The Rusack Hotel, famous, ignores the world’s most prestigious 18th hole, but our recent journey was not just about golf – this food was about fantastic food.
And trust me, this experience was far from below.
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When invited 18 landed at the new Spring menu of Rusack at the prestigious St. Andrews site, we swung on the occasion of diving in the history of about 140 years.
The place has been serving guests since 1887, when it was a Marine Hotel, owned by Johann Wilhem Kirstof Rusc.
Now, this is part of the Swanki Marine and Lawn Group – think of luxurious hotels near mythological courses such as Dornocha, Tron and Sleeve Donard.
I brought my other half indigo, a former sports magazines, who liked nothing more than my glorious days covering the golf championship in St. Andrews.
He never remembers the opportunity to name a name-in secret, he once interviewed Michael Douglas and Samuel L from this much hotel. Jackson (dressed in Plus Four, no less) saw.
It was also not his special birthday, which made it the right excuse for a very special food.
Seep, gin, and golfing views
The evening was kicked with musk – because when in Scotland, you have to start with oyster.
Neil did six, but I was not doing it. Twelve combre rocks, who were freshly hit the West Coast, were the only way to go.
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Those two ways came: Plain, or classic lemon, mignonate and then dressed withsco combo.
A local eden mill and tonic washed with tonic, they were perfect for the view to set the scene.
With our hunger, we took a moment to soak in the green scene famous from the roof of the roof.
Even on a wet and pathetic day (of course, it rained; it is Scotland), was mesmerizing the course of the course.
Scallops, Stek and A Star of A Chef
For the beginning, I went for scallops with marine herbs and exo chili butter.
These were not just scallops-they were hand-prepared King Scallops, half the shell, which was floating in a butter sauce with the right kick of the spice.
He was emotional, soft and absolutely divine.
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Other options of the menu also gave us temptation, such as the beef tartare with St. Andrews cake Sufle and Potato Chips, but Scallops stole the show.
Neil chose the new lobster and salmon Raviolo, fully experienced and served in a warming lemongrass bisk, cute and creamy, which is completely experienced and topped with salty sampher.
Then the main came, and let me tell you, this is the place where Rusack actually hit a hole-in-one.
The meditation here is on Scottish beef, dry-deeds on the bone in their salt chamber and roba on coal on the grill.
I went to 220g plaque, medium rare as usual, Rusc’s signature stake butter and served with a side of the skin-on fries (because what is the stake without chips?).
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It was melted-in-in-mouth perfection-punk and so my knife slipped through it like butter. Honestly, one of the best stake made by me.
Neil, Kabhi Seafood Lover, opted for roasted haliboot with confined fennel and smoked shellfish butter sauce.
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This is a new addition to the spring menu, and he was thinking about it from the first bite.
Sticky toffee and a sweet finish
No food is complete without sweets, and Rusac did not disappoint.
We shared the sticky toffee pudding with the butterscotch sauce (my pick, of course), courtesy of the head pastry chef Jemma Tod.
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It was rich, Goy, and everything you want from a classic pudding – with two spoons, although I was wooed to keep it all for me.
Stretch
In fact, Rusack is a separate vibe. It is a mixture of luxury and raised-back attraction, in which golfers have refreshed the course by rubbing shoulders with food like us.
Our server Bruce and Sass were knowledgeable and sociable, which made it pleasant and fun all evening.
Sitting on the fourth floor, its entire glass wall offers a captivating view of the old course, West Sands and North Sea as well as the best view of St. Andrews.
Even in better weather, it is putting green on the roof for a little fun.
Even on a moist day, the roof of the roof and comfortable interiors felt it as the right place to celebrate it – whether you are marking a shower or just enjoying a magnificent food.
Let’s just say, we swing, stuck, and put it.
A golfer heaven
Rusac re -opened in 2021 after a large glow under the Marine and Lawn brand.
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The hotel now at the hotel now 120 guest rooms, three dining spots (including rooftop restaurants 18, where we ate), and a design that Scotland shouts.
Think about the golfing legacy of deep greens, coastal blues, and St. Andrews.
Even in the reception desk, it has a St. Andrews coat of arms on it, and the walls are rolled with paintings by the golfing legends who are drawn by Austains.
This golf is like stepping into heaven.
Man behind menu
Executive Chef Graham Paully is the mastermind behind the food.
With more than 20 years of experience, he has worked in some top kitchens in Scotland, including glansals, and even catering for the Rider Cup.
Their passion shines in every dish to mention local produce and young chefs.
Read more on Scottish sun
From fresh musk to Juicest Stake and Most Swapnil Halwa, the Rusack Hotel offers a meal experience that is legendary as a golf course.
Carvajal will receive the awardTo learn more and to reserve a table, go here.
