Dean Banks’ second Edinburgh restaurant is a smart move away from the formal fine dining he offers across the road at The Pompadour towards something more casual. Downstairs, the space is full of soothing blues, plenty of plants and a bar, while upstairs feels more like a traditional restaurant (the same menu is served in both). The menu is mostly based around small plates and seafood is king. Start with oysters, then move onto flavoursome trout pastrami. Prices are on the high side, as they should be for Scottish seafood, but the set-lunch deal is a good value way to approach the experience.