Whirlybird, a new ‘modern tavern’, open its doors today on Victoria Street in Edinburgh’s Old Town.
The team behind the new venture includes operator Ash Bairstow; former Hawksmoor chef Lucia Gregusova; Panda & Sons alumni Jono McDowell; and from the Kitchin Group, Matt Donaldson.
Takings its name from the Scots word for the spinning sycamore seed, Whirlybird will seat up to 100 guests across two levels of its 250-year-old building, within four interconnected rooms with original features including a listed spiral staircase.
Leading the all-day kitchen, Gregusova aims to celebrate quality Scottish ingredients, starting with coffee and pastries each morning, followed by a menu of modern takes on classic bistro dishes, sourcing from local producers including Freedom Bakery, Castle Game, Scottish Seafood Co. and Milk & Honey ice creams.
Starters on the opening menu include whipped Crowdie with heritage radish, pumpkin seed crackers and fermented spiced honey; and smoked mackerel, marinated new potatoes, sherry vinaigrette and smoked almonds.
Main dishes range from whole grilled fish with brown butter, caper and lemon; seared flat iron steak slices, rocket, parmesan and aged balsamic, and Shetland mussels with fries or focaccia.
As Whirlybird’s head of drinks McDowell is curating a signature cocktail list, with serves include the Freezer Martini with Tobermory gin, Cocchi Americano and seasonal extra virgin olive oil; the Summer in Spey with Tapatio tequila, Lucky grapefruit, Cocchi Rosa, yuzu cordial, lime, Bon Accord grapefruit soda and tajín; the Whirlybird Highball with Woven whisky, Lucky bramble, maple, citrus and soda; and the West Bow Coffee with Glasgow 1770 whisky, Crossbrew coffee and ginger wine-spiked oat cream.
There are also local beers on offer from Pilot, Newbarns and Thistly Cross.
Bairstow said: “We’re delighted to bring this historical building back to life. The Old Town is such a magical place to be, and we cannot wait to share our take on modern hospitality with our Edinburgh audience.”
