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Best Chicken and Ham Hock Terrine in Edinburgh

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Newhaven Harbour Bistro, Edinburgh
99/100 (119 ratings)
Restaurants
British
Scottish
British
Scottish
Dinner
Dark Chocolate and Raspberry MI CUIT with Orange CrĆØme Fraiche
Chicken and Ham Hock Terrine
Pork Belly with Potato Terrine
Cod with Lime and Coconut Crust Gnocchi and Thai Jus
Sweet Potato and Goats Cheese Terrine
Roasted Garlic Butter
Puy Lentils
Squash
Homemade Bread
Rillettes
Foie Gras
Pork Tenderloin
Asparagus Panna Cotta
Scottish
British
Reservations
Seating
Table Service
Serves Alcohol
Accepts Credit Cards
Dinner
Mid-range
"A good value set lunch is virtually unheard of these days but the Harbour Bistro managed to offer excellent food well above the Ā£12.50 for two..."
Phil Cook
"A lovely 3 course lunch, beautifully cooked. Alfonso was excellent and the chef clearly..."
Fiona Robertson
"The Harbour Bistro is a very well run restaurant, serving excellent food in a friendly, professional style. Had a fantastic dinner here in September..."
Hamish McDougall
"Incredible place. Wonderful service, fantastic food, lovely relaxed atmosphere. The lunch set menu is incredible value too. Couldn't recommend..."
Louise Campbell
"As usual a perfect evening with delicious inventive food and excellent service. It was especially good as my son was visiting from France. He..."
Muriel Melnikoff
"I've been to Newhaven's Harbour Bistro several times, and not just because the menu has changed several times. I'm not a fast mover, but the lovely..."
Andrew Girdwood
"Fabulous wee place. We had a lovely lunch. Excellent quality and great value..."
Edinburgh Lass
"Had the absolute pleasure of dining here, definitely the best restaurant I have been in with unbelievable food. Best pork belly I've ever had. The..."
Colin Thorburn
"Very friendly staff, great value food, super tasty with nice presentation. Unbeatable GBP12.5 for 2..."
Dominic Lo
"This little restaurant at the Leith waterfront doesnā€™t look like much from the outside; however, the inside is cozy, the staff very friendly and..."
Bernard Pol