Photo of
Jonathan Trew
November 20, 2015
FREE IMAGES Former top chef at Harvey Nichols, Edinburgh Stuart Muir is set to breathe new life into the former restaurant space vacated by the iconic Atrium next to the Traverse Theatre. The space has been unused for over five years but now Muir and hospitality entrepreneur Paul Brennan have transformed the venue into a fresh, relaxed brasserie and champagne bar named ‘DINE’ complete with a stunning interior which included an apple tree growing within the centre of the room.
DINE has a stunning interior which includes an apple tree growing in the centre of the room.

Last night saw the launch of DINE with Stuart Muir, a new brasserie and Champagne lounge in Saltire Court next to the Traverse Theatre.

The new venture is in the first floor space last occupied by Andrew Radford’s Blu restaurant. Having lain empty for five years, the space has been refurbished by Chef Stuart Muir and his business partner Paul Brennan.

Sultry good looks

Until recently, Stuart was the Head Chef at the Forth Floor Restaurant at Harvey Nicks.

While Blu was a light, bright and airy space, DINE is rather more moody with black slate and dark furnishings. We hear that some of the walls are covered in eel-skin leather wallpaper – which sounds outrageously decadent but looks very smart.

Split into a lounge area by the bar and the 80 cover brasserie, it is all very handsome, perhaps even masculine.

 

 

FREE IMAGES Former top chef at Harvey Nichols, Edinburgh Stuart Muir is set to breathe new life into the former restaurant space vacated by the iconic Atrium next to the Traverse Theatre. The space has been unused for over five years but now Muir and hospitality entrepreneur Paul Brennan have transformed the venue into a fresh, relaxed brasserie and champagne bar named ‘DINE’ complete with a stunning interior which included an apple tree growing within the centre of the room. L-R are Stuart Muir and Paul Brennan
Head Chef Stuart Muir with hospitality entrepreneur Paul Brennan.

The emphasis is on local ingredients worked into polished brasserie style dishes as opposed to Michelin-tempting creations. It is a rough comparison, which both parties would probably disagree with, but this scribbler can see some similarities with the dishes at Martin Wishart’s Honours restaurant.

The restaurant is open in the mornings so customers can pop in for an early smoothie or char grilled sourdough with smoked Orkney salmon and lemon crème fraiche.

Dry-aged steaks

The a la carte offers a refreshingly short number of dishes. Along with a steak section, there are five main courses. The current fish options include North Atlantic cod served with cauliflower purée, caramelised florets, coco nib pesto, candied hazelnut and Jerusalem artichoke. A more carnivorous option might be the roast Gressingham duck with confit leg bon bon, carrot and orange purée, sweet and sour red cabbage and glazed carrots.

The steaks are from the Borders and Lothians. Supplied by Shaws Fine Meats, they are dry-aged for 35-60 days.

There is also a market menu at £14.50 for two courses and £17.50 for three. Three courses from the a la carte will come in at a little north of £30. DINE opens to the public on Monday.

The 5pm Dining blog wishes them the best of luck.