Photo of
October 5, 2018

The 5pm Dining blog visited Edinburgh's Hawksmoor when it was in soft opening phase back in early July.

Set in a grand banking hall from yesteryear, it is a good looking space.

We swooned over the limestone walls and admired the etched windows. We learned that the lights are from a 1920s factory in France while the teak parquet flooring started life in a Blackpool ballroom.

It all felt very glamorous.

The food was as enticing as the interior.

We enjoyed hand-dived scallops from Mull; an indulgent dish of oysters cooked with bone marrow and a very satisfying prime rib cooked on the bone.

Sourced from British farmers

Grass-fed, dry-aged beef plays a large part on the Hawksmoor menu.

Grass-fed, dry-aged beef plays a large part on the Hawksmoor menu.

Hawksmoor sources its beef from British farmers. In fact, dry-aged beef from grass-fed, native breeds and sustainably sourced seafood are at the heart of the menu.

Menu items change seasonally, but expect starters such as Armstrong’s smoked salmon and Old Spot belly ribs.

From the grill you can enjoy both individual and sharing steaks such as Chateaubriand, porterhouse, T-bone, fillet and sirloin.

If beef is not your bag then you can tuck into hake with warm tartare sauce or half a native lobster. All grill items are served with a choice of sauces.

Other mains include the house-cured salmon, the charcoal-grilled monkfish and the half-Gartmorn chicken. Veggies can enjoy the spice-roasted cauliflower with IPA raisins, almonds and yoghurt.

Dessert choices could include sticky toffee sundae or blackberry and lemon Pavlova with peanut butter shortbread.

All the dishes are complemented by a selection of fine wines and striking cocktails, as well as craft beers and spirits.

Book Hawksmoor Edinburgh via 5pm Dining

As mentioned you can book into Hawksmoor via 5pm Dining. At present they have an offer: £25 for two courses from the autumn set menu plus a cocktail.

Here is the autumn menu:


Jerusalem artichoke salad celery hearts and Spenwood cheese

Doddington Caesar

Potted beef and bacon with Yorkshires


Rump and chips

Hake with warm tartare and mash

Fillet tail and chips (£5 supplement)

Spice-roasted cauliflower with IPA raisins, almonds & yoghurt


Sticky toffee sundae

Blackberry and lemon Pavlova with peanut butter shortbread