Merienda, which is located in Stockbridge, aims to allow the diner to tailor their dining experience by offering a choice of up to twenty six small plate dishes enabling them to taste a "whole range of tantalising and unique flavours".
Chef Campbell Mickel, who is behind the restaurant concept, said this ‘Small Plate Dining’ strategy combines high-end menus with the concept of smaller bites which are easy to share.
He said: "This means you can fully indulge all of your taste buds in one sitting which guarantees an unforgettable dining experience. The colours and textures of each dish are rich and vibrant, encouraging you to taste with your eyes first before proceeding to experience the complex, delicious combination of flavours.
"They all taste as good as they look. There are many vegan, vegetarian and gluten free options too."
Changing regularly, this latest menu features a selection of Mediterranean inspired Autumnal offerings.
The changing of the seasons and longer nights see some warming plates such as Chickpea and Spinach, Goats Curd and Smoked Paprika; Cauliflower Cream, Chestnut Mushroom, Borlotti Beans in White Wine; Pentland Lamb Ravioli with Parmesan Sauce; Thrice Cooked Belly of Ayrshire Pork, Morcilla de Arroz, Red Wine, Spiced Apple & Pumpkin.
Lighter dishes feature Hummus blended with a Confit of Sweet Red Peppers and Garlic Pitta; Watermelon Gazpacho; Sea Bass Ceviche, Beets, Lemon Sauce and Cucumber and Filo Tart of East Lothian Brown Crab with Fennel Salad dressed with Lemon Oil.
Celebrating its first birthday last month, Mickel stated he has been delighted at the reception he's received and will continue to "bang the drum" for local produce, with the majority of the ingredients used by his team being Scottish sourced.