Found in the basement of Virgin Hotels’ Edinburgh outpost, Commons Club offers both a cosy dining room and an impressively large chef’s table. The former is found in the arches of the ages-old building, all dark and moody with statement up-lighting and exposed stone pillars. The latter, in contrast, is a bright, modern space with a neutral colour scheme and a large open kitchen facing the group dining table.
The main menu offers a modern international menu, spanning snacks, starters and sharing plates, mains, and desserts. Snacks include highlights such as warm sesame breads with garlicky toum and anchovy-rich bagna càuda (not for the faint hearted) and fried chicken topped with caviar. Starters include fresh plates like cured monkfish with hazelnuts and apple or a riff on a Caesar salad which combines langoustine, chicken skin and pancetta with a lettuce emulsion.
Mains play to crowd-pleasers with lobster thermidor, roast chicken and dry-aged beef all present and correct. For vegetarians and plant-based eaters there are a couple of choices too. Namely a spelt and barley risotto with wild mushrooms and roasted macadamia nuts and a black truffle linguine finished with fresh black pepper. Complementing sides include salads, potato favourites and a zingy bowl of pickled vegetables with smoked yogurt.
If you’ve saved room for pud, the dessert menu doesn’t hold back on offering up something for the sweet toothed among us. Think a pecan tart, peanut butter parfait or a retro caramelised pineapple, coconut, and mango concoction.
Also open for drinks and sharing snacks, there’s a good range of cocktails, beers and well-known wines that can be served with Iberico pork, hand carved salmon or a plate of Ian Melis cheeses on the side.
For celebrations and larger gatherings the neighbouring chef’s table sees diners served a tasting menu of seasonal specials that showcases the kitchen’s favourite dishes.