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Skua

Lothians, Edinburgh - Modern Scottish - Restaurant - £££

Overall Rating: Very Good

Uniqueness:Does the establishment stand out in the context of the local area? Very Good

Deliciousness:How delicious is the food? Very Good

Warmth:How warm is the service and the hospitality in general? Very Good

Strength of recommendation:How enthusiastically and widely would you recommend the establishment? Very Good

Tomás Gormley (once part of the duo behind Heron in Leith) is now at the helm of Skua – a bijou basement eatery down steep stone steps on St Stephen Street in Stockbridge. Flickering candlelit interiors, black walls, marble tables, banquette seating and a hip, ambient soundtrack give the place a late-night drinking den vibe, while the pared-back menu is a carefully curated selection of small plates inspired by the seasons. 'Shallot' with fermented spruce, fig, cobnut and béarnaise has an exciting, plate-scraping sharpness, the caramelised onion balanced with the mustard-laced sauce and sweet chunks of fresh fruit. Pretty-as-a-picture Belhaven lobster, meanwhile, arrives as a butter-smeared mound of smoked crustacean meat teetering atop a dark squid-ink crumpet. It's mouth-coatingly rich – if a little claggy. However, the showstopper is a dish that looks almost boringly plain but turns out to be simplicity elevated to another level. Billed simply as &lsquo...

Tomás Gormley (once part of the duo behind Heron in Leith) is now at the helm of Skua – a bijou basement eatery down steep stone steps on St Stephen Street in Stockbridge. Flickering candlelit interiors, black walls, marble tables, banquette seating and a hip, ambient soundtrack give the place a late-night drinking den vibe, while the pared-back menu is a carefully curated selection of small plates inspired by the seasons. 'Shallot' with fermented spruce, fig, cobnut and béarnaise has an exciting, plate-scraping sharpness, the caramelised onion balanced with the mustard-laced sauce and sweet chunks of fresh fruit. Pretty-as-a-picture Belhaven lobster, meanwhile, arrives as a butter-smeared mound of smoked crustacean meat teetering atop a dark squid-ink crumpet. It's mouth-coatingly rich – if a little claggy. However, the showstopper is a dish that looks almost boringly plain but turns out to be simplicity elevated to another level. Billed simply as ‘halibut', it's an exquisite creation involving chicken butter, sea radish and tender leeks, plus 'bonfire smoky' potatoes and sensationally seasoned greens. There's just one dessert, but one is all you need when it’s a Willy Wonka-esque chocolate creation with a retro 'Caramac' twang. Cracking the crisp casing on its bed of crushed biscuits releases a white chocolate mousse with spiced apple at its centre, a disc of pickled ginger gel adding another spicy kick. The drinks list is equally innovative with a handful of signature cocktails putting a bespoke spin on the classics. Alternatively, there’s a decent selection of natural and rare wines curated by Heron’s bar manager, Seoridh Fraser – check out the blackboard scrawled with intriguingly described daily specials. Named after a predatory seabird, Skua might have started life as Heron's little sister, but in terms of culinary prowess and wow-factor it's a thrilling prospect in its own right.

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VENUE DETAILS

49 St Stephen Street
Edinburgh
Lothians
EH3 5AHGB

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