April 8, 2017

Twenty Princes Street Grill & Smokehouse in Edinburgh spring menu review

Twenty Princes Street is without a doubt one of the best places in Edinburgh for food & drink. Located on the busy Princes Street, the restaurant benefits from stunning panoramic views of the Edinburgh cityscape, including the Old Town and Edinburgh Castle. For cocktail lovers, their sister venue, the vibrant and sophisticated Juniper Bar, offers a great selection of classic and modern cocktails.

The restaurant has recently undergone a complete makeover and now features an open an elegant airy space, that feels fresh and welcoming.

The restaurant offers an extensive menu, that showcases high quality ingredients from the Scottish larder.

Twenty Princes street is essentially a high-end grill and smokehouse, all their steaks are grilled at 450 degrees centigrade on a special Josper (pronounced ‘hosper’) grill, that gives them a genuine chargrilled, smoky flavour. All their beef is sourced from grass fed cattle from the finest farms in the Lothian & Borders region, dry aged on the bone for a minimum of 35 days, concentrating flavour and maximising tenderness.

The chef has recently revealed their fantastic spring menu, packed with amazing new creations.

When we arrived, we were warmly greeted by the staff and showed to our table which was next to the window. The interior is stunning with high ceilings, wooden cornicing and gigantic bay windows overlooking the city landscape. The atmosphere is informal and relaxing, but at the same it’s got a very alluring and stylish feel to it.

The restaurant was very busy and buzzing, alive with chatter and laughter, maybe one table was still available, but surprisingly it wasn’t noisy and intrusive. We sat down at our table and I was staring though the window for what seemed an age, enjoying the breath-taking views of Edinburgh’s city centre.

We ordered a glass of wine and a soft drink and started to browse the menu.

The menu has been built around the freshness and finest of locally sourced Scottish ingredients – like Perthshire venison, Scottish lobster and grass fed Lothian and Borders cattle. It was a lot of fun going through the menu and it has been laid out in the form of a graphic novel, which guides diners through what’s available.


Starters include ‘Slow-Cooked Pressed Duck Leg’, ‘Seared West Coast Scallop ‘Cullen Skink’, ‘Scottish Wild Mushroom Ravioli’ and ‘Pine-Smoked ‘Wood’ Pigeon’.

We opted for Daffy’s gin-cured salmon mi-cuit, pickled baby beetroot, lime pearls and chestnut emulsion and Buccleuch black pudding & pork belly roll, with apple puree and sage oil.


Buccleuch black pudding & pork belly roll with apple puree and sage oil

I really liked the crispiness of the pastry that the pork and black pudding were rolled in. The black pudding had a very satisfying and rich flavour, that was nicely complimented by a tanginess and sweet taste of apple puree.

Daffy’s gin-cured salmon mi-cuit, pickled baby beetroot, lime pearls and chestnut emulsion

The perfect choice for gin lovers! Gin proves to be a gorgeous flavouring for salmon, and Daffy’s gin has been working with culinary connoisseurs from some of Scotland’s top gastronomic establishments, to create exquisite dishes that perfectly compliment the flavours of their gin.

This was a simple and well-presented dish, that combined lovely citrusy flavours of the cured salmon and zesty lime pearls, with rich flavours from the chestnut emulsion.

For our mains we opted for ‘Fillet of North Sea Cod, spinach, langoustine bisque and crispy aioli’, and ‘Seared haunch of Perthshire Venison, potato butter fondant, honey & parsnip puree with scorched pear’.

Fillet of North Sea Cod, spinach, langoustine bisque and crispy aioli

The fish was perfectly cooked and seasoned and had nice large, succulent white flakes. The langoustine bisque was rich and flavoursome. The crispy aioli was a very nice addition that added texture to the dish.


Seared haunch of Perthshire Venison, potato butter fondant, honey & parsnip puree, scorched pear

I tend to associate venison with the autumn and winter months, but a seared haunch of venison, cooked pink, is delicious at any time of the year.  The venison had a tender gamey flavour and the whole dish was absolutely delicious. The chef knows exactly how to make the very best of venison, by pairing it with potato butter fondant, honey & parsnip puree and scorched pear.

We could not resist an order of truffle & parmesan chips and garlic creamed spinach!

For desserts, we opted for Bramley Apple Rice Pudding and ‘Fire and Ice’ part banoffee pie, part baked Alaska.

 Bramley Apple Rice Pudding

‘Fire and Ice’ part banoffee pie, part baked Alaska

The theatre element of the Fire and Ice dessert was a nice surprise. Beautifully presented on dry ice with rum on top, which our server then set alight. Inside was caramelised bananas, with toffee and vanilla ice cream, this was covered in a light sponge and topped with toasted meringue.


Twenty Princes Street exceeded my expectations when it comes to food and service.

There is something special about this place that makes it stand out amongst hundreds of restaurants in Edinburgh. Is it the food? The service? The view? You need to find out by visiting Twenty Princes Street. They are currently running their Twenty’s Plenty offer, where you can get 2 mains and 2 drinks for only £20! (Available Monday – Friday 12  Noon to 5.30pm)

Twenty Princes Street

20 Princes Street, Edinburgh EH2 2AN, UK
Telephone: +44 131 652 7370

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