][1]There are big changes afoot at Hawke and Hunter on Edinburgh’s Picardy Place.
The bar, nightclub and pool hall is on the verge of revamping its restaurant offer.
Scheduled to relaunch in February, chef Mark Greenaway will be the star of the show and the restaurant will be known as Mark Greenaway at Hawke and Hunter.
Greenaway started his career in Scotland and then spent five years working in Sydney, Australia before returning to Scotland. After jobs at Room and Kilcamb Lodge Hotel, he took up a position at the Dryburgh Abbey Hotel where he helped the restaurant gain two AA Rosettes.
His new menu at Hawke and Hunter is ambitious. Typical dishes include the starter of confit Gressingham duck leg with hot orange jelly, beetroot carpaccio, sakura salad and raspberry dressing (£7) and main courses such as the pan-roasted, Scottish halibut with a herb crust, confit turnip, butter poached oyster and star anise air (£24).
He is also running an eight course tasting menu at £65 or £90 including matched wines.
Greenaway is not the first chef to have his name above the door of the building’s restaurant.
I can’t remember if it was when the Hawke and Hunter building was running as the Hallion private club or if it was Home House at the time but Martin Wishart used to have a franchise there.