As with Dulse’s first site, which opened in the Scottish capital’s West End in 2022, the Leith restaurant will feature a menu focused on Scottish seafood sourced directly from independent, local suppliers.
Dishes set to feature include trout pastrami with rye bread and Katy Rodgers crème fraiche; Orkney scallop in the half shell with wild mushroom stroganoff and puffed rice; and pan roast Shetland cod with nduja, clam and bean cassoulet.
The decision to relaunch the site as Dulse comes after Banks hosted a pop-up for a new seafood concept called Plaice in the ASKR site following its closure.
“After our Plaice pop-up was a huge success, it showed us that there was a real demand for quality seafood that’s locally sourced and affordable,” says Banks, whose restaurant portfolio also includes Dean Banks at The Pompadour in Edinburgh and Haar in St Andrews.
“The support we received from the community was overwhelming and made it clear that opening a second Dulse was the right move.
“We’re excited to bring top-tier Scottish seafood back to the port neighbourhood of Leith, and we look forward to welcoming guests back to enjoy our fresh seafood in a relaxed setting.”
Ashmore, who was previously executive chef of the Dean Banks Group, opened ASKR in partnership with Banks back in March.
However, the restaurant is understood to have closed in September, little more than six months after its launch, with Ashmore subsequently announcing he would be stepping away from the Dean Banks Group.
Commenting at the time on Ashmore’s departure and the closure of ASKR, Banks said: “It was a pleasure to support Dan Ashmore as he opened his first solo venture, ASKR, in Leith.
“In the current climate it is incredibly difficult for independent restaurants to survive, never mind thrive, with ASKR sadly becoming one of the latest casualties of our current government.”
Dulse Leith will open on Wednesday (13 November).
