Nestling in the heart of Edinburgh’s Old Town and only a stone’s throw away from historic Greyfriar’s Churchyard and the Grassmarket, Merchants is one of the City’s most established and popular restaurants. From the outset, Proprietor, Susie Doherty had a single concept; to create a total eating experience founded on fine food and excellent service. Over the years, it’s a purpose that has never faltered.
Here you’ll find, as many have before, Classic Scottish fare presented with flair and imagination; prepared with the freshest produce and accompanied by the finest wines, to produce that special Merchants moment. You’ll want to return again and again.
From an intimate dinner for two to large parties, Merchants is the perfect choice with buffet style parties of up to a hundred or eighty seated guests easily accommodated.
Just been for a fabulous meal at Merchants Restaurant with Spice Scotland – has to be one of my favourite restaurants in Edinburgh! I thoroughly recommend the baked pears with Stilton to start – so yummy! Such friendly staff – always make it a super night!
SAMPLE LUNCH MENU
3 courses £15.00Soup of the Day
Smoked Salmon Timbale filled with a light Fish Mousse enhanced with a Horseradish Cream
Course Duck Terrine set on an Orange Chutney cordoned with a traditional Cumberland Dressing
Ratatouille Tartlet topped with melted Mozzarella served with a Pesto Dressing
Traditional Prawn Cocktail
Succulent Aberdeen Angus Sirloin Steak served with a rich Brandy and Black Peppercorn Sauce£3.95 supplement
Pan fried Fillet of Salmon served with a Crayfish Bisque
Tagliatelli served with Wild Mushrooms, Chilli and fresh Herbs topped with Parmesan Shavings
The above to be served with a medley of Vegetables
SAMPLE DINNER MENU
3 courses £27.95Chef’s Soup of the day
Breast of Quail set on bed of Mash served with a rich Onion Gravy
Fresh Asparagus Spears served warm with Lemon Hollandaise topped with Parmesan Shavings
Sautee of King Scallops and Stornoway Black Pudding served with an Orange Butter Sauce
Highland Game Terrine served with an Onion and Sauternes Chutney
Filo Pastry Pacrcel filled with Haggis set on creamed “Neeps” cordoned with a Whisky Jus
T Bone of Veal served with a Lemon and Caper Butter
Pan seared Fillet of Seabass served with a Soya and Spring Onion Glaze
Breast of Pheasant wrapped in Ayrshire Bacon served with a White Onion Cream Sauce
Aubergine Slipper filled with Sundried Tomatoes and Mozzarella cordoned with a light Cheese Sauce
The above are served with a medley of Vegetables