Dulse

Haar Restaurant and Rooms

27/05/23

Golf Place, St Andrews

We’ve eaten at Dean Banks’ Edinburgh venues several times – at The Pompadour and, more recently, at his seafood-themed bistro, Dulse. In each case, the food has been outstanding. We’ve heard good things about his signature restaurant in St Andrews, Haar, and resolve to try it out. A sunny bank holiday offers the ideal opportunity and, when we discover that we can also stay on the premises, it feels like a no-brainer. It’s not what you’d call a budget stay but, in lieu of a summer holiday, we feel we’ve earned the right to spoil ourselves.

We book the room at the very top of the building which, though not the most luxurious place we’ve stayed in, offers an enticing view of West Sands beach at the top of the road (with a handy telescope should we want a closer look). The room is clean, comfortable and quiet, though the absence of a wardrobe is puzzling. The bathroom is tiny but has a luxurious deluge shower. Customers with mobility and access issues should note that getting to the room does involve climbing several flights of stairs.

At 7.30pm, we head downstairs to dine and are initially worried that we seem to be the only people in the room, but that situation is very short-lived. Soon, the place is full and buzzing with conversation.

The five-course tasting menu looks pretty substantial, so we’re somewhat nonplussed by the suggestion that we might like to augment it with various other courses (at an additional cost) so, after brief consideration, we decide to stick with the basic menu – though ‘basic’ hardly covers the series of culinary delights we sample tonight.

We begin with the rather unprepossessingly titled ‘snacks’, for which we are invited to sit at the Chef’s Table, a kind of breakfast bar arrangement, where the chef creates three amuse bouche-style offerings, talking us through the process as he puts the dishes together. This is a nice theatrical touch that I’ve not experienced before.

First up there’s a very individualistic approach to trout pastrami, which resembles a tiny ice cream cone, small enough to eat in a single bite, but absolutely brimming with flavour. Next up, there’s an oyster apiece, drizzled with sea buckthorn (which grows wild along this part of the Scottish coast) and sprinkled with lime and fresh rhubarb. The oysters are presented in a dish of smoking dry ice, another theatrical flourish, and they are delicious – fresh and zingy. Finally, we return to our table to sample Dean Banks’ take on an Arbroath smokie, served in a round tin and accompanied by a slice of crisp bread. This is smoked fish dialled up to 11, and we both approve.

Now there’s a Dean Banks speciality: a mini cornbread loaf accompanied by two types of butter, one salted and the other infused with miso – the only tough choice here is which butter you’re going to have, but we both prefer the miso.

The next course is east coast crab served with pea and Thai broth, a meal so light and ethereal that we can almost inhale it. Can we resist dunking a slice of cornbread into that broth? No, we cannot! And why should we? Cornbread is made for dunking, right?

The seafood theme continues with a slice of perfectly cooked halibut, melt-in-the-mouth tender at its flaky heart with seared crispy edges. This is presented with a spear of crispy asparagus coated with mouthwatering black garlic and a pool of vibrant green sauce.

Some meat perhaps? How about a succulent chunk of salt baked duck, resplendent in a five-spice sauce and glaze? Out it comes and down it goes, the medium rare flesh tender enough to slice with an ordinary table knife.

We’re expecting the pudding next, but there’s a late addition to the menu in the form of a pre-dessert, a tasty little enticement of rhubarb sorbet and yoghurt.

And just when you’re thinking, ‘I won’t have room for the actual pud,’ it arrives and it’s Nana’s banoffee, an exquisite banana parfait that looks pretty enough to frame – but is far too delicious to do that with. It’s presented with a scoop of toffee ice cream, a chocolate rum ball (which bursts in the mouth like a flavour explosion), a chunk of fresh caramelised banana and an ingenious sugar tuille, in the shape of dulse seaweed. We often comment that it’s the pudding that lets down a great menu, but this is certainly not the case here.

And of course, this isn’t the end of the experience. The following morning, after a long bracing walk on West Sands, we’re ready for breakfast. This is quietly impressive and, as we’ve come to expect, faultlessly executed. I opt for the Scottish breakfast with poached eggs, which is perfectly done and features what might be the best bacon I’ve ever tasted – a thick crispy slab of meat with a wonderful smoked flavour. Susan’s East Neuk platter features a whole array of different foodstuffs, incorporating cured meats, fresh fruit, jam, yoghurt and a couple of fruit scones.

There’s no doubt that Banks’s culinary creations are up there with the very best. Lovers of fine dining will find plenty to enjoy at Haar.

4.8 stars

Philip Caveney

Dulse by Dean Banks

19/03/23

Queensferry Street, Edinburgh

We rarely return to a restaurant so soon after reviewing it for the first time, but when we saw that Dulse was offering a five course seafood tasting menu for just £35 per head, it was a no brainer. Besides, we wondered, could anybody do the concept proud at such a great value price? Well, the answer to that question is a resounding ‘yes!’ Little wonder that the venue has started offering the menu on more nights of the week.

We start with some oysters – is there any better way to begin a seafood medley? There are just two apiece: fine, fleshy specimens, one doused in a citrusy sea buckthorn sauce, the other in a Bloody Mary mixture. Heads back, mouths open – they slip down perfectly, refreshing, appetising and redolent of the ocean. It’s an excellent start to the meal.

Next up there’s trout pastrami, finely-sliced slivers of smoky fish, served with whipped crème fraîche and crispy rye toast that supplies a satisfying crunch. Arranged on the plate it looks disconcertingly like a smiling clown, but that’s as far as the comedy goes, because this is seriously good, perfectly prepared and absolutely mouthwatering.

The next course is a bowl of Singapore mussels. For me it’s the standout, a rich fiery broth with that tantalising catch at the back of the throat – but then I’ve always been a pushover for those Asian flavours. This is when I’m glad we’ve opted for a side order of a miniature wholemeal loaf, which is absolutely perfect for mopping up the garlic and ginger-infused liquid at the bottom of the bowl, because you don’t want to miss any of that flavour, right?

Can it get any better? Well, how about a chunk of cod, meltingly soft underneath and perfectly seared on top to provide a crispy crunch, the whole thing nestled in a vivid green wild garlic sauce? Yep, once again, this is absolutely spot on.

Any pudding that can follow this needs to be light and appetising, so a deconstructed Eton mess seems the perfect answer – and so it proves to be, with a delightfully fizzy sorbet. It provides the final piece in a faultless tasting menu.

It’s hats off, once again, to Dean Banks, who gets another five star review from us. We make a mental note to visit Haar, his restaurant in St Andrews, when an opportunity arises, because that’s where he began his career and it will be interesting to see what’s on offer there. Interested parties should note that, at Dulse, there’s also the option of adding a half lobster to the selection for just £25 per head and that last orders for this menu are at 7 pm.

So don’t hang about.

5 stars

Philip Caveney

Dulse

08/01/23

Queensferry Street, Edinburgh

The New Year’s festivities are over, the decorations are packed away (in our case into a tiny box), and we’re into the dreary days of early January – a time when not very much happens. So aren’t we glad we took advantage of some Black Friday deals and lined up a couple of gastronomic treats for early 2023? The first of them is for a Sunday roast at Dulse. It’s here that chef Dean Banks has lined up a eclectic menu, all based around seafood. Seafood for a Sunday roast? Does this compute? More of that later.

We’ve dined in this building before, of course, back when it was L’escargot Blanc, a cosy French restaurant, all nooks and crannies, with an authentic country inn kind of feel. Now the place has been opened out and given a brighter, more contemporary look. Somehow it feels as though it’s doubled in size, which can’t be possible. We order a bottle of the house white – a lovely melon-flavoured Languedoc that rejoices under the name of Baron de Badassiere (which we inevitably dub ‘Baron Badass,’ mainly because there’s nobody to stop us). We sip our drinks and peruse the menu.

For starters we order a delightful trout pastrami – sashimi styled slices of fish bursting with flavour and served with rye bread and a dollop of Katy Rodgers creme fraiche. Each bite is a little taste of heaven, the crispy rye bread a perfect foil for the smoky, succulent slices of fish. There’s also a huge bowl of Singapore mussels, which for me are the star of the show, as they reside in a superb, spicy broth, packed with garlic and chillies, each mouthful offering that delightful catch at the back of the throat. We see now why the waitress advised us to also order the bread loaf with sustainable butter, because chunks of this fabulous grain bread dunked into the broth are just heavenly. The plates are cleared in record time and we’re already brighter than we were.

Now for the main course, the Sunday roast. Picture, if you will, the images that those two words conjure in your mind’s eye and then erase them and think again. In place of the meat course, there’s a whole slow roasted plaice, sliced down the middle but left on the bone, the flesh so delicate that it virtually melts in the mouth. I’ve had plaice many times, but this is a revelation. So too are the accompaniments, which are roast new potatoes, perfectly cooked, with a crispy exterior and soft, buttery inside. There’s a also a couple of wedges of charred hispi cabbage, deliciously crunchy and with a couple of sauces to pour over, one flavoured with saffron, the other, lemon. It’s hard to decide which is the best, but eventually we decide on the lemon. I’ve never had a Sunday roast like this before and, unlike the traditional alternative, when it’s finished I don’t feel stuffed to the gills.

Which is great because there’s a pudding (when is there not a pudding?) and, though both of them sound unprepossessing, each in its own way is quietly impressive. There’s a dulce de leche chocolate pave, served with a scoop of vanilla ice cream, and it’s both perfectly executed and perfectly delicious. Then there’s a plum and apple crumble, which in itself seems like a reinvention, the chunks of fruit cooked al dente, the crumble topping light and (dare we use this word?) sort of… healthy. It’s all finished off with a dollop of cream.

Suddenly, January doesn’t seem quite so dreary. Anybody wishing to partake of some stunning seafood should hurry on down to Queensferry Street at their earliest opportunity. This is a game-changer.

5 stars

Philip Caveney