Heron
Modern British · Edinburgh · Michelin One Star · Chef Sam Yorke
One-Michelin-star restaurant in Leith, Edinburgh. Fresh, understated cooking using Scottish ingredients. Clean, uncluttered approach.
87-91 Henderson Street, The Shore, Leith, Edinburgh EH6 6ED, Edinburgh
Menu
Tasting Menu
- 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)
- 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)
- 9-Course Tasting Menu (95)
- Lunch Tasting Menu (42)
Dishes
- 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
- Panisse — Pepper | Daikon, Cucumber Blackcurrant Leaf, Endive Hummus | Muscat Grape
Wines
- Wine Pairing A (79)
- Wine Pairing B (139)
- 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
- Wine Pairing — Sommelier-selected wines to accompany the tasting menu.
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)
Phone: +44 131 554 1242
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