One of Scotland’s leading Michelin-acclaimed chefs has launched a fresh new summer menu at his popular waterfront restaurant in Edinburgh’s Shore district.
Chef Barry Bryson, the driving force behind Barry Fish, continues to build momentum after securing a coveted place in the Michelin Guide for Great Britain and Northern Ireland. Since opening his first independent restaurant in 2025, Bryson has rapidly established Barry Fish as a must-visit destination, celebrated for its focus on high-quality Scottish seafood.
Set along the Water of Leith, the restaurant offers diners a unique experience, with views into the open-plan kitchen from the pass alongside waterside vistas that reflect the venue’s strong connection to its coastal-inspired menu.
Speaking about the new seasonal offering, Bryson said: “Summer is an incredible time for Scottish seafood. We’re working with some of the best suppliers in the country, and this menu is all about letting those ingredients shine with simple, confident cooking.”
The summer menu introduces a series of refined small plates, including Berwick crab flan pâtissier with crème fraîche, apple and pickled celery, alongside smoked seabass rillettes and soused Orkney herring served with radish, tartar and crackers.
New main courses continue the seasonal theme, with dishes such as hake à la meunière accompanied by buttered spinach, smoked tomatoes, capers and pomme purée, and whole lemon sole Véronique with green beans and braised fennel.
Bryson added: “We want guests to feel relaxed but excited by what’s on the plate. It’s about balancing bold flavours with a sense of familiarity, whether that’s a perfectly cooked piece of fish or something a little more playful.”
Popular dishes remain on the menu, including shelled half lobster paired with smoked fish agnolotti, brown butter sauce and pickled fennel, as well as Barry Fish pastrami served with aioli, capers and dried grapes.
Desserts provide a fitting finish, with options such as strawberry and vanilla baked custard tart and a rich dark chocolate ganache with olive oil and milk chocolate shortbread.
In addition to its Michelin recognition, Barry Fish has also secured a place on The Good Food Guide’s UK-wide list of the ‘100 Best Local Restaurants 2025’, further cementing its reputation as one of Edinburgh’s standout dining spots.
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Bryson said: “It’s been an amazing journey so far, and the support from both locals and visitors has been incredible. We’re always evolving, and this menu is another step forward for us.”
For more information or to book, visit www.barryfish.co.uk.
