This grand old Georgian era dining room boasts soaring views out over the River Forth to Fife. The dining space, hung with impressively ornate chandeliers also boasts a Perspex screen behind which the chefs (led by Michelin star adorned Paul Kitching) prepare dishes where deconstruction meets decadence. Playful highlights include the likes of trout served with artichokes, pasta, almonds, chickpeas, kidney beans, oriental mushrooms, warm coleslaw and feta cheese. Desserts pay homage to childhood with a wondrous porridge, milk and cinnamon creation, all poured from a miniature china cow. Don’t come here expecting Scottish clashes, this is a restaurant where there’s far more haute than haggis.