Edinburgh restaurant Castle Terrace has reopened its doors following a £1 million refurbishment and restructure of the dining and kitchen areas.
The project saw Castle Terrace’s dining space expanded to exceed 70 covers, a private dining room and wine cellar created and a new state of the art kitchen complete with chef’s table installed.
The revamp of the eatery, which was launched in 2010 by chefs Dominic Jack and Tom Kitchin, was led by Michaela Kitchin, who worked with Stephen Paterson of Burns Design.
Featuring a hand-drawn mural of Edinburgh Castle by Scottish artist Nichol Wheatley in a nod to the restaurant’s location at the foot of the castle, the new-look dining area is said to enhance the Georgian townhouse’s original features.
Fabrics from the Isle of Bute, structured three-dimensional wallpapers, antique Murano mirrors and gold velvet chairs have been used to create what’s described as a “lush ambience with a blend of rustic glamour”.
The kitchen, meanwhile, features white brick tiles said to have been inspired by a typical French restaurant kitchen; the new cooking suite gives chef Dominic and his brigade a third more space; and the chef’s table and wine cellar were created to give guests the opportunity to enjoy a “behind the scenes” experience.
Dominic Jack said the investment will allow the team to continue to evolve the seasonal menus and “maintain the consistently excellent levels of service that are synonymous with the restaurant”.
“The restaurant, our business and the team have evolved and grown since we opened and the refurbishment definitely reflects this – it felt like a natural next step,” he said.
“The new space allows us to continue to push for excellence in the service we provide and also allows me and my team to continue evolving our food.
“The complete restructure of the new kitchen space is an absolute chef’s dream. We’ve introduced the new chef’s table to allow a select number of guests to see how our kitchen works.
“It’s all about taking our guests on a culinary journey, they can see our wine cellar and understand the level of detail and passion that goes into each and every dish we serve our diners.”
