Ambitious 'chef's table' restaurant to launch in Edinburgh
Called Eòrna, the 12-cover countertop restaurant will serve an 'ever-evolving' tasting menu with a focus on pairing seasonal ingredients and classic old-world wines.
Grigor, who previously led the kitchen at Edinburgh’s Number One at The Balmoral for four years, and Montgomery, who spent nearly three years as head sommelier at Restaurant Andrew Fairlie, will oversee all aspects of the restaurant.
There will be no other chefs or front of house staff, with the pair describing the Eòrna as a 'pared back, intimate, yet sophisticated dining experience'.
Dishes set to feature on the restaurant's launch menu include Mull cheddar mousse with quince and hazelnut; Belhaven smoked salmon with lemon puree, quail's egg and caviar; hand dived Orkney scallop with oyster leaf and burnt apple; and loin of roe deer with salt baked celeriac and sauce grand veneur.
Sweet dishes will range from Grigor's take on rhubarb and custard; to Valrhona dark chocolate tart with milk chocolate cremeaux and toasted barley ice-cream.
Eòrna is the second high-profile restaurant in as many weeks to be announced in Edinburgh's Stockbridge area. Last week, Tomás Gormley and Sam Yorke, the duo behind fine dining restaurant Heron in Leith, announced that they are to open their second venture, Skua, on St Stephen Street in the spring.
