There are restaurants you simply enjoy and then there are restaurants that leave a lasting impression long after the final course. Ondine Oyster & Grill sits firmly in the latter. Whilst we were staying at Seaton House, we decided to dine here after hearing glowing recommendations, and from the moment we walked in, it was clear we were in for something special. The interiors are beautifully designed with a warm coastal elegance, the atmosphere is relaxed yet refined, and the team of friendly staff instantly make you feel as though you are in the right place. Add in those sweeping views of the coastline and you begin to understand why this restaurant has such a strong reputation.
We started our evening with two perfectly chilled glasses of Billecart Salmon Brut Réserve, crisp and refreshing with that signature finesse that awakens the palate. As we browsed the menu, we could not resist ordering a few oysters to enjoy alongside our champagne. The Cumbrae oysters with firecracker dressing were bright, zesty, and carried just the right kick, while the crispy oysters with buffalo hot sauce offered a completely different experience, crunchy on the outside, silky inside, and balanced with a tangy heat that made them incredibly moreish.
The combination of exceptional ingredients, talented chefs, and the theatre of watching staff glide from table to table made the opening of the meal feel truly memorable.
"Ondine Oyster & Grill delivers coastal dining at its finest with skill, elegance, and an unmistakably warm Scottish welcome."
After much debate over their tempting starters, I chose the Provencal fish soup served with rouille, Gruyère, and croutons. This dish was everything I hoped it would be, rich in flavour with a deep rust coloured broth that tasted of the sea and the sun soaked markets of southern France. The rouille added a soft warmth and creaminess, the Gruyère provided a touch of indulgent sharpness, and the crisp croutons brought texture to every spoonful. My partner opted for the chicken liver parfait served with fig jam and brioche, a beautifully presented dish with a smooth, velvety parfait that paired wonderfully with the sweetness of the fig jam. The freshly toasted brioche completed it perfectly and made each bite feel like a little luxury.
When it came to the main event, I chose the lemon sole meunière. It arrived perfectly cooked, delicate, and lightly golden with a generous drizzle of brown butter enriched with shrimps and capers. Every element worked in harmony, the buttery sauce bringing depth, the capers adding brightness, and the shrimps giving the whole dish a subtle sweetness. It was a plate that showed just how skilled the kitchen is with classic seafood cookery. My partner selected the grilled East Neuk lobster with shellfish butter sauce, which was an absolute showstopper. Succulent, sweet, and kissed with char from the grill, the lobster itself was exceptional but it was the shellfish butter that tied everything together, luxurious and packed with flavour.
To accompany our mains, we added sides of root vegetables, buttered spinach with nutmeg, and buttered Rattes potatoes. Each side was prepared with care, the vegetables earthy and vibrant, the spinach silky with a gentle whisper of nutmeg, and the potatoes soft, buttery, and wonderfully comforting.
Dessert was the perfect finale. We both chose the baked cheesecake with apple milk and chocolate ganache, a beautifully balanced dessert that managed to be indulgent without feeling heavy. The apple milk added a light fruitiness while the chocolate ganache introduced a smooth richness that brought everything together.
Throughout the meal, we enjoyed a bottle of the 2022 Rioja Crianza Gran Bohedal from Bodegas Bohedal. It was an excellent choice, smooth and elegant with notes of ripe berries and subtle spice, and it paired effortlessly with both our seafood and the richness of our dishes.
Our evening at Ondine Oyster & Grill was nothing short of outstanding. From the warmth of the service to the thoughtful execution of every dish and the breathtaking coastal backdrop, it is the kind of restaurant that not only satisfies but stays with you. This is a place we will happily return to again and again.
The Bill: £68 per head
