Located on Victoria Street, Whirlybird will serve ingredient-led Scottish dishes alongside a cocktail-focused drinks programme.
The name comes from the Scots term for a spinning sycamore seed, reflecting both the building’s heritage and the venue’s relaxed atmosphere.
The kitchen will be led by former Hawksmoor chef Lucia Gregusova, whose menu focuses on Scottish produce.
Drinks will be overseen by Jono McDowell, formerly of Edinburgh cocktail bar Panda & Sons.
Signature serves include the Freezer Martini with Tobermory gin and olive oil; the Summer in Spey with tequila, grapefruit and tajín; the Whirlybird Highball with whisky, bramble and maple; and the West Bow Coffee with Glasgow 1770 whisky, Crossbrew coffee and ginger wine-spiked oat cream.
Former The Kitchin Group manager Matt Donaldson will lead the front-of-house team.
Split across two floors and four interconnected rooms, Whirlybird will accommodate up to 100 guests, including a 15-cover standalone bar area for counter dining, apéritifs and nightcaps.
Original features of the 250-year-old building, including a listed spiral staircase, stone arches and wooden doorways, have been retained alongside velvet and leather banquettes, brass detailing and bespoke carpentry by local craftsmen.
Large windows overlooking Victoria Street provide natural light during the day, with pendant lighting used throughout the evening.
“We’re delighted to bring this historic building back to life,” says Bairstow. “The Old Town is such a magical part of Edinburgh and we can’t wait to share our take on modern hospitality.”
Originally from Cape Town, where he began his career at Groot Constantia Wine Estate, Bairstow is best known in Edinburgh for expanding Herringbone to four sites.
The brunch and small plates concept is now owned by Buzzworks Holdings.