Ondine Restaurant, Edinburgh, 9/21/17

IMG_1922
front door

Ondine is on the second floor of building that has a hotel and some fast food restaurants. It is fairly large with a very modern decor and windows on two sides overlooking the street activity below.  Tables are on the small side but not too closely spaced and soft music plays in the background.  The walls are decorated with seafood art, which also adorns the menus, and photos of the various staff members.  Service is attentive and friendly.  Our waiter was helpful in directing our choices and spot on with his advice.  At lunch they offer a 2 or 3 course fixed price menu (which they also offer for an early dinner) with a couple choices for each course.  We chose to order off the regular menu.  

IMG_0002
Ondine is on the second floor
IMG_1920
Street sign
IMG_1922
front door
IMG_2074
entrance
IMG_2073
entrance
IMG_1928
interior
IMG_1927
bar
IMG_1926
interior
IMG_1951
Frankie watched the street action

 

While you’re deciding they bring out delicious gougeres and bread.  Any meal that starts with a fresh little bite of cheesy dough is off to a good start.

IMG_1932
Gougères and bread
IMG_1931
table set up
menu cover
menu cover
fixed price lunch menu
fixed price lunch menu
a la carte menu
a la carte menu
IMG_2062
Frankie and some staff photos

 

For a starter we tried the Dressed Brown Crab served with brown crab mayonnaise and polonaise.  It was served with warm crumpets that were doughy with a crisped outside and perfect to pair with the crab salad.  The dish was packed with finely shredded bits of crab mixed with a crab seasoned mayonnaise.  It was a flavor intense dish.

presentation
presentation
IMG_1966
Dressed Brown Crab with brown crab mayonnaise and polonaise
IMG_1964
crumpets served with the crab
IMG_1989
inside
IMG_2060
Frankie liked all the seafood art

 

The Tempura Squid was coated in a light tempura batter and served with a Vietnamese dipping sauce.  Along with the tender pieces of squid were battered slices of peppers that added a wonderful spicy dimension to the dish.  The tangy sauce went well with the coated bits and overall was a winner of a dish.

Tempura Squid with Vietnamese dipping sauce
Tempura Squid with Vietnamese dipping sauce
IMG_1981
closer
IMG_1984
dipping sauce
IMG_1955
wine
IMG_2055
Frankie found an interesting door handle

 

Lemon Sole Meuniere was served with brown shrimps, lemon, parsley and capers.  The sole was quite moist and served on the bone (which was a choice as opposed to cooked as a fillet) and a pretty large portion.  It separated from the bone very easily and was enhanced by the buttery sauce.  The little shrimp looked nice but were way less exciting than the fish.

IMG_1992
Lemon Sole Meuniere with brown shrimps, lemon, parsley and capers
IMG_2063
Frankie and some staff photos

 

Line caught wild sea bass was served with rosemary gnocchi and tompette mushrooms.  The gnocchi were really tasty and it was another generous portion.  The fish was nicely browned  on the skin and the sauce worked perfectly with it.  The mushrooms were also tasty and added a nice textural contrast.

IMG_1995
Line Caught Wild Sea Bass with rosemary gnocchi and trompettes
IMG_2003
from the side
IMG_2021
Frankie chilled with the wine

 

We also ordered a side of buttered spinach to go with both fish.  The nicely fresh leaves were served with a lemon wedge.  It was cooked perfectly and just the right amount for a side dish.  A good one here.

IMG_2014
Buttered spinach
IMG_2067
Frankie checked out the various types of oysters

 

For dessert we tried the Treacle Tart served with Cornish clotted cream.  It is a traditional Scottish dessert according to the waiter.  It had a delicious, crispy, light and buttery crust and the filling was gooey and sweet.  A perfect end for a really nice meal.

IMG_2027
dessert menu cover
IMG_2023
dessert menu and drinks
IMG_2034
Treacle Tart with Cornish clotted cream
IMG_2047
from the top
IMG_2044
closer
IMG_2030
Frankie wanted a little coffee

 

To make it even a little nicer they brought a couple squares of chocolate walnut fudge.  It was really good with a mild chocolate flavor.  It was not too sweet but perfectly soft and fudgy – doesn’t get any better.

IMG_2050
last treat
IMG_2054
from the top
IMG_2071
Our wonderful waiter Danny showed Frankie his photo

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s