cosy, casual, shabby chic. followers of no trends, just a purpose to make you feel at home.
eat
no geographical boundaries or complication, thoughtful use of the best seasonal ingredients & trusted local suppliers lead to a tasty outcome.
taster plates
RILLETTES+SOURDOUGH:
haggis spiced pulses [ve] 7
vegetable [ve] 7
rabbit 7
whipped salmon belly 7
SMOKED:
duck breast, pickled fig [gf] 7.50
celeriac, pickled blueberries, pine nuts 6.75
mussels, game chips, chives 6.75
ricotta, rhubarb, pink peppercorn umeboshi [v/gf] 6.75
TERRINE:
charred broccoli stem, daikon, salsify, seaweed, pear chutney [ve/gf] 7
potato, leek, auld lochnagar cheese, pickled leek [v/gf] 7
bouillabaisse, shellfish, seaweed dusted cracker, rouille [sh] 7.50
tongue & cheek, bittercress root cream [gf] 7
CURED:
meat of the week, pickles [gf] 7
vegan lard, nettles, pickled puy lentils [ve/gf] 6.50
kombu cured seasonal fish, tomatoes, bonito flakes [gf] 7
kimchi pickled eggs [v/gf] 6.50
TARTARE:
yukhoe – lean beef, sesame, garlic, honey, gochugara cured egg yolk [s/gf/r] 8
tuna, avocado, siracha, wakakme, trout roe [gf/r] 8.50
puy lentil, cauliflower, blue murder, tarragon, lemon pickled shallots [v/gf] 7.50
mexican spiced bean, crushed corn chips, lime yoghurt [ve] 7.50
BREAD:
sourdough baguette, chilli jam [ve] 5
rye bread, cultured butter [v] 5.50
cracker selection [ve] 3.25
bread selection [v] 8.75
sharing plates
CHEESE: loch arthur cheddar, gubbeen, blue murder, alp blossom, pickles 27
MEAT: meat of the week, rabbit rillettes, smoked duck breast, yukhoe tartare, tongue & cheek tartare 36
FISH: whipped salmon belly rillettes, bouillabaisse & shellfish terrine, combo cured seasonal fish, mussels & game chips, tuna & avocado tartare 35
VEGGIE: vegetable rillettes, potato & leek terrine, kimchi pickled eggs, puy lentil & cauliflower tartare, smoked ricotta & rhubarb 27
VEGAN: haggis spiced pulses rillettes, charred broccoli stem terrine, smoked celeriac & blueberries, vegetable rillettes, cured vegan lard & nettles [ve] 27
medium plates
lightly poached salmon, egg, rye bread, watercress sauce 15
spaghetti, parmesan, black pepper, saffron, fermented greens 14
chilli beef burger, featherblade chilli con carne, monterey jack cheese sauce, jalapeños, nacho crusted bun 15
charred hispi cabbage, caesar dressing, dill, crispy onions [ve/gf] 15
warm pig’s cheek salad, endive, chicory, parsley, capers 15
cheesy broccoli burger, tomato chilli jam, lime yoghurt, parmesan crisp, charcoal bun [v] 15
large plates
confit smoked pork collar, butter beans, onion soubise, chives, soured cabbage, crispy onions 22
beetroot gnocchi, purple sprouting broccoli, burnt butter, capers, sorrel, smoked almond & white bean purée [n] 20
aged duck lasagne, medjool dates, oyster mushroom, rocket 20
salt baked celeriac, gorgonzola, apple, dill, buttermilk dressing, buckwheat, freekeh [v] 20
general tso cauliflower, rice, spiced bok choi, rice cracker [ve,gf] 20
fish of the day – check specials MVP
sides
soba noodle & kimchi salad [ve] 6.50
roasted root vegetables, smoked yoghurt [v] 6.50
spring greens, tzatziki vinaigrette, potato, green beans [v/gf] 6.50
smashed potatoes, green sauce [v/gf] 5
BAR NIBBLES:
smoked almonds [n/ve/gf] 4.50
olives [ve/gf] 4.50
parmesan crackers [gf] 4.50
FRIES:
shoestring [v] 4.70
sweet potato [v] 5.20
crinkle [v] 6
ADD ONS:
kimchi [ve/gf] 2
beef chilli [gf] 2
monterey jack cheese sauce [v] 2
desserts
french toast, cured egg yolk, bacon & maple syrup ice cream, brown sauce, fruit pudding 8.50
blood orange & beetroot créme brûlée pearls [v/gf] 8.50
baked chocolate custard, rhubarb jam, orkney boonie ice cream [v] 8
baked apple, vanilla custard, honeycomb, tonka bean crumb [v/gf] 8
black bun, cheddar, fig purée 8.50
malted white chocolate truffle, caramelised white chocolate crunch [v] 3
info
please note: due to the size of our kitchen dishes may not arrive to the table all together
menu subject to availability
[v – vegetarian / ve – vegan / n – contains nuts / s – contains sesame / sh – contains shellfish / r – raw / gf – made with gluten free ingredients [prepared in a kitchen that uses gluten]
drink
seasonal focus for wines & cocktails, a modest well formed list featuring interesting ingredients, supporting local or small producers best we can.
[sample menu]
carnival
rich, zingy
cachaça, charred cucumber syrup, lime, sugar, pear liqueur, manzanilla sherry 10
rave nation
fresh, boozy, floral
quiquiriqui, mezcal, escubac, violette, liqueur, lemon, maraschino liqueur 10
disco to pisco
tart, aromatic, sour
pisco, rhubarb liqueur, honey, orange bitters, fennel, lemon, sugar, egg white 10
70’s garnish
tropical, zingy, sour
white rum, parsley, grapefruit bitters, lime, sugar 10
strawberry fields
fruity, fragrant
amarosa rosehip liqueur, strawberry liqueur, ginger liqueur, cava 10
some like it hot
fruity, smooth, spicy
yellow pepper, arbikie chilli vodka, banana liqueur, lemon, sugar, orange bitters £8
mary stairs
spicy, medicinal, long
el dorado 3 rum or davna bison grass vodka,
basil, fermented chilli, cucumber, spices, tomato, 10
aperitivo time
bittersweet, crisp, refreshing
luxardo bitter bianco, berry bros gin, apple liqueur, cava 10
the rdj
punchy, aromatic, serious
wray & nephew overproof rum, yellow chartreuse, elderflower gin, citrus, sugar 10
classic
short, boozy, legendary
martin miller’s westbourne gin or ogilvy vodka, vermouth, lemon or olive –made your way 10
sage david
fruity, herbaceous
ocho reposado, greengage, sage, king’s ginger liqueur, lemon, sugar 10
40 thieves
fresh, light, aromatic
black pepper infused vodka, limoncello, saki, bay syrup, egg white, sesame, citrus 10
nod to rob
fruity, aromatic, easy
ocho tequila, lychee liqueur, absinth rinse 10
fyi
– we operate by table service only,
so sit down, relax & let us take care of you
– as we’re a bar/restaurant no persons under the age of 18 are permitted after 20:00
– if you are a group coming to visit & or more friends may be joining you, please tell us how many so we can seat you appropriately
– a £10pp deposit is required for all bookings of 6 or more people
– a discretionary 10% service charge will be added to all tables
– we usually allocate 2hrs dining time per booking, please let us know if you would like longer
– last orders for food 21:50
– it is possible on occasion to hire Under the Stairs for private dining / meetings / special events
[contact us for details]
contact us
t. 0131 466 8550
e. info@underthestairs.org
Our Friends
find us
3a Merchant St.
Edinburgh
EH1 2QD
opening hours:
mon – thurs: 16:00-00:00
fri – sat: 14:00-01:00
sun: 14:00-00:00
festive opening hours:
24th – 26th: closed
27th – 28th: 16:00-00:00
29th – 30th: 14:00-01:00
31st: 14:00-03:00
1st: 14:00-22:00 [walk-in only – last kitchen orders 20:30]
2nd: 14:00-22:00
3rd: as usual
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