Finally made it to Mark Greenaway - mentioned up thread, I'd been holding off from going because of his appearance on Great British Menu. A post Festival dinner with a friend meant that even on a Friday night, the restaurant was quiet, as Edinburgh recovers from a month long party.

Mark Greenaway is a discrete restaurant (so discrete my friend couldn't find the entrance), obviously aiming for a star - staff are well trained, attentive and knowledgeable, but with that genuine warmth about them. Decor is understated, and possibly a little bit grey for my taste, but they've made good use of a Georgian town house.

But the menu was lovely. Prices weren't too outré for Edinburgh, with mains between £11 and £28 (for 45 day aged fillet). A very nice range of local ingredients, combined with foraged items and unusual combinations. I too started with the crab cannelloni - it was an activity course, involving a bowl filled with smoke. And it was divine. The crab was fresh and light, the lemon pearls tangy. Brown meat cleverly used hit a deeper note - highlight for me though was the smoked cauliflower custard, and I hate cauliflower! Smokey, smooth... it did overpower the delicate crab a little but but the flavours were great. The rabbit terrine on the other side of the table went down so fast I barely registered it... I'm guessing it was ok!

For mains, I'd gone for pan-roasted hake with a lobster tortellini, purple mas mash, fennel and dill sauce and other stuff. The plates are beautifully presented , with a great deal of care and attention going into the placement of each piece. The cooking matches it - my hake was soft and tender and moist. I don't like fish skin - even crisped, yet I was lulled into trying this and managed to eat a fair amount before it just got too fishy for me. The purple mash was one of the most potatoey tasting mashes I've ever had. So much good about that dish. The pork belly across the table looked so pretty when it arrived... and we'd ordered, on the waiter's recommendation, a side of peas and bacon in cream. Very, very yum. But very rich, so we were we split between two.

Alongside this we had a dry German riesling, chosen with help of the very helpful sommelier. Was a lovely fresh green riesling, but with a lot of depth of flavour which stood up well to the choices - it even stood up well to dessert!

Dessert required some negotiation, because both of us wanted the broken lemon tart, but obviously, we couldn't chose the same thing, so I wandered over to the exploration of all things banoffee. My companion hadn't expected such a formal presentation of something entitled broken lemon tart - again everything was so precise and clean. It wasn't deconstructed - but the highlight was the yuzu parfait. Flavour was immense. My exploration of banoffee was much more measured, with no stand out bits (well the deep friend pecan toffee bon-bon was good, but I put that down to being Scottish, but overall, very tasty and not overly sickly. The parsley was a surprise, but did work well with the banana. When I think of banoffee though, I do think of sugar overload, so perhaps in that way not what I suspected.

A fairly reasonable £55/head, which puts it well within the price range for that scale of restaurant in Edinburgh.

And the million dollar question for me - is it better than Wedgwood? The cooking is more reminiscent of 21212 than Wedgwood, although the dishes make more sense than 21212 which sometimes seems like a random collection of ingredients -it's very precise, it ticks a lot of the on trend boxes (although Wedgwood was also using foraged when I was last there). It easily goes into the top group of non-Michelin restaurants for me (currently Wedgwood, Stockbridge, Grain Store) but I can't actually decide if it was better or not. Given the choice between Mark Greenaway and Wedgwood... I'd want to do both! So I think I have to call it a tie...