Stac Poly

Stacking up nicely

Stac Polly has long been know for its good modern-Scottish cuisine and now the Edinburgh New Town restaurant has added a more relaxed brasserie, gin and wine bar. Space above the popular Dublin Street basement restaurant has had an imaginative transformation creating an on-trend environment perfect for lunch or after-work drinks with food. Stac Polly has been around for over 20 years, so this is a bold move by owner Roger Coulthard, who is hoping it will attract both new and loyal customers.

The décor is sure to be a talking point. A huge photograph of the geological Stac Polly sets off one of the rooms, while the other, more formal, room has seven Bute tweed lampshades hanging from individually designed ceiling roses. Sharing platters – with meat, fish, vegetarian versions – look set to be the evening crowd pleasers with their quality ingredients served with bread and dressings.

Lunch, devised by chef Stanilas André, a Frenchman who has been working at Stac Polly for 14 years, focuses on seasonal, Scottish ingredients from local suppliers. It includes poached mussels, white wine, cream, parsley and lemon; roasted aubergine tarte tatin with melted goats cheese and a sharing plate of vodka-cured sea trout, beetroot and dill cured salmon, mackerel mousse, smoked salmon with salad leaves and tartare dressing.

The bespoke zinc bar serves a carefully selected, limited range of premium gins, beers and wines, as well as signature cocktails, making the new Stac Polly bar somewhere which really is a little bit different.

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