Bonnie and Wild is billed as the largest single food and drink site in Scotland thanks to its 16,600 sq ft open plan space within the new development.
There is space for 700 diners, who can sit anywhere and order from the different restaurants or food stalls.
Over the last few months a range of well known and popular names in Scotland's restaurant scene have confirmed that they'll open outlets in Bonnie and Wild.
The team at Bonnie and Wild say that diners can look forward to an "unrivalled offering of food and drink, served by some of Scotland's best restaurants and award-winning chefs."
Here we take a look at what's on offer, from Glasgow's finest to specialist retailers, which will open from 15 July.
One of the main sites within Bonnie and Wild is being headed up by Scotland's national chef, senior chef lecturer at City of Glasgow College and MasterChef: The Professionals 2016 winner, Gary Maclean.
Creel Caught is Gary's first solo venture and will feature a menu of fresh Scottish seafood influenced by what's been caught that day.
Speaking of the restaurant, Gary said: "I want to showcase the best that Scotland’s got and get people trying something they haven’t had before, like hand-dived scallops, or lobster.
“I want to get langoustine and crab on the menu so we’ve got the bones to make beautiful bisques.
"I can imagine on a dark Edinburgh winter night you can go in there and get a lovely cup of cullen skink. We are also going to do fish and chips and monkfish scampi”.
The marketplace will also feature a demonstration area, so chefs, including Gary and potentially his college graduates, can showcase how best to prepare and cook the fresh produce.
Gary added: “When Bonnie and Wild took it (the food court) on and the focus was totally on Scotland, it fitted my whole ethos in food.
"When you have so many other amazing chefs in the same place, alongside incredible retail, being involved is a no-brainer”.
Glasgow chef Jimmy Lee is preparing to open his first Edinburgh restaurant within Bonnie and Wild.
A mash-up of East and West, the restaurant will offer a taste of Hong Kong’s simple street food.
When the site opens to the public in July, the menu of Cantonese street food menu will include comforting Chinese classics alongside new, fusion items.
Dishes include tangy Peking ribs, Bao buns, chicken satay, pulled aromatic duck, and a signature 'salt and chilli menu.
This move east follows on from a successful launch of Salt & Chilli Oriental in Glasgow earlier this year.
Chef Jimmy Lee said: "I absolutely love Edinburgh and consider it one of the best food cities in the UK.
"I'm so excited to introduce Salt & Chilli Oriental to St James Quarter within the incredible new Bonnie & Wild Scottish marketplace.
"The menu will highlight delicious Hong Kong style streetside snacks as well as comforting British-Cantonese cuisines that we all love and adore".
As we reported in April, Erpingham House - a stylish vegan restaurant - will open within Bonnie & Wild.
The Edinburgh outlet will be the third in the UK for the business, which has restaurants in Norwich and Brighton.
Erpingham House was founded in 2018 by entrepreneur Loui Blake footballers Russell Martin and Declan Rudd, and has an ethos of sustainability through their dishes and packaging.
The Edinburgh restaurant will have the same 100 per cent plant-based, plastic-free and mostly gluten-free menu of modern vegan food, created by group head chef Meg Greenacre.
Rico's Pasta Bar is offering authentic Italian cuisine from the team behind Rico's, The West Room and The Broughton.
Chef Francesco Ascrizzi is set to serve a menu of freshly made pasta dishes, created with locally sourced ingredients.
The Rico's team said of their new venture: "Our Pasta Bar serves our freshly made pasta in a selection of beautifully created and refined dishes.
"The Pasta Bar will provide a taste of the cooking from our Ristorante and showcase the great flavours of our authentic Italian cuisine."
Dishes include spaghetti with East Neuk Crab, shellfish bisque and Calabrian chilli; sedanini with Genovese style, slow cooked borders rose veal ragu and aged Parmesan and rigatoni with new season broad beans, house ricotta and mint.
This Edinburgh business is known for its 72-hour proved sourdough pizzas and toppings which come from East Coast Cured and Great Glen Charcuterie.
Speaking to the Scotsman earlier this year, co-owner Roly Simpson said: "We’ll be adding some new pizza styles, including the thick crust Detroit and our twist on pizza in teglia alla Romana - a grab-and-go square pizza slice made using organic flour and slowly proved."
"Born from a desire to bring the highest quality standards to pizza, diners can expect an ever-changing line-up of sourdough pizzas made from seasonal ingredients, as well as some old favourites done exceptionally well" said the team at Bonnie and Wild.
For those that like their fried chicken classy, head to CHIX, which is a totally new concept for Bonnie and Wild.
The simple fried chicken has been given a fine dining makeover at CHIX, thanks to Max Murray and Ed Cresswell, which was Chef de Partie at Heston Blumenthal's Fat Duck before moving to Scotland.
Here the fried chicken is 'enhanced with an unrivalled range of innovative and complex dips and sauces.'
For those with a sweet tooth, stop in at Perth’s Joelato, who are inspired by the “gelateria of Bologna” and run by husband and wife team Joe and Lucie Sykes.
Joe and Lucie are self confessed gelato obsessives and source their milk, cream, eggs and berries locally.
The gelato is made entriely in-house and flavours include salted honey an honeycomb, praline and salted caramel.
Ferdi’s Flavour, which is dedicated to their son, Ferdinand, who died at three days old in 2019. They donate the profits from this variety to charity, Held in our Hearts.
In March it was reported that Ivan Stein and Peter McKenna from The Gannet were to open their first Edinburgh restaurant - as the key tenant in Bonnie and Wild.
The team at Bonnie and Wild said this of the Gannet East opening: "One of Glasgow’s best-loved restaurants, The Gannet has spread its wings east to open its first Edinburgh outlet.
"Winner of both a Michelin plate and Bib Gourmand, The Gannet is a modern Scottish restaurant serving seasonal dishes inspired by its network of artisanal producers, foragers and farmers.
"At Bonnie & Wild, it’ll be serving up highlights from its restaurant’s set menu."
Speaking in March ahead of revealing the restaurant location, chef Peter McKenna said: “It’s really exciting, there’s nothing like it in Scotland at the moment.
"We use the best Scottish ingredients and we are known for that, not just here in Scotland but across the UK. So this made perfect sense to us, it was a logical next step.
"We didn’t just want to do another version of the restaurant.”
Peter added: "We think of this as a shop window for what we do already.
"We get a lot of people who travel through to us on the train – they like the price compared to what you get in Edinburgh.
"They come over to us for a tasting menu that costs £50. We hope to encourage more people to visit us through this new connection.
"When we first opened, Edinburgh was the big tourism draw but now Glasgow is pulling its weight as a destination and people are then travelling up the west coast visiting distilleries and the islands. It’s fantastic to see Scotland become more inter-linked.”
This family run butchers has a history that spans more than 130 years and four generations.
One of the top suppliers of Scotch beef, the animals are selected from a small group of farms that are committed to the highest standards of animal welfare.
The produce from MacDuff 1890 is used in some of Scotland's top kitchens, such as Casfe St Honor, The Gannet and L'escargot Bleu.
Now shoppers can pick up a range of butcher meat while at the speciality retailer section of the marketplace.
The Inverarity Morton shop within Bonnie and Wild is the first retail venture from one of Scotland's leading wine and spirits wholesalers.
The Inverarity Morton bottle-shop will be home to a wide range of quality wines and spirits, sourced from Scotland's world renowned distilleries and top overseas vineyards.
If you want to try before you buy, head to one of the three bars within Bonnie and Wild as some of the Inverarity Morton stock will be being served there.
Another move from Glasgow to the speciality retailers space is The Cheese Club shop, which opened on Byres Road in the west end earlier this year.
The Cheese Club Shop is led by the team behind Six by Nico, and will offer a range of fine cheeses, as well as stock chutneys, crackers, olives ad cured meats.
The store within the Scottish Marketplace will also offer a varied and delicious takeaway menu with loaded toasted sandwiches and hearty brunch items.
This is the second city location for The Cheese Club brand from The Simeone Group which operates eight Six by Nico restaurant locations across the UK, e-commerce platform HOME-X and celebrated Glasgow restaurant, 111 by Modou.
A dedicated team from The Simeone Group will lead the cheese brand's operations in Edinburgh as well as curating The Cheese Club shops' products and online distribution services.
Simeone Group Director, Nico Simeone said: "We've always had big ambitions to find a permanent home for The Cheese Club in central Scotland and delighted that we are now part of an incredible food and drink offering within Edinburgh's Bonnie & Wild Scottish Marketplace.
"Our goal is to provide customers with great tasting cheese while also showcasing the incredible work, pride, and effort that goes into making both Scottish and internationally renowned artisan and farmhouse cheeses."
A firm favourite in Glasgow, Broken Clock sells an ever-changing menu of picture perfect cakes and pastries.
Located in the west end, this family-owned cafe and patisseries provides diners with 'a place where you can forget about the time and enjoy your cake.'
Now they've moved that idea east to Edinburgh with their next shop, which will be part of the speciality retailers space in Bonnie and Wild.
The Bonnie and Wild team said of Broken Clock: "Prepare to be blown away by the scrumptious, sumptuous and simply stunning patisseries from the talented hands of Anna Medjanskaja who, along with Artem Podburtnoi, brings the Broken Clock Café & Patisserie to Edinburgh.
"Alongside teas and coffees, you’ll be able to purchase seasonal artisanal cakes using fresh, locally sourced ingredients... although Anna’s also bought in a half-tonne of Belgian chocolate too."
As well as the above, Bonnie and Wild has three bars, private dining rooms, demo kitchen and events space.
There will be three bars within the marketplace, and they're being billed as an ideal spot to relax and catch up with friends.
Each of the bars will have its own identity and feel, with each taking its name from the Scots language,
This is the main bar and is a play on the name for half and half - a whisky and chaser and howff - a haunt or meeting place.
Inside guests will find a range of draught beer, cocktails, wines and craft spirits from Scotland.
Scots for the dovecoot, this small bar has canned and draught beer, wines and spirits.
Named after a romantic meeting, the Tryst is an intimate space that doubles up as a private events venue.
As well as the range of restaurants and the three bars, there's space with Bonnie and Wild for events.
The team said: "Bonnie & Wild has seating for almost 400 guests, who will all have the option from choosing food and drink from a diverse offering of eight food stalls, four speciality retailers and three bars.
"On top of this, within our Scottish Marketplace we have multiple and flexible events spaces. These include The Tryst bar, and our private dining area and Meile-sponsored demonstration kitchen, aptly named the Butt & Ben, a Scots phrase for a two-roomed cottage or croft, quite literally a room and kitchen.
"While a visit to Bonnie & Wild will be an event itself, we will also have a rolling programme of events that will please every palette.
"From pop-ups to food festivals, cooking demonstrations to private parties to product launches, Bonnie& Wild’s Scottish Marketplace will be a lively and vibrant venue where all our guests will be treated to a warm Scottish welcome, first-class service, and food and drink of the finest quality.
"Upon opening, you’ll be able to reserve tables of six or more, hire out the various events spaces, and book tickets for our live cooking demonstrations, events, and other goings-on."
