Chef News is sponsored by the the Kitchen Porters Club
The Seafood Ristorante has unveiled a bold new Autumn/Winter menu, bringing a refined, seasonal focus to its coastal dining experience in St Andrews. The refreshed offering pairs the restaurant’s signature contemporary seafood cookery with an expanded à la carte sélection, giving diners greater culinary choice while showcasing the depth and character of Scotland’s cold-season larder.
Set against the stunning backdrop of the St Andrews coastline, the new menus celebrate the best of Scotland’s Autumn and Winter larder. Executive Chef Davy Aspin and the culinary team have crafted dishes that highlight responsibly sourced seafood, local game, and winter vegetables, delivering comfort, sophistication, and bold flavour combinations suited to the colder seasons.
Highlights of the seasonal menu include Hand-Dived Orkney Scallops with white curry; Smoked Haddock Chowder; East Neuk Lobster Spaghetti with spiced lobster bisque; Anstruther Crab Risotto with Chilli & Mascarpone; Shetland Cod with Gnocchi, Chicken Butter Sauce and Ardverikie Estate Venison with Potato Terrine and Sauce Poivrade.
The new à la carte menu offers guests more choice than ever, featuring signature seafood dishes, seasonal starters, hearty winter mains, and beautifully balanced desserts. Diners can now tailor their experience – whether enjoying a leisurely lunch, a celebratory dinner, or a curated multi-course journey.
The Seafood Ristorante Owner Stefano Pieraccini said; “We wanted this menu to reflect the changing seasons while honouring the ingredients that make Scottish coastal cuisine so special. By expanding our à la carte offerings, we’re giving our guests the freedom to experience our food in a way that best suits their occasion.”
The Seafood Ristorante’s culinary philosophy continues to centre on sustainability, seasonality, and innovation. The new menus will be available from November 20th for both lunch and dinner services.
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Chef News is sponsored by the the Kitchen Porters Club
