RUSACKS Hotel famously overlooks the world’s most iconic 18th hole, but our recent visit wasn’t just about golf—it was about food, glorious food. And trust me, this experience was far from below par. When the invite landed to sample the 18 at Rusacks' new spring menu at the iconic St Andrews venue, we swung at the chance to dive into nearly 140 years of history. The place has been serving guests since 1887, back when it was the Marine Hotel, owned by Johann Wilhelm Kirstof Rusack. Now, it’s part of the swanky Marine & Lawn group—think plush hotels near legendary courses like Dornoch, Troon, and Slieve Donard. I brought along my other half Neil, a former sports journo who loves nothing more than reminding me of his glory days covering golf championships at St Andrews. He never misses the chance to name-drop either—apparently, he once interviewed Michael Douglas and watched Samuel L. Jackson (dressed in plus fours, no less) from this very hotel. It also happened to be his not-so-special birthday, which made it the perfect excuse for a very special meal. Oysters, Gin, and Golfing Views The evening kicked off with oysters—because when in Scotland, you have to start with oysters. Neil reckoned six would do, but I wasn’t having it. Twelve Cumbrae Rocks, freshly shucked from the west coast, were the only way to go. They came two ways: plain, or dressed with the classic lemon, mignonette, and Tabasco combo. Washed down with a local Eden Mill gin and tonic, they were the perfect appetiser to set the scene. With our appetites whetted, we took a moment to soak in the view of the famous green from the rooftop terrace. Even on a wet and miserable day (of course, it rained; this is Scotland), the sight of the course was mesmerising. Scallops, Steaks, and a Star of a Chef For starters, I went for the scallops with sea herbs and XO chilli butter. These weren’t just any scallops—they were hand-dived king scallops, served on the half shell, swimming in a buttery sauce with just the right kick of spice. They were meaty, tender, and absolutely divine. Other options on the menu tempted us too, like the St Andrews Cheddar soufflé and the beef tartare with potato chips, but the scallops stole the show. Neil picked the new Lobster and Salmon Raviolo, perfectly seasoned and served in a warming lemongrass bisque, lovely and creamy, seasoned perfectly and topped with salty samphire. Then came the mains, and let me tell you, this is where Rusacks really hit a hole-in-one. The focus here is on Scottish beef, dry-aged on the bone in their salt chamber and cooked over coals on the robata grill. I went for the 220g fillet, medium rare as always, served with Rusacks’ signature steak butter and a side of skin-on fries (because what’s steak without chips?). It was melt-in-the-mouth perfection—pink throughout and so tender my knife slid through it like butter. Honestly, one of the best steaks I’ve ever had. Neil, ever the seafood lover, opted for the roasted halibut with confit fennel and smoked shellfish butter sauce. It’s a new addition to the spring menu, and he was raving about it from the first bite. Sticky Toffee and a Sweet Finish No meal is complete without dessert, and Rusacks didn’t disappoint. We shared the sticky toffee pudding with butterscotch sauce (my pick, obviously), courtesy of Head Pastry Chef Jemma Todd. It was rich, gooey, and everything you want from a classic pudding—perfect with two spoons, though I was tempted to keep it all for myself. What really sets Rusacks apart is the vibe. It’s a mix of luxury and laid-back charm, with golfers fresh off the course rubbing shoulders with foodies like us. Our servers Bruce and Sass were knowledgeable and friendly, making the whole evening enjoyable and fun. Sitting on the fourth floor, its full glass wall offers a panoramic view of the Old Course, West Sands and the North Sea - as well as the best views of St Andrews. There is even a mini putting green on the rooftop for a bit of fun in better weather. Even on a damp day, the rooftop terrace and cosy interiors made it feel like the perfect place to celebrate - whether you’re marking a birdie or just enjoying a brilliant meal. Let's just say, we swung, chipped, and putted. A Golfer’s Paradise Rusacks reopened in 2021 after a major glow-up under the Marine & Lawn brand. The hotel now boasts 120 guest rooms, three dining spots (including rooftop restaurant 18, where we ate), and a design that screams Scotland. Think deep greens, coastal blues, and nods to St Andrews’ golfing legacy. Even the reception desk has the St Andrews Coat of Arms on it, and the walls are lined with paintings by Joe Austen of golfing legends. It’s like stepping into golf heaven. The Man Behind the Menu Executive Chef Graham Paulley is the mastermind behind the food. With over 20 years of experience, he’s worked in some of Scotland’s top kitchens, including Gleneagles, and even catered for the Ryder Cup. His passion for local produce and mentoring young chefs shines through in every dish. From the freshest oysters to the juiciest steak and the dreamiest pudding, Rusacks Hotel delivers a dining experience that’s as legendary as the golf course it overlooks. To find out more and to reserve a table, visit here.