On the former site of French restaurant Satine Saint Stephen, Moss will source all of its produce from Scotland and its drinks offering will be 100% British.
Much of the produce will be sourced from Dobson’s family farm in Angus. Other key suppliers will include Phantassie Organic Farm in East Lothian and the Bowhouse butchery in the East Neuk of Fife.
The restaurant will have a Scandi-inspired minimalist dining room seating 26 designed by Dobson and his artist wife Akiko.
“Moss is the culmination of two years of solid R&D and I can’t wait to open our doors and share our perspective on what we think is possible with Scotland’s diverse palette of ingredients,” Dobson says.
“My team and I are excited to amalgamate the best of Scotland’s local makers and producers and find our niche amongst the incredible scene of restaurants in Edinburgh. This project has already been such a personal journey for my family and I.”
Dobson trained at the Ballymaloe Cookery School in Cork and has a CV that includes Noma and Michelin-starred Japan restaurants Maz and Kabi.
Moss officially launches on 29 January.