Emma from Team DC took a trip to The Magnum in Edinburgh recently. Here’s what she thought:
‘There are many fabulous things about The Magnum.
- The convenient, central Edinburgh location makes it a perfect spot for pre-theatre dining or a tasty meal after a day’s shopping and sightseeing.
- It is situated on a quiet street in the New Town, so you can enjoy your meal without cars and throngs of people streaming by.
- And, most importantly, the food is delicious and the service fantastic.
We went for a meal on a deliciously sunny evening when there were some lucky people enjoying drinks in the outside seating area. I made a mental note to return for a glass of wine on another warm day(fingers crossed there would be one).
To start I had the Devonshire crab gazpacho with avocado cream, cherry tomato and finished with olive oil. I hadn’t tried gazpacho before and must admit, the idea of cold soup made me slightly hesitant, but I felt I should be adventurous. And I’m glad I was because it was lovely – exceptionally flavoursome with a little mountain of delicious fresh crab in the middle of the dish. My dining companion had the Scottish smoked salmon with warm dill pancakes, dressed lamb’s leaf, crisp parsnip and horseradish cream, which he said was perfectly paired.
For the main we both had breast of free range Scottish chicken with a black pudding mousse, yellow courgettes, champ mash, purple mange tout and thyme sauce. Again, I was venturing out into uncharted waters with the black pudding, but one bite confirmed it to be really rather lovely and it complemented the tender chicken and perfectly seasoned mash wonderfully. My companion, more experienced in black pudding consumption than I, verified it as top notch stuff. And the fact that he finished ten minutes ahead of me speaks volumes about the quality of the food. It was evident that a lot of thought had gone into creating an imaginative blend of ingredients which would bring out the best in each other.
The Magnum dessert menu has some traditional Scottish choices with inspired twists, such as cranachan cheesecake with red berry coulis and raspberry compote (cranachan being a dish in itself: a blend of cream, raspberries and whisky) and sticky toffee pudding with salted caramel sauce and vanilla bean ice cream. I mention these because they are what we ate and they were lovely. The Sticky Toffee Pudding was sumptuously soft with the sponge having just the perfect density to soak up the caramel sauce. The cheesecake had just the right balance of fresh creamy, fruity, whisky wonderfulness. Yum!
In The Magnum bar there is a wide selection of Scotch whisky available, so, if you wish, after dinner you can have a wee dram before toddling off home – doubtless very satisfied indeed. We certainly were.’