Forth Floor Review

“Good evening shoppers. In store today we have some fantastic purchasing opportunities to take advantage of. For those looking to alleviate plugged up pores, we have the Bliss 'Pore'fector Gadget, exclusive to Harvey Nichols, which can be found in the Beyond Beauty section. For anyone interested in contemporary homeware design, we have the limited edition Karim Rashid SodaStream, available at the Harvey Nichols Foodmarket. And for the slightly bored gentleman following his female colleague around the ground floor Perfumery, Jewellery and Accessories sections, please direct yourself to the nearest lift and go to the top floor, where your table at the Forth Floor Restaurant awaits.”

“Will the same gentleman please be aware that although this is his third Edinburgh restaurant visit in as many days, Forth Floor’s Michelin Star Executive Chef, Stuart Muir, and his knowledgeable, convivial and fully interactive staff, guarantee to replace the broken smile that has appeared on your weary face.”

Right. That must be me then. There’s the lift. In we go.

“Bong! Going up. 1st Floor: Menswear. Alight here if you do not wish to sample the beautifully decorated starter of seared tuna, carrot and orange marmalade, caper puree, and Melba toast. Please remain in the lift even if you have previously shown a dislike for marmalade because the exotic Hawaiian island of tuna will combine well with aforementioned orange and carrot compote, both given solid backing by a cooling glass of Falanghina Rami, which is much like a Pinot Grigio only a lot fruiter.”

Right. I’ll stay where I am then.

“Bong! Fourth Floor: Restaurant. Please alight here if you wish to taste a scorpion of fennel, a see-saw of dried pancetta, a pow (!) of creamed garlic and breast of poached chicken that would have once lived a life of free range luxury eating corn and playing with footballs all day.”

Right. Best get out here then.

Wow, this place is space age. Fluorescent green walls, lunar holed ceiling, a command centre in the middle separating the brasserie from the restaurant. The full length viewing deck looks out across a vista unhindered by skyscrapers, past the spires of Edinburgh, through the chimney pots of the local square, over the Firth of Forth on one side, beyond the top of Jenners to the Castle on the other, and far off into the distant horizon, below the billowing clouds, as the sun dips, and the wind farms whirl up on the hills probably some 30 miles away.

Right. I’ll take up position on the side with white table cloths and a big vase of flowers (the restaurant) amongst groups of predominantly ladies. Wednesday seems popular with the girls.

“I’m a nice palate cleanser. You weren’t expecting me, were you? A pleasant little forest of peas, carrots, radish, mint, chives, tomato, luke warm water and deep fried aubergine with frankly unnecessary tomato tapenade.”

Right. Now my amuse bouche seems to be talking to me. It’s not wrong though. I feel happily cleansed.

There’s no salt and pepper on the table. I’m putting faith in those that know what they’re doing, much like I’ve just done with the sommelier. The wine list is huge. The menu, however, I can handle. Only five options of each course, one veggie, one fish, all good. I follow the previous instructions with delightful aplomb. Good portion controls, flamboyant colours and shapes, faultless food and wine, which, if I’m not mistaken, equates to very manageable fine dining at only £25 for 3 courses.

“And how was your chicken? Oh, I’m glad to hear that. Would you like to see the dessert menu?”

Her voice, like most of the staff here, is heavily accented. Clearly, expertise such as this needs to travel to Edinburgh to keep the standard so high. I’m impressed. Everyone is so well versed on the menu, clearly they’ve all sampled every dish.

“Today we have a cheeseboard which includes a Scottish version of brie. I’d recommend this with a glass of Harvery Nichols own brand late bottled vintage port. Alternatively, we have a selection of sorbets, ice creams, white chocolate mousse and Gianduja parfait.”

My dear, you had me at ‘Scottish version of Brie’. Done. Sold.

Turns out the Isle of Mull cheddar with actual honeycombs on a homemade poppyseed cracker is absolute dairy nirvana. Forget the bystander grapes. It’s all about the honeycomb and port balancing out the strength of the cheese. My guest, meanwhile, is lost in a coconut and mango sorbet stare. There’s no way back for her. She’s gone.

I hear background music but I don’t have shout. The restaurant is not crowded. I like the fact that the crashes and bangs of stock being replenished are still audible. It feels like a department store, as it should, only we’re in the nicest part.

Although the view is beautiful - and keeps the summer sun for longer at night due to Edinburgh’s latitudinal coordinates - this isn’t romance. Forth Floor is formal, and clean, so Mums and business associates take note. Romantics could head to Oloroso instead, where the view is only marginally more breathtaking.

Right. Time to head home.

“I hope you enjoyed your meal? Would you like us to book you a taxi?”

No, we’ll be fine thanks, but it’s always nice to be asked....read more

Forth Floor Description

Enjoy lunch and dinner in the Forth Floor Restaurant, Brasserie and Bar, with spectacular views over Edinburgh. Brunch is also served in the Brasserie on Sundays. Executive Chef Stuart Muir provides contemporary Scottish food of the finest quality to complete the ultimate dining experience.

Customer Reviews for Forth Floor

Average (based on 2 votes): 2 Atmosphere: Value: Quality:

The following customer reviews are not endorsed by Fluid Edinburgh and are simply those of users who wish to publish their independent experiences of Forth Floor.

“I came here with my ma after a long (and expensive) day shopping around the rest of Harvey Nics and my experience couldn’t have been nicer. The staff were friendly – in previous experiences of nice places I found the waiters almost looked down on me and my converse – and knew exactly what they were selling, suggesting specific wines for us depending on what we ordered food wise. The food itself was YUMMY. The best word to sum it up! And the views – wow. I only wish it had been a bit warmer so we could have dined on the terrace. 10/10!”
Atmosphere: Value: Quality:
MiMi, Glasgow (1 years 10 months 15 days ago)

“Wow, what service. Such a view too. We were very well looked after and all the staff were super friendly. You might think that’s because it’s expensive but it’s not. It’s very reasonable for the standard that is on offer. This is a great place to impress clients or go for a mother-daughter get-together. It’s not really a romantic meal kind of place but couples will still be able to have a good time (especially if they get one of the balcony seats). ENORMOUS wine list, a nice short menu, and a killer cheese course. One of the best restaurants in Edinburgh, by far.”
Atmosphere: Value: Quality:
Sian, Edinburgh (1 years 11 months 2 days ago)

Forth Floor Opening Hours

Additional Information

• Cuisine Type: Modern British
• Dress Code: Not Specified
• Group: Harvey Nichols