Ecco Vino Menu
Ecco Vino menu gallery
Choose your favorite dish
SMALL PLATES
Served with crusty bread, see board for details
With Capers, Anchovy and Rocket
With Pedro Ximenez poached pear, balsamic pickled red onion and summer leaves.
With Sambuca butter parsley sauce, served with artisan bread.
Served with salsa verde, homemade mayonnaise, chilli and lime
Served with a cranberry sauce and toasted bread
Burrata, grated tomato anchovy dressing, basil and grilled bread.
Burrata, grated tomato anchovy dressing, basil and grilled bread.
Mix mushroom, porcini and truffle oil
FROM THE BLACKBOARD
Ancient Roman Pizza which is a lighter, healthier version of Italian Pizza (Our bases are 100% natural&vegan so we always have a vegan option)
Changes with season
Check the board for details Local sustainable and incredibly fresh
SIDES
MAIN PLATES
Chicken fillets wrapped in Parma ham and sage, served with lemon, parmesan and chives
Spinach and parmesan tart with carrot and raisin salad
Fresh linguini with local seafood mussels, crab, prawns, calamari, cherry tomatoes, wine fresh chilli and herbs
PLATTERS
Gorgonzola, Taleggio, Arran Cheddar and Goat cheese served with caramelised red onions, crusty bread and oatmeal cakes
Cured meats, cheeses, homemade dips, olives and crusty bread. (vegetarian option is available, please ask the server)
A mix of daily fresh seafood with crusty bread and sweet chilli sauce (wild king prawns, calamari, mussels& scallops or fish)
At Ecco Vino, the menu reads like a thoughtfully curated Italian-leaning selection that balances rustic comfort with refined small-plate dining. From the starters, dishes such as SOUP OF THE MOMENT, WOOD ROAST PORCHETTA TONNATO, GOAT CHEESE SALAD, SAMBUCA WILD PRAWNS, and PAN SEARED LOCAL SCALLOPS set a confident tone, offering both land and sea-driven flavours with a focus on freshness and indulgence. The “From the Blackboard” section adds a sense of daily creativity, featuring PINSA ROMANA, RISOTTO, and SEA TO TABLE options that suggest seasonal inspiration and flexible preparation. Sides are simple but well-considered, including Side of Bread with Olive Oil and Balsamic, Marinated Olives, Italian Rocket, Aged Parmesan Shavings Lightly Dressed with Balsamic and Olive Oil, Sautéed Rosemary Potatoes, and Slices of Pinsa Romana baked with fresh garlic, herbs and sea salt, all reinforcing the Mediterranean theme. For heartier appetites, the main plates such as CHICKEN SALTIMBOCCA, LEMON TAGLIATELLE, SPINACH AND PARMESAN TART, and SEAFOOD LINGUINI provide a satisfying range of classic Italian comfort dishes with a seafood emphasis. To finish or share, the platters-CHEESEBOARD, ANTIPASTI PLATTER, and SEAFOOD PLATTER-offer a communal dining feel that rounds out the menu with generosity and variety. Overall, the selection feels cohesive, seafood-forward, and designed for sharing, making it an appealing experience for diners looking for both variety and authenticity in a central Edinburgh setting.