The venue consists of a ground-floor wine bar and first-floor restaurant, with the wine bar having opened earlier this month.
Now, with the launch of the upstairs restaurant space, Dulse has become fully operational.
Banks said his third venture – after Dean Banks at the Pompadour within the Waldorf Astoria in Edinburgh and Haar in St Andrews – was designed to be “a perfect neighbourhood restaurant”.
“It’s relaxed, it’s small plates, it’s exquisite seafood and the stunning produce I want to make our lovely country famous for.
“It’s a place to kick back and enjoy the very best of Scottish seafood with the ingredients presented to showcase them at their beautiful natural best – there’s no more than three ingredients on a plate.
“This is just the kind of place I love – turn up as you are, relax and spoil yourself. You’re basically coming to my house for a drink and some food.”
Dulse is located on Queensferry Street, in the former L’Escargot Blanc.