Le Di-Vin wine bar and La P’tite Folie restaurant are offering Edinburgh residents a taste of France as they launch a collection service.

The west end wine bar and sister restaurant have announced that they are open for takeaway from 7 May – just in time for a Bank Holiday treat.

The popular wine bar and French restaurant closed their doors due to the lockdown restrictions last month, but are now offering a taste of France to Edinburgh residents with their takeaway service.

The team said: “We are delighted to announce that we are taking orders for this weekend, for our much loved cheese and meat platters to take away from the wine bar, as well as our Croque Monsieur and a selection of some popular wines, carefully selected by our sommelier.”

What’s on the menu?

Cheese and Cured Meat Platters available

A selection of cheese from France and Scotland and a selection of cured meat from France, Spain, Italy and Corsica. Served with olives and gherkins, fresh onion bread ( Dough Re Mi Bakery) and oatcakes.

Medium platter £24.00

Large Platter £40.00

You can mix a platter – 1/2 Cheese and 1/2 Meat

Croque – Monsieur £5 (will need to go in the oven for 10 mins)

White wine

Santa Helena Sauvignon Blanc, Chile £9

Ochagavia Chardonnay , Chile £11

Grillo Canapi, Sicily £12

Picpoul de Pinet , France £11

Albarino Spain£16

Sancerre, France £17

Red wine

Cabernet Sauvignon Santa Helena , Chile £9

Nova Safra, Portugal £11

Montepulciano, Italy £13

Malbec, Argentina £14

Negroamaro, Italy £14

Crozes hermitage £16

Rose : Chateau Routas, Rose de Provence £ 13

Customers should note that the wine list may change according to stock.

How to order 

The take away service will only be on Friday and Saturdays only, and orders will be taken in advance (no later than 12pm) for pick up the same day.

Orders are being taken through the Le Di Vin Facebook page and via email – info@ledivin.co.uk

Pick up will be between 2-4pm and payment can be made via bank transfer or exact cash on the day.

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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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