Cafe St Honore (New Town)

• Out of time this establishment is a real French Brasserie
• You could be in Paris without a doubt (although the staff is way nicer than typical Parisian waiters
• I went 2 times for lunch and diner and there was nothing to argue about the experience
• The chef Neil Forbes is fond of his producers and always try to use the best of Scotland in his dishes
• Is a place to try if you love Scottish food and products prepared with a French twist
• The steak tartare was nicely seasoned
• The mains are impressively priced with the beef fillet priced at £
• I did feel that the meat was overdone for a rare
• The chessecake with strawberries is fantastic
• Creamy subtle sweetness with fruit bursting with flavour
• The diners all agreed this was the best Sunday lunch in a long time
• The fact that it happened to be a Tuesday evening and that this was the FIFTH meat course that evening made this statement all the more remarkable
• Now owner Douglas Stewart who is astonishingly just 24 years old
• The sheep that Douglas sources are raised in a very similar way to those his Grandfather tended
• The beasts are mostly left to their own devices even when giving birth
• Part of the year they are taken off the island and are grazed on heather for added flavour
• If all breaded lamb cutlets were like this I would have them more often
• The meat is beautifully juicy with a perfect crust
• The portions were supposed to be small but if these are small I can only wonder at what large portions look like
• This means it is butchered following the natural seams of the lamb
• We sample rump steak which is one of the best I have tried
• It has a deep unctuous flavour and is served with Neil&rsquo
• The prime Highland bullocks are processed at 3 years
• The result is an overall rich depth of flavour that stands out from other commercial breeds and systems of farming
• Douglas plans to experiment with longer hanging times for a more intense flavour and texture in the near future
• These days getting produce delivered in prime condition is perfectly possible
• The meat is in sensibly sized portions and is reasonable in price
• You can imagine where the meat was raised on that island happily and without stress
• You can also think of Douglas who is already thinking up new ideas of how to bring more fabulous meat to us by courier
• We ventured here on a Saturday lunchtime and were surprised how busy the place was
• We can tell you now that this is an absolute steal
• On the lunchtime deal menu there are two options for each of the courses
• T know the chef behind Cafe St Honore is Neil Forbes
• The main ethos of Cafe St Honore is making the most of local produce and showcasing it in a simple yet extremely tasty way
• The use of local produce is evident in the ever changing menus with a new one each day for both lunchtime and dinner service offering slightly different choices
• We opted for the 3 course set menu with wine which was exceptional value
• Though the set menu was a bit limited
• We were allowed to choose from outside of it ( express lunch options) for the same price so that was a nice touch
• My herring was very tasty and my pigeon course rich but succulent
• The lemon and verbena ice cream was delicately flavoured and very delicious
• Even the house wines were very very good
• My mum's only complaint was that her window seat faced the bins
• The cafe has a great reputation so I was looking forward to trying it
• This menu changes daily so there is no guarantee fussy eaters will find something they like
• Me fraiche mousse with a compote of blackcurrants and redcurrants for dessert
• Cafe St Honore is a real local&rsquo
• The owner Neil Forbes is one of Scotland&rsquo
• I think I fell a little bit in love with Cafe St Honore
• Apples and amazing croutons (I could feel my arteries lining themselves with fat in a good way) then melt in the mouth venison stew with buttery mash
• We shared a perfectly crisp and flavoursome treacle tart that went so well with the dollop of creme fraiche on top
• Oh and there was delicious crusty bread (soda
• I think) with amazing butter that was so thick and rich and creamy it might as well have been cheese
• Menu was varied with local ingredients and seasonal choices

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