Four incredible dishes that have just landed on our menu
The most delicious seasonal summer flavours
Summer. It is finally here in sunny St. Andrews, and the team at Haar could not be happier about this. We absolutely love the changing of the seasons as it allows Chef Dean Banks and the kitchen team to showcase a whole host of delicious new Scottish ingredients for our lovely guests to enjoy.
Allow us to take you on a truly unforgettable culinary journey through Scotland’s larder, with remarkable seasonal flavours that we guarantee you will not forget any time soon.
Let’s get into some of the incredible new offerings we have on the tasting menu and some of the delicious snacks we provide at the iconic Chef’s Bar.
Trout pastrami cone
A snack that is often offered at our much-loved Chef’s Bar. The perfect way to kick off any Haar experience - best enjoyed with a delicious cocktail or a glass of Charles Heidsieck.
We take Loch Etive trout and cure it in salt and sugar to allow the moisture to be drawn out. This results in an almost spring-like texture, not dissimilar to pastrami. It is then seasoned with our unique blend of spices – think a homage to the iconic Katz’s Deli, with a Haar twist, of course.
We then stuff this inside a feuille de brick pastry cone and top with a shellfish bisque espuma and a light dusting of Dulse seaweed.
The smoky, airy espuma pairs perfectly with the crunchy, trout-filled cone. A taste and texture sensation that is perfect for beginning a dining experience with us.
North Sea cod with Den Head Farm asparagus
Pan-seared North Sea cod is cooked to perfection and served alongside Scottish asparagus from Den Head farm in Coupar, Angus.
We serve with cod with finely diced asparagus trim and potato salad, and it is drizzled with a wild garlic sauce – found metres from our sister venue, The Forager.
Asparagus has a very short season in Scotland, with it only being available until the end of July. So, you best be quick if you want to enjoy this delicious dish.
Arbroath Smokie pate
The iconic Arbroath Smokie is made into a rich pate and topped with a dashi caviar. This is made through the process of spherification, where we take a clear stock made with smoked fish bones, seaweed and shitake mushrooms and make it into transparent balls that resemble caviar.
This is served alongside some diced apple, channel wrack seaweed and pickled daikon to add a little freshness and acidity. Plus, some crispbreads for scooping up your delicious snack.
Hand-dived Orkney scallop
We take a hand-dived, pan-seared Orkney scallop and serve it atop some XO mushrooms. This is then finished with some crispy cauliflower mushrooms on top.
A delightfully savoury dish that is absolutely bursting with delicious umami notes.
Now you’ve heard about all of our unique new dishes; we’re sure you’re wondering where to reserve a table at the iconic Haar St. Andrews. Head to the bookings page now to secure your spot at the hottest place in town.
Our three-rosette awarded, Michelin-recommended restaurant is open seven days a week. While booking is not required, we always suggest doing so as we are near fully-booked every day.
Chef Dean Banks and the team look forward to welcoming you at Haar and taking you on a culinary journey, unlike anything you have ever experienced before.