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Exciting new Edinburgh venue Dine with Stuart Muir gets set for service

Highly acclaimed chef Stuart Muir - former executive chef of Forth Floor Restaurant Harvey Nichols Edinburgh - and his business partner, hospitality entrepreneur Paul Brennan, will reveal their brand new city centre venue, Dine, to their first guests at a special event tonight (Thursday, 19th November).

Published: November 19, 2015
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Dine with Stuart Muir will officially open for business from Monday 23rd November, and presents a new benchmark in the city, introducing a fresh, relaxed brasserie-style dining and drinking venue, featuring Edinburgh’s first dedicated 30-seat champagne lounge in the city centre.

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Stuart Muir and his business partner, hospitality entrepreneur Paul Brennan. Picture: Dine

Located in the thriving financial and cultural hub of Edinburgh, within Saltire Court and adjacent to the Usher Hall, the venue has been completely transformed by the duo having been empty for almost 5 years. They will reveal a contemporary, dramatic, warm and opulent interior with a green living wall, rich polished timbers and earthy colours brought to life in tactile fabrics and wall coverings. A life size apple tree takes centre stage in the 80-cover brasserie, forming a unique feature.

The new lounge makes Dine the perfect place for pre- or post-theatre and after-work drinks. Guests can enjoy champagne and platters served on elm wood boards, made with wood felled from Edinburgh Castle. In addition, 25 signature cocktails include Dine & Brew (£8.50) a blend of Bruichladdich, apricot brandy, honey, lemon, orange bitters and krusovice and Edinburgh Chic (£8) with Bombay Sapphire, crème fraise, lemon, vanilla, basil and rosé Prosecco.

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Menus have been conceived by Stuart Muir and head chef James O’Brien who cut his teeth with leading chef Michael Caines at Abode and has joined Muir from Harvey Nichols. The all-day menus present a breakfast menu, market menu offering two courses for £14.50 and 3 courses for £17.50, an à la carte and a bar menu, all designed using fresh, local, seasonal and sustainable produce sourced from Muir’s wealth of local suppliers. The 80-cover brasserie is a stylish space for morning meetings and business lunches, vibrant pre-theatre dinners and leisurely brunches, with an extended Sunday brunch menu enjoyed to the soundtrack of live jazz.

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The menu showcases the finest sourced local produce. Picture: Dine

Dishes present brasserie-style dining at its very best with choice cuts of Scottish Borders beef straight from the grill, as well as contemporary twists on the classics. Dishes include Warm salad of Borders oxtail, pickled onions, flat parsley and crispy Loch Fyne oyster (£9.50); Seared hand-dived Tarbert scallops, warm seafood cocktail and vanilla bisque (£13); and market menu dishes such as Braised Borders shoulder of lamb, pressed potato and turnip with sautéed kale.

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Reflecting the energy of the area and the duo’s desire to create a destination that guests can go and spend their entire evening, the champagne lounge features sumptuous couches, warm timber finishes and copper-trimmed lighting to create atmosphere with an industrial edge. The brasserie epitomises relaxed luxury boasting an immaculate dining space set within a striking, circular atrium with décor that is exquisitely finished yet un-fussy.

Stuart Muir said: “My passion for food was born of a childhood spent shooting and fishing with my father on the local rivers, lochs and moors and cooking this fresh, sourced produce with my mother. This is the heart of what I do and the soul of Dine with Stuart Muir.

“Paul and I have travelled the country sourcing the very best produce and materials from outstanding suppliers. We’ve brought together the best chefs and bar team to craft dishes and drinks that delight and inspire our guests to the possibilities of relaxed yet outstanding brasserie dining.”

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Paul Brennan added: “Stuart and I have been dreaming of a venue of this calibre for years. To see it come to life and to have brought together such an incredible team of truly talented people, makes us really proud. We see Dine with Stuart Muir as a destination venue that beautifully represents everything we’ve learned in 60 shared years in the industry.”

• Dine with Stuart Muir will officially open on Monday 23rd November and will be open seven days a week. Advance bookings can be made on 0131 218 1818, restaurant@dine.scot or online at www.dine.scot/book-now.

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