Menu to Taste

Heron

Modern British · Edinburgh · Michelin One Star · Chef Sam Yorke

Awarded one Michelin star, chef Sam Yorke's Heron in Edinburgh offers a seasonal Modern British menu in a bright corner dining room overlooking The Shore in Leith. The restaurant highlights local Scottish produce in dishes such as dry-aged North Sea cod with brown-butter emulsion.

87-91 Henderson Street, The Shore, Leith, Edinburgh EH6 6ED, Edinburgh

Menu

Tasting Menu

  • Vegetarian Menu (149) — Isle of Wight Tomato (Burrata), Cucumber (Goats Curd | Blackcurrant Leaf), Panisse (Pepper | Daikon), Sourdough (Salted Butter | 2024 Capezzana Olive Oil), Kohlrabi (Hazelnut | Dill), Onion (St. Andrews Cheddar | 25 year old Balsamic), Morel (Kale | Wild Garlic | Romanesco), Potato (Perigord Truffle | Koshihikari), Celeriac (Verjus | Yeast | Sourdough), Lanark Blue (Sultana | Puff Pastry | Quince) (£15 Supplement), Blood Orange (Buttermilk | Citrus Oleo), Tomlinson's Forced Yorkshire Rhubarb (Lemon | Dill | Poppyseed)
  • Vegan Menu (139) — Panisse (Pepper | Daikon), Cucumber (Blackcurrant Leaf), Endive (Hummus | Muscat Grape), Sourdough (2024 Capezzana Extra Virgin Olive Oil), Kohlrabi (Hazelnut | Dill), Salsify (Jerusalem Artichoke | Furikake), Morel (Kale | Wild Garlic | Romanesco), Potato (Perigord Truffle | Koshihikari), Celeriac (Verjus | Yeast | Sourdough), Blood Orange (Citrus Oleo), Tomlinson's Forced Yorkshire Rhubarb (Lemon | Dill | Poppyseed)
  • Vegetarian A la Carte (99) — Isle of Wight Tomato Burrata, Panisse Pepper | Daikon, Cucumber Gastis Card | Blackcurrant Leaf, Sourdough Salted Butter | 2024 Capezzana Olive Oil
  • Pescatarian Menu (149) — Isle of Wight Tomato (Burrata), Lobster (Gooseberry | Dill), Sea Trout (Rhubarb | Chilli | Beetroot), Sourdough (Salted Butter | 2024 Capezzana Extra Virgin Olive Oil), Hand-Dived Orkney Scallop (Clive | Hazelnut | Oscietra Caviar), North Sea Squid (Jerusalem Artichoke | Furikake | Aged Soy), Turbot (White Asparagus | Walnut | Clam | Champagne), Potato (Perigord Truffle | Koshibikari), Celeriac (Verjus | Yeast | Sourdough), Lanark Blue (Sultana | Puff Pastry | Quince) (£15 Supplement), Blood Orange (Buttermilk | Citrus Oleo), Tomlinson's Forced Yorkshire Rhubarb (Lemon | Dill | Poppyseed)
  • Tasting Menu (125) — Modern Scottish tasting menu — Michelin 1 star, Leith
  • 5-Course Tasting Menu (65)
  • 9-Course Tasting Menu (95)
  • Lunch Tasting Menu (42)

Wines

  • Wine Pairing — Sommelier-selected wines to accompany the tasting menu.
  • Potato — Perigord Truffle | Kashishkari
  • Morel — Kale | Wild Garlic | Romanesco
  • Celeriac — Verjus | Yeast | Sourdough
  • Lanark Blue — Sultana | Puff Pastry | Quince
  • Kohlrabi — Hazelnut | Dill
  • scallop mousse, paysanne of leeks, Champagne and chervil sauce

Dishes

  • Sea Trout — Scottish sea trout with Fife berries.
  • Blood Orange — Buttermilk | Citrus Oleo
  • Isle of Wight Tomato Burrata — Sea Trout Rhubarb | Chilli | Beetroot
  • Lobster Gooseberry — Dill
  • Sourdough — House Charcuterie & Salted Butter
  • Sweetbread — Spelt | Bone Marrow | Walnut
  • North Sea Squid — Jerusalem Artichoke | Furikake | Aged Soy
  • Turbot — White Asparagus | Walnut | Clam | Champagne
  • Lamb — Wild Garlic | Alexander Bud | Potato | Olive
  • Baron Bigod or Lanark Blue — Sultana | Puff Pastry | Quince

Cocktails

  • Soft Pairing (49)
  • Single oyster & jalapeño (3)
  • Company Bakery sourdough with brown crab butter (4)
  • Arbroath Smokie with gribiche and caviar (5)
  • Pork belly, kimchi & sesame (6)
  • Barbecued octopus with chilli & soy (7)
  • Barbecued octopus, chilli & soy (7)
  • Arbroath Smokie with gribiche & caviar (5)

The Experience

A minimalist and relaxed room on the waterfront. The meal is structured around a tasting menu and a wine pairing.

  • Atmosphere: Minimalist, Relaxed
  • Format: Tasting menu, Wine pairing
  • Setting: Waterfront

Phone: +44 131 554 1242

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