However, a commitment is a commitment and off we went to The Basement.

Central Edinburgh currently is being dug up because of a multi-million pound tram project and negotiating the temporary traffic management system around the road works is a problem, but we soldiered on.

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Thankfully, the sleet stopped just as we found a parking space and we sauntered round to The Basement.

It’s central, only five minutes walk from Princes Street and within a stones throw of Edinburgh’s 3,000-seat Playhouse Theatre, home for all major touring productions. So, The Basement is ideally placed. It also has a big reputation. The local List magazine rates it and we weren’t disappointed.

This is no frills eating. The eclectic menu provides value and the basement restaurant – hence the name – is intimate.

The staff are helpful. They even have an allergy chart to refer to against the packed menu which changes daily. Incidentally, at weekends chef also cooks Mexican favourites.

We picked from 12 starters and 12 main courses and it wasn’t easy. Mussels steamed with leeks, horseradish, dry cider and cream or spicy parmesan meatballs served with a tomato and basil sauce and crusty bread or home-made chicken liver and brandy pate were appealing.

However, my wife selected warm salad of black pudding and sun blushed tomatoes with rocket oil. It was tasty but, frankly, there was far too much greenery and the small pieces of black pudding, which was excellent, looked lost.

I plumped for tomato and basil soup. Filling, full of flavour and warming, particularly on a cold night.

On to the main. Roast chicken supreme on a bed of sesame and peanut dressed egg noodles looked interesting.

Avacado and halloumi salad served with raspberry vinaigrette was eye-catching and so was the char grilled rump steak with hand-cut chips and mushroom thyme ragout.

Pam picked rump steak and merlot pie – she was warned that it was rich, and it was – served with a tasty cheese and onion mash and seasonal vegetables which were, a tad, tough.

I plumped for Grolsch battered sea bass with sautéed potatoes and tartare sauce. The dish came with salad. Once again, it had too much greenery.

Sadly, the slightly-bitter Grolsch batter masked the delicate flavour of the sea bass. I prefer my batter a little sweeter, but others won’t.
With starters priced at around £5 and mains around £8 (the 8oz Scottish sirloin steak is £12.95) The Basement is value.

We didn’t have sweets despite the attraction of sticky toffee pudding or Banoffi pie (both priced at £3.95).

The Basement is a place you chill out in. Proof of the pudding (excuse the pun) is how busy it was on a Monday night, a traditionally poor night for trade in the industry.

It should appeal to all ages and the waiters and waitresses are outstanding. Why? Because they wear the most garish Tropical-style shirts which even act as decoration in the toilets.

Searching after truth, I asked about the shirts. No reason apart from being staff uniform. They certainly add a touch of colour. Whisper it, the staff are also good at their job.