New interior

New interior

Purslane has become a real favourite over the years, so it was great to be visiting once more just after they’d had a very smart refurbishment to freshen the place up. It had been a while since our original review, so a freshen up of that seemed like a good plan, too.

I was joined by Patrick, who most recently quested at Blackwood’s, so his expectations were set high.

In the evening, there are three menus to choose from: a la carte, five course tasting, and seven course tasting. We took a moment or two to make our choice but eventually settled upon dishes from the a la carte selection.

Salmon

Salmon

Patrick opened with rabbit then followed with rump of beef, while I started with salmon then followed with guinea fowl. Front of house man Gregor paired a Romanian pinot grigio with the rabbit then a Stewart’s black IPA with the beef, while he chose a chenin blanc to match my salmon and a nero d’Avola with the guinea fowl.

To kick things off, we were brought glasses of prosecco and a little amuse bouche of cauliflower veloute with a Lanark blue crouton. They were absolutely first rate.

Rabbit

Rabbit

Starters were very bonnie indeed with my fish skin looking shard crisp and Patrick’s rabbit extremely stylish. They were both dishes of consummate execution and elegance, with my salmon particularly good and the accompanying celeriac remoulade absolutely bang on.

Main courses maintained the excellent standard. My guinea fowl was a marginally stronger dish than the beef, with really smart accompanying vegetables bringing another wonderfully balanced and stylish dish.

Guinea fowl

Guinea fowl

I tend to eschew desserts but decided to cast that off on this occasion, so ordered an excellent creme brulee with apple accompaniments. Patrick was highly impressed with his chocolate terrine and salted caramel ice cream, which was accompanied by delicious honeycomb.

This rounded out another spectacular meal at this much treasured restaurant which is without question one of the finest in the city.

Creme brulee

Creme brulee

So overall, it was great to see Purslane in such fine fettle. Chef-owner Paul Gunning is serving dishes of tremendous quality and the value on offer remains outstanding. Our bill arrived without any drinks charged, which was jolly nice of them. This only served to show just what exceptional value the food alone represented. This is a restaurant you must visit if you haven’t yet, or must come back to see their refit if you’ve visited in the past.

Scores
Blythe scores Purslane
4.5/5 for food
4.5/5 for presentation
4/5 for setting
4/5 for service
giving an overall 17/20

Today’s questers were: Patrick, Blythe

We ate: cauliflower veloute and lanark blue crouton; rabbit, salmon; beef, guinea fowl; creme brulee; chocolate terrine with salted caramel ice cream

We drank: chenin blanc; pinot grigio; black IPA; Nero D’Avola; espresso

We wore: broad grins

Total bill: £61 (food only)

Purslane Restaurant Menu, Reviews, Photos, Location and Info - Zomato

Written by BKR