Purslane Restaurant (Stockbridge)

• The mullet was a lovely piece of fish that could not have been cooked any better
• The skin crispy and tasty while the meat was delicate but substantial
• My major recollections are of Piemaker and pecuniary constraints (the two go hand in hand
• S Street this little restaurant is a real treat
• Re good and hungry before you go because there are little extras along the way
• As a starter I chose the perfectly seared scallops with a watercress puree
• Had a chicory tart tatin with a red pepper and shallot dressing
• The fish was firm but moist with not even a hint of rubberiness
• She spends hours in her own kitchen lovingly preparing one of the best risottos I&rsquo
• Ve eaten so I was interested to hear her opinion
• The coffee was strong and cut perfectly through the silky smooth richness of the petits fours
• The dining experience they offer is one they call &lsquo
• It was quiet when I was there &ndash
• Tomato soup slicked with basil oil) at the Atrium many years ago
• S great to eat with someone who likes food as much as I do and is willing to share so I vouch for the flavour of every dish we had
• I enjoyed my rabbit terrine with textures of carrot (smooth puré
• S cod check wrapped in parma ham and server with a lovely pea soup
• A pretty plate is a delight and it is always great when the food tastes as good as it looks
• I had rock turbot with mash and a warm tartar sauce
• S guinea fowl was cooked just right and had a deep and savoury flavour
• It came with mushrooms and a sausage roll that was crunchy and tasty
• A deep red scoop of raspberry sorbet with a flavour so clean
• My companion had the cheese which was very tasty indeed
• I had the strawberry soup with vanilla ice cream
• We finished the meal with coffees and petite four
• The latter were handmade by a local confectioner
• My favourite was the rosemary jelly
• The salted caramel was shiny on the outside
• Worked well with the wide variety of flavours that we were tasting
• The atmosphere at Purslane is relaxed and friendly
• I simply still haven't found anywhere that is as exceptional as Purslane Restaurant (Stockbridge)
• Let me just say that coming here with my partner for our Christmas dinner felt like we stepped into a very well decorated basement hidden restaurant
• Every moment was spectacular
• Every meal that came out the kitchen door was sensational
• Every plate we had we cleaned right off with our spoons
• Worth every moment to tingle your tongue in with an outrageous spectacular meal
• Tasting menu~ is a must try
• I opted for the starter of Confit Pork with Black Pudding Cromesqui
• The pork meshed wonderfully with the taste of the Black pudding
• All tied together with a delicate swirl of apple from the salad
• Juicy and flaky on with lovely crispy skin
• This was topped off with some gorgeuos salted caramel ice cream yummy
• I'll just say that this is easily one of the best places to eat in Edinburgh and you should give it a try
• Purslane's Christmas lunch this year brought a delightful surprise in that the portion size was just right
• This segment of Stockbridge is populated by excellent establishments
• It's easily missed with it's underground location
• My only regret is that I didn't write this review closer to the actual meal
• Particularly delighted to find that the food at Purslane is of a consistently excellent standard
• S fair to say that it was one of those moments where you miss living at home with your mum
• Consistency is key in the restaurant business and I&rsquo
• Chef in residence Paul Gunning is away at an awards bash
• Previous visits meant that expectations were incredibly high
• The first course was an amuse bouche of butternut squash veloute and arrived in a cute little cup
• The arancini were creamy in texture and packed with a great depth of tomato y goodness
• The sea bream itself was beautifully cooked
• With a salty skin which was deliciously crispy
• The five course menu usually has pork but today it was beef and it was like a posh mini roast
• We perhaps could have done with steak knives as it was a rump cut but we soldiered on
• The juiciness of these onions was wonderful and was almost like an onion marmalade
• It was a raspberry sorbet with a chocolate mousse
• The raspberry worked well with the chocolate
• It was absolutely delicious and we agreed that it was the best course
• Alongside that was a stack of vanilla panacotta and rhubarb jelly and a piece of crè
• The brulee was also packed with the sweetness of vanilla
• Purslane in Stockbridge serves quality produce packed with intense flavours
• This year has already proven to be successful with the restaurant winning Scotland&rsquo
• Purslane could somewhat be missed as it is tucked away at basement level on St Stephen Street
• Seating just 20 people there is a very cosy and intimate atmosphere with welcoming staff who explained the menus
• Purslane Restaurant (Stockbridge) is small and intimate but not as such that the tables sit on top of each other or that you are overhearing other diners
• The atmosphere and the ambience are just perfect
• Roast breast of Duck and the Curried Scallops with parsnip crisps
• My scallops were cooked to perfection slightly caramelised on the outside and soft and melt in the mouth on the inside
• Red Mullet and Monkfish with Steamed Potatoes
• Cheese board and I had the Baklava with yoghurt icecream
• I do prefer my baklava slightly sweeter with more honey
• Lots of nuts complimented with the sour icecream
• Rosemary pannacotta and rhubard by far the best flavoured pannacotta I have ever tasted
• Very intimate atmosphere with good service and an excellent menu of locally sourced food
• Chef Paul Gunning's enthusiasm for his craft is evident in the menu and feel of this hidden gem of a restaurant
• The tasting menu with matched wine is not to be missed
• S accessed via steps down from the street (which need to be taken with care if you&rsquo
• We were looking for a memorable experience so went for the 7 course tasting menu with a cheese course and what an amazing selection of food we were served
• the cheese course was great and worth doing but unless you have a serious hunger on I&rsquo
• When we arrived the restaurant was at its full 20 covers bar 1 table (ours)
• S worth noting neither of us are racing snakes
• S school desks shared between two and the poor waiters were having to clamber over us to serve us and other tables
• As the restaurant emptied we asked to move to a larger table not in the middle of the thoroughfare and the experience was transformed as well as our ability to breathe
• T get rid of us and we found ourselves the last people in the restaurant however the staff were never pushy or gave the feeling they were anxious to get home
• The service remained relaxed and friendly throughout the meal and even Paul the chef popped his head out as we were leaving to say goodbye which was kind
• We had the 7 course taster menu with accompanying wines which was out of this world
• The service and staff knowledge behind the food and drink was second to none

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