The Location
The Point Hotel is at 34 Bread Street, at the acute-angled corner junction with Fountainbridge, one block south of the Usher Hall in central Edinburgh. The imposing, domed building was constructed in 1914 and was once a well-known department store.
The Restaurant
In keeping with the light, bright and minimalist design of the Point Hotel, the vast open lobby leads into the Monboddo Bar to the right hand side as you enter the hotel. This sleek, chic street-level Bar Grill has enjoyed a long reputation as one of the coolest places to meet for a drink in town, with happy hours and special brand promotions. Monboddo? Lord Monboddo (1749-99) a Scottish judge and pioneer anthropologist, was renowned for lively parties featuring his guests which included Boswell and Burns.To the left side of the hotel lobby, there is the Point restaurant, a long, narrow room with neat rows of white-clothed tables along the window, the long stainless steel bar and within separate partitioned squares. The overall look is reminiscent of a classic belle-époque French brasserie with mirrored panelled walls, Bentwood chairs, coffered ceilings, chandeliers, and a series of glazed screens which provide the ideal space and privacy between tables.
The Food
In August 2003, the Point appointed two new chefs who are ringing the changes with their own imaginative style of cuisine. Executive Chef, David Cummings was previously at Rogano, Glasgow's romantic, art deco seafood restaurant, and also at the famous Witchery fine dining restaurant, on Edinburgh's Castlehill. Joining Cummings is Head Chef, Nick Cornet who was formerly Head Chef at Rick's restaurant and bar in Edinburgh's New Town.Their combined experience and shared enthusiasm for simple, delicious food with a contemporary twist is clearly illustrated in the menu. Starters may offer the choice of Salmon Fishcake with samphire leaf salad, Chicken Liver parfait with a Red Onion marmalade, or a taste-buds zapping Gratin of Chevre on wholemeal crouton with a sea salted tomato salad.
And on to main courses, which might include such a traditional Scottish dish as Venison but served with a Haggis mousse and rosemary jus, alternatively Steamed Lemon Sole with thermidor glaze, Pan Fried Trout with Horseradish mash and Salsa Verde, Baked Coconut Crusted Chicken Supreme, lime leaf and Coriander Cream sauce or a vegetarian option of Spinach and Leek Filo pastry tart with sweet potato salad. The inspired combination of texture and flavours are truly fresh and creative and even just reading the descriptions, let alone tasting, certainly whets the appetite. Portions are just the right amount to allow you to enjoy three courses, all creatively presented. And service throughout is smooth and professional yet with an easy-going casual edge.
And to finish you can push the boat out with a Dark Chocolate Tart with Milk chocolate Ice Cream, or perhaps a Lemon drizzle sponge with Sauce Anglaise. For those sweet enough, there's a good selection of cheese served with crusty baguette - well, this is a French-styled café.
The Bill
Contact Point Hotel Restaurant for current menu and prices.Conclusion
Opened in 1995, the Point Hotel is still one of the most stylish places to eat in the city and as popular with non-residents as hotel guests - just make sure you book a table!"The Point is a class apart, combining traditional style with contemporary design".
Theme Magazine"The atmosphere is suitably showbiz"
The Herald"Get yourself down there - it's nothing short of spectacular"
The ListVivien Devlin
