Nobles, 44a Constitution Street, Leith, Edinburgh, EH6 6RS
0131 629 7215
This article was originally featured in the July 2012 edition of Bite Magazine, the free mini-guide to eating and drinking in and around Edinburgh. Pick up your copy at all good venues now, or download a copy from their website.
Nobles Bar is the perfect place to while away a cold and dreary Scottish summer evening.
The threat of rain was in the air when I arrived at Nobles, and one glance at their menu told me I was in the right place for some old fashioned comfort food.
Inside, the high ceilinged hall maintained an air of coziness. Perhaps it’s the way the dying sunlight filters through the stained glass windows, onto the dark wood tables and comfy leather sofas.
The menu isn’t split into starters and mains ,but some dishes have got two prices beside them, meaning you can order a smalle rversion to whet your appetite. Absolutely ravenous, we started with a small portion of black pudding and smoked haddock fishcake (£5) and a Noble’s platter (£7.95).
The fishcake was astounding: I’ll admit I hadmy doubts about black pudding and fish, but the smokiness of the haddock mingled well with the rich black pudding and creamy potato. It was served with a red pepper and cinnamon marmalade and a poached egg: another combination that sounds peculiar in theory but was well executed.
The platter would please any antipasti aficionado, and I’ll be ordering another the next time I pop in for a vino. Olives, anchovies, crostini, bread, oils: my favourite had to be the cheeky wee goats cheese stuffed peppers, which had quite a kick.
For the mains, I had to have the beef Wellington (£12.95). Dainty Michelin food this was not: I got what I paid for and more, with a plate full to bursting with juicy beef, crisp pastry, and roasted new potatoes. The red wine reduction was served in a separate bowl so I enjoyed dunking my Wellington and potatoes in there.
My Other Half ordered the lamb shank served with rose harissa (£11.95). Through happy mouthfuls he told me that the lamb was succulent, falling off the bone, and the spicy harissa made an interesting complement that was different from the usual Sunday roast with all the trimmings. Satisfied and stuffed, we battled through the rain to find a taxi.