The Which Good Food Guide 2007 |
|
|
Offering outstanding views over the city from its roof terrace, the Forth Floor restaurant is part of the Harvey Nichols chain, and when the sun is shining, as one reader put it, you 'really imagine yourself to be somewhere in Europe' (well, you know what they mean). Raw materials are well-sourced and recent high points have included 'perfectly cooked, very sweet and delicious' scallops with pancetta, and well-timed sea bass in a red pepper sauce with roasted fennel. Coconut and white chocolate pannacotta complemented by thin slices of pineapple has proved a good way to finish. Petit fours are praised, as is the service. Harvey Nichol's own-label French wines at £13.50 open the extensive international list. |
Tatler Restaurant Guide 2007 |
|
|
Harvey Nick's top-floor restaurant, located by the food hall, is one of the nicest places to eat in Edinburgh. The room is fantastically light, with wraparound views from the Castle to the Firth of Forth, and the cooking is very accomplished. Honey-roast quail with Stornoway black pudding is delicious; the pancetta-wrapped scallops are sweet and perfectly formed - the kind of scallops you only ever seem to find in Scotland. Great service and attention to detail too. |
The New York Times 2007 |
|
|
No that's not a misspelling of the name, this restaurant at the top of the Harvey Nichols department store has excellent views of the Firth of Forth from the fourth floor of the building. It combines excellent contemporary Scottish cooking with those commanding vistas. While you do feel like you're dining in a department store annex (despite the slick, minimalist decor), the food can be phenomenal, whether a succulent and robust braised ox tail or a light salad with endive and seasonal truffles. The produce used by the kitchen is notably fresh. The brasserie menu, while less extensive than the restaurant's selections, is an excellent value. |
The Independent Magazine 2006 |
|
|
Excellent Outlooks: Forth Floor. Wraparound windows at the top of the store give diners in the modish restaurant and more modestly priced brasserie a spectacular view of the castle on one side and over to Fife on the other. Food is top notch too: Scottish produce cooked with aplomb. |
Grazia Travel 2006 |
|
|
Why grab a sandwich on the run when you can nab an al fresco table and settle in for good food and great views. Top picks? the Forth Floor Restaurant at Harvey Nics, where the outdoor table at the front are a summer dining hot spot. |
Spectrum Scotland on Sunday 2006 |
|
|
Given society's obsession with image, it is hardly surprising that we're a little picky when it comes to grocery shopping. All fruit and veg for sale in Harvey Nichols is now organic, while its brasserie has just launched an all-organic set menu, which will change on a regular basis. |
