Located on Roseneath Street, Nàdair (which means ‘nature’ in Scottish Gaelic) is an independent neighbourhood restaurant offering a daily-changing five-course set menu, focusing on the best of Scottish produce and foraged ingredients.
The 20-cover restaurant is the first solo venture from the couple, who met while working at Wedgwood the Restaurant in Edinburgh. Keery heads up the kitchen and Baldry is the restaurant’s pastry chef.
The menu features modern Scottish, ingredient-led dishes with Scandi influences, with dishes on the launch menu such as foraged chanterelles with cultured cream, pine, black garlic; sea trout with onion, buttermilk and sweet cicely; dry-aged sirloin with celeriac, beetroot, sea sandwort; salt-baked celeriac, celeriac skin & woodruff consommé, fried brioche and buckwheat (pictured below); and caramelised honey with plum, tarragon and oat.
The drinks menu at will focus on organic wines and will also feature a selection of forage-based cocktails.
“We’re so proud to open our first restaurant together, Nàdair, in the city where we met,” says Keery.
“It’s been a long time in the making, and we’re really looking forward to working together to showcase the best produce that Scotland’s larder has to offer.”
Baldry adds: “We’re working with the best local suppliers and using our restaurant as a platform to show the people of Edinburgh the real quality of ingredients we have available to us in Scotland.
“We’ve had such a wonderful reception from our neighbours in Marchmont, and had lots of locals visit us for lunch and dinner – we really feel part of the community already.”
