Ottolenghi Edinburgh opens on George Street with a Scottish menu

Ottolenghi Edinburgh opens on Friday 2 October at 92 George Street, the group's first restaurant in Scotland, with an all-day menu built on Scottish langoustines, crowdie and whisky and sharing set menus from £55 a head.

The address was until recently Ragu Pasta, The Scotsman reported on 30 September, the morning after a launch party in the New Town room. The Ottolenghi Edinburgh page lists breakfast from 8am every day, a break between 3pm and 5pm from Monday to Thursday, and last service at 10.30pm on Fridays and Saturdays.

The kitchen is run by executive head chef Neil Campbell, who grew up on the Isle of Skye, cooked in Scottish kitchens including Ondine and has spent the past decade at Ottolenghi in London. Several suppliers are people he met there as a young chef: langoustines come from Ochil in Crieff, megrim sole from John Vallance in Glasgow, lobster and smoked salmon from Welch Fishmonger in Newhaven.

Edinburgh gets the Ottolenghi template, but the langoustines, the crowdie and the whisky are local.

What the Ottolenghi Edinburgh menu costs

The à la carte menu dated 28 September prices grilled langoustines with fermented chilli butter and shaved fennel at £38, megrim sole with fenugreek butter, pistachio and barberries at £41, and a mixed shellfish grill with butter beans and baharat butter at £110. Vegetable plates such as shawarma cauliflower with fermented tomato sit at £26, and a selection of six small plates with a flatbread costs £15 per person.

Sharing set menus cost £55 vegetarian and £76 with meat or fish, before a discretionary 12.5% service charge, and both end with a baked crowdie and pumpkin cheesecake. Breakfast carries the plainest Scottish accent: a well-fired roll with schmaltz butter from £9, and a full Scottish with Urfa baked beans and haggis at £17. The bar pours a whisky blended with Woven in Leith and a flight of three mini martinis for £14.

From a Notting Hill deli to George Street

Ottolenghi began as a deli in Notting Hill in 2002. The group now runs NOPI in Soho and ROVI in Fitzrovia, sites in Hampstead, Islington and Spitalfields, an outpost at Bicester Village in Oxfordshire, and restaurants in Geneva and Amsterdam. When the Scottish site was announced in April, Time Out counted it as only the second UK opening outside London.

Alex Meitlis, who has designed the group's restaurants and delis for more than 20 years, did the room; the artists Gilles & Cecilie painted the sea-themed murals under the title We Share the Same Sea. At the launch, Yotam Ottolenghi, who spent three months in the city on a university exchange in the 1990s, told guests that this was not Ottolenghi coming to Edinburgh to repeat itself, but a menu built with local suppliers.

Readers who want the style at home can start with Ottolenghi's caramelised fennel tarte tatin; anyone heading north for the table can add Cradle at Cromlix, the Michelin-listed restaurant near Dunblane. The test for Ottolenghi Edinburgh is the one its own menu sets: whether £38 langoustines and £15 mezze can fill a George Street room from 8am to 10.30pm.