Eorna restaurant

26/05/2026

Wild Halibut.

Kombu-cured fillet of halibut, with wild garlic oil and emulsion, toasted hazelnut, oyster leaf and caviar. First course on the menu at the moment.

16/05/2026

Luxury chef’s-table dining at eòrna

Although guests are served dishes at the same time, there’s no forced communality. Each party enjoys their own comfortable space, but all share the up-close view of the preparation and service.

Reservations of 3 or 4 sit on the curved ends of the bar so they can speak together easily (picture 3).

Our guests are often surprised by how spacious it is!

It’s really nice when people chat with their neighbours, but there’s no obligation to do so.

16/05/2026

Loin of Wild Highland Venison

Beetroot, Lovage, Rainbow Chard and Game Sauce finished with fresh Brambles.

Now retired to make way for a new meat course!

08/05/2026

07/05/2026

Forced Yorkshire Rhubarb dessert.

Opalys white chocolate mousse and cremeux, poached rhubarb, blood orange, meringue, red vein sorrel and a warm doughnut on the side.

No longer on the menu because the season’s finished! Come and see what the new one is!

17/04/2026

EBEN SADIE COMES TO EDINBURGH!

Sadie family wines are almost certainly the most revered in all of South Africa.

On Monday the 27th April, we’re extremely excited to be joined by Eben and his son Markus for a very special wine dinner at eòrna. As I write this, I have only ONE SEAT REMAINING!

The evening begins at 7pm, and will conclude around 10:30/11pm. We will serve five different wines (Skerpioen, Rotsbank, Palladius, Pofadder and Columella) alongside a four course menu from Chef Brian. We are also privileged to receive a couple of special older bottles from the estate’s library in South Africa which should offer a fascinating window into their evolution as a winery.

The ticket is £250 for food and wine.

Email info@eornarestaurant if you’re interested!

(Also, sign up to our mailing list on our website if you want to be the first to hear about events like this in the future!!!)

20/03/2026

Pasta!

Our current second course is a chicken and truffle raviolo, served with morel mushrooms and confit chicken wing.

Brian makes the ravioli from scratch every day. They’re folded like this so that once they’re cooked the garnish can be filled into the bowl on top.

It’s been a strong contender for best dish on the menu recently, but it’ll probably give way to a vegetable dish soon, now that spring seems to have arrived in Edinburgh!

Photography by the phenomenal