Title: Easter Sunday
Location: at The Seafood Restaurant
Description: Remember to reserve early for Easter weekend as it is a busy time for us. With lots of delicious seafood being landed on our shores as well as the early Spring produce, our chefs have got their hands full.
We allocate the tables closest to the sea to those that book the earliest.
So our first real foray into offering a Festive Menu this year has been very exciting. With out tables decorated festively, and quality crackers laid out, we thought we better warn you that this delicious Festive Menu runs until the 23rd of this month. For £35 per person you get a delicious chilled glass of Prosecco on arrival, followed by three courses of delicious top-quality fayre followed by coffees and delicious home-made petit-fours. You guessed it, it’s delicious, it’s fresh, it offers the best value for money in town, and will put you in a great frame of mind for Christmas. Did I mention it was delicious?
Call 01334 479 475 to book, and please mention that you want the Festive Menu, or click on the email link on our website.
Have a look at this week’s Express Lunch Menu; it is my favourite one to date. At £15.95 for two courses, this, in my opinion, is outstanding value and has to be the best lunch offer in town.
Despite hoping for an Indian summer, and with golfers still enjoying the links, it is that time of year to release our Festive Menu. This year Colin and his team of chefs have created a delicious menu, showing off some great seasonal Scottish produce, offering three courses for £35 per person, inclusive of VAT. On arrival you are presented with a glass of our chilled Prosecco included in the price, perfect for mulling over the choices on the menu.
Our Festive Dinner Menu is available for all sizes of groups, however small, from Monday 24th November until Tuesday 23rd December, on a pre-booked basis only, so be sure to mention this when booking. We will be serving our normal A la Carte menus at the same time as usual.
Pieter and his team of sommeliers will be on hand to suggest wines, from our distinguished wine list, to match perfectly your choice of food.
To read over our Festive Menu, please click on the link below.
Firstly, congratulations to all the St Andrews and Dundee students graduating this year.We are preparing for next week when we welcome many of you to celebrate over lunch or dinner.
Here is a sneak preview of the dinner menu for next week, featuring some delicious local crab, north Atlantic sea trout which has just come into season and our usual delicious Cromarty beef, aged for 28 days, from cross Angus-Limousin stock, roasted as a whole fillet and carved to order. The desserts feature delicious local strawberries from the first Scottish crops.Lunch is priced at £35 for 3 courses. Dinner is priced at £48.50
Title: New Menu launch
Location: The Seafood Restaurant, St Andrews
Description: 1st April sees the start of our new menu, adding some fantastic beef to our delicious seafood, a salad menu for the lighter lunchers, a snacks menu for those in for a drink in the afternoon and soon a weekend brunch menu.
News has just come in that the East of Scotland Seafood Trail has been awarded £25,000 for the promotion of seafood on the east. Click here for the link to the article. I did a quick Google search and there were only 3 responses to “East of Scotland Seafood Trail”, 2 of which came from the same source. Obviously we would like to get involved with this enterprise, being a seafood restaurant on the east coast of Scotland, but the fact that very little, if anything, is known about this winning enterprise. I welcome any information or even contact from the enterprise itself.
If you are looking for a good source of mail-order smoked salmon for Christmas, you should have a look at this website run by Ruaraidh Menzies, whom I met while he was a student at St Andrews University. He was captain of their Wine Tasting Team, and eventually pestered me into offering him a job in our kitchen for a summer. He now runs a great catering business from Edinburgh. Final orders for pre-Christmas delivery in the UK are tomorrow, and they come in three different cures. I’ve gone for the Spiced Cure!
Anyway, Merry Christmas if we don’t see you before.
Every year, us restaurateurs are asked by several guide books to fill in application forms, stating opening times, checking our address details and copying menus and wine lists. It is pretty dreary, and I don’t know why these forms do not come pre-filled in for us to check and sign. Anyway, there is always one question they ask which I do enjoy taking the time to think through and answer.
Q. What do you think will be the up-and-coming areas in wine production this year?
As a restaurant that invests a lot of time and resources into our wines, it is important for us to consider this. In the 10 years we have been open in St Andrews, the trends have shifted. The trade talked about the sleeping giant of Alsace wines for years, but they never awoke and conquered the world. I hardly ever hear people talk about them any more, which is a shame as the noble Riesling is one of the world’s greatest grape varieties, as well as idiosyncratic wines such as Gewurztraminer and Alsatian Pinot Gris.
We then had the Kiwi phenomenon. It seems that even to this day, there are dozens of new Sav Blancs appearing, and they have become much of a sameness. Their ‘in-your-face’ aromas are now too much and lack the elegance that people want. Aussie wine is in the doldrums due to over-production, and vines are getting ripped up and replaced with courgettes!
I flirted with Portuguese wines more recently, but our sales of their wines never amounted to much. In their place, Spain is now producing such crisp and aromatic whites, as well as better defined reds, that their star has risen more than their neighbours’. Across the Catalan border, we have seen the largest wine region in France, the Languedoc break new ground for us but that was predominantly due to the fact that we have been a lot more closely involved with certain winemakers; me being best man and one of our ex-sommelier’s assisting in the vinification to the winemaker.
Italian wines have been on the marche (get it!) as they seem to tick all the right boxes at the moment. Light and elegant whites with great acidity and freshness, and balanced reds with pleasant amounts of alcohol which pair with food. Is it any wonder that we are choosing wines that have grown up with the food that we are cooking in our kitchens right across the UK. Gordon’s meatballs and spaghetti with a cheeky wee Chianti, or Jamie’s Linguine alle Vongole with a fiano. It sounds like with the current financial crisis, we have travelled back to the days of Al Capone.