This was our second visit to "Guys", but we have visited the same location in various incarnations over the years. All the businesses at this address have struggled with an oddly shaped space, but the benches along the walls from the old Scottish Parliament have given a sense of solid permanence to an otherwise modern interior.
The reception we received was warm and friendly, The menu was extensive and eclectic, with fois gras rubbing shoulders with "mince and tatties"!
My companion began with the smoked salmon with capers, red onion and lemon, while I overtured the delights to follow with pate de fois gras. For each of us the starter set the tone for an excellent culinary experience.
My companion sallied forth with the venison in orange terryaki. The fusion worked well. I enjoyed the roast lamb shank with mint jelly; more traditional but no less enjoyable.
We sat with our Rioja, a reasonably priced wine, while we contemplated the puddings on offer. The choice was hard because the menu was full of favourites. In the end my companion had the bread and butter pudding while I partook of the excellent selection of Ian Mellis unpasturized cheeses.
All in all it would be hard to fault the evening. One thing did rankle a bit, and it had nothing to do with the restaurant or its staff: we had to go early to another appointment so we missed the live piano music for which Guys is justly famous.
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Andrew MacLean - 17/03/2007