This excellent restaurant is located in the heart of Edinburgh's architectural showpiece, the New Town. With 50 covers it is not big, but very cosy, and they operate a BYOW policy, even though they are licensed, in the light of which they take a very modest corkage fee.

The cuisine is an inspiring cross between its various elements, which can best be generalised by saying that it produces some of the best of each. Amongst the starters expect to find that old Scots favourite, haggis, neaps and tatties, a superb creamy Stilton and hazelnut pate with honeyed pears and rough Arran oatcakes, or spicy smoked haddock, tiger prawn and tarragon chowder topped with crisp puff pastry.

Main courses can offer roast chicken supreme stuffed with skirlie (that's a mealie pudding made of oatmeal and onion) on a haricot bean, basil and pancetta cassoulet, roast pork loin with an apple, Calvados and sultana stuffed Yorkshire pudding, a roasted red onion filled with fried mushrooms and celeriac, crème fraiche and a spiced lentil dahl. All the main courses come with fresh bread, potatoes and vegetables, making their prices incredibly reasonable.

For puddings read a Glayva, cinnamon and chocolate parfait with raspberry coulis, warm spiced apple and bramble custard tart with vanilla ice cream, or three Scottish cheeses with spiced plum chutney and biscuits.

If looking for a touch of post prandial indulgence ask for their Bevy List. And a very good night to you too.