It’s the ultimate dinner for hungry Hibbies – a Leith restaurant with a menu boasting dishes named after cult hero midfielder Chic Charnley and their celebrated 7-0 victory over Hearts in 1973.
And with an Easter Road address and Famous Five-inspired artwork adorning the walls, new restaurant The Percy looks set to become a firm favourite for fans eager to track down a post-match meal.
Owner and head chef Joseph Malik insists his venue is “an open love letter to Leith” – the area where he has lived and worked for the last 21 years.
The extensive menu includes a Chic Charnley double chocolate fudge cake and Percy’s ice cream Seven Nil sundae – and he even offers cabbage and ribs served in Turnbull’s Tornadoes hot sauce as a main course.
As well as the football references, diners can order dishes named after several colourful characters from around Leith – including Trainspotting author Irvine Welsh and the legendary landlady of the Port O’Leith bar, Mary Moriarty – and enjoy décor featuring pictures of local heroes such as The Proclaimers.
Eggs Irvine Welsh promises poached eggs with bacon, mushrooms, black pudding and toasted crumpet, while chicken Mary Moriarty – roast chicken breast with black pudding, shallots, mash and red wine sauce – styles itself as a “dedication to the Queen Mum of Leith”.
Elsewhere, ballotine Demarco – chicken breast stuffed with parma ham, walnut, rocket and sun blushed tomato pesto – gets its name from artist Richard Demarco, who was born in the area.
Mr Malik, who was previously executive chef at the Lioness of Leith, said: “I know Mary Moriarty, I know Irvine and I know The Proclaimers – they’re my mates. I’m going to get Irvine in for his tea when he is in at Christmas.
“I would describe the restaurant as an open love letter to Leith. All the cool guys live in Leith. And Leith is buzzing for food right now – its got a good atmosphere and a good vibe.
“I’ve lived here since 1993 – I’m originally from Glasgow but I would say I’ve got an Edinburgh passport.”
Mr Demarco, who has received a number of plaudits over the years for his contribution to the Scottish art world, said he was “delighted” to have a dish named after him.
He added: “I’ve waited all my life for this moment. I’ll certainly have to visit soon – I’ve got to try it.”
Ms Moriarty said: “It’s an honour. I haven’t been there yet, but I’ll definitely get along.”