So we finally made it along to The Adamson in St Andrews…
As we sat in what B proclaimed was the best seat in the house, me with a lovely sparkling glass of prosecco and B with very girly cocktail, eating a warm mini baked loaf smothered with tapenade I asked “Are you in heaven right now? ” Despite looking pretty pleased with himself B replied “You know that it can’t be heaven without Bruce Springsteen” . Thirty seconds later Bruce Springsteen’s ‘Secret Garden’ is played through the sound system. Now that’s what I call service.
The service was actually so good and so intuitive at The Adamson that we began to wonder if our seats were bugged!
There is time for my usual preamble about interior decor and ambiance later as I am desperate to tell you all about the food first. Why? Because it was bloody marvellous that’s why. Not just a bit good – this was proper 10 out of 10 territory.
At the helm in the kitchen is a man good enough to impress Gregg Wallace and John Torode – Scott Davies was the runner-up in the 2013 programme ‘Masterchef: the Professionals’. Scott has created a classic brasserie menu with a modern twist.
I kicked off proceedings with Ham hock, Piccalilli and Toasted Artisan Bread whilst my happy Bruce loving husband ordered Smoked Fishcake in Tartare Sauce.
It may seem odd to describe piccalilli as cute but hell it was – I don’t know where they found cauliflower with such dinky little florets. As well as being cute it was thankfully delicious and complimented the ham hock terrine beautifully. Often meat terrine’s have the dreaded ‘jelly’ factor which is pretty much guaranteed to put me off. Not so at The Adamson. The terrine was perfectly meaty and jelly free, fantastically seasoned and surprisingly very light. It really was rather splendid and roughly spread on artisan toast it was heaven indeed.
B’s fish cake was a very large and round and on first inspection resembled a Scotch egg floating in a lovely creamy capery moat. I had a little taste and it was absolutely delicious. This creamy, light and very sophisticated sauce bore little resemblance to the tartare sauce I love to smear all over my scampi and chips – thank goodness.
Now for the piece de resistance… I opted for lambs liver with confit new potato, wilted greens and sauce diablo. Liver is like Marmite – you either love it or you hate it and I absolutely love it. Often liver is presented a la rustique – i.e. dumped on the plate with a pile of mash onions and gravy, but this dish turned liver into a thing of beauty. Balanced on top of lovely rich greens and little potatoes with a beautiful rich silky sauce this dish looked amazing. Liver overcooked is a terrible thing – grainy and tough. Liver cooked perfectly is pink inside with a beautiful soft creamy texture. Needless to say the Liver at the Adamson was cooked to perfection. Having only ever tasted liver with the standard mash and onions combo, for me the sauce Diablo was the high point. I have no idea what makes up a sauce Diablo but if I was a betting woman I would guess that paprika and cayenne were key spices in this wonderfully rich, smoky and aromatic sauce. It was superbly tasty and complimented the liver so well that I was practically groaning with pleasure (I am aware of how that sounds but it was bloody good food).
B opted for flat iron steak sandwich with onion & peppered mayo & skinny fries. It was a proper blokes portion with the perfect steak nestled in between generous chunks of ciabatta. Now the whole meal was lovely but the steak was out of this world. Seriously folks this steak was good. I often find thin slices of steak are overcooked and chewy. This happens pretty much 100% of the time I try it and a good proportion of the time in restaurants too. This flat iron steak was pink and melty and tender and seasoned to perfection.
This may seem strange but the high point of the dessert menu was the addition of sorbet. Now I love my desserts and unlike most of my friends, I find it almost impossible to bypass this course. However, dessert no matter how adorable is usually served up with a dollop of guilt on the side and invariably I will mutter all the way home “nice meal but I shouldn’t have had that sticky toffee pudding”. The guilt will sometimes manage to actually overshadow the pleasure of the meal. I have often said that every restaurant should offer a guilt free alternative such as fresh fruit with perhaps a twist or sorbet, which is exactly what you can opt for at The Adamson. As well as a guilt laden array of desserts you can choose to have two scoops of sorbet (from local business Luvians) from a selection of flavours: passion fruit, rhubarb, lemon & yogurt and banana. I chose passion fruit and lemon & yogurt and it was perfect. The ideal way to end a meal – not too sweet, palate cleansing and best of all free from guilt.
B suffers no such guilt and opted for Creme Brulee which both looked and tasted superb. You may have learned from previous posts that we have had creme brulee issues in the past and it is always a bit of a spirit test ordering it these days. I am glad to report that The Adamson passed with flying colours.
So it is 10 out of 10 for St Andrews newest kid on the block. A bright, contemporary restaurant with great service and stellar food. Can’t wait to visit again.
Find out for yourself :
127 South St, St Andrews KY16 9UH