Kained Holdings are set to open Rogue in St Andrews in April. It will be their first venture outside of Glasgow and Edinburgh.
They also run a Lebowskis outlet in Edinburgh.
A joint venture with Greene King Pub Partners, Rogue is rapidly taking shape in the former Drouthy Neebors pub on South Street in the heart of St Andrews.
It is part of a Greene King initiative called the Joint Venture agreement. The first such collaboration was launched at the Butcher’s Tap in Marlow in partnership with celeb chef Tom Kerridge.
Rogue in St Andrews: locally landed seafood
A 60 cover restaurant, bar and an all new gin distillery making the house Felons gin will be part of the Rogue operation.
Rogue in St Andrews is pencilled in to launch on the 6th of April.
Dry-aged beef and locally landed seafood are the headline acts on the food menus.
Smoked salmon, lobster fresh off the boat and oysters give a flavour of the seafood available. The oysters can be served au naturel or with toppings such as Talisker mist, Bloody Mary granita and smoked chipotle chilli.
We can see many people pushing the boat out for the seared, hand-dived scallops with black pudding, toasted hazelnuts and pine oil. A more everyday option might be the salt and chilli Scrabster squid with miso and plum sauce.
As in other Kained restaurants such as Porter & Rye, the restaurant’s beef will be a focal point. Both literally and metaphorically.
Dry-aged beef steak
Look out for display case dry-ageing cabinets full of beef from local butcher Minick’s.
Not, of course, that you need to load your plate with the finest seafood and steak. More veggie-friendly options include the heritage beetroot with goat’s cheese and micro herbs or the simplicity of a plate of locally sourced, pickled vegetables with foraged herbs and the house smoked and salted butter.
The 5pm Dining blog wishes Rogue in St Andrews every success.