cosy, casual, shabby chic. followers of no trends, just a purpose to make you feel at home.

eat

no geographical boundaries or complication, thoughtful use of the best seasonal ingredients & trusted local suppliers lead to a tasty outcome.

taster plates

RILLETTES+SOURDOUGH:
haggis spiced pulses [ve] 7
vegetable [ve] 7
rabbit 7
whipped salmon belly 7

SMOKED:
duck breast, pickled fig [gf] 7.50
celeriac, pickled blueberries, pine nuts 7
mussels, game chips, chives 6.75
ricotta, rhubarb, pink peppercorn umeboshi [v/gf] 6.75

TERRINE:
charred broccoli stem, daikon, salsify, seaweed, pear chutney [ve/gf] 7
potato, leek, auld lochnagar cheese, pickled leek [v/gf] 7
bouillabaisse, shellfish, seaweed dusted cracker, rouille [sh] 7.50
tongue & cheek, bittercress root cream [gf] 7

CURED:
meat of the week – chk specials [gf] 7
olive oil lardo, nettles, pickled puy lentils [ve/gf] 6.50
kombu cured seasonal fish, tomatoes, bonito flakes [gf] 7
kimchi pickled eggs [v/gf] 7

TARTARE:
yukhoe – lean beef, sesame, garlic, honey, gochugara cured egg yolk [s/gf/r] 8
tuna, avocado, siracha, wakakme, trout roe [gf/r] 8.50
puy lentil, cauliflower, blue murder, tarragon, lemon pickled shallots [v/gf] 7.50
mexican spiced bean, crushed corn chips, lime yoghurt [ve] 7.50

BREAD:
sourdough baguette, chilli jam, ricotta [ve] 6.50
rye bread, cultured butter [v] 5.50
cracker selection [ve] 3.25
bread selection [v] 8.75

sharing plates

CHEESE: 4 cheese selection on rotation, bread, crackers, olives, pickles 27

MEAT: meat of the week, rabbit rillettes, smoked duck breast, yukhoe tartare, tongue & cheek tartare 36

FISH: whipped salmon belly rillettes, bouillabaisse & shellfish terrine, combo cured seasonal fish, mussels & game chips, tuna & avocado tartare 35

VEGGIE: vegetable rillettes, potato & leek terrine, kimchi pickled eggs, puy lentil & cauliflower tartare, smoked ricotta & rhubarb 32

VEGAN: haggis spiced pulses rillettes, charred broccoli stem terrine, smoked celeriac & blueberries, vegetable rillettes, cured vegan lard & nettles [ve] 32

medium plates

lightly poached salmon, egg, rye bread, watercress sauce 15

spaghetti, parmesan, black pepper, saffron, fermented greens 14.50

chilli beef burger, featherblade chilli con carne, monterey jack cheese sauce, jalapeños, nacho crusted bun 15

charred hispi cabbage, caesar dressing, dill, crispy onions [ve/gf] 15

warm pig’s cheek salad, endive, chicory, parsley, capers 15

cheesy broccoli burger, tomato chilli jam, lime yoghurt, parmesan crisp, charcoal bun [v] 15

large plates

confit smoked pork collar, butter beans, onion soubise, chives, soured cabbage, crispy onions 23

beetroot gnocchi, purple sprouting broccoli, burnt butter, capers, sorrel, smoked almond & white bean purée [n] 21

aged duck lasagne, medjool dates, oyster mushroom, rocket 21

salt baked celeriac, gorgonzola, apple, dill, buttermilk dressing, buckwheat, freekeh [v] 21

general tso cauliflower, rice, spiced bok choi, rice cracker [ve,gf] 20

fish of the day – chk specials MVP

sides

soba noodle & kimchi salad [ve] 6.50
roasted root vegetables, smoked yoghurt [v] 5
spring greens, tzatziki vinaigrette, potato, green beans [v/gf] 7.50
smashed potatoes, green sauce [v/gf] 5.50

BAR NIBBLES:
smoked almonds [n/ve/gf] 4.50
olives [ve/gf] 4.50
parmesan crackers [gf] 4.50

FRIES:
shoestring [v] 4.70
sweet potato [v] 5.20
crinkle [v] 6

ADD ONS:
kimchi [ve/gf] 2
beef chilli [gf] 2
monterey jack cheese sauce [v] 2

desserts

french toast, cured egg yolk, bacon & maple syrup ice cream, brown sauce, fruit pudding 8.50

blood orange & beetroot créme brûlée pearls [v/gf] 8

baked chocolate custard, rhubarb jam, orkney boonie ice cream [v] 8

baked apple, vanilla custard, honeycomb, tonka bean crumb [v/gf] 8

black bun, cheddar, fig purée 8

malted white chocolate truffle, caramelised white chocolate crunch [v] 3

info

please note: due to the size of our kitchen dishes may not arrive to the table all together

menu subject to availability

[v – vegetarian / ve – vegan / n – contains nuts / s – contains sesame / sh – contains shellfish / r – raw / gf – made with gluten free ingredients [prepared in a kitchen that uses gluten]

drink

seasonal focus for wines & cocktails, a modest well formed list featuring interesting ingredients, supporting local or small producers best we can.

[sample menu]

carnival

rich, zingy
cachaça, charred cucumber syrup, lime, sugar, pear liqueur, manzanilla sherry 10

rave nation

fresh, boozy, floral
quiquiriqui, mezcal, escubac, violette, liqueur, lemon, maraschino liqueur 10

disco to pisco

tart, aromatic, sour
pisco, rhubarb liqueur, honey, orange bitters, fennel, lemon, sugar, egg white 10

70’s garnish

tropical, zingy, sour
white rum, parsley, grapefruit bitters, lime, sugar 10

strawberry fields

fruity, fragrant
amarosa rosehip liqueur, strawberry liqueur, ginger liqueur, cava 10

some like it hot

fruity, smooth, spicy
yellow pepper, arbikie chilli vodka, banana liqueur, lemon, sugar, orange bitters £8

mary stairs

spicy, medicinal, long
el dorado 3 rum or davna bison grass vodka,
basil, fermented chilli, cucumber, spices, tomato, 10

aperitivo time

bittersweet, crisp, refreshing
luxardo bitter bianco, berry bros gin, apple liqueur, cava 10

the rdj

punchy, aromatic, serious
wray & nephew overproof rum, yellow chartreuse, elderflower gin, citrus, sugar 10

classic

short, boozy, legendary
martin miller’s westbourne gin or ogilvy vodka, vermouth, lemon or olive –made your way 10

sage david

fruity, herbaceous
ocho reposado, greengage, sage, king’s ginger liqueur, lemon, sugar 10

40 thieves

fresh, light, aromatic
black pepper infused vodka, limoncello, saki, bay syrup, egg white, sesame, citrus 10

nod to rob

fruity, aromatic, easy
ocho tequila, lychee liqueur, absinth rinse 10

fyi

– we operate by table service only,
so sit down, relax & let us take care of you

– as we’re a bar/restaurant no persons under the age of 18 are permitted after 20:00

– if you are a group coming to visit & or more friends may be joining you, please tell us how many so we can seat you appropriately

– a £10pp deposit is required for all bookings of 6 or more people

– a discretionary 10% service charge will be added to all tables

– we usually allocate 2hrs dining time per booking, please let us know if you would like longer

– last orders for food 21:50

– it is possible on occasion to hire Under the Stairs for private dining / meetings / special events
[contact us for details]

contact us

For bookings or general enquiries, please phone or email:
t. 0131 466 8550
e. info@underthestairs.org

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find us

tucked away in the old town
3a Merchant St.
Edinburgh
EH1 2QD

opening hours:

mon – thurs: 16:00-00:00
fri – sat: 14:00-01:00
sun: 14:00-00:00

festive opening hours:

24th – 26th: closed
27th – 28th: 16:00-00:00
29th – 30th: 14:00-01:00
31st: 14:00-03:00
1st: 14:00-22:00 [walk-in only – last kitchen orders 20:30]
2nd: 14:00-22:00
3rd: as usual

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