Malmaison Edinburgh Restaurant, Scotland Accommodation Building, Image, Architect, Photos
The Malmaison Leith Hotel
Edinburgh Accommodation on The Shore, Leith, Scotland
post updated 13 August 2023
The Malmaison Hotel Restaurant, The Shore, Leith, Edinburgh
Phone: +44 (0)131 468 5000
The Malmaison Hotel Leith
Former Seaman’s Mission, restored 1994. The interior of the Malmaison Hotel Edinburgh when reviewed first in 2000 let this establishment down, especially the heavly-ornate dark wood island bar.
Malmaison Edinburgh Review
The Malmaison hotel was refurbished in 2002. Jestico + Whiles Architects, London, were appointed for the interior design and worked with Ferrier Crawford as executive architects: completed May 2002. The grand entry now sadly weakened by new housing, Queens Quay, on what used to be open space.
Malmaison Cafe Bar: 10am-10pm; Brasserie – please call for bookings
Malmaison Hotel Edinburgh: Reservations +44 (0)131 468 5003
Brasserie 468 5002
Malmaison Hotel Edinburgh: PR 2003
Malmaison celebrates a taste of … la France
From the start of May, Malmaison introduces the first in a quarterly series of month long regional French menus. These special menus offer a taste of the region. The tour begins with ‘LES SPÉCIALITÉS DE L’ILE DE FRANCE’, celebrating some of the great brasserie dishes of Paris. The menu offers classic dishes as well as a very fine selection of recommended wines. The Ile de France menu available throughout May at Malmaison Brasseries will be folllowed in July with La Provence, Le Perigord in November and Le Lyonnais in February 2004. C’est gastronomique!
Terrine de Pâques, sauce ravigote
Pork terrine, flavored with venison, brandy and Madeira
served with a rich mixed herb and caper sauce
Escalope of salmon, sorrel butter sauce
Thin slices of salmon, quickly pan-fried served with a sorrel butter sauce
Grilled rib of beef Bercy, pont-neuf potatoes
Grilled Rib Eye steak with red wine and shallot jus and hand-cut chips
Sole Meunière with beurre noisette, new potatoes
Pan-fried sole served with lemon butter
Caramel topped choux bun filled with rich butter custard and exotic fruit salad
Real Camembert with crusty bread
One of the most recognized French cheeses; our Camembert, unlike the majority of mass-produced Camemberts, is made with traditional methods from the dairy of Reaux. It has been awarded the highest distinction mark by the degree of 31 Aug 1983, strictly defining the traditional conditions of production.
2 Courses £12.95 3 Courses £15.95
The classic brasseries of St. Germain served predominantly Loire wines until the ’50′s. These are our selections to go with the Ile de France menu.
Muscadet, 2000 £3.75 glass / £15.95 bottle
Clos de la Sénaigerie, Côtes de Grand Lieu
Crisp and aromatic white wine. Crunchy fruit with lush ripe melon flavour
Anjou-Villages, 1997/00 £3.75 glass / £15.95 bottle
Wonderfully supple and savoury light Loire red.
Le Springtemps at Mal…
Celebrate spring with the new menu at Malmaison Edinburgh. The Malmaison Hotel Brasserie has introduced its quarterly change of menu with lighter, simpler dishes created with the freshest and most interesting seasonal ingredients. As always, Malmaison Edinburgh takes inspiration from the great French brasseries then applies a contemporary twist … food for the heart and soul.
The Malmaison Brasserie menu is comprised of ten starters, ten main courses and eight desserts. Choose from starters including GRILLED GOATS’ CHEESE AND AUBERGINE GALETTE – a flavoursome dish that evokes springtime; LOCH FYNE MUSSELS STEAMED IN CHABLIS AND PARSLEY – a favourite and beautifully executed classic; or DUCK EGG SERVED WITH MAYONNAISE, MUSTARD CRESS AND CELERY SALT.
Then choose from the varied selection of main courses. RED SNAPPER AND ARTICHOKE BARIGOULE EN PAPILLOTE WITH SAUCE VIERGE, is a dish using the freshest of ingredients all wrapped together, sealed in a parcel and steamed – succulent fish and a fabulous burst of aromas. Enjoy FRICASSE OF SPRING CHICKEN AND MORELS, tender pieces of chicken cooked with earthy morels and complemented with the flavour of fresh tarragon; or the classic PAN FRIED SKATE WITH SALSA ROSSA AND LEMON IN MUSLIN.
Desserts include brasserie classics: APPLE CHARLOTTE WITH CALVADOS CREME ANGLAISE and ASSIETTE OF CHOCOLATES – a combination of white chocolate soufflé, dark chocolate tart and milk chocolate ice cream.
To accompany the menu there is a new wine list – with fifteen super sexy white wines, fifteen stylish reds and five celebratory Perrier Jouët champagnes. Choose from a fabulous, radically different Cabernet Rose, 2001 – a light, low tannin, very easy drinking wine perfect with fish and chicken; or the aristocratic Chablis Premier Cru ‘Forchame’, 2000 – a sensational honeyed, mineral-rich 1er Cru and an ideal accompaniment to the red snapper, skate and mussels. For a red with a difference, Malmaison offers Dolcetto D’Alba, 1999 – a Piedmont wine, served slightly chilled, full of black cherry and wild plum flavours, sultry and dark with a peppery/smoky finish. Words defy the delight in drinking the ultimate springtime champagne – Belle Epoque, 1997. Much to enjoy.
Malmaison Brasseries – great places to meet, great places to eat, The food, the wine, the service, the environment all combining to create a unique atmosphere that is the famous brasserie buzz.
Malmaison Hotel Edinburgh Restaurant / Room Reservations : +44 (0)131 468 5003
Scottish Capital Building Designs
Contemporary Scottish Capital Property Designs – recent architectural selection below:
1 Broughton Market short term let apartments
image courtesy of architects practice
1 Broughton Market short term let apartments
Archive House, Bonnyrigg
image courtesy of Historic Environment Scotland (HES)
Archive House, Sherwood Industrial Estate, Bonnyrigg
Comments / photos for the Malmaison Hotel Edinburgh Architecture page welcome