83 Hanover Street to reopen this month with a new menu - here's what's to expect

Edinburgh's 83 Hanover will reopen on 23 July with a new summer menu.

Published 22nd Jul 2020
Updated 9 th Aug 2023

After eight weeks bringing the flavours of South America into people’s homes, Edinburgh restaurant 83 Hanover Street is ready to reopen and welcome guests again with a new menu.

General manager Vanessa Alfano said: “We would like to say a massive thank you to everyone who ordered and supported our home delivery venture.

"It was lovely to see familiar faces during lock down and make new friends, but it’s time to resume service and bring some new dishes to the menu."

Executive chef Phil Lynch has created a fresh spin on the sharing plates and bites 83 is known for, complemented by cocktails concocted by his brother Michael, the general manager of sister venue 99 Hanover Street.

Diners can soon tuck into dishes like charred octopus, creamed corn, paprika and pickled shallot, and rico-fried chicken, thigh and wing with merkén hot sauce, bérnaise, coriander and spring onion.

The ‘barros luco royale’ is a new sandwich - that can be eaten in or out - filled with mojo rojo steak, smoked Applewood rarebit, confit onion and a fried egg.

Phil said: “We're using the best of our natural larder here in Scotland with the addition of South American flavours.

"Expect a marriage of these two elements when you come to dine with us, and don't expect to see anything with too much tradition stamped on it.

"We want to take you on a journey that is reminiscent of these flavours without being too strict about what we do.”

Opening hours

The restaurant opening hours are Thursday to Sunday from 12-10pm, with tables available to book from 12 – 9.30pm.

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On the week commencing the 27 July, the opening hours are extended from Wednesday to Sunday.

As well as undergoing a covid-19 approved deep clean, the restaurant’s interior has been reconfigured to adhere to social distancing guidelines.

Vanessa continued: “People are the lifeblood of our profession, we are nothing if people aren’t able to experience our food in a comfortable environment. It’s our number one priority to ensure everyone feels safe, welcome and has a genuinely good time when they visit.”

July’s menu


Sopaipillas, pomegranate pebre £5

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Padron peppers, sea salt, grana padano £6

Plantain chips, pomegranate & whipped goat cheese £5

House chips, shrimp salt, truffled pecorino & bérnaise £6

Toasted quinoa, pepper, butternut squash, pomegranate & coriander salad £6

Ensalada Chilena, heritage tomatoes, red onion, basil vinaigrette £5

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Salted baby cucumber, dill & green grape salad, ajo blanco, coriander oil £5

Charred octopus, creamed corn, paprika & pickled shallot £8

Mixed bean, corn and root vegetable cazuela, coriander oil £ 7

Cassava chips & chilli avocado dip £7

Slow-cooked pressed pork belly, merkén paste £8

Chicken thighs & spring onion skewer, mojo verde £7

Mojo rojo flat iron steak, kale chimichurri £12

Hand-dived scallop, Aliño completo & caper butter £9

Rico-fried chicken, thigh & wing, merkén hot sauce, bérnaise, coriander & spring onion £12

Tempura: fresh coriander, salt & pepper, prawn mayonnaise

Squid - £8 Oysters - £12 King prawn - £8

Ceviche: carrot & orange tiger's milk, chilli, coriander & ginger

Scallop - £9 Coley - £8 Oysters - £12


Barros luco royale, mojo rojo steak, smoked Applewood rarebit, confit onion & fried egg £9

Barros jarpa, smoked paprika & coriander pork loin, house tomato chilli jam, gruyere hollandaise £8

Red pepper flake & Panko-breaded smoked haddock, jalapeño crushed peas, butter soft boiled egg £9

(all served on toasted pan white loaf in the restaurant and ciabatta roll as take away)


Chilli & cardamom chocolate mousse, seasonal berries and butter biscuit £6

Coconut panna cotta, mango, pineapple & mint £6

Chocolate & walnut alfajor, milo ice cream £6

Dulce de leche donut, crème patisserie £6

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Known for cake making, experimental jam recipes, Champagne, whisky and gin drinking (and the inability to cook Gnocchi), Rosalind is the Food and Drink Editor and whisky writer for The Scotsman, as well as hosting Scran, The Scotsman's food and drink podcast.
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