Tomás Gormley to open Cardinal in Edinburgh this March - here's what's on the menu

A new fine dining restaurant will open in Edinburgh this spring.

Published 28th Jan 2024
Updated 2 nd Feb 2024

This March, celebrated Scottish chef Tomás Gormley will launch Cardinal; an intimate, fine dining restaurant on Eyre Place, Edinburgh.

At Cardinal, Gormley will present his take on modern Scottish dining, with a 13-course tasting menu served in the evening, and a shorter, more concise offering for lunch.

Each dish on the regularly-changing menu will highlight the bounty of Scotland’s natural larder, with the team working closely with local suppliers and producers to celebrate the best of the seasons.

Gormley will take a flavour-focussed approach to his menu, with particular attention given to fermenting and pickling, as well as ingredients cooked over flame on Cardinal’s bespoke wood fired barbecue.

A natural-led wine list will complement the menu, alongside a short, carefully-curated cocktail offering and in-house soft drinks programme.

Cardinal Edinburgh
Tomás Gormley will open Cardinal in March. Picture: Stephen Lister

The 24-cover restaurant will mix shadowy hues and deep colours with atmospheric lighting, creating an elegant yet convivial dining space.

Chef Gormley, who, along with Sam Yorke, was awarded a Michelin star at Heron in 2023, is now chef-patron of Skua, which opened in Edinburgh’s Stockbridge in spring 2023.

Cardinal will be his first solo launch. He will be joined by Ben Mansour, who will take the reins as General Manager from his former role as bar manager at Skua. James Aikman, also of Skua, will take the role of sous chef.

Of the launch, Gormley said: “Cardinal gives me and the team an opportunity to showcase something we don’t think anyone in Scotland offers people yet.

"It’ll be fine dining for sure, but we want things to feel exciting and fun at the same time. Expect a lot of the same energy you experience at Skua, just in a longer, more detailed tasting menu format”

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14 Eyre Place, Edinburgh, UK
14 Eyre Place, Edinburgh, UK, EH3 5EP
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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