Damm27, which was once The Victoria in Newington, is set to open soon and we got a sneak peek at what they’ll be serving up…

The Victoria, which shut last year, has been undergoing an extensive renovation to turn it into Damm27, a European style eatery in Edinburgh.

Owner Andy McCartney, who recently opened bottomless brunch hotspot Embargo in Glasgow, promises that Damm27 will have the feel of a dynamic city bar but with a distinct European offering.

Andy says: “”We are a couple of weeks away from opening and to say we are excited is an understatement.

“Our Head Chef, Andy Keir has vast experience in classical French/European cooking, the menu he has put together draws on influences from France, Germany, the Alsace region, Spain and Italy.

“Our extensive wine list has been written to compliment the food and has classics such as Chablis, Albarino and Barolo as well as some more niche European wines.

“We are going to offer a city centre-esque drinking and drining experience, on the outskirts of the city centre.”

So what does that mean for the menu? Fans of brunch will not be disappointed as there will be a dedicated menu with dishes such as croquet monsieur – the iconic French ham and cheese classic, a full cooked breakfast, waffles with pear and chocolate sauce and not forgetting the brunch staple, smashed avocado on rustic bread.

For later day diners, there’s a range of meat, veggie and fish dishes, including a rare sliced onglette steak, pan-fried sea bass and spiced aubergine, caponata and grilled halloumi. With five burgers to choose from and four mussel pots, this isn’t your average pub grub.

The drinks menu has everything you’d expect, with beer from Heineken to Beavertown and a substantial European and beyond wine menu. On the cocktail list, there’s something from dawn (breakfast martini) to dusk (a Spanish G&T) with everything from classics to new creations in between.

With an opening date imminent, watch this space for more info…

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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