Photo of
April 17, 2019

Just under six months after he shut Restaurant Mark Greenaway on North Castle Street, the ebullient chef is back with his new venture at The Caley on Princes Street.

Taking over the ground floor brasserie space recently vacated by the Galvin Brothers, the chef's latest place revolves around 'grazing' and 'showcases a mix of traditional, modern and sharing plates'. Local ingredients are prominent throughout.

The Grazing menu is split into several sections. The starters, which begin at £9, include tempura soft shell crab and combinations such as ham hough, quail egg and pineapple or mackerel, hibiscus, apple and beetroot.

Sharing dishes

BBQ shiitake mushrooms from Grazing by Mark Greenaway.

BBQ shiitake mushrooms from Grazing by Mark Greenaway. Pic: Facebook

Available as mains or starters, a garden section includes gnocchi with Parmesan and baby spinach or options like the heritage beetroot Wellington.

As well as a grill section of Scottish beef, there is a selection of main courses such as a braised beef daube and a dish of eleven-hour, slow-roast pork belly with mash, cabbage and toffee apple jus.

There is also an appealing choice of sides and desserts including farmhouse cheeses.

Guests can also opt to share dishes such as roast monkfish (main pic, taken from Grazing Facebook), shepherd's pie or BBQ shiitake mushrooms on toast with truffle.

Natural evolution

The new restaurant maintains a brasserie look and feel. Accommodating 170 covers, the restaurant also offers private dining and chef's table experiences. 

Mark said: 'Being part of such an historic building within Edinburgh's city centre is what we see as the natural evolution of our offering - a delectable experience in grand surroundings, yet relaxed and accessible to all. Our focus will be on helping our diners to share and enjoy wonderful food in a leisurely fashion - grazing at their own pace. We have some new and unique dishes to present, but my loyal visitors can expect to see a few recognisable touches and some familiar faces too.'

Grazing by Mark Greenaway is open seven days a week for lunch and dinner from Friday 19th April. It is situated on the ground floor of the hotel with access from Peacock Alley and Rutland Street.