Craig Millar@16 West End
- Telephone 01333 730327
- Food served Wed-–Sun 12.30–2pm, 6.30–-9pm; Mon/Tue closed.
- Average price £22 (set lunch); £42/£60 (set evening meal)
- Website www.16westend.com
Light and airy fine dining with views of the sea in the heart of St Monan's.
This review is taken from the current (2016) edition.
This light and airy spot near the harbour in St Monans has fantastic views through the big windows over the sea to the Bass Rock – it’s even better when the weather is good enough to sit outside on the terrace. Dundee-born chef Craig Millar has an impressive back story of awards and accolades, and 16 West End has held two AA rosettes for 12 years. Local seafood is his particular interest, while hearty dishes of hare, venison and flat iron steak with truffle sauce will please those looking for more robust flavours. Lunch and dinner are fixed price affairs, while the tasting menu offers five courses, with accompanying wines if you wish.
This classy restaurant also has a pre-dinner drinks lounge and, when weather permits, a terrace with fantastic sea views over St Monans harbour. The same view can be enjoyed from the comfort of a well-lit yet intimate dining area where large windows create a conservatory-type atmosphere. Head chef and owner Craig Millar particularly loves to cook shellfish, which sits alongside creatively presented Scottish meat in a fine-dining experience covering tasting menus and lunch and dinner a la carte.
- Provides: Children's portions, Wheelchair access, Outdoor tables
- Capacity: 40(20 outdoors)
- Largest group: 50
- Open since: 2011
- Number of wines sold by the glass: 6
- House wine: £25 per bottle
Reviews & features
Tasting Scotland - a food tour around Fife12 Oct 2012
East Neuks and Crannies
What’s next after you’ve dined out, eaten in and shopped local? Hannah Ewan became a food tourist for a day in Fife with Tasting Scotland
Craig Millar on Kellie Castle Gardens21 Jun 2012
The Fife Larder - Chef's Choice
Craig Millar, head chef and owner of Craig Millar @ 16 West End in Fife, tells us why he wishes he'd found the organic produce being grown in the National Trust of Scotland's Kellie Castle earlier.