  £24

Monkfish, pumpkin, squid, sweet potato, hazelnut butter   £28

Pork Loin, red cabbage, potato cake, prunes, jus  £27

Beef Rump, potato puree, leek, red wine sauce  £29

DESSERT

 

Namalaka chocolate, orange, chocolate ice-cream

 £10

Honey Iced Parfait, raspberry, granola £8

Victoria Sponge, strawberry, rhubarb ice cream £9

Scottish Cheese, chutney, cracker £14.50

This menu may have differences to to the actual menu on the day!

 

 

 

Currently we only offer A La Carte dining.

 

CONTACT

CONTACT US

Tel. 0131 225 4599

1A Alva St, Edinburgh EH2 4PH

e-mail: enquiries@forageandchatter.co.uk

 

Bookings

Please note that if the booking is not honoured or cancelled within 24 hrs of the reservation time there is a £35 charge per person.

Tables of  7+ have a 48 hour cancellation period otherwise a charge of £35 per person.

FIND US

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VISIT US

Reservation times

Tuesday - Saturday

Dinner: 17:00 - 21:00 

Saturday Lunch only: 12:00- 14:00

CLOSED SUNDAY & MONDAY

Please always reserve before arriving to avoid disappointment.

Dress code: Smart Casual

Due to the nature of the dining experience  and layout of the restaurant, tables of 6 are the maximum we offer online.

Please enquire for anything larger.

Tables of 1-4, have 2 hours at the table from the reservation start time.

Tables of 5+ have 2 hours 30 minutes.

It may not always be possible to extend these times, but if you need, please ask in advance.

 

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