The Palmerston, a 60-cover restaurant that will include a bar, bakery, coffee shop, and butchery, will be run by first-time restaurateurs, Lloyd Morse and James Snowdon.
According to the pair, the restaurant’s ethos will be centred around the concept of whole-animal cooking.
This method, which “champions sustainability” sees every part of the animal used, including largely forgotten cuts.
The restaurant will work directly with Scottish farmers and the team will source responsibly-reared meat that will be fully prepared – from nose to tail – by The Palmerston team.
In addition, partnerships with local vegetable growers and fruit producers will see the menu feature dishes for vegans and vegetarians.
Seasonal dishes will include grilled East Neuk mutton chops with turnips and bacon, gnocchi with braised greens, chilli and creme fraiche and whole grilled mackerel with white beans, spinach and Pernod.
Lloyd Morse said: “Originally from Australia, I’ve spent the last fifteen years traveling the world, working in some incredible kitchens. I’m proud that Edinburgh will be home to James and I’s first restaurant.
“Our aim is to bring something new to the city’s renowned dining scene. Whole-animal cooking is at the heart of this – it cuts out food waste so is better for the environment and enables us to really honour the time, effort and dedication that went into rearing it.”