Barry Bryson opened his first restaurant on the Shore in 2025 after years working in Edinburgh's professional kitchens, running the 34-cover dining room and bar with his husband Robin Bryson Jack handling front of house. The menu centres on fish and shellfish bought directly from Scottish day boats, supplemented by seasonal vegetables and meat from named farmers. An early sitting between four and six offers oysters by the half dozen alongside glasses of wine or champagne, served without reservation to anyone who walks in. Dinner service that follows is book-only, built around a weekly changing set menu plus additional dishes cooked to order. The open kitchen sits at one end of the room, within sight of most tables. Michelin selected the restaurant within months of opening.
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