Brasserie Prince, The Balmoral, 1 Princes St, Edinburgh EH2 2EQ
Visit: 8 August 2021
Price: *
The Review
Brasserie Prince at The Balmoral Hotel, Edinburgh, serves seasonally inspired, classic bistro dishes, using the best of Scottish produce with classic French cooking. The restaurant is overseen by Executive Chef, Gary Robinson (previously head chef to HRH the Prince of Wales, executive chef to the British Embassy, Washington DC, and overseeing the entire Condé Nast International Restaurants portfolio).
The food is high quality, and the service is excellent. We had the superb Shetland smoked salmon, supplied by the Belhaven Smokehouse. This was one of the best smoked salmons I have tasted for a long time, and it was simply served with shallots and capers.
The chicken club salad, with avocado, bacon, blue cheese, egg and a buttermilk dressing were a great combination of fresh salad leaves, with moist chicken breast, eggs and a great salad sauce.
The steak tartare was also excellent. It was served with a charcoal mayonnaise and beef dripping croutons, and was perfectly prepared using high quality beef that was not cut too finely.
The restaurant décor is much improved since my previous trips to Edinburgh. The tables are well-spaced, and all staff wear face masks.
This is a great restaurant for a relaxed lunch or dinner. Highly recommended!
The Menu
The Food
French bread and the superb, cultured butter from The Edinburgh Butter Co.:
Balmoral smoked Shetland salmon (supplied by the Belhaven Smokehouse), served properly with capers and shallots:
The excellent soda bread to accompany the smoked salmon
The chicken club salad, avocado, bacon, blue cheese, egg and a buttermilk dressing
Steak tartare, charcoal mayonnaise, served with beef dripping croutons
French fries, herbes de Provence salt
