Esperante at St Andrews Bay

St Andrews Bay isn’t all about golf. There’s a wide variety of dining experiences to choose from, of which the top-end fine diner Esperante really stands out. The warm tones of the dining room create an intimate atmosphere, while head chef Scott Dougall has succeeded in marrying classical technique with the best Scottish ingredients. Start with a terrine of rabbit & pigeon with prune jus, say, followed by suckling pig on choucroute with caramelised apple, Pommery mustard & tarragon veloute. There’s an extensive wine list that even boasts bottles from the parent company’s own vineyard in Atlanta, Georgia.