Gallery*

Scottish pigeon breast

Venison Wellington with dauphinoise potatoes, young vegetables, red onion tarte Tatin & Bordelaise s

Scallops with a parmesan potato scone, sweetcorn purée & truffle cream

Chargrilled steak

Strawberry and Champagne terrine with Mahleb crumble

Pan fried hake with egg yolk ravioli, stuffed chicken wing & bacon stock

#PlayfairsArmy

Scottish touches within the restaurant

Chocolate fondant

Fresh St Andrews Bay lobster

Short rib beef stovies

Duncan and Rachel at The Food Awards

Booth seating in the restaurant

Head Chef, Duncan making ravioli

Bouillabaisse with mixed seafood and mussels

Sticky toffee pudding

Scottish lamb

Steak tartare

Scottish pork tenderloin

Sticky toffee fountain

Playfair's Army and their Rosette

We make our bread every day

One of our south facing terraces

Crème brûlée

Fillet steak with Cafe de Paris

Homemade petit fours

Pineapple tarte tatin

Salmon tartare

*The purpose of this gallery is to indicate the style of the food and restaurant and not all the pictures will reflect the current menu.