March 28, 2018

The Adamson Launches New Spring Menu – Review

It’s official, Spring is finally here! Say goodbye to miserable cold winter weather, warm clothes and hearty warming dishes! The sun is shining, the temperature is rising and flowers everywhere beginning to bloom. This is the perfect time to savour the fresh flavours of spring. Not to mention seasonal produce is at its best around this time of year.

We recently visited The Adamson Restaurant and Bar in St Andrews to sample their stunning new Spring menu. Head chef, Stewart Macaulary and his dedicated team have created a wide range of seasonal dishes, including squid, chorizo, black olives & tomatoes; crab & king prawn linguine, goat loin & shoulder bbq gem, mash & sauce reform.

The restaurant has recently launched their delicious vegan menu to cater for their Vegan guests. These include courgette spaghetti, peppers, red onion, sweetcorn, tomato; tortellini with butternut squash & sage, baby spinach & pumpkin seeds; black bean burger with pepper, garlic, agave syrup, white wine, cumin, chilli powder, coriander and Japanese red currant. For those with sweet tooth there is also option for vegan dessert – panna cotta, coconut, pineapple, dark chocolate, rhubarb and pistachio.

 

The Adamson is one of the most stylish and popular venues in St Andrews. Voted Scottish Restaurant of the Year 2015 and Restaurant of the Year Casual Dining 2016, the restaurant constantly surprises with both quality of food and standard of service.

Offering a contemporary and relaxed dining experience, The Adamson attracts not only local residents but also tourists, golfers and students.

The bar features modern décor and an elegant setting ideal for an after work drink with friends or relaxing before/after dining in the restaurant.

To begin, we were treated to homemade bread with olives and roasted almonds on the side which I very much enjoyed and polished off within minutes.

What I love about The Adamson is the open plan kitchen. We were lucky enough to get a table at the end of the restaurant where we could watch busy chefs preparing dishes for hungry diners.

My starter was scallops with cauliflower, hazelnuts, tomato & red wine;  Andy opted for avocado & pomegranate salad with quinoa, almonds, blueberries, honey, turmeric & yoghurt

Scallops 
cauliflower, hazelnuts, tomato & red wine

A beautifully presented elegant dish and was definitely a great choice. I loved the sweetness of caramelised scallops paired with the creamy mellow flavour of cauliflower and richness of tomato & red wine jus. Chopped hazelnuts added a nice texture to the dish. Scallops have been always one of my favourite dishes and this time chef Macaulary has delivered an outstanding plate of food.

 

Andy’s salad was vibrant, full of textures and flavours, jam-packed with satiating fibre & gluten-free.

avocado & pomegranate (n)
quinoa, almonds, blueberries, honey, turmeric & yoghurt

Avocado and Pomegranate Salad was loaded with curly kale, spinach, as well as protein-dense quinoa, almonds small bites of beets and crunchy radishes. All tossed in a delicious honey, turmeric and yoghurt dressing.

 

For mains, it was a tough choice between the king prawn & crab with herb linguini and langoustine bisque or the chicken pancetta pommes anna, asparagus & broccoli.

king prawn & crab 
herb linguini & langoustine bisque

I decided to go for King prawn & crab and Andy went for Chicken Pancetta. I was a little bit jealous when I saw Andy’s stunning looking main but when my dish arrived I was very pleased with my choice. A light and fresh dish, perfect for warm spring evenings. I absolutely loved langoustine bisque – the delicious decadent cream-based soup, enriched further with egg yolks tasted divine. I could not fault my dish, neither my partner Andy.

Tender, succulent chicken, pommes Anna (sweet potato slices stacked on top of each other and baked in the oven with), salty bacon pieces, roasted asparagus & broccoli dish turned out to be one of the best chicken dishes we’ve ever tasted. Deliciously moist and tasty chicken combined with fresh seasonal ingredients tasted heavenly.

Chicken 
pancetta pommes anna, asparagus & broccoli

Turning to dessert, where we decided to try one of the vegan offerings.

Panna cotta

coconut lime, pineapple, dark chocolate, rhubarb & pistachio

When our dessert arrived, it was the beautiful bright colours which caught my eye instantly. Tucking in, the panna cotta melted in my mouth and I got an immediate hit of the coconut and lime. The dessert was extremely refreshing and light, and it was the perfect balance of sweet with a little hit of sour from the lime and rhubarb.

Haddock
skinny fries, peas & tartare

Squid
chorizo, black olives & tomato

Rock oysters 
tanqueray gin, lime & mint granita

Tortellini 
butternut squash & sage, baby spinach & pumpkin seeds

If you are looking for delicious, fresh seasonal flavours, The Adamson Restaurant & Bar in St Andrews offers something that is hard to resist. The restaurant offers contemporary, relaxed dining in a city-centre environment with a great atmosphere. The Adamson has created an attractive seasonal menu as part of the restaurant’s dedication to using the freshest, locally sourced ingredients and commitment to sustainability in their suppliers. The restaurant is also involved in local collaborations to promote the St Andrews’ Food & Drink Scene.

View Spring Menu Here 

The Adamson

127 South Street
St Andrews
KY16 9UH

T: 01334 479191

Monday – Thursday 12.00 – 15.00 & 17.00 – 00.00; Friday 12.00 – 15.00 & 17.00 – 00.00; Saturday 11.00 – 00.00; Sunday 11.00 – 00.00

 

 

 

 

 

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