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June 8, 2006
From journal Scotland, Back to the Home of Golf, and More
by Taylor Shelby
Charleston, South Carolina
March 15, 2005
The restaurant has a beautiful interior with small, open rooms, wooden floors, and minimalistic furniture. The decorations are simple and beautiful. What really got me was the wonderful, roaring fire--quite a welcome sight in the wet, chilly air of St. Andrews.
I probably would have liked the place even if it wasn't that good, just because of the warm fire, but the Oak Rooms did not disappoint. We actually went back twice, once for lunch and once for dinner, if that gives you any indication of how fantastic it was.
The menu is very small, but I still had a difficult time of choosing. The best thing I had was the penne regate carbonara, penne pasta mixed with an incredible cream sauce made with bacon, mushrooms, and garlic (5.95 pounds). It was truly spectacular. I also enjoyed the stir-fried Veggies, a generous mix of Asian veggies mixed with noodles (5.75 pounds). My dad had one of the burgers and said those were good also.
The also had an excellent dessert selection. I suggest trying the sticky toffee pudding, a Scottish tradition. It is really more of a dense cake than our idea of pudding, and it is served hot, dripping with caramel sauce. Yum!
This was a great restaurant to have a quiet lunch or a romantic dinner. After all, it did keep us coming back.
From journal The Mystique of St. Andrews