Anniversary Lunch at Craig Millar @ 16 The West End

After 48 hours of feasting in Fife courtesy of the Fife Tourism Board (more on those foodie adventures to follow) you might’ve thought that would’ve been enough, but then maybe not, my constitution has long been a source of amazement to others.

There was actually an occasion to be celebrated, our first wedding anniversary, so we took advantage of being in ‘The Kingdom’ and rented an acquaintance’s holiday cottage in Pittenweem with the most incredible view and got ourselves a reservation at the highly recommended Craig Millar @ 16 The West End. The fact that it was recommended to me by so many people gave me an inkling that we were going to be in for a treat.

Smoked Haddock and Cheese Tart

Smoked Haddock and Cheese Tart

It was a glorious day for the two mile walk along the coast to Saint Monans and we were perfectly ready to indulge when we blew in. The restaurant is perfectly situated overlooking the harbour and out to sea and the inside is quietly elegant and most tables have an uninterrupted view, just wonderful.

After two days of obscene gluttony some lighter fish dishes were probably just what were in order…

Duck Liver Parfait - focaccia toast, plum sauce

Duck Liver Parfait – focaccia toast, plum sauce

Starters

Duck Liver Parfait – focaccia toast, plum sauce

Smoked Haddock and Cheese Tart

44°C Sea Reared Trout – oyster and parsley sauce , miso caramel, passion fruit

Twice Baked Goats Cheese Souffle

Pea Panna Cotta

Main Courses

Braised Ox Cheek – puy lentils, girolles, onions, salt baked celeriac, smoked pancetta

Cod – chorizo, butterbean, goats cheese, spinach

Whole Plaice – spring onion, pea, saffron, and mussel broth

Hake – wild mushroom and truffle risotto

Desserts

Chocolate Cremeux – malt ice cream, salted caramel

Date Sponge – toffee sauce, vanilla ice cream

Panna Cotta – bramble sorbet, honeycomb, summer berries

Mirabelle Plum Parfait – pistachio cake, licorice, granola

Selection of Cheese – quince jelly, crackers

Whole Plaice - spring onion, pea, saffron, and mussel broth

Whole Plaice – spring onion, pea, saffron, and mussel broth

So of course, instead of the lighter fish options I of course ordered the duck liver and the ox cheek – old habits die hard! Science went for the haddock and cheese tart followed by the plaice. Just one glass of wine each although I made mine a large one.

For dessert I opted for the cheese platter as I’d spotted my favourite Fonsecca 94 on the Port menu, I made that a large one too, we were celebrating after all and S went for the chocolate. I was interested to see the plum liquorice combo again – we’d had a similar dessert in Jamie Scott’s Restaurant, The Newport a couple of nights earlier, must be the latest dessert trend.

Braised Ox Cheek - puy lentils, girolles, onions, salt baked celeriac, smoked pancetta

Braised Ox Cheek – puy lentils, girolles, onions, salt baked celeriac, smoked pancetta

The food was beautifully presented, tasted great and those views!!!! I can see why it was so highly recommended. It was also very reasonable, the lunch menu offers 2 courses for £22 or 3 for £28. I wouldn’t hesitate to recommend this place or go back again.

In fact I’m pretty sure we’ll be returning and staying in the same cottage to furthe explore the East Neuk of Fife and hopefully try Billy Boyter’s ‘The Cellar’ in Anstruther which is just a mile down the coast the other way, (he was on holiday while we were there this time).

Chocolate Cremeux - malt ice cream, salted caramel

Chocolate Cremeux – malt ice cream, salted caramel

Craig Millar @ 16 The West End

 

 

 

 

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