The Forth Floor Restaurant, Bar and Brasserie at Harvey Nichols underwent a full refurbishment at the beginning of the year in anticipation of its tenth anniversary this summer. The brand-new interior combines warm textures of wood and leather with a classic colour palette of dark claret red and walnut, creating an exclusive dining space offering unspoiled views of the Edinburgh skyline and Forth Estuary.

The Forth Floor Restaurant was recently awarded two-star champion status by the Sustainable Restaurants Association, demonstrating executive chef Stuart Muir’s passion for using only the finest-quality local Scottish and British produce wherever possible. Sustainable seafood starters, such as pepper-roasted North Sea mackerel with Iberico ham, almond cream, salted anchovies and lemon, provide an excellent opener. Mains deliver equally mouth-watering flavours – the slow-cooked Ayrshire pork belly with paté brik, cognac-soaked prunes, black pudding, cacao nibs, cauliflower cream and soused baby vegetables is divine. Heavenly desserts on offer include ‘citron’, a delicious combination of lemon curd, olive oil sponge, lemon sorbet, filo crisps, black sesame seeds and dried olives. Those that can’t make up their minds might opt for the tasting menu, which showcases six exquisite dishes from the à la carte menu. Stuart also oversees the more relaxed dining in the Forth Floor Brasserie. Providing everything from a stylish breakfast to an à la carte lunch or seriously good supper, the brasserie is flexible, casual and welcoming.