When the new, luxury St Andrews hotel opens its doors in February, guests will be able to dine in restaurants and bars - Ondine Oyster & Grill, The Board Room, and Old Tom’s Bar.
The jewel in the hotel’s food and beverage crown will be Ondine Oyster & Grill. Specialising in seafood and shellfish, Ondine was opened in 2009 by renowned owner and chef Roy Brett. It has since become an institution within the heart of Edinburgh’s Old Town but will move to its new home in 2025.
In recent years the Ondine experience has been hampered by the ongoing works to the façade of the building that is occupied in part by the restaurant. With no end in sight to these works Roy has decided relocation to new premises is important for Ondine’s loyal customers.
To ensure consistency across all restaurants, senior members of the Ondine team will operate from both locations, across front of house and in the kitchen.
With the hotel situated near the first tee of the iconic Old Course, the highly anticipated stylish and contemporary dining room will have its feature Oyster Bar on one side while offering stunning views of West Sands Beach and the Fife coastline from the other.
Ondine Oyster & Grill will also feature original artwork and an eye-catching bar. However, seafood will be the star of the show, with diners treated to the theatre of being able to watch chefs shuck and shell some of the finest oysters in the world.
Led by Roy Brett, the award-winning Ondine Oyster & Grill experience will be available throughout Seaton House, with Roy also curating the menu served in a second restaurant, known as The Board Room.
Named after a play on ‘charcuterie board’, The Board Room, with its rich timber tones and a large chandelier adorned with copper thistles, offers a second dining experience in an intimate and relaxed space to enjoy some light bites and plates ideal for sharing.
Regular guests at the Seaton House restaurants will be treated to their own whisky locker, where their favourite tipple can be stored for their eagerly awaited return.
The list of suppliers to the hotel includes Edinburgh’s Cheesemonger I.J Mellis, Fife’s David Lowrie Fish Merchants Ltd, Peelham Farm in Berwickshire and award-winning charcuterie company East Coast Cured from Leith.
Seaton House will also source the best east coast shellfish and crustacea, as well as fantastic Argyll langoustines and scallops from Welch’s Fishmongers.
For those looking for a tipple, Old Tom’s Bar takes its name from local golfing legend, Tom Morris.
Born and bred in St Andrews, Tom Morris would go on to win the Open Championship four times during the 1860s, playing in the famous competition for the final time in 1896 at the age of 75.
Old Tom’s Bar is inspired by the classic retreats of the late 19th and early 20th century. Throughout the bar there will be nods to its surroundings that will be apparent through the use of Scottish tweed and tartan in the bespoke furnishings and upholstery.
Euan McGlashan, global co-founder and chief executive officer of Valor Hospitality Partners said: “When Seaton House opens its doors, guests will enjoy a highly personalised level of service at Ondine Oyster & Grill, The Board Room, Old Tom’s Bar and throughout the hotel.
“It will build on Scotland’s world-renowned welcoming hospitality and warm, local spirit, with a truly exceptional culinary experience.
“Seaton House is a hotel that knows what being local is all about. We are restoring a St Andrews landmark that will reclaim its place in the heart of the community and the incredible food and beverage offerings are for guests and locals alike.”
Roy Brett, chef founder of Ondine Oyster & Grill said: “From the moment Euan approached me about bringing the Ondine concept to St Andrews I have been excited.
“We have a desire to showcase the best of Scotland’s produce at the hotel, and we will ensure that Seaton House will provide an unmatched experience.
“Guests will be treated to à la carte and all-day dining using the finest locally sourced ingredients and expertly selected wines and whiskies.
“With an ethos focused on genuine hospitality, Ondine and Seaton House complement each other perfectly, so we are proud to be opening in St Andrews, and with our upcoming relocation in Edinburgh, it’s shaping up to be a fantastic year. We can’t wait to get started and open our doors to our future guests.”
With 42 luxury bedrooms including six suites and three junior suites, Seaton House offers 5-star luxury hospitality in the heart of St Andrews. Dating back to 1864, Seaton House was once known as the Scores Hotel.
