Popular St Andrews bar and restaurant launches new menu perfect for the festive season

The Adamson Restaurant and Bar in St Andrews has recently unveiled a range of new menu dishes and cocktails that are perfect for the festive season.

Published 18th Nov 2019
Updated 9 th Aug 2023

Guests at the award winning restaurant on South Street in St Andrews can now enjoy a new autumn/winter menu packed with seasonal flavours and ingredients.

As well as the food, some festive and classic cocktails and mocktails are sure to get the party season started.

Dishes on the menu include starters such as: mussels served with cream, white wine, garlic and sourdough; a vegan-friendly cauliflower with walnut, fig, watercress and apple; and scallops served with saffron orzo and chorizo.

new menu

Picture: The Adamson

Must-try mains include: halibut served with pancetta, shallot, mushroom, mashed potato and a red wine jus; lemon sole with brown shrimp, butternut squash and spinach; and venison served with celeriac, parsnip, carrot and barley risotto.

As ever, there is a meat feast available from the Josper Grill, which includes a Chateaubriand, fillet, sirloin, ribeye and the new addition of Tomahawk.

Finally desserts will satisfy any sweet tooth, with the warming sticky toffee pudding a highlight, followed closely by the decadent chocolate brownie cheesecake.

Picture: The Adamson

Drinks from the extensive cocktail list include classics such as a corpse reviver and Bellini with non-alcoholic options available in the form of alcohol-free fizz and spirits like Seedlip.

Those looking for something to toast Christmas should try the new Pom Pom Fizz cocktail or if you're out as a group, the Adamson Cocktail Tree offers an Insta-worthy option.

The nine arm cocktail glass tree allow guests to choose classics from the menu whether it be a cosmopolitan or porn star martini.

For more info and to book, please visit the Adamson website.

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Known for cake making, experimental jam recipes, Champagne, whisky and gin drinking (and the inability to cook Gnocchi), Rosalind is the Food and Drink Editor and whisky writer for The Scotsman, as well as hosting Scran, The Scotsman's food and drink podcast.
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