We are proud to welcome you to celebrated seafood restaurant Ondine Oyster & Grill and invite you to share in our passion for the finest locally sourced Scottish seafood, fish and meat.
We are pleased to now invite you to pull up a stool at the bar for a drink or some of the freshest oysters, chat to the team and enjoy the views.
At The Board Room, we celebrate exceptional, locally sourced food.
Open daily from 11am, the menu is packed with local flavours, creating an experience that is fun and relaxed. Share a charcuterie board with friends, come and grab a burger or enjoy one of the daily specials.
We bid you a very hearty Scottish welcome to Bow Butts. In 1418 on the grassy area you can still see outside of our windows Scottish archers first stood side by side to hone their skills with the longbow and compete for the Silver Arrow - a symbol of skill strength and perhaps too a fierce loyalty to the Scottish Crown.
Pull up a seat on the bar or by the fireplace or take in the view of West Sands beach.
Celebrated chef and food writer Mark Hix, known for his original take on British gastronomy joins forces with longstanding friend Mitch Tonks, who is renowned for advocating for British seafood and sustainability.
Mitch, chef owner of The Seahorse and Rockfish Group and Mark who owned HIX Restaurants visited Quinta de la Rosa in Portugal's Douro Valley in 2009. During the trip, the pair conceived the idea of creating a wine designed specifically to pair with seafood. That vision led to the launch of Tonnix, a collection of carefully selected craft wines created to complement the finest seasonal produce.
Mark was Roy’s boss and mentor in the early days of his career and has collaborated with both Mark and Mitch over the years to champion British seafood.
Guests can look forward to an evening of outstanding cookery, warm hospitality and shared stories. The menu will feature each of the trio’s signature dishes, expertly paired with wines from the Tonnix collection. Stay for one or two nights with breakfast included and dinner in Ondine on Wednesday 2nd December, our final Ondine and Friends night in 2026!
Originally from Cornwall, Michelin-starred chef Tom Brown built his reputation working with some of the UK's leading seafood chefs, including Rick Stein and Nathan Outlaw, before leading Outlaw's restaurant at The Capital Hotel in Knightsbridge, where he retained its Michelin star. It is while working with Nathan, Tom met Roy and a friendship blossomed over their love of seafood.
Andrew Sawyer and Ross Sneddon executive chef of Brown’s Hotel in Mayfair and regional executive pastry chef of The Balmoral in Edinburgh and Brown’s Hotel respectively, will bring their combined expertise to Ondine and Seaton House.
Indulge at Seaton House, this package includes overnight accommodation with breakfast each morning and dinner in Ondine Oyster & Grill on one evening on your choosing. Elegant, relaxed occasions begin at Seaton House.
We invite you to discover a new standard of rest and relaxation at Seaton House. Nestled in the heart of St Andrews, our two premier suites offer a sanctuary of calm, where you’ll be gently cocooned in the finest Ava Innes cashmere bedding, surrounded by understated luxury and the soothing scent of fresh sea air.
Take your time. Stay awhile. At Seaton House, some moments are simply too special to rush.