Award-winning Ondine Oyster & Grill at Seaton House, St Andrews, is raising a glass to 16 years in style this month with a special Burns Night celebration on Saturday 24 January.
To mark the milestone, renowned Chef Roy Brett and Chef Lee Murdoch have joined forces to create an exclusive tasting menu and whisky pairing experience in collaboration with Kingsbarns Distillery. Diners can look forward to an evening of fine Scottish flavours, complete with a traditional piper and a spirited Address to the Haggis to honour the Bard and Ondine’s sixteenth year.
Located near the first tee of the Old Course, Seaton House enjoys sweeping views over West Sands Beach. The hotel’s culinary jewel, Ondine Oyster & Grill, offers a stylish and contemporary dining room that perfectly balances coastal charm with refined elegance. Guests can enjoy the theatre of the Oyster Bar, where chefs shuck and shell some of the finest oysters in the world against a backdrop of the Fife coastline.
Specialising in seafood and shellfish, the restaurant is adorned with original artworks and centred around a showstopping bar, creating a dining experience that is as visually striking as it is delicious.
Tables for this one-night-only Burns celebration are limited, and advance booking is recommended.
To reserve, visit www.seatonhouse.com.
