The Mulroy

I’ve been informed that this restaurant is now closed: ‘For Sale’ sign, I’ve been on line and the message is ‘Moving to new premises’. When and Where??
Who knows??

After a long day at a very rainy and muddy Royal Highland Show we deserved a nice dinner and some glamour. May, from SlowFoodKitchen,  booked the The Mulroy which is located at basement of a period building about five minutes walk from Princes Street, Edinburgh.  My friend and I arrived at the restaurant about 15 minutes late to meet May. Edinburgh city center ongoing major road works meant no cabs could get through to that part of town so we had a lovely walk from the hotel to the restaurant. When we arrived no one was at the reception, eventually front of the house came to greet us. We were shown to our table, where May was already waiting for us, once  seated we were given the menus  by a pleasant waiter. There was a good twenty minutes pause till the waiter came back to take down our orders. By then, we had decided not to have wine and we ordered three a la carte menu.

The Mulroy has been refurbished by the Patron Clemens Hoss-d’Estenfeld-MacDonald’s wife, Patricia who used to run an interior design business in London for many years. The place is divided in three rooms, the reception where you can have a pre-dinner drinks, and the other two rooms are the fine dining rooms. The deco is  elegant country house with lots of silver, impeccable  white crispy linen, candles and other decorative ornaments. They have created a bright, airy and relaxing atmosphere.

   a la Carte Menu

£39.50 for three courses / £34.50 for two courses
Beautiful silver service
watercress soup
Border beef oxtail ravioli ‘a la Provencal’, ceps and burgundy snail fricassee, dry pancetta
Seared Gigha Scallops, parsley root, curry and coriander salad, a very sharp green apple vinaigrette, watercress, rice tuile
Roast Barbury duck breast, confit leg and potato “pressed”, crushed courgette, delicious aubergine cannelloni, mousserons jus – The plate was so hot that the jus edges was dried at the edges by the time it got to the table.
Roast saddle of Inverary Roe Deer venison, spring carrot puree, its own fabulous pie – the pie was filled with minced venison and pork, pistachio, thyme and garlic – dauphine potato, local rhubarb jus
Fillet of Sea Bream, courgette, black olives and confit tomatoes, lemon chutney, Northumberland potato and fenel ‘tian’ – pretty!

My Desert

Fresh apricot and pistachio frangipane tart, fantastic rhubarb sorbet, vanilla creme anglaise
The Bill

The French head chef, Damien Rolain, has provided outstanding dishes using seasonal, fresh, locally sourced and the finest Scottish produce. The food is very imaginative French with a Scottish twist. It was delicious and elegantly presented. The service was adequate to begin with but then it all went a bit weird, with some long pauses in between orders.  Not sure what happened but we had to wait over twenty minutes to get our bill in an almost empty restaurant. After another long wait for May’s change, we headed to the front desk and got it on our way out.  No the ideal end to a delectable meal.

The chefs menu at £48.50 for 5 courses and The Petit Menu  £16.50 for two courses : Luncheon: Monday – Saturday 12:00pm – 2.30pm  and pre-theatre available for 30 mins on Thursday-Saturday: Pre-Theatre: Monday & Wednesday 5:30pm – 6:30pm & Thursday – Saturday 5:30pm – 6:00pm

The Mulroy (closed)

11a-13a William Street

Edinburgh EH3 7NG 

Tel: 0131 225 6061

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