With the opening of The Adamson in April, my foodie prayers were answered. A gourmet restaurant with a relaxed yet elegant atmosphere is something St. Andrews has needed for a while. The restaurant’s exceptional setting, staff, and food have exceeded my expectations for such a small town.
Their cocktail menu is very extensive, ranging from the classics to their more elaborate house recipes such as the “West Village”. This neon green concoction, made with vodka citron, lemon juice and a few other ingredients has an intense sour kick without overpowering your palette.
The food itself is spectacular, excelling in presentation, flavor and creativity. Some of their must-try appetisers are the steak tartare (garnished with an egg yolk and capers), the in-house chicken liver parfait with toast, and the diver sea scallops, which is arguably the best dish on the menu. They are fresh, juicy and tender, seared to perfection, and served with a cauliflower puree and pancetta.
As for the main course, I recommend the moules-frites, which are served with a light cream sauce, and are perfectly seasoned. Their fish and pasta dishes are also excellent, with fresh and bright flavours. I look forward to trying their steaks, which are all dry aged for a month before being grilled over charcoal.
The Adamson is a great place for big dinner parties or for intimate dates. It is my new favourite restaurant, and I am confident it will be a huge success in St. Andrews.
Images courtesy of The Adamson. Compiled by Jenni Dimmock.