Ondine Oyster and Grill marks 16 years with Burns Night tasting menu

Award-winning Ondine Oyster and Grill at Seaton House in St Andrews will celebrate 16 years of the restaurant with a special Burns Night event on January 24, combining Scottish tradition with a seafood-led tasting menu and whisky pairings.

The evening will see chef Roy Brett and chef Lee Murdoch collaborate on a one-night-only menu created specifically for Burns Night, alongside a curated whisky pairing in partnership with Kingsbarns distillery.

Entertainment will include a piper and the traditional address to the haggis, marking both the national celebration and a milestone anniversary for Ondine.

A Burns Night menu with whisky pairings

The tasting menu opens with crispy Perello olives, paired with Kingsbarns Doocot whisky, selected for its soft cereal sweetness and coastal freshness. This is followed by a crispy oyster with Scotch bonnet sauce, matched with Kingsbarns Balcomie, offering bright orchard fruit and a subtle maritime edge.

Seafood remains at the heart of the menu with Newhaven hot smoked salmon mousse served alongside whisky jelly and treacle soda bread. This course is paired with Kingsbarns 10-Year-Old, noted for its honeyed malt character, citrus peel and balanced oak.

For the main course, guests will be served a haggis chieftan with bashed neeps and tatties, accompanied by Kingsbarns Coaltown, a whisky defined by smoky peat, charred oak and savoury warmth.

The menu concludes with a warmed treacle tart, served with vanilla Chantilly and butterscotch sauce, again paired with Kingsbarns 10-Year-Old, delivering rounded sweetness and a long, mellow finish.

The tasting menu is priced at £49, or £79 with the full whisky pairing.

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Celebrating 16 years of Ondine in St Andrews

Ondine Oyster and Grill is located within Seaton House, positioned near the first tee of the Old Course and overlooking West Sands Beach. Headed up by chef Roy Brett, the restaurant has built a reputation for its seafood and shellfish focus, with produce-led cooking at the centre of its identity since opening.

The contemporary dining room features a prominent oyster bar alongside panoramic views across the Fife coastline. Diners are able to watch chefs shuck and prepare oysters as part of the experience, reinforcing the sense of theatre that has become a hallmark of Ondine. Original artwork and a striking bar complete the space, which sits at the heart of Seaton House’s food and beverage offering.

Event details and booking information

The Burns Night celebration takes place on Saturday, January 24, with arrival from 6.45pm and dinner served from 7.30pm. Bookings and further information are available via Seaton House.