By Debbie Clarke
If you are looking for fantastic food in a relaxing environment look no further than The Dining Room in Kirkcaldy.
I was looking forward to my meal as I walked into the restaurant and bar which re-opened its doors under new management just three months ago. And I have to say I was not disappointed.
I was immediately struck by how homely the dining room was and I really liked the festive decorations which just added to the lovely ambience of the place. There was also a very warm greeting by the attentive staff and the new owners chef Roddy Jobson and Martyn Stewart who went out of their way to make us feel welcome.
And the three-course meal, I have to say, was the best I have had in a very long time. For my starter I opted for the crayfish salad with a lemon and avocado dressing while my fellow diner selected the chicken liver pate with plum and apple chutney and oatcakes. Both dishes were served promptly and beautifully presented.
The crayfish was very tasty and I also took the chance to sample some of my friend’s pate with the chutney which had a tangy but sweet texture - it was delicious. For the main meal we both decided to go for the sirloin steak which was served with roast vine cherry tomatoes, garlic mushrooms, onion rings and a serving of hand cut potato wedges. There was also a choice of sauces either peppercorn or wild mushroom. We opted for the peppercorn.
The medium-cooked steak was the best I have ever had. It was cooked perfectly and full of flavour. The tomatoes were so juicy they just melted in the mouth. You could tell that everything was freshly prepared, making it a dish to die for. To go with the main meal we chose a bottle of Malbec red wine, which was recommended, and it was beautiful providing the perfect accompaniment. For dessert I went for the Dining Room signature dish - the homemade white chocolate and toasted marshmallow cheesecake with fresh raspberries and vanilla ice-cream. It had a lovely thick creamy texture and a buttery crumble base which was devine. My friend had the cheeseboard which featured beautiful cheeses, frozen grapes, red onion chutney and biscuits, which were a treat to finish off a beautiful meal.
Chef’s soup of yesterday with warm rustic bread
Homemade crab spring rolls
Howgate brie beignets with cranberry compote
Sticky chicken skewers
Battered haddock with chunky chips
Corn-fed chicken breast stuffed with Stornoway black pudding
Slow braised beef goulash
Penne pasta tossed with beef fillet
Slow roasted pork belly
Venison sausages with creamy mash
Butternut squash and sage risotto
10 oz Rib-eye or sirloin steak