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About this rating

Restaurants are awarded from 1 to 5 Rosettes for culinary excellence. One Rosette restaurants are highly recommended in a local area and five Rosettes have reached the pinnacle of culinary excellence at a world class level.

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Steaks, seafood and modern dishes with views of the golf

AA Inspector

At a glance

Open all year
Tasting menu
Private dining
Wines by the glass
Wheelchair access
Credit cards accepted

If it sometimes seems as though you can't have an upmarket hotel in Scotland without some golf going on in the vicinity, the other way of looking at it is that you wouldn't want to come to a course as illustrious as the one at St Andrews, the largest public golf complex in the whole of Europe in fact, without expecting to be fed and watered in grand style too. The Old Course Hotel has it all, grandly surveying as it does both the links themselves and the West Sands beach and a majestic stretch of coastline. As any seasoned putter will tell you, the most fiendish part of the St Andrews course is the Road Hole, the par 4 17th, and it seems only right that the main dining room here has been named after it. Enjoying all the aforesaid views, so that you won't miss a single thwap of the ball in the infernal sand-trap, should the urge so fanatically possess you, it's a civilised spot for a mix of traditional and modern Scottish cooking. Martin Hollis's menus now include some classic local seafood and steak options, so you might choose to open with some thoroughbred shellfish, perhaps oysters in shallot vinegar and lemon, West Coast langoustines in garlic mayonnaise, or – for the determined splashers-out – laden platters of lobster, cockles, scallops, dressed crab, and much more. Otherwise, a more modernist route might lead from ballotine of foie gras with chilli, peppered pineapple and brioche, or tartare of charred mackerel with horseradish and cucumber, to show-stopping main dishes such as herb-crusted loin and braised shoulder of excellent lamb, with aubergine purée and courgettes, or perhaps a fillet of grey sole with crab in sauce Grenoble served with seasonal crushed Jersey Royals. Steak aficionados can expect prime cuts of pedigree Black Isle rib-eye or fillet, or a surf and turf pairing of rib-eye chops and lobster. A welter of thrilling flavours adds allure to a dessert list that takes in tonka bean parfait with cherry-blossom crémeux and pressed apricot, as well as Venezuelan Araguani chocolate mousse in basil oil with olive oil sponge and raspberry sorbet. Artisanal cheeses come with truffle honey and black grapes. Sunday lunch might revolve around ever-popular roast beef rib and Yorkshire puddings, or perhaps Loch Awe sea-trout with cockle risotto and samphire. It's all served forth by highly professional, genuinely engaged staff who know what they're about. Champagnes and magnums lead off a deeply classical wine list, which offers a handful of small glasses before setting about the serious business of crus classés and gran reservas.

Opening hours

  • Open all year
  • Closed for lunch: Thursday to Sunday (April to September), Friday to Sunday (October to March)
  • Lunch served from: 12.30
  • Lunch served until: 2
  • Dinner served from: 6
  • Dinner served until: 10

Chef

  • Chef: Martin Hollis, Savich Phannoi

Food and drink

  • Cuisine style: Modern Seafood
  • Vegetarian dishes available
  • Wines under £30: 15
  • Wines over £30: 100
  • Wines by the glass: 11

Price guide

  • Starter from 6.50
  • Main course from14.50
  • Dessert from8.50
  • Tasting menu from55
  • Credit cards accepted

Accessibility

  • Wheelchair accessible
  • Accessible toilets
  • Assist dogs welcome

Facilities

  • Seats: 70
  • Private dining available
  • Private dining seats: 16
  • On-site parking available

Additional information

  • Seats: 70
  • Private dining available
  • Private dining seats: 16

Getting here

M90 junction 8 then A91 to St Andrews

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