On 4th April, 18, the rooftop restaurant at Rusacks St Andrews, will launch new menus for 2025, including a seasonally-changing à la carte offering, and fresh take on its signature afternoon tea.
The kitchen at 18 is led by Graham Paulley, Executive Chef at Rusacks St Andrews, who has created a menu that celebrates Scotland’s land and coast through refined cooking techniques, focusing on beef, game and seafood.
Produce is sourced locally and directly from suppliers where possible, and will evolve with the seasons to spotlight the best ingredients of the moment. Fish comes from David Lowrie Fish Merchants, beef from Henderson’s, meat from Gilmour Butchers and sourdough bread comes from Barnett’s Bakery, Anstruther.
Starters include Scallops with Sea Herbs and XO Chilli Butter and Aged Beef Tartare with Fried Potato Crisps and Cured Egg Yolk, followed by main dishes from Salt-aged Creedy Carver Duck with Carrot and Duck Leg Stovie to Roasted Halibut with Confit Fennel and Smoked Shellfish Butter Sauce.
18 also offers a selection of steaks cut from the finest Scottish beef, from rib eye and sirloin dry-aged on the bone in 18’s salt chamber, to sharing tomahawk and chateaubriand, each cooked over coals on the robata grill. In the warmer months, guests can enjoy bountiful platters of Fruits de Mer to share, including crab, prawns, mussels, oysters, cockles and lobster, served over ice.
The dessert section is led by Head Pastry Chef Jenna Todd, who joined the Rusacks team in 2021. The dessert menu offers Jenna’s elevated takes on British classics, from Sticky Toffee Pudding with Butterscotch Sauce and Clotted Cream to Whisky Baba with Vanilla Yoghurt Cream and Lemon Brûlée Tart with Katy Rogers Crème Fraîche.
From Wednesday to Saturday, 12-3pm, 18 also offers afternoon tea overlooking the Old Course. The new menu, led by Jenna, includes a selection of classic finger sandwiches, from Rare Roast Beef with Horseradish Cream to Rusacks Coronation Chicken, followed by scones and a selection of cakes including Lemon Meringue and Raspberry Tart, Gâteau Opéra and Salted Caramel Éclair.
On Sundays, guests can enjoy 18’s take on a traditional Sunday roast, with a choice of aged rump of Scottish beef, roast organic Scottish chicken, or marmite and truffle butter roasted celeriac, accompanied by all the trimmings. From 6pm on Wednesdays and Thursdays, 18 also offers a grilled bavette steak with fries, salad and peppercorn sauce with a glass of red wine for just £32.
18 is accompanied at Rusacks by basement pub One Under Bar, which hosts a programme of pub quizzes, board games nights, live music and live sports, and The Bridge, the hotel’s Mediterranean restaurant with views of Swilcan Bridge. All are operated by hospitality incubator White Rabbit Projects.
