Created by the Dean Banks Group, Plaice offers a welcoming spot to enjoy fresh, locally sourced seafood, blending high-quality ingredients with affordable pricing.
The Dean Banks Group is unveiling a new concept within its Leith restaurant, ASKR. The kitchen takeover, named Plaice, will showcase high-quality, fresh Scottish seafood at an affordable price point.
Recently opened, Plaice aims to create a cosy and welcoming spot in Leith, offering a relaxed, informal dining experience—perfect for after-work drinks and small plates with friends, a weekend lunch catch-up, or a sharing-style celebration dinner. With something to suit every taste and occasion, the menu is designed for all.
Guests can indulge in a variety of small plates and premium seafood, including sardines on toast (£7), taramasalata on toast with breakfast radish (£8), smoked mussel flatbread, and trout pastrami on rye (£12). A curated wine and aperitif menu accompanies these dishes, with options available by the glass or carafe, catering to a wide range of budgets.
Inspired by Chef Banks’ training with Rick Stein and his recent travels to Portugal, the pop-up will exclusively serve seafood from the North Sea, prepared in a simple, classic style. Dishes will highlight ingredients such as scallops, langoustines, and same-day catch. Thanks to Chef Banks’ buyer’s licence, the restaurant is able to purchase directly from North Sea fishing boats, ensuring unmatched freshness while supporting local fisheries. This commitment to sourcing locally underpins Plaice’s dedication to both quality and sustainability.
Building on the success of its sister venue, Dune in St Andrews, Plaice will mark its launch with fresh lobster rolls on Saturday, 14th September. Made with lobster from Yule Fisheries in Arbroath—delivered straight from boat to restaurant—the rolls are served in a buttery brioche bun with steamed lobster, crème fraiche, spring onion, chipotle, and fresh lemon. Priced at just £10 per roll, available for collection only, diners are encouraged to arrive early, as only 100 rolls will be available, and they’re expected to sell out quickly.
Group Executive Chef, Dan Ashmore, commented: “As a group, we specialise in sourcing the finest, freshest Scottish seafood, sharing the North Sea’s bounty with our diners. Plaice reflects our passion, and by introducing this concept in the historic port of Leith, we’re building on the area’s strong ties to fishing and industry. We hope to create a social hub for the neighbourhood.”
Group CEO, Dean Banks, added: “We know that people are more mindful about how they spend their money, but that doesn’t mean they shouldn’t enjoy a night out with fresh, delicious food. By stripping away the frills of fine dining, we’re able to use the same fantastic local fishermen to offer our diners high-quality seafood at a much more accessible price.
Plaice opens from Thursday, 12th September, serving dinner Tuesday to Saturday, and lunch from 12pm Wednesday to Saturday.
To book, call 0131 283 3309 or visit https://www.askr.co.uk
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