Chef patron duo open Nadair Restaurant in Marchmont
Chef partners Sarah Baldry and Alan Keery have opened their first restaurant, Nàdair, in Edinburgh’s vibrant Marchmont neighbourhood.
Article Source: Nàdair
Last Updated: 25 September 2024 13:42
Situated on Roseneath Street, Nàdair (which means ‘nature’ in Scottish Gaelic) is an independent neighbourhood restaurant, offering a daily-changing 5-course set menu, focusing on the best of Scottish produce. Sarah and Alan, who run the kitchen together, build their food and drinks menus upon local and foraged ingredients, to create experimental and bold flavours.
The 20-cover restaurant is the first solo venture by Sarah and Alan, who met while working at Wedgwood the Restaurant - a longstanding staple in the Edinburgh hospitality scene. The menu features modern Scottish, ingredient-led dishes with Scandi influences, with Sarah leading on pastry. Some seasonal favourites include: Foraged chanterelles with cultured cream, pine, black garlic; Sea trout with onion, buttermilk and sweet cicely; Dry-aged sirloin with celeriac, beetroot, sea sandwort; Caramelised honey with plum, tarragon and oat.
The drinks menu at Nàdair has been carefully selected and focuses mainly on organic wines. They also offer a selection of forage-based cocktails, showcasing their seasonal in-house infusions.
The intimate yet relaxed restaurant offers a five-course tasting menu every Wednesday - Saturday from 6pm - 9:15pm for £65 per person, with paired wines for £45. A set lunch menu is available on Saturdays from 12pm - 2:15pm and Sundays 12pm - 2:30pm.
Co-owner and head chef Alan Keery says:
“We’re so proud to open our first restaurant together, Nàdair, in the city where we met. It’s been a long time in the making, and we’re really looking forward to working together to showcase the best produce that Scotland’s larder has to offer.”
Co-owner and pastry chef, Sarah Baldry, added:
“We’re working with the best local suppliers and using our restaurant as a platform to show the people of Edinburgh the real quality of ingredients we have available to us in Scotland. We’ve had such a wonderful reception from our neighbours in Marchmont, and had lots of locals visit us for lunch and dinner - we really feel part of the community already.”
Nàdair is open now, and bookings can be made at https://www.restaurantnadair.com/reservations
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