Renowned chef unveils new restaurant in Scottish town
Seaton House, the newly opened St Andrews hotel invites guests to experience the "residential ambiance and warm Scottish hospitality" of restaurants Ondine Oyster & Grill, The Board Room, and Bow Butts Bar with an "inspiring" whisky collection.
The jewel in the hotel's food and beverage crown is home to Ondine Oyster & Grill, headed up by chef Roy Brett and executive chef Mark Drummond.
The restaurant, one of the dishes, and chef Roy Brett. (Image: Ondine) With the hotel near the first tee of the Old Course, the highly "stylish and contemporary" dining room features an Oyster Bar on one side "while offering stunning views of West Sands Beach and the Fife coastline on the other".
Ondine Oyster & Grill also features original artwork and a showstopping bar. However, "seafood will be the star of the show, with diners treated to the theatre of being able to watch chefs shuck and shell some of the finest oysters in the world".
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The firm said: "Led by one of Scotland's most acclaimed chefs, owner and founder Roy Brett, the award-winning Ondine Oyster & Grill experience will be available throughout Seaton House, with Roy also curating the menu served in a second restaurant, known as The Board Room.
"Named after a play on 'charcuterie board', The Board Room, with its rich timber tones and a large chandelier adorned with copper thistles, offers a second dining experience in an intimate and relaxed space to enjoy some light bites and plates, prepared at your table and perfect for sharing. The circular table in the centre of The Board Room will encourage effortless conversation between guests.
"Promising genuine Scottish hospitality, guests and locals alike will be treated to the best of Scotland's larder, from the highlands to the lowlands, wherever they choose to dine."
The list of suppliers includes Edinburgh cheesemonger IJ Mellis, Fife's David Lowrie Fish Merchants Ltd, Peelham Farm in Berwickshire and award-winning charcuterie company East Coast Cured from Leith. Seaton House will also source "the best east coast shellfish and crustacea, as well as fantastic Argyll langoustines and scallops from Welch's Fishmongers".
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