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19-21B Causewayside, EH9 1QF
South Side, Edinburgh
Cuisine: British, European, French, Scottish, Seafood, Modern
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Using seasonal Scottish ingredients, Hewat’s has been a dining hotspot in Edinburgh’s Southside since 2004. A family-run business, Hewat’s offers a pre-theatre and mid week menu alongside the a la carte menu.
There is a proud Scottish slant to many of the dishes offered at Hewat’s Restaurant. The menus change with the seasons but typical among the starters might be the Stornoway black pudding with haggis risotto and crispy pancetta or the Cullen skink with mussels. More exotic influences are evident in choices like the sautéed tiger prawns with a sweet chilli sauce or the free range chicken breast with a Thai green curry.
Veggie choices include dishes like the wild mushroom, red onion and baby leek tartlet with brie, charred Mediterranean vegetables and rocket salad. Diners with more carnivorous tastes will prefer the roast tenderloin of boar with braised pork belly, apple compote, crackling, pulled pork and black pudding mash served with Savoy cabbage and chorizo. Pride of place goes to beef dishes like the charred Sirloin of Aberdeen Angus beef with a peppercorn sauce, spring onion and thyme potato cake and fine beans.
Hewat’s Restaurant is on Causewayside in Edinburgh’s Southside. It is within a five minute walk of the Queen’s Hall and the Summerhall arts centre. The Meadows are just around the corner. Numerous bus services run into the centre of town from nearby Newington Road. There is ample on-street car parking in the local evenings in the area.
Richard Hewat from Hewat's Restaurant in Edinburgh cooks seared fillet of salmon with Vermouth and wild garlic sauce, spinach crab and pea risotto with fresh pea and marjoram puree.
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