Ondine: fish on Sundays? Yes, please!

It has been far too long since we last ate at Ondine Edinburgh and as big fish lovers we really have no excuse. The chance to try Edinburgh Gin’s new Seaside gin with a specially devised menu one Sunday was especially tempting. Sunday lunch with fish? Why not?

 

The star of the lunch - the oyster

The star of the lunch – the oyster

Ondine’s entrance is unobtrusive – the restaurant is on the first floor – and I almost doubted that they were open. Spurred on by the thought of a great lunch we pushed the door and were in.

Both Mr EF and I have begun to really appreciate gin relatively recently with the introduction of innovative new flavours – I am thinking of the One Square gin made by Pickerings. It is true to say that we are big fans of Edinburgh Gin. We were offered a glass of the new Seaside gin to accompany our meal. After the first sip I wanted to know what it would taste like without the tonic it was so delicious.

Gorgeous soupe de poisson

Gorgeous soupe de poisson

Luckily I was to get the chance as the Edinburgh gin team were on hand with a mini still. Tasting it you could really taste the saltiness and sea botanicals. It has been developed with the assistance of students from the first Distillery course at Heriot Watt (that must be a popular course). The flavours were quite different to any we’d experienced before and were very moreish and a perfect foil for fish.

Tempura sole with Vietnamese Salad

Tempura sole with Vietnamese Salad

And so to lunch. Although tempted by the gin infused smoked salmon, I had to plump for the oysters. These were amazingly crisp on the outside (breadcrumbs) soft and warm in the inside. I wanted to eat these forever. Roy Brett is no less than a master of fish.

Mussels with black bean sauce

Mussels with black bean sauce

Steamed shellfish followed with a black bean and soy sauce. All the seafood clams, mussels and razor clams were subtlety flavoured with the broth a heavenly take on moules mariniere which I would love to eat again.

Mr EF started with a French holiday favourite. Suffice to say we have eaten many fish soups and it’s something we never tire of. This version was gorgeously rich. He just would have liked just a tad more heat in the rouille.

Edinburgh GIn's mini still and the new Seaside Gin

Edinburgh GIn’s mini still and the new Seaside Gin

He then ate tempura of sole which was so light and crunchy. This came with a Vietnamese salad with spicy peanuts in the sauce – an inspired combination.

Throughout we supped our gin – a perfect accompaniment to our meal. Desserts followed which were lovely, but the highlight of the meal, as always, was the fish. Fresh and beautifully cooked. It’s what Ondine do best.

I’m pleased to announce that Ondine is now open on a regular basis for Sunday lunches in conjunction with Edinburgh Gin. Go on, treat yourself soon!

Meringue and fruit - a great combination

Meringue and fruit – a great combination

Giving diners the perfect place to unwind and enjoy a comforting lunch, Ondine is now open from 12 noon- 5pm every Sunday in association with Edinburgh Gin. Diners are offered a special Seaside Gin Martini or a G&T on arrival.

Adding a twist to traditional Sunday roasts, the acclaimed seafood restaurant will be serving up exceptional roasts with all the trimmings, classic brunch dishes like Eggs Arlington and Ondine favourites.

Follow Ondine on Twitter

Follow Ondine on Twitter
Follow Edinburgh Gin on Twitter

Ondine
2 George IV Bridge, Edinburgh EH1 1AD
Telephone/Reservations: 0131 226 1888
For more information contact enquiries@ondinerestaurant.co.uk

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About Bread Baker Danielle

Danielle founded Edinburgh Foody in 2010. Having qualified as a professional bread baker in France in 2014, she is now on a new adventure in Gloucestershire. Check out severnbites.com Look out for occasional posts for Edinburgh Foody

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