Aizle Edinburgh

Chef models the latest bits from the guys over .co
Until this new modelling career of his takes off check him out on the pass over tonight! Link in their bio to book in 🤍

We still have a few weekend spots ourselves. Including on Saturday for our very popular lunch menu. Head over to our website to book in 🤞🏼

Available on our 7-course menu we serve the beautiful Isle of Wight heritage tomato paired with citrus-cured Shetland mackerel.

Well it’s only our crowdie cheesecake with a sour cherry glass, on the side a locally foraged woodruff ice cream 🤍

Our beautiful new cheese course…
Made from Minger cheese from the north of Scotland, the cheese is frozen with forest honey. In the centre a hazelnut and toffee praline and topped with a cocoa nib and bee pollen tuille.

Our Saturday lunches are getting more and more popular, but there’s still time to book yourself a lunchtime treat.
Head over to our website or give us a call to book in 🤍

There are still a few lunch and dinner spots available over the weekend but we’re filling up fast.
Head over to our website to book in and enjoy the delightful banter of our Holly🤞🏼

Celebrating spring with our main course of Aberdeenshire sourced hogget, with spring green garlic and wild leek. On the side we serve a wild garlic and braised hogget shoulder flatbread 🤍

Still a couple of tables up for grabs this evening if you’d like to try this beauty for yourself.

Have you tried our homemade kombucha?

Cups made by local artist KJA Studio

Our snack dish.

Mackerel pate, with pickled gooseberry gel, topped with wasabi emulsion.

The best meals are the ones you don't have to choose. Gift an exquisite dining experience at Aizle today.

Gift vouchers available to purchase here; https://www.aizle.co.uk/vouchers/

It's all in the details

Have you tried one of our bespoke Aizle cocktails yet?

Applying the finishing touches

Our lamb dish which we BBQ and brush with a soy glaze. It's one you won't want to miss.

Our bread course.

Parker house roll, glazed with Forrest honey from Edinburgh Honey Co. finished with maldon salt and served with koji butter.

The final touches.

Our team look forward to welcoming you this evening. Looking to join us? Reserve your table here; www.aizle.co.uk/

Smoked tomato dashi jelly with isle of wight heritage plum tomatoes. Topped with elder flower, goats cheese and lemon verbena snow.

Inverurie lamb belly which we BBQ and brush with a soy glaze, finished on top with herb miso pesto and pickled gem lettuce. Served alongside a wild mushroom consomme and bouquet garni of fresh herbs.

Happy Pride month from the team at Aizle. 🏳️‍🌈

We are proud to celebrate this wonderful community today and everyday.

An essential part of your experience with us.

Try one of our Aizle cocktails from our ever-changing list of signature creations.

Would you to know the inspiration behind this beautiful dish? Or even how to make it?

Stuart’s inspirations come from all around him, and throughout his career he has kept a notebook to jot down ideas for flavour combinations and recipes. He goes back to those ideas again and again, playing with taste and texture to create stunning and intriguing dishes which you will find in his new cookbook, Catalogued Ideas and Random Thoughts.

Pre-order your copy below
https://bit.ly/catalogued-ideas-and-random-thoughts

We are thrilled to have been included in this years Estrella Damm National Restaurant Awards and place 81st among the best in the UK's hospitality scene.

A huge thank you to our amazing team for their unwavering dedication and hard work and a special thank you to our guests and suppliers for your continued support.

We are thrilled to announce that, Stuart, our group head sommelier here at Aizle has been included in the top 5 of the inaugural top 100 Sommeliers of the UK 2023.

Curated by the Sommelier Edit, the list has been honed to select the top 100 based on a points system which takes into consideration, expert wine knowledge and qualifications, working experience and awards.

We hope you all join us in wishing him a huge congratulations and stop in for a glass of wine with him.

https://sommelieredit.com/top-100-sommeliers/results-2023/

We don't just know great food...

Stuart recently sat down with delicious. magazine to discuss his latest venture, Tipo, as well as his loves and hates of the food industry.

Read the full interview below.

https://www.deliciousmagazine.co.uk/five-minutes-with-stuart-ralston/

It's all in the details.

Join us this month for an unforgettable dining experience, with an exquisite 8 course tasting menu, dictated by local ingredients that are in season now.

Reserve your table here: www.aizle.co.uk/

We are very excited to announce that we have been included in this year's top 100 Estrella Damm National Restaurant Awards.

We are incredibly grateful to be included and look forward to celebrating the top 100 restaurants in the UK alongside the brilliant chefs, restaurateurs and front of house teams that make this industry so special.

Our team are busy prepping for this evening's service, and we look forward to welcoming you.

Looking to join us this month? Reserve your table via the link below.
www.aizle.co.uk/

Our croustade snack.

Beef tartare, seasoned with yuzu kosho, oyster leaf and seaweed katafi pastry.

The perfect accompaniment to our beef dish.

Beef fat doughnut filled with braised beef shoulder, topped with toasted buckwheat and thyme leaves.