Set in the heart of St Andrews, Dune offers a stylish and contemporary take on Scottish coastal dining. A concept by chef-restaurateur Dean Banks, this laid-back yet refined seafood spot blends casual charm with bold culinary flair. Located on North Street, the venue spans two levels, with a chic mezzanine dining area, an open bar on the ground floor, and a compact terrace that catches the afternoon sun.
At the helm is Head Chef Adam Kidd, whose experience under the likes of Rick Stein and Dean Banks brings finesse and confidence to a menu that celebrates the best of Scottish waters. Seafood is the star here, presented in inventive and unpretentious ways. Think St Andrews Bay lobster and crab layered onto toasted crumpets, miso-glazed scallops baked in their shells, and a playful ‘octopus dog’ topped with curried mayo and pickled shallots.
The à la carte menu offers a rotating selection of market-fresh dishes, alongside crowd-pleasers like line-caught cod in a delicate beer batter and trout pastrami served with horseradish crème fraîche. Each dish puts flavour first, with minimal fuss and a strong focus on seasonality and provenance. Inside, the atmosphere is relaxed and welcoming, warm woods, exposed brick, woven pendant lights and soft acoustics make it equally suited to casual lunches and celebratory dinners.
The cocktail list is full of personality, offering coastal-inspired twists and bold signatures, while the wine list spans crisp whites to rich reds, carefully chosen to complement the seafood-led menu. Dune’s unique blend of street food energy and elevated technique has quickly made it a must-visit for locals and visitors alike. It’s a refreshing addition to the St Andrews dining scene, approachable, inventive, and deeply rooted in Scotland’s coastal larder.