July 5, 2017

Seafood Ristorante – Modern cooking with clever Italian twist

There are not many places in Scotland that you can sit in a stylish comfortable restaurant eating lobster and oysters while watching tides of the North Sea almost splashing the glass window in front of you. We found that unique space, The Seafood Ristorante in St Andrews.

NEW OWNERSHIP, THE SAME SPECTACULAR VIEWS

The shore side restaurant with unrivalled panoramic views over the West Sands and the sea, has recently been relaunched under new ownership.  The Seafood Ristorante has been acquired by 22-year old marketing and commercial management graduate Stefano Pieraccini. With the help of his parents Adrian and Susan, experienced restauranteurs who previously owned 3AA Rosette restaurant Rocca in St Andrews and before that the 5 star Rocpool Hotel, Stefano plans to establish the restaurant as the most popular and stylish spot for quality dining in the area.

OPEN KITCHEN CONCEPT

The first thing you notice when you walk in, is a bustling but not intrusive, open plan kitchen. The smell of freshly cooked food, the sound and the sights of cooking can really help you work up an appetite. In the past, customers preferred their food to appear magically from the kitchen and be presented at their table. Time has changed and we expect more transparency, we want to know how our favourite dishes are cooked and by whom. Studies show that the best food seems to be served in those restaurants where chefs and customers can see eye to eye. Chefs perform better when they see the diners enjoying their dishes, and customers are more satisfied because they know the restaurant has nothing to hide.

EXPERIENCED CULINARY TEAM

At the kitchen, you can see some familiar faces: a former Michelin star chef Davy Aspin, who is a long-term associate of the Pieraccini family’s restaurant businesses. Davy is supported by two young uprising culinary stars in Scotland: Iain Syme and Jamie MacKinnon, the latter having earlier this year won Scotland’s Young Chef of the Year award at ScotHot and the CIS Excellence Awards. Jamie was also the winner of the 2013 BBC Two television series, Chef’s Protégé.

SEA ON THE PLATE

All their ingredients are sourced from local trusted suppliers and I happened to see one of their langoustine deliveries happen not long before dinner service. You can’t get fresher than that! Seafood is top notch, can’t argue with that, but what makes a seafood restaurant memorable? The Seafood Ristorante offers an exquisite dining experience plus informal, accessible specialità del giorno. Modern, fine dining style dishes, served in a relaxed informal style.

SEAFOOD BY THE SEA

As you would expect The Seafood Ristorante serves mainly seafood dishes. You can expect modern cooking with a very clever Italian twist.

 

— STARTERS—

Fritto misto” mixed small fried fish

“Fritto misto” means mixed fried food” in Italian. Battered sardines were super crunchy and light. I really liked deep fried crispy vegetables that complemented the flavours of fish.

Just a squeeze of lemon juice and the dish is completed!

Cumbrae Oysters each 3 shallot & red wine vinegar, Asian or citrus dressing

Oysters are one of those shellfish that you either love or hate. I am a huge fan of oysters and I could eat them all day. They also have a reputation as an aphrodisiac, which has helped increase their popularity. I particularly enjoyed them with the citrus dressing.

Hand Dived Ardnamurchan Scallops baked in the shell Asian style

Innovatively baked in their shells, sealed with a bit of pastry on the edge, the scallops (hand-dived in Ardnamurchan) were enormous. The best bit was the thrill of levering them open. Inside there was a moist scallop baked in the shell, with Asian spices, chilli, ginger and lemongrass.

East Neuk Crab avocado, melon and gazpacho

Perfect for hot summer days, delicious gazpacho topped with crab salad in a form of jelly. Really lovely and refreshing

Langoustine Ravioli – roasted langoustine tails and spiced shellfish vinaigrette

A luxurious and divine dish. Flavour-packed and colourful starter certainly had a wow factor.

— MAIN COURSE—

Ligurian Fish Stew hand rolled saffron linguine, seafood bisque, local fish & shellfish

This truly was an exceptional dish, no doubt my favourite. The sauce contained all the juices left from cooking the seafood, and the saffron linguine was a good choice to bring the flavours together.

Scrabster Turbot braised with courgettes & boulangere potatoes

The Scrabster turbot was served with tiny courgette scales. The fish was perfectly cooked and succulent. Also on the plate, a courgette flower stuffed with tomato and basil and a delicate garlic purée.  I loved the potatoes braised in stock with onion.

— DESSERT—

Tiramisu, Coffee cream

Modern deconstructed tiramisu wasn’t just an eye pleaser. The coffee cream was not overpowering and had a light creamy texture. Rich, satisfying and seriously delicious!

We couldn’t fault the food, everything was delicious and nicely presented. The staff were very attentive and friendly and made us feel very welcome.  The restaurant prides itself on delivering an exquisite dining experience and they did not disappoint. The location is stunning, the food exceptional When you add excellent customer service and a well-equipped bar you are guaranteed to leave happy after visiting The Seafood Ristorante.

t: 01334 479475 | e: dine@theseafoodristorante.com
The Seafood Ristorante | Bruce Embankment | St Andrews | Fife | KY16 9AB

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