Duck's at Le Marche Noir

Malcolm Duck is rightfully proud of his eponymous restaurant, now in its second decade of operation, as it produces classic and imaginative dishes cooked with expertise using the best Scottish produce with influences from around the world. Crisp linen, candlelight and attentive, but non-assertive, service guarantee a relaxing and enjoyable ambience.

Dishes could include saddle of rabbit stuffed with spinach and served on a pearl barley and root vegetable salad, roast rib of Aberdeen Angus with pomme cocotte, Chanternay carrots, kale and red wine winding up with a white chocolate mousse with blood orange sorbet and rum and raisin ice cream. Ingredients are seasonal and everything is made from scratch, which makes for a happy and loyal clientele.

An impressive value for money menu of three courses for £28 in the evening shows off the talents of Chef Robert Mitchell (formerly at Glasshouse and Chez Bruce, both in London), but excellent fixed price menus are only £12 for two courses and £16 for three at lunchtime from Tuesday to Friday.  For more details, including full menus, do visit their Website.

Duck's also has a distinguished wine list which has earned it awards; it could be considered one of the finest cellars in the country, once scooping Les Routiers wine list of the year, with an extensive range of malt whiskies, cognacs, armagnacs and ports.

Duck's is the sort of place one can dine in comfort with no rushing about, friendly service and a firm feeling of relaxation. Private parties and corporate business are individually catered for.