Set up by Michelin-starred chef Martin Wishart in 2011, The Honours is an elegant and modern French-style brasserie in Edinburgh's city centre. The menu has been created by Martin Wishart and executive chef Rikki Preston and incorporates seasonal, Scottish ingredients with a French-inspired twist.
Signature Chateaubriand and côte de boeuf are grilled for 2 to share with the former served with thin-cut chips & wild mushrooms and the latter drizzled in sauce Béarnaise and served with duck fat chips & fried onion rings. French classics such as bouillabaisse and ox cheeks a la Bordelaise feature in traditional mains, while there’s a host of freshly-caught Scottish seafood, which includes a glorious line-caught fillet of halibut with Vadouvan spice and a delicate crab cappuccino.
There is also hand-rolled pasta with Orkney scallops & truffle purée on The Honours menu while the wine list is a sophisticated 17-page selection of French and New World wines with an enticing selection of signature cocktails. The interior of the Honours restaurant is laid out in an elegant and formal manner whilst remaining comfortable and inviting in classic Brasserie style.
Situated on North Castle Street, The Honours shares a historical connection with Sir Walter Scott, is a short walk to the bustling boutiques of George Street and is less than a mile from Edinburgh’s Waverley Station.
af gæster anbefaler denne restaurant
- forretningsmøde (17)
- middag (32)
- underholdning (3)
- plads til store grupper (8)
- frokost (22)
- luksus (19)
- privathed (10)
- romantik (15)
- trendy atmosfære (13)
- værdi for pengene (6)
28. oktober 2017
Myself and my partner both had the ravioli to start which was really tasty. The waiter had excellent knowledge of all the food we were wanting to ask about. Even excellent knowledge of the wine and whiskey. The Himalayan steak was out of this world and the bernaise sauce (my favourite) was perfect. Desert was also delicious. I cannot fault any part of this restaurant or our dining experience. Every member of staff was extremely polite and well mannered with customers. If we ever come back to Edinburgh, we will definitely be coming back to the Honours. Thank you for a lovely meal. Michelle Riley xx
20. juli 2017
The 3 course express lunch was excellent, I went with a colleague and our meals were faultless and delicious from the Salade du Chef & Salmon Ravioli starters through the Hake & Chicken main courses to the Chocolate Mouse & Creme Brûlée desserts.
28. juni 2017
Exquisite in all ways.
23. februar 2017
superb in one word
18. februar 2017
Lunch with friends in a lovely restaurant. The restaurant appeared fairly quiet for a Saturday but in saying this the atmosphere was welcoming and efficient. The food as always was incredible and I am informed by my friend Bill his dry martini was exceptional and he has tasted many!! My only criticism was that our waitress started clearing some of our dishes away before we finished eating. It was very discreet but this is a pet hate of mine. This did not detract from the overall amazing lunch we had. we will be back.
11. februar 2017
The restaurant is a top end brasserie, not the excellent fine dining experience to be had at restaurant Martin Wishart in Leith. The menu is a bit top heavy on beef dishes but the choices were acceptable. The staff are superb. The food was excellent and the portion sizes about right but Edinburgh is full of places offering similar quality at slightly lower prices. Towards the end of lunch, around 2.30, I think the heating went off and the place cooled down quite fast. We were ready to leave so, not a problem but on a very cold day, it was noticeable.
28. januar 2017
Lovely decir, polite staff+ high quality food
21. oktober 2016
The food and service were all excellent. Everything was cooked perfectly - we particularly liked the souffle dessert - it was magnificent.
30. marts 2016
Excellent dinner with excellent service and food thAt has left a memory for sure - especially the four risotto.
29. marts 2016
The food was fantastic, the only fault l would say is that there wasn't enough time in between courses.