Scottish seafood.
Italian cooking.

Crab with linguine. Haddock with white beans. Mussels with a broth worth keeping the bread for.

Fresh fish,
simply cooked.

The Scottish coast shapes this part of our menu. The Italian part is knowing when to stop: a little heat, good oil, herbs and acidity.

Fish and shellfish change with the catch. The menu is a guide to our cooking, and the day’s choices are best discussed at the table.

Sweet crab, chilli, parsley and lemon.

£25

Cannellini beans, greens and salsa verde.

£26

Garlic, parsley and bread for the broth.

£12

Brown butter, sage and a little lemon.

£15

A bowl of rosemary potatoes, a plate of greens and a crisp Italian white. Or simply more bread for the sauce.

Join us for lunch or dinner by Anstruther harbour.