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The Adamson
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The Adamson
127 South Street,
St Andrews,
FIFE,
KY16 9UH
01334 479191

 

I last ate at The Adamson in 2013 just before Chef Scott Davies participated in and was runner up in Masterchef. Scott is now at Three Chimneys, Skye but I am pleased to report that nothing has changed at this smart up market brasserie in the famous golfing town. 

The Adamson is a slick operation from the professionally attired front of house and aproned staff to the focused efficient ballet being performed behind the pass of the open kitchen. You just get the feeling that you are going to be well looked after and it all adds to the relaxed vibe that comes with a late and lazy Sunday lunch. 

I enquire about the gold coloured cocktail being poured at the bar and am told it is an Lady Dalton – a refreshing, well-balanced mix of Tanqueray gin, crème de pêche
lemon & grand marnier as it transpires. 

Later we bump into the owner and he asks for some criticism. The only thing we can dredge up is the bread that is served with Mr Bite’s starter. He wasn’t quite sure if the fruit in the rye bread totally complemented the mushroom soup but we were clearly and genuinely clutching at straws. The soup itself was superb. 

I had the squid, chorizo, black olives & tomato. I think squid can be a bit of a gamble but I hit the jackpot here. Caramelized, tender and sweet it rubbed shoulders delightfully with salty chorizo, ‘briny with a hint of bitter’ black olives and concentrated fruity tomatoes. 

Main courses were classic and perfectly executed Sirloin steak medium rare with peppercorn sauce, fries and tomatoes on the vine for Mr Bite and hake with curly brown shrimps, tenderstem broccoli and sweet sugarsnaps. Flavour, seasoning and execution was spot on. 

Desserts saw a return to the cleverly thought out combinations exhibited by my starter. Pink grapefruit ice cream had been made especially by Luvians the parlour round the corner and was served with chocolate ganache. My lemon meringue pie was a take on baked Alaska with sherberty palate cleansing lemon sorbet inside warm meringue. 

Finely crafted dishes using local and seasonal ingredients in a smart and beautiful brasserie (S. Wilson) 

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