Anfora Wine Bar (Leith)

• Full bodied red wine to go with the venison
• Relaxed but attentive and the atmosphere was very relaxed and accessible not stuck up at all
• S significance as a port with the finest of wine connections should never be underestimated and certainly not forgotten
• S finest flowed into the city via the shore and much of it is likely to have passed through this 16th century building
• A 21st century wine bar with food is a delight
• We thought we would take the opportunity with a couple of colleagues
• I did find it a little odd that the waitresses were leaning across diners to reach others
• Rather than going behind the diners when the tables either side were unoccupied and therefore left enough space
• They were not all brought out together and another table were also getting part of their meals at the same time
• The scallops I had were not rubbery but small and soft
• The chorizo jam was exceptional and provided a wonderfully sweet and spicy element
• The apple and kohlrabi was also lovely and light
• My friend eating the quail commented that she was a little worried that the dish would be too sweet but was actually just right
• The mackerel eater commented that the orange was slightly bitter but the mackerel flavour was strong enough to stand up to it
• We were all very happy with the starters
• The dressing was excellent and the summer salad was fresh and full of goodness
• The cheek element was particularly well received
• The crackling was also crunchy
• A course we were all happy with
• We were waiting for the best part of 40 minutes for them
• The white chocolate tart was actually delicious and not sickly in the slightest
• The ice cream was not a full scoop and much of what was there had melted
• The reason for this became more apparent as the diner eating the cheesecake delved in to find it was starting to melt
• We would have left with a pretty good impression of Anfora
• On a coat stand) meant that we were a bit deflated by the time we left
• We love finding new places to eat and Anfora had been on our hit list for a while so we were excited to finally have time to visit
• On arrival there is a lovely courtyard with some seating available for when summer finally arrives and then inside we were greeted and shown quickly to our table
• Once seated we noticed that we were the first ones here which was kind of surprising but we then realised shortly before we left that there was a live jazz band and the bar was packed
• The interior has a sophisticated feel and is very much what I would expect from a nice wine bar
• Both dishes were presented in a thoughtful manner and showed that those preparing them had carefully thought about the ingredients and presented them in a way which showed them off
• Not usually one to order a meat free starter but if this was on the menu again I&rsquo
• The crab starter was equally as tasty
• Ginger garlic flavouring of the crab was delicate enough you could taste it but didn&rsquo
• The main courses on offer were good Scottish
• Creamy savoy cabbage and creamy mash with apple puree
• Again both dishes were well presented
• The cabbage and apple were also delicious
• The pork chop was a pretty decent size and overall the dish was great
• You might not be able to see from the photos but it was melt in the mouth
• The cheese board was much bigger than he had anticipated
• One helpful tip would be if the waiting staff could explain what each is cheese is when they serve it
• My pineapple dessert was fresh and a welcome end to the meal
• I had expected to find some evidence of coconut in it but it was smooth and presumably made from coconut milk
• My dessert was finished quickly whilst Mr E was still tucking into his cheese board so it was only right that I gave him a helping hand
• The service is somewhat a little hit or miss

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