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Bundits in Leith are opening for indoor dining - and giving away free beer

Bundits of Leith will soon be open for indoor dining - and customers can enjoy free pints of beer.

Published: June 2, 2021
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Bundits, who opened their bao bun pop up during lockdown, will open up their bar for the first time - with a packed menu, DJ and free Corona.

Located in the former Constitution Bar / The Fly Half venue, Bundits of Leith’s new bar will serve a range of beers on tap, an extensive cocktail selection and great wines.

All of this can of course be enjoyed alongside their popular homemade bao buns and small plates.

There's also new menu additions, such as salt and pepper squid, watermelon salad, Thai basil and mint dressing and a sharing platter of a steak ssam - 8oz grilled rump cap steak with rice, lettuce, kimchi purée and spring onion dressing.

The beer on tap includes Corona, Camden Pale Ale, Asahi, Beavertown’s Neck Oil and Gamma Ray and more.

Bundits of Leith will officially launch as an indoor venue on Friday 4 June and the first 88 guests can expect a free pint of Corona on arrival.

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Takeaway and outdoor terrace will remain, so customers can still enjoy their food and cold pints in the sun.

Inside has been designed by a local company Ja.Coco - there's art by a local illustrator KMG donning the walls, street-style booths to spend hours in and leopard print on the floor.

Owner Matthew said: “opening Bundits of Leith as a proper venue is a massive milestone for us and has been a long time coming.

"We genuinely couldn’t quite believe just how supportive people were of our pop-up and how quickly they embraced this more relaxed style of cooking from us.

“This is the next step and we want it to be nothing short of perfect, so we’ve been working tirelessly to create a venue that will burst with energy, great food, music and drinks.

“We are of course not stopping there, so keep a close eye on future updates as we will be revealing more as restrictions ease. We can’t wait.”.

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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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