A modern neighbourhood spot for small plates, good wine, and better company — right in the heart of Edinburgh’s New Town.
Discover a haven where culinary artistry meets heartfelt hospitality.
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Ollie's
Tucked beneath Dublin St Social, Ollie’s is a full-time bar featuring live music, a golf simulator and private hire - made for good times and great energy.
Our Menu
small plates - served 12-9 pm, wed-sat
Scottish charcuterie board
28
with cheese from I.J.Mellis
JOHN GILMOUR SCOTTISH SIRLOIN
gf
24
Served over crispy fried potatoes with a freshly cooked duck egg and truffle dust
SKEWERED KING PRAWNS
gf
16
Barbecued on our konro grill in a hot honey glaze and served with a tangy tomato and chilli dip
kedgeree arancini
12
curried scottish smoked haddock, fresh egg and arborio rice coated in crispy fried panko and served with nori mayonnaise
SHETLAND MUSSELS
13
Cooked in a classic white wine, garlic and cream sauce with a side of crusty bread
Confit garlic and chilli flat breads
13
with teriyaki pork shoulder and a sesame and lime slaw
Pan seared Orkney scallops
15
aromatic curry sauce, crispy salt and vinegar capers, “chippie style” batter bits
Gently spiced buttermilk chicken tenders
gfo
12
with a cherry with a sticky chili and ginger dipping sauce tomato and chorizo ketchup
PAN FRIED SEA BASS FILLETS,
gf
14
slow roasted gilt pork belly finished on our konro grill served with a pear and cardamon jam
WILD FIFE DEER LOIN
gf
24
cooked medium rare and served on crisp potato rösti with a roast chestnut puree and bramble jus
ROAST LEMON SOLE
22
on a crispy brown shrimp potato cake with a sage
butter and keta
butter and keta
TOMATO, BASIL AND ROAST REDPEPPER RISOTTO
gf0, v, vgo
15
with grilled mozzarella and confit tomato petals finishes with a fresh herb crumb
PULLED HAM AND GRUYÈRE
CROQUETTES
CROQUETTES
14
Served with a chilli cheese dipping sauce
Handmade potato gnocchi
v, vg
12
served with lemon and tomato fondue, olive tapenade and basil oil
SLOW ROAST CHICKEN BALMORAL
15
with a honey and carrot puree, skirlie and dipping
gravy
gravy
v, vg
tempura vegetables
9
with a toasted walnut dressing
sides
Green beans in chilli and
garlic butter
garlic butter
v, gf
6.50
parmesan and truffle fries
v, gf
6.50
sweet potato fries with honey
and parmesan
and parmesan
v, gf
6.50
side salad
v, gf, vg
6.50
patatas bravas
v, gf
6.50
Desserts
Dark Chocolate Fondant
v
9
with a cherry compote, chopped hazelnuts and fresh cream
PEAR AND RASPBERRY CRUMBLE
v
9
with a crunchy almond crumble topping and chambord creme anglaise
VANILLA AND BRAMBLE RICE PUDDING
v, gfo
9
served with warm honey cakes
CLASSIC COCKTAILS
ESPRESSO MARTINI
10
Vanilla vodka, Kahlua, Sugar Syrup, Espresso
Margarita
10
Tequila, Cointreau, lime juice, sugar syrup
french martini
9
Vodka, Chambord, Pineapple Juice
mai tai
11
White Rum, Dark Rum, Lime Juice, Curaco, Orgeat Syrup
champagne cocktail
12
Champagne, Cognac, Angostura Bitters, Sugar Cube
mojito
9
White Rum, Lime Juice, Mint, Soda (Make it a champagne mojito?)
Old Fashioned
11
Whisky, Sugar Syrup, Angostura Bitters
negroni
9
Gin, Martini Rosso, Campari
spritz
aperol
10
Aperol, Prosecco, Soda
hugo
10
Gin, St Germaine, Mint, Prosecco, Soda
limoncello
10
Limoncello, Prosecco, Soda
SPARKLING wine
125ml
bottle
Prosecco DOC, Spumante Passaparola, Pradio, Friuli, Italy
Delicious sparkler with aromatic pear and apple flavours.
6.5
31
SPARKLING PIQUE & MIXE PIQUEPOUL, VIGNERONS DE FLORENSAC, LANGUEDOCROUSSILLON, FRANCE
A crisp and lively sparkling wine, offering bright citrus, Granny Smith apple and floralnotes with a refreshing mineral finish.
39
Grande Réserve Brut, Champagne Jean de Villaré, Champagne, France
A very elegant and pure Champagne, complemented by succulent notes of apple, peach and apricot.
13
60
Blanc De Blancs Brut, L'Irremplaçable, Paul Lebrun, Champagne, France
Fresh, zesty and vibrant on the palate with a luxuriously nutty finish. The mouthfeeloffers lovely density with a citrus bite.
78
White Wine
125ml
175mL
bottle
Bianco, Vino d'Italia, Babalù, Sicily, Italy
Tropical peach and pineapple with a lick of acidity to balance the ripe fruit.
26
Old Vine Macabeo, Entero, Manchuela, Spain
Flower and tropical fruit aromas, well balanced acidity with a characteristic varietal flavours of orange blossom.
6
8
29
Viognier, Vieilles Vignes, IGP Pays d'Oc, Mont Rocher, Terres Fidèles, Roussillon, France
Enticingly aromatic with characteristic exotic stone fruit and honeysuckle, this is rich yet refreshing.
7
9
33
Chardonnay, IGP Haute Vallée de L'Aude, Montsablé, Terres Fidèles, Roussillon, France
Fresh and racy with delicate notes of apricot and white peach and a refreshing citrus finish.
7
9
35
PINOT GRIGIO DOC, MAIA NOVAPALMA, VENETO, ITALY
Aromatically complex, with beautifully integrated wildflower and ripe fruit notes
7
9
35
Ornezon, Picpoul de Pinet, Vignerons de Florensac, Languedoc-Roussillon, France
Aromas of grapefruit and lime with a classic oyster shell finish.
7.5
9.5
37
Dillon's Point Single Vineyard Sauvignon Blanc, Earthsong, Marlborough, New Zealand
A wonderful medley of tropical fruit, passion fruit, grapefruit and citrus zest.
8
10
39
THE COURTESAN RIESLING, WILD & WILDER, CLARE VALLEY, AUSTRALIA
A dry Riesling has a voluptuous palate hinting at grapefruit, ripe melon and tahitian lime
8.5
10.5
42
Gavi, DOCG, Tenuta Olim Bauda, Piedmont, Italy
Beautifully pure and elegant Gavi with floral and citrus fruit on the palate with hints of underlying minerality.
44
Skin contact
125ml
175mL
bottle
Palm Par L'Escarelle, IGP Méditerranée, Château
L’ Escarelle, Provence, France
L’ Escarelle, Provence, France
A classic Provence rose with summer fruits and raspberry on the nose, with fresh redcurrant notes on the palate.
7
9
33
Skin Contact, Funkstille, Niederösterreich, Austria
An orange wine. Notes of ginger, white pepper and flowers, with an underlying hint of green tea and mandarin.
7
9
35
REd wine
125ml
175mL
bottle
Castillo del Moro, Vinos Más Buscados, Vino de España, Spain
Fresh and elegant with bags of cherry and red fruit. Light with soft tannins.
27
Nero d'Avola, Vino d'Italia, Babalù, Sicily, Italy
Ample ripe, plummy fruit, hints of spice and liquorice, this wine is supple and juicy.
6
8
29
Pinot Noir, Solevari Reserve, Cramele Recas, Viile Timisului, Romania
Sour cherries, blueberries, cranberries with inviting floral aromas.
7
9
33
NEROPASSO, BISCARDO, VENETO, ITALY
Silky smooth, spicy with hints of cherry, black cherry and plum compote
7
9
35
Château Jaron Merlot, AOC Bordeaux, Château Jaron, Bordeaux, France
Abundant blackcurrant intensity, with finesse and voluptuous tannins.
7
9
35
Graciano, 1890 Finca Manzanos, Bodegas Manzanos, Rioja, Spain
Cherry red colour, aromas of bramble and raspberry with notes of vanilla from its time in oak.
7.5
9.5
37
Malbec, Uco Valley, Mendoza, Manos Negras, Mendoza, Argentina
Intense violet aromatics, silky red fruit and racy acidity.
8
10
39
Toscana IGT, Monte Antico, Tuscany, Italy
A superb Super Tuscan that has elegant flavours plums, black cherries, liquorice and leather.
44
DOLOMITE CABERNET FRANC, RAATS FAMILY WINES, STELLENBOSCH, SOUTH AFRICA
Elegant Stellenbosch Cabernet Franc with red berry, cherry, and herbal notes
9
11.5
45
DESERT wine
75ml
bottle
Côteaux du Layon, Carte d'Or (37.5cl.), Domaine des Baumard, Loire, France
A honeyed nose, with lifted yellow fruits & more tropical elements such as mango, guava & pineapple.
7.5
27
DRAUGHT
TENNEnTS
5.20
thatchers
6.00
JUBEL
6.50
guinness
6.20
staropramen
6.50
madri
6.50
camden pale
6.50
asahi
6.50
bottles
Menabrea
5.00
Rekorderlig (Strawberry and lime)
5.50
Corona
5.00
Rekorderlig (Wild Berries)
5.50
non-alcoholic bottles
old mount (berries and cherries)
5.00
menabrea
4.00
guinness
5.20
SMALL PLATES
for sharing, created with fine scottish produce - available from 26th november, served 12-9pm
Scottish charcuterie board
28
with cheese from I.J.Mellis
JOHN GILMOUR SCOTTISH SIRLOIN
gfo
24
served over goose fat roast potatoes on a parmesan crouton finished with a black truffle and honey butter
Skewered king prawns
gf
16
served with a smoked honey marie rose sauce and crispy fried kale
kedgeree arancini
12
curried Scottish smoked haddock, fresh egg and arborio rice coated in crispy fried panko and served with nori mayonnaise
ROAST PARSNIP AND RAEBURN APPLE SOUP
v
11
with rarebit croutons and parsnip crisps
CONFIT GARLIC AND CHILLI FLATBREADS
13
with teriyaki pork shoulder and a sesame and lime slaw
PAN SEARED ORKNEY SCALLOPS
gf
15
parsnip puree, crispy bacon lardons and seaweed butter
GENTLY SPICED BUTTERMILK
CHICKEN TENDERS
CHICKEN TENDERS
gfo
12
with a sticky chilli and ginger dipping sauce
PAN FRIED SEA BASS FILLETS
gf
14
with a tomato, caper and vodka compote
WILD FIFE DEER LOIN
gf
24
cooked medium rare and served on crisp potato rösti with a roast chestnut puree and bramble jus
ROAST LEMON SOLE
22
on a crispy brown shrimp potato cake with a sage butter and keta
BEETROOT AND
CRANBERRY RISOTTO
CRANBERRY RISOTTO
gf, v, vgo
15
with whipped goat’s cheese, chopped chestnuts and candy stripe beet crisps
BAKED CAMEMBERT
v
14
with a chestnut, rosemary and parmesan crumble, cranberry butter and a warm French baguette
HANDMADE POTATO GNOCCHI
v, vg
12
served with lemon and tomato fondue, olive tapenade and basil oil
SLOW ROAST TURKEY AND STUFFING ROULADE
15
with a honey and carrot puree, skirlie and dipping gravy
TEMPURA VEGETABLES
v, gf, vg
9
with a toasted walnut dressing
sides
Green beans in chilli and
garlic butter
garlic butter
v, gf
6.50
parmesan and truffle fries
v, gf
6.50
sweet potato fries with honey
and parmesan
and parmesan
v, gf
6.50
goose fat roasties
6.50
ROAST SPROUTS WITH BACON
6.50
pigs in blankets
6.50
side salad
v, gf
6.50
Desserts
DARK CHOCOLATE FONDANT
v
9
with a cherry compote, chopped hazelnuts and fresh cream
PEAR AND RASPBERRY CRUMBLE
v
9
with a crunchy almond crumble topping and chambord crème anglaise
WARM TREACLE GINGERBREAD
9
with a spiced toffee sauce and mince pie ice cream
hogmanay menu
stARTERS
TRADITIONAL SCOTTISH CULLEN SKINK WITH TOASTED BAGUETTE
ROASTED SWEET POTATO, SAGE AND CHILLI SOUP WITH TOASTED BAGUETTE
INTERMEDIATE
SMOKED DUCK AND STORNOWAY BLACK PUDDING WARM WINTER SALAD WITH A BRAMBLE
CARAMELISED SHALLOT TARTE TATIN WITH A HAZELNUT CRUMBLE AND WARM SALAD OF FRIZEE AND BUTTERNUT SQUASH
MAINS
CHICKEN BALMORAL WITH WHOLE GRAIN MUSTARD MASH, HONEY GLAZED CARROTS, SAUTÉED GREEN BEANS AND WHISKY CREAM SAUCE
8 OUNCE SCOTTISH SIRLOIN WITH HAND CUT CHUNKY CHIPS, LEMON ROAST BROCCOLI, SHALLOT PURÉE AND RED WINE JUS
ROAST RED PEPPER AND VINE TOMATO RISOTTO, PARMESAN AND HERB CRUMB AND SCORCHED GOATS CHEESE
DESSERTS
WARM TREACLE GINGERBREAD WITH SPICED TOFFEE SAUCE AND MINCE PIE ICE CREAM
2 DOUBLE CHOCOLATE AND RASPBERRY BROWNIE, OAT AND RASPBERRY ICE CREAM, RASPBERRY SAUCE AND TOASTED OATS
CHEESE
A SELECTION OF SCOTTISH CHEESES SERVED WITH OATCAKES
DRINK
GLASS OF CHAMPAGNE UPON ARRIVAL
BOOKING
ORDER REQUIRED ON BOOKING - CHOOSE A TOTAL OF 5 DISHES, 1 DISH FROM EACH SECTION
50% BOOKING DEPOSIT REQUIRED
TO BOOK PLEASE CALL IN TO THE RESTAURANT OR PHONE US AT 0131 563 0403
PRICE
£80
£10 and £20 gift vouchers available in restaurant, or order on 0131 563 0403
Opening times
monday
closed
Tuesday
12pm - late
Wednesday
12pm - late
thursday
12pm - late
friday
12pm - late
saturday
12pm - late
sunday
CLOSED
