The story
Craig Millar @ 16 West End sits in an idyllic spot overlooking St Monans Harbour in Fife. The restaurant occupies a former fisherman’s cottage, with an intimate dining room where many tables enjoy water views. The atmosphere is relaxed yet refined, suited to a leisurely lunch or a longer dinner. The restaurant is recommended for diners aged 12 and over.
Craig Millar is the chef and owner. His cooking is deeply rooted in Scottish produce, guided by the seasons and a commitment to local suppliers. As the restaurant puts it, the menu “focuses on the use of the best and freshest ingredients available, championing local produce where he can, guided by the seasons to serve modern, Scottish cuisine.” This philosophy is evident in every dish.
Lunch is a set menu of three or four courses (£45 or £51), while dinner offers five or six courses (£80 or £90). Both change with the seasons, showcasing the best of Scottish produce. A sample lunch menu illustrates Millar’s approach: cured sea trout with pickled cucumber and dill mayonnaise; a beetroot mousse with truffle oil; a twice-baked St Andrews cheddar soufflé that is a signature; grilled halibut with crushed Ratte potatoes and a pea and curried mussel sauce; and ox cheek with mashed potato and tenderstem broccoli. Desserts might include pistachio cake with chocolate ganache or lavender panna cotta with bramble and raspberries. A cheese selection is available for an additional £15. The kitchen cannot cater for strict vegan or dairy-free diets, as dairy is fundamental to the cooking. For larger parties, private dining can be arranged by contacting the restaurant directly.
The restaurant holds a Michelin Recommended award, a mark of its consistent quality and thoughtful cooking. It is a destination for anyone seeking modern Scottish cuisine at its finest.
Recognition
Ambience
Details
History
2 Rosette Award for Culinary Excellence
Location
