Saturday Lunchtime Visit to Slighhouse for Food & Cocktails
I had an awesome day on this Saturday just past and spent the day enjoying lovely company catching up with one of my specials, eating good food and a fair few cocktails to wash the day down. Couldn’t really ask for much more.
We decided to meet at Slighhouse as neither of us had been there before and the menu really jumps out to me as interesting with pretty much everything being on the ‘I want to eat that’ list.
We arrived at around 2.30pm on Saturday and on entering the bar we were directed around to the restaurant section. The bar is kind of split into two sections in a big horseshoe shape – the first section being home to the bar and 3 big booth style tables and the second section being quite light and airy with tables down the wall and an open kitchen hatch in the middle.
For a Saturday afternoon it was quite quiet which we didn’t really mind to be honest as easy to get a table. Once settled we were handed the food menu along with the cocktail menu. Both are really well laid out and have a nice level of description which makes you want everything.
We were explained too that all of the plates are small ‘tapas’ style plates (although not Spanish), and are designed to be shared and will be served as and when they are ready instead of all at once. The menu is nicely split into different categories so it helps you decide a variety of different plates to try.
We decided on the Ruby Tuesday aperitif whilst we mused the menu trying to make a decision. Eventually we decided on the crispy pig ears with smoked paprika; braised pork belly, crackling, confit fig and butternut puree; Merguez sausages, grilled halloumi and flame roasted peppers; Seared ginger & balsamic Salmon with hot & sour slaw; and finally the Green asparagus, soft boiled duck egg and sunflower seeds.
The pork belly and the crispy pigs ears were first to arrive to the table. The crispy pigs ears are cut into little shreds and coated in smoked paprika, I had initially visualised full pigs ears coming out and have to say the way they are served is much better. They are kind of like posh frazzles. Loads of flavour and a great crunch. Brilliant bar snack.
The pork belly was quite a bit under seasoned but after a little salt & pepper addition it ate really well and was cooked pretty much perfectly. The addition of the confit fig was really nice and went together really well with the butternut puree and the crunch from the crackling to add texture.
The asparagus dish and the salmon dish were next to try.
The asparagus and duck egg is served on a black plate that gives a really striking visual with beautiful presentation. The duck egg was perfectly cooked and all squishy and gooey in the middle, the asparagus still help a little bite and the little crunch from the sunflower seeds was a great addition. There was also a little swirl of sauce on the bottom of the plate but I couldn’t quite place what it was.
The salmon dish comes with a hot and sour slaw which was certainly hot. The initial chilli heat from the slaw fairly packs a punch and is probably a bit more hot than sour but once you get over the shock of the chilli and eat it along with the salmon the plate goes together well with the little bit of sweetness from the balsamic. The salmon was slightly over cooked if being picky but it still ate well. Again we found it slightly under seasoned which was a shame.
The final dish we ate was the merguez and the halloumi – certainly can’t say this one was under seasoned and could maybe have been said to be a little over salty to have the two elements together. It was nice but not really as yum as the rest of the plates.
Overall we really enjoyed the whole meal and with a couple of tweaks to seasoning and balance it could have been a 10 /10.
The service was great with the one lady looking after out table the whole time with a perfect balance of attentiveness without being intrusive. It would be interesting to see if this is the same when the restaurant is full but as far as our experience was we would give special mention to the service.
There is a really sweet attention to detail at Slighhouse with all of the plates being slightly different, each cocktail is served in different glasses or cups and the bill is presented to the table in a old school tobacco tin. It is all these little things that really jump out as different and I felt really added to the whole experience and kind of gives a personality to each element.
We also had another couple of cocktails whilst there – both delicious and highly recommended although in true Edinburgh style they are a little painful on the old bank balance.
Atmosphere – 7/10 (A little quiet for a Saturday afternoon)
Food – 9/10
Value – 8/10 (Cocktails dragged this down)
Service – 10/10