Feel welcomed into this quaint but delightful Edinburgh West End hidden gem where you will find locally-sourced, innovative cuisine bursting with flavour. Be charmed by the great service at this intimate classic Scottish restaurant while you cosy up on one of the benches. Take in the country-styled ambience with plenty of wooden and tartan accents to make Forage & Chatter feel like an authentic Scottish eatery.
The masterminds behind every dish on the menu ensure that they are prepared with care and plated with style, offering diners a taste of luxury meals combined with flavours that impress the palate. Try one of the game dishes, vegetarian delicacies or a traditional local fish and you will leave satisfied and excited by the dining experience.
Begin with a delicate starter of cured trout, beetroot, horseradish, lime and wild garlic or taste the delectable lamb neck with turnip, dukkah and yoghurt, which is also a stand-out dish. Main courses include Forage & Chatter’s signature dish of guinea fowl, spring cabbage, cannelloni bean, rosemary crumble and blackberry or dive into the beef sirloin served with shallot, potato and sweet cicely gremolata. Another great option is Coley with mussels, chorizo, purple sprouting broccoli and potato.
Don’t turn down dessert either, as Forage & Chatter have a decadent selection just waiting to be tucked into. We love the rye tartlet with grapefruit, white chocolate crémeux, kumquat and a fresh blood orange sorbet or dip into the unique offering of nougat parfait with raspberries, apricot and walnut nougatine.
To get over the stubborn Scottish weather, get comfortable in the rustic heated indoor ‘garden’. Take a seat upstairs and feel like you’re outside with the sunroof making the area warm and bright. Forage & Chatter like to cater to customer needs by offering a few stunning vegetarian options on the menu. We like the look of the mushroom seven ways as a starter and we’re intrigued by the leek cannelloni, potato, watercress and orange main. You can also add a side of leafy salad, steamed or buttered new potatoes, and garlic and ginger broccoli.