New menu at The Bridge at Rusacks St Andrews

The Bridge restaurant at Rusacks St Andrew’s will launch its new Mediterranean menu created by chef Francesco Boto and overseen by Executive Chef and Masterchef: The Professionals winner, Derek Johnstone.

Drawing culinary inspiration from the coast and hillsides of France and Italy to the villages and mountains of Spain, Greece, the Adriatic and the Levant, the new all-day dining offer celebrates the abundant flavours of Mediterranean cookery.

The Bridge’s wood-fired oven baked sourdough pizzas and home-made focaccia, while Scottish lamb, beef, fish and Italian sausage cook on the charcoal grill.  Hand-rolled pasta is combined with fish, seafood, almonds, pine nuts, raisins, spices, and citrus to create stunning dishes, perfect for sharing.  Mediterranean cheeses complement dishes or can be enjoyed on their own; the menu also features soft fruits, cakes, pastries and desserts to finish.

The talented bar team has created a Mediterranean-inspired wine and cocktail menu that features a House Negroni with Eden Mill red wine cask aged gin, The Rusacks Spritz with Edinburgh Gin Rhubarb and Ginger Liqueur and a Fino and Tonic with Lustu Fino de Jerez Sherry, citrus and rose tonic

Derek Johnstone, Executive Chef, Rusacks St Andrew said:

‘ I can’t wait for everyone to try this new menu at The Bridge.   I am passionate about the simplicity of ingredients on our menu; allowing our produce to speak for itself.  I’ve been working alongside Francesco for two years now and his respect for the heritage of Italian cookery is admirable. 

In my twenties I spent time at Restaurant D’O in Milan.   Here we used the finest local ingredients from neighbouring harbours and farms, simply prepared to offer a seasonal menu to be enjoyed by the whole family round the table.’

To find out more about The Bridge visit




I am Emma and with my husband Mark write Foodie Explorers, which is a food and travel website.

I am a member of the Guild of Food Writers and British Guild of Travel Writers.

We have a wide range of judging experience covering products, hotels and have judged, for example, for Great Taste Awards and Scottish Baker of the Year.

Along the way Mark gained WSET Level 2 in Wine and I have WSET Level 2 in Spirits as well as picking up an award with The Scotsman Food and Drink Awards.    

Usually I can be found sleeping beside a cat.

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