Forth Floor - Harvey Nichols

The Forth Floor Restaurant, Brasserie and Bar offer guests a stylish, striking venue for lunch, dinner or drinks; floor to ceiling windows run the length of the restaurant and brasserie giving spectacular views over the Edinburgh skyline from the Castle to The Firth of Forth, making it an ideal venue for entertaining. A thirty two metre Terrace poised high over St Andrew Square provides the opportunity to dine in the fresh air and sunshine for which the capital is renowned.

Whether dining in the more formal Restaurant, meeting friends for a casual supper in the Brasserie or starting the night with a cocktail or glass of champagne in the Bar the Forth Floor provides the very best in contemporary entertaining.

The Restaurant opens for lunch every day and dinner from Tuesday to Saturday. The Brasserie serves breakfast, lunch and an afternoon menu every day - as well as brunch on a Sunday and dinner from Tuesday to Saturday. In the evening, diners enter the restaurants via a dedicated express lift situated at the side of the store off Multrees Walk.

Stuart Muir, Scottish born and bred Head Chef, has been at the Forth Floor since day one and is passionate about the excellent Scottish produce he has available to him and the ever-growing restaurant scene. Whether using hand dived scallops from Oban or Aberdeenshire pork, Stuart is proud to feature Scottish produce on the menu. The restaurant serves modern British cooking with a twist, while the Brasserie serves classic British and European food for more casual dining.

Lunch in the restaurant might include bacon wrapped Oban scallops with caper puree, paprika shallots, pepper and horseradish syrup, or roast loin of rabbit with faggot, crispy belly and rhubarb compote. Main courses of baked North Sea turbot with salt cod fritters have spiced cherry tomato chutney and wilted spinach on the side, and pan-fried wild Atlantic John Dory combines wonderfully with pont neuf potatoes and curry sauce. Fresh strawberries with clotted cream ice cream or a selection of Scottish chesses with honeycomb and homemade crackers make a blissful end to a perfect meal with a skyline view.

At dinner dishes are more elaborate and could start with smoked tuna carpaccio with candied black olive, salted capers and fennel salad, or garden pea and mint pannacotta with caraway seed cracker and micro pea shoots, before moving on to roast medallion of Highland venison with Scotch quail egg, new season asparagus and black currant and juniper jelly, or maybe a grilled fillet of wild sea bass. Desserts tend to have a wow factor with rhubarb custard crème brûlée and matcha, lemon and chocolate opera cake with white chocolate and matcha ice cream.

Mickael Legras the Forth Floor Sommelier is on hand and happy to help you negotiate your way around an extensive selection of wines, and champagnes, from all over world, with many bottles exclusive to Harvey Nichols in Scotland. The list is full of treats for every pocket from £16.50 to £2,500. Should wine not be your particular tipple, they also have a full range of spirits from small batch bourbons to unusual malts to fine cognacs.

The Brasserie offers stylish casual dining for lunch and dinner and the menu might includes favourites such as Scottish rib-eye steak frites, moules mariniéres and char-grilled lamb gigot. Desserts include a peach and blueberry crumble and ice creams from S. Luca of Musselburgh.

The Bar features comfy banquettes, low leather stools and an unexpected view of Leith and the sea. Most importantly the extensive back bar accommodates numerous unusual spirits that help the bar team conjure up the freshest and most exciting cocktails.

In addition to Forth Floor Restaurant, Bar and Brasserie, the fourth floor also has a 3000 sq ft Foodmarket with Wineshop that sells fresh foods with a strong emphasis on local sourcing and grocery products from across the world - often sold exclusively to Harvey Nichols - as well as their award-winning own-label range. The Wineshop stocks a wide variety of interesting spirits and over 300 hand picked wines and Champagnes.

For more details please visit the Website.

Photographs - Copyright Chris Gascoigne.