Argile Restaurant

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An intimate dining experience in Edinburgh’s Marchmont.

28/09/2026

A look ahead to next month’s calendar, where we’re continuing with our Saturday early evening and Sunday lunch menus (swipe to see recent ones), as well as our usual dinner tasting menu, of course.
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No sign of the post-Fringe blues this year, with our busiest ever September. The anticipated October slowdown will come, but book in to help us sustain the momentum we’ve been enjoying!
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Bookings online are now also open until Christmas, so if you have plans for a festive get-together, you can get Argile in your diary now.

We say farewell to the tomato season with marmande tomato stuffed with wood pigeon. Fermented tomato fondue and pigeon sauce to accompany.

Elliot has nailed the compressed choux pastry for our Mimolette gougères. At risk of becoming a signature…

A recent early evening menu aka Argile Happy Hour.

Massive turbot filling our fish fridge.

Recent additions to the w**e list. From extremely rare Savoyard grapes, to classic Rhône and Burgundy via the Pyrenees, Madeira, Slovenia and our first w**e from the USA.

At the start of the month we said goodbye to baking whole gigantic strawberries in a sugar crust… (1/2)

… leaving them jammy but intact, served with a sake lees rice pudding. (2/2)

A recent Sunday lunch menu.

Pretty beetroot things (in this case, cooked whole in a hay crust, sliced and seasoned with elderflower vinegar).

Thomas’s insane raspberry tarts. Now retired until summer ‘27.

Elliot once again nailing pastry. Our sourdough croustades.

UK-landed bluefin tuna loin, which we’re currently serving raw, seasoned with rose and pine nut.

Only the best hand-dived scallops. Period.

Another big fish, this time a 7.5kg halibut, which we aged kobujime-style and slow-cooked.

Our overflow book stack in the basement is getting out of hand (and frankly dangerous). More shelves being built for the library soon.

Finally, apologies if you saw this when booking recently. Our reservations partner implemented a “handling fee” without our consent. Needless to say, the fee went straight in their pocket. Argile is a restaurant founded on battling the “ensh*ttification” of dining out. No service charge (what even is that?), no tips, no

29/08/2026

As August nears its end, we look ahead to September.
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We are continuing with our rolling schedule of opening days, as well as taking a well-earned break! We are also pleased to announce that on Saturdays, our pre-theatre menu is sticking around between 4:30-6:30pm.
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There’s still availability in September, so book in via the link in our bio.

Cooking on stage at Foodies Festival for the second year was a blast!

This week’s Sunday lunch menu.

Some lovely rouget we got in from David Lowrie Fish ❤️

Our PTVA: a pithiviers filled with potato, turnip, venison and apple.

A recent pre-theatre menu. Going forward we’ll offer this on the Saturdays we are open.

Bundles of thyme for stirring a duck hot toddy.

Two new special beers we’ve got in this month, thanks to CORK and CASK. They aren’t actually on the list yet, so they’re mainly ending up as staff refreshments after service!

07/07/2026

Extended hours and extra seatings in August.
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Next month we’ll trial something different: moving to a rolling opening pattern of four days open, two days closed.
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This means that our days will be different every week, giving both us and you some variety.
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When we’re open on a Sunday, this will be for lunch (an Argile first!). We’ll serve a short à la carte menu, priced at £65.
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And on the other days we’re open, we’ll be offering pre-theatre drinks and bites from 4:30 to 5:45pm (dishes priced individually from £8-14), as well as our usual tasting menu at 7pm.
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More details and menus to follow. Bookings are via the link in our bio. We look forward to welcoming!

26/02/2026

With February offering a more relaxed pace in the restaurant, I took the opportunity to spend a day somewhere that played an important part in Argile’s origins.
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In the very early lockdown days of 2020, Edinburgh chefs launched , an initiative which sought to meet three goals: to use up surplus food which couldn’t be served in closed hospitality venues, to give out-of-work chefs a meaningful purpose in the pandemic, and to try to feed as many of Edinburgh’s hungry and/or vulnerable people as possible.
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While volunteering at EKFH, I was lucky to meet Scott (among many, many other wonderful volunteers). When I pitched my early restaurant idea to Scott, he offered to help out for a few shifts around the opening, if it ever got off the ground... Fast forward years down the line and Scott - who now works full-time at the charity - is still an important part of Argile’s team, jumping in when needed in the evenings and at weekends.
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The charity is still working towards its goals of repurposing surplus food to feed those in need in the city. They would be very grateful for any help you can offer, be that in the form of a donation of your time or money.

12/01/2026

A reminder of the events we have coming up this month at Argile.
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Starting with of .rest bringing some Mexican warmth to our Edinburgh January. He’ll be cooking a fine-dining tasting menu on Friday night, then a laidback and vibrant all-day breakfast menu on Sunday (with Ch*****ne by the glass from noon).
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The following week, ’s Jun Au moves in for a two-day residency while Pomelo gets a kitchen refurb. We last collaborated in 2024 and it was a great success, so we can’t wait to cook together again. This time it’s a plant-based tasting menu for Veganuary, something which gives us both a welcome challenge.
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Reservations for all of the events are online, with walk-in space available for the breakfast event on the 18th.
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We hope to see you soon to brighten up your January!

Address

21 Argyle Place
Edinburgh
EH91JJ

Website

http://www.argilerestaurant.co.uk/

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