Known for its A-list clientele, The Ivy is set to open in Edinburgh in the autumn of this year. Here's everything you need to know about the capital's latest famous name

As reported last weekThe Ivy Collection is set to open in Edinburgh this autumn. A well-known celebrity hotspot, the famous restaurant has various outlets across London (which come under The Ivy Collection) but this is their first foray into Scotland. So what can diners expect?

What’s on the menu?

Ivy Edinburgh

Picture: Shepherd’s Pie by Sim Canetty-Clarke

The Edinburgh-specific menus have not been confirmed yet, but it’d be a safe bet to assume that the menu will follow the same brasserie style as The Ivy Collection in London, with potentially a few Scottish twists.

There’s also a promise of evening meals being affordable so we think a pre-theatre or set menu can be expected.

Think posh versions of great British classics such as sausage and mash, shepherd’s pie and slow braised lamb as well as seafood options like miso charred salmon and crusted fillet of cod.

Will it be different from the London restaurants?

Edinburgh’s Ivy has been billed as “approachable sophistication and luxury with an underlying feeling of glamour and theatre.”

Therefore we reckon it’ll be very much like the London outlets but with a more attainable feel.

What will the decor inside be like?

IvyEdinburgh

Picture: Ivy Cafe Richmond, supplied

Known for its Art Deco style, The Ivy on the Square will have its own look, inspired by Scotland’s capital.

The bespoke artwork, created by Adam Ellis and inspired by the surroundings and location, will have bold colours and complement the restaurant’s Arancia Onyx bar with pendant lighting, antique bronze mirrors, marble floor tiles and a mixture of burnt orange leather banquettes and bar stools. All creating a stylish, yet laid-back atmosphere for all-day dining in Edinburgh.

Who will be the chef?

The Ivy Edinburgh

Picture: Yellowfin Tuna salad, picture courtesy of Paul Winch-Furness

The Ivy on The Square will be overseen by Executive Chef Sean Burbidge and the Head Chef will be Umer Sumer.

What’s on the wine list?

If The Ivy Collection in London is anything to go by, any wine aficionado will be in their element. With grapes from France to America, the New World to Italy, the range is fantastic.

Prices will vary from by the glass, to half a bottle, carafe and magnum, and will likely include a sommeliers selection.

But it is the Château Latour, Pauillac 1982 that is one for the big spenders in the big smoke at over £2000 per bottle. Therefore we can only assume similar things for Edinburgh.

What’s on the drinks menu?

Picture: a range of juices, courtesy of Paul Winch-Furness

As with the Edinburgh-specific menus, the whisky selection hasn’t been confirmed yet but the London menus boast an impressive spirit selection, which include whisky and gin.

As Scotland is home to some of to a host of the best of each, they’ll have their pick of the bunch.

As for cocktails, The Ivy Collection’s drink list celebrates all eras of the restaurant’s life, from prohibition to Swinging London, we’d expect a similarly tailored menu for Edinburgh.

Expected clientele?

Ivy Edinburgh

Picture: The Ivy Kensington Brasserie, courtesy of Paul Winch-Furness

Given that The Ivy on the Square is set to open on St Andrew Square, which is home to trendy Indian eatery Dishoom, and Milanese-style restaurant, Amarone, the clientele is expected to be a mix of residents and tourists visiting Edinburgh. There may also be the odd local celebrity or two (well it wouldn’t be The Ivy without a famous face).

There’s also set to be a set number of tables held back from booking, to ensure local diners and people walking in from the street will be able to get a table. This is unlike the waiting lists of the London outlets, and in-keeping with The Ivy Collection’s wish to be approachable in Edinburgh.

 

About The Author

Rosalind Erskine

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.

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