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

20/09/2025

Our next wine dinner: Tuesday 30th September with Marquès de Murrieta!

One of the defining wineries of Rioja, their importance to the region can’t be overstated.

We’re delighted to be welcoming their international director, Arthur De Lancquesaing, who will guide us through five wines over canapés and a three-course dinner.

The wines will be:

Pazo Barrantes Albariño as the Aperitif
‘Capellanía’ - top single-vineyard white Rioja with the first course
Riojas Reserva and Gran Reserva with the main course
Castillo Y Gay Rioja Gran Reserva Especial 2011 (legendary!) with a selection of cheese

Tickets are £200 per person and are available through our website. The evening will begin at 7pm and conclude around 10:30pm

10/05/2025

Sirloin of Scotch Beef

Served with braised short rib topped with black garlic and satay, celeriac fondant and purée and red wine jus.

The red wines have been rotating pretty frequently with this dish because beef is so versatile. Generally it’ll be something with a spicy element as a nod to the aromatic satay part of the dish.

Pictured are Dry River: one of my favourite wineries in the world. Their Syrah is a masterclass in representing the varietal and their terroir with elegance and finesse. Delicious!

07/05/2025

Cod: Spring 2025

Loin of North Sea Cod, confit in rapeseed oil.

Broccoli purée.

Oyster leaf, sea kale, Shetland mussel and jamòn Ibérico.

Smoked beurre blanc with dill oil.

Matched with excellent white Burgundy on the wine-pairing: Pouilly Fuissé from Saumaize-Michelin on the core flight, or the pictured Chassagne-Montrachet from Domaine Jean-Noël Gagnard on the premium selection.