63 Tay Street

Head chef Graeme Pallister promises to keep things ‘Local, Honest and Simple’ at his first solo venture. With soaring ceilings, polished wood floors and a bank of glass looking across the river Tay into the heart of Perth, 63 Tay Street presents a very smart, contemporary dining room. Seasonality is key to the robust menu selection, where British and Scottish classics are given a modern makeover. You’ll find the likes of braised Oban oysters, duck egg tart and local smoked salmon served alongside pot-roast guinea fowl, leg meat faggot, chestnut cream, salsify and Marsala. The 200 strong wine list contains all the classics you would expect to find, alongside some sommelier picks from smaller, limited release vineyards.

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