A COUPLE OF weeks ago, told you about a natural wine bar that opened in the old hi-fi shop on Haddington (near Leith Walk) a little over three years ago. We stopped in late one rainy Tuesday night a few weeks ago, after P told me at the hotel that he’d made reservations. We ordered Leek Dumplings, Shropshire Cheese (so delilcious!), and a few other sharing plates, and I had a glass of Lamoresca Rosato, while P ordered a homemade Plum Cola.
Spry is an independent organic wine bar and shop located on the ground floor of a classic Georgian house that was designed by Izat Arundel architecture studio. It specialises in naturally made wines and is one of those places with an ever-changing menu offering dishes made with local, seasonal produce. You can order a five course set menu, or à la carte, as we did.
As a wine shop, Spry stocks naturally produced, often organic wines that are living, free from the additives and preservatives found in many mass-produced wines. Its wines, available to buy by the bottle, are independently produced and made by trusted growers focussed on quality rather than quantity. All wines can be bought to take away or opened at your table, with a £10 corkage charge per bottle.
Owner Matt Jackson (above), worked at Castle Terrace (opened in 2010 by Dominic Jack and Tom Kitchin and closed permanently 10 years later due to the impact of the pandemic) and Timberyard, which we love and visited many times when we lived in the city. A sample of Spry’s menu selections include pollock paratha with saffron and yoghurt; stilton pain perdu with bramble jam and honey; and cardamom panna cotta with red wine poached cherries. Five Course Set Menu £45, Matched Drinks £40.
Spry is open for lunch, dinner and drinks. If you’re looking for a table, booking is advised, and if not, walk-in space is often available at the bar. We booked, but it was a Tuesday night in February, so it was very quiet.
1 Haddington Pl, Edinburgh, EH7 4AE
Open Tuesday to Saturday, 1-10pm | 0131 557 0005
Isle of Wight Tomatoes
Served with balsamic vinegar, homemade ricotta and rosemary almonds.
