Joanna Blythman restaurant review: Ostara, fifty two Coburg St, Leith

I never concept I’d say it. However, I’m turning tired of brunch. Look, it has its rightful temporal area in any day’s ingesting, but so many eating places have ‘brunched’ their all-day menus. Everything comes with an egg or smashed avocado, morning, afternoon, and nighttime. I get the enchantment to café owners. Anyone- component from me, this is- can poach an egg efficaciously, fry bacon, grill tomato, make toast. No want to appoint a skilled chef. You can preserve the rate pretty low, relative to most important publications, and cooked breakfast, infuriating. However, this reality can fool public health ideologues; nevertheless, hawking bankrupt “wholesome cereals” orthodoxy is constantly a crowd-pleaser.

Of course, the difficulty with brunch breakfast is provenance. Are the eggs organic or as a minimum free-range? What approximately the pork in the sausage and bacon? By the time I’ve grilled my server on the one’s questions, the muesli often looks like a less difficult choice. But here at Ostara, I can permit my shield down. A humble make-do-and-mend neighborhood café, but its sourcing is impeccable, from small, neighborhood producers, seasonal, animal welfare-conscious.

When I see that the milk is cream-coated, non-homogenized, grass-fed from Mossgeil Farm, the sourdough comes from the Company Bakery, the red meat from Puddledub, I truly relax. And, here’s a bonus I wasn’t counting on, the person at the stove in Ostara can, in reality, cook with creativity, creativeness, a skill that tastes embedded in the intelligently cosmopolitan eating experience. Ostara works hard for our money too. There is a lot of attempt and care in all our dishes.

Joanna Blythman

We ooh and ah on the savory pancake, a chickpea tackle a masala dosa.

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Cut diagonally, one 1/2 sitting at a jaunty angle on the alternative; it’s a stunner. From its soft center spills out sweet potato, cauliflower, peas, spring onion, seasoned with an earthy, to my thoughts Jamaican-fashion, a spice blend that’s freshened with the aid of the presence of mint leaves. Under a chicken’s nest of pea shoots and with a crunchy crimson pickle and coconut yogurt, this pancake is a talking point that doesn’t disappoint in the mouth. Kimchi chili scramble appears extra familiar- essentially scrambled natural eggs- but the highly spiced, fermented cabbage adds a hobby to the eggs’ suitably sloppy consistency. At the same time, the former tames the kimchi warmth. It comes on that excellent Company bread, decked with a tangle of dark-fried onions, fresh coriander, and narrow sprouting broccoli stems.

Mahama hash is ultimately the dish that rubber stamps for me simply how unusually unique Ostara is. It’s a sight to gladden the coronary heart, a crumbly mound of spiced, minced lamb and softly sweated onions, interspersed with chunkier roast veggies, fried potato, splashed with yogurt, decked with clean coriander, and crowned through a daringly crisp-fried natural egg that’s been dusted with za’atar. For exact measure, this spectacular hash comes with a self-made flatbread. See what I imply approximately effort?

Rhubarb and custard French toast? Take a minute to allow the magic of these words to sink in. We’re eyeballing a huge, fat, warm brioche sandwich, custard-stuffed. It comes generously flanked with poached pink rhubarb and rhubarb compote- so many eating places treat rhubarb as though it’s rationed. There’s more custard and a scattering of fall apart topping, too, just in case we weren’t already gurgling with pride.

You may want to come to Ostara only for tea or espresso and domestic baking. We toy with the treacle tart, inspired using its short, crumbly pastry. This is one of the few locations that know how to serve pinnacle best Darjeeling tea- the estimable Pekoe elements it-and you pay much less for it here than many different places will rate you for a rubbish teabag packed with the sweepings off the grading room floor. That splash of gin inside the Worcesterberry jam is a revelation, a concept to copy. With ample butter and two craggy slices of Company bread, lots of this jam expenses most effective £2.50. Despite all its apparent virtues, Ostara isn’t high-priced. The dearest principal course for lunch is £10.95. If it were on my patch, I’m in no way be out of the area.


I love cooking and eating food. I always look for new recipes, new foods, and new restaurants. I just love food! My goal is to post interesting and delicious food and share recipes with the world. I have a passion for all types of food; especially Asian cuisine.