It's been a while since I posted a
restaurant review! But my recent visit to
Field Southside in Edinburgh warranted a write up.
Image credit - https//food.list.co.uk
As the name conveniently suggests, Field is situated in Edinburgh's South Side on West Nicolson Street. I affectionately described it to a friend as being like the Room of Requirement in
Harry Potter - it's nestled in between the neighbouring buildings, and you'll only see it if you're actively looking and hoping it will appear.
This place had been strongly recommended to me multiple times, both through
Twitter and through the Michelin Guide for 2014, 2015 and 2016. Desperate to try it for ourselves, Mr Maggie May and I decided to pay a visit during our recent trip to the city.
The restaurant is small and intimate, with a sophisticated atmosphere and attractive, modern décor. We were shown to our, admittedly, fairly small table, and served a glass of mint-infused water as we decided which dishes to choose. The addition of a freshly baked bread roll, warm from the oven, was a nice touch.
Their menu is simply lovely; the variety of meat and fish creations range from the traditional {sea bass, served with new potatoes, peas, broad beans, asparagus, and a wild garlic pesto} to the slightly more adventurous {their roast fillet of cod is served with a wild mushroom and sweetcorn fricassee, and crispy chicken wing}. If I'm being critical, vegetarians may be a bit disappointed by their limited choice, with only one starter and one main being suitable, but perhaps communication with the staff prior to a booking could remedy that if required.
Excited and intrigued by the seasonal, Scottish produce, Mr MM and I both opted for the ham hock rissole to start, with parsnip puree, parsnip crisps, and apple. In a word? Delicious. The sweetness of the apple complimented the saltiness of the ham beautifully, and the textures provided by the crispy batter of the rissole and the crunchy parsnip crisps combined to create a wonderful starter. Smacking our lips, we were delighted by our first course.
It was not only food we were enjoying at this stage; Field pride themselves on their wine list as well as their menu, and the 2015 Chenin Blanc was a lovely accompaniment to my meal.
Image credit - fieldrestaurant.co.uk
- it's a brilliant book which my sister-in-law bought for me a few years ago, chock-a-block full of good, old-fashioned British puds. Having done my research carefully, I simply tweaked the recipe for chocolate bread and butter pudding slightly, adding double cream to the mixture {I know, I know! I'm so naughty} I opted for the chocolatey version as my dad and I are huge chocolate fiends - so that was an extra little treat for us.
