tart and skate wing with kumquat kosho, followed by Robin’s take on classic desserts such as baked rice pudding crème caramel.
A cocktail list has also been designed to go along with the food, alongside Scoop’s most comprehensive wine list to date.
Margo will be situated on 68 Miller Street, seating 138 diners across two floors and will open seven days a week for lunch and dinner. Stuart Black of Mosaic Architecture and Design has been involved in the interior works.
There will be a large open kitchen, with counter seats available to see the chefs at work.
Paige Wilson will led the front of house operations, previously working at Ka Pao.
Jonathan MacDonald, managing director of Scoop, said: “Margo will be an evolution of our first restaurant, Ox and Finch, which has just celebrated its 10th birthday.
“Margo will be bigger and bolder. We’re pushing things further in the kitchen.”
Sotto enoteca and trattoria, Edinburgh
Staying in Scotland, Edinburgh-born sommelier James Clark is to open his debut venture in the capital next month.
On Friday, October 4, James launches Sotto in the heart of Stockbridge.
James previously worked at restaurants in the city including Divino Enoteca and The Palmerston.
Sotto takes its name from the Italian for “under”, referencing the wine cellar hidden under Stockbridge high street that will store its extensive collection.
Set over two floors, Sotto will comprise an upstairs enoteca (wine bar) and a downstairs trattoria led by Calabrian head chef Francesco Ascrizzi, who brings experience working at Italian restaurants in Edinburgh, including Divino Enoteca, Mono and Tipo.
Sotto’s food menu will combine seasonal British produce with classical Italian cookery, with dishes changing regularly. The restaurant will seat 36 downstairs, including a private dining room for up to eight guests. At the upstairs wine bar that will seat 25 people, guests will be able to enjoy bottles from Sotto’s cellar – with many poured by the glass – as well as coffee, aperitivi, cocktails and light snacks.
Guests will be able to purchase wine to take away, as well as a range of homemade pickles and chutneys under the label Sott’Olio and a small, curated selection of Italian pantry goods.
James said: “I’ve fallen in love with Italian food, wine and culture over the last decade. There’s such variety in the food, wine and landscapes, and we can’t wait to share our interpretation of that with the people of Edinburgh.”
Sotto will open from 10am-11pm on Wednesdays, Thursdays and Sundays, and until midnight on Fridays and Saturdays.
