Field (Old Town)

• The service is always impeccable and the wine list packs a punch
• The dining room is cosy and only seats 25
• Edinburgh's Old Town is synonymous with studentdom
• In lieu of this some it's finer establishments are often overlooked
• His expertise out front is mirrored by that of Head Chef Gordon Craig
• The skills gleaned from which are absolutely apparent in his food
• The potato and cabbage ball was a little bizarre
• Accompanied with a delightfully tangy Ponzu sauce and smoky grilled Pak Choi
• My dinner date ate the chorizo burger with sweet potato chips
• Any restaurant that deals with this delightful root vegetable is sure to be a hit with me
• We spent sometime pouring over what was in the sublime spicy mayo that went with the dish
• They have set menu options so take a look at the website as there are some great early diner deals
• The service is really friendly and it feels a little like you are eating in someones front room in a good way
• I had Salmon to start which was lovely and cheap at 5.95 I think
• Main was Maple Glazed Duck Breast with Wild Mushroom Samosa
• 13.50) My partner had one of the Fish dishes which was absolutely delish
• A big juicy portion of Hake with a huge stack of chips they boy was in heaven
• Dessert was Chocolate Pave with Caramelised Banana
• The saltiness and the sweetness go together really well and this was a stand out component of a really great pud
• All in all this is a great little gem of a restaurant with all the taste and technique of high quality dining without any of the pomposity or any suggestion of over pricing
• The staff like Rachel in the front of house are so friendly and helpful
• Chefs Richard and Byron are always experimenting with great new creations
• Rich dish of pork belly with black pudding gnocchi which was divine
• The main I was really eager to try the chicken with chestnuts which was excellent
• Dessert I had the pistachio layer cake with homemade cherry ice cream
• Everything was absolutely beautifully presented but not as flavorful with pistachio as I would have hoped
• It is a beautiful place with high quality
• Very small room with good few tables in
• Simple and one of the best I have tasted for long time
• The wild garlic gnocchi is sensational
• Field (Old Town) has been on my wish list for a while and I was excited to finally see what they had to offer
• Before the starters arrived we were given a wild garlic bread roll each with some accompanying butter
• The cannelloni was a pleasant surprise
• The plate was drizzled with an amazingly delicious and zingy sweet and sour topping which brought the dish together
• On the other side of the table the ravioli was packed to the rafters with filling
• Coated with a yuzu dressing meant that it was sharp enough to prevent the dish from becoming too heavy
• The rump of lamb was not too rare and the liver wasn&rsquo
• The ratatouille was tasty and the dish worked well
• Both our plates were completely empty
• S custard panna cotta with rhubarb jelly
• Just make sure you book in advance as Field (Old Town) is popular &ndash
• Usually this is a good sign as it hopefully means that the quality of the food stands up by itself
• The service was great throughout
• Served drinks and then freshly baked bread with soft butter
• The menu read like a dream market day shopping list so selection was pretty tough
• Our starters were scallops with cinnamon satay sauce and rabbit ravioli with a carrot
• Presentation was excellent and everything was very well cooked with the only mild criticism being that the rabbit dish was a little on the sweet side
• Our mains we had smoked duck with tarragon polenta
• The sea bass was a very well worked dish and the avocado gratin was just edible luxury
• The duck dish was the stand out dish of the night though phenomenal
• First class execution and presentation with a symphony of flavour combinations which sang off the plate
• We went he whole hog and opted for desserts to finish the lemon cheesecake choux bun and Scottish strawberries with lemon sabayon
• The choux bun was very well thought out
• Delicate and sweet with just enough of everything to finish the meal well
• The strawberry dish was slightly overpowered by the tartness and quantity of the sabayon
• The wine and service were excellent and be atmosphere was warm and cosy
• Particularly enjoyed a cod main course with a large mushroom ravioli
• I started with a Mediterranean inspired mackerel dish with Israeli couscous and AWOL mixed peppers
• The Man had beetroot cured salmon with a dill crè

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