Inspired by Banks’ travels, diners can expect to see influences from the Far East, South America and Europe in the dishes served.
Haar’s menu will champion local and seasonal produce and is set to change daily, reflecting what ingredients are at their best. Banks said of the menu: “We’re so fortunate to have access to world class produce here in Fife, and I want to harness the very best of it. From lobsters landed only 11 miles away, to vegetables grown locally, our diners can expect to find them all on the menu.”
Located on the main floor of St. Andrews’ five-star Kinnettles Hotel, the restaurant has undergone extensive renovations in recent weeks, and now sports a new marine-inspired look, with bespoke artwork and newly installed Moroccan tiles. Open for both lunch and dinner service, the menu offers a variety of large and small plates, allowing diners to enjoy a varied selection of shared plates.
Banks said: “It’s always been an ambition of mine to open a restaurant, and I’m thrilled with how my vision has come to life. We want our diners to enjoy a complete sensory experience at Haar, and every element from the food, to the decor to the drinks we serve have all been carefully curated to produce the very best experience possible.”
In addition to serving an ever-changing seasonal menu, Banks has developed a partnership with the Arbroath-based Arbikie, and a number of fine wines will be available to order by the glass, and he is continuing to look for opportunities to celebrate the local.
Banks added: “I’m still looking for foragers, for surplus fruits and vegetables grown in St. Andrews gardens, for local farmers – to really serve up the very best of the region.”