Ondine Restaurant
Ondine Restaurant is a privately held, single-location fine-dining seafood restaurant in St Andrews, Scotland, founded by chef Roy Brett and operating inside Seaton House hotel. It serves individual diners and St Andrews tourists with sustainable East Coast Scottish seafood and British beef across lunch, dinner, and seasonal tasting menus.
- Company typePrivate
- Founded2009
- HeadquartersEdinburgh, United Kingdom
- Headcount11–50
- GTM typeB2C
- OfferingServices
What Ondine Restaurant does
Ondine Restaurant is a privately held, single-location fine-dining seafood restaurant operating as Ondine Restaurants Ltd. (Scotland, Company number SC427362), founded by chef Roy Brett and located within Seaton House hotel on The Scores in St Andrews, overlooking the R&A Clubhouse and West Sands beach. The concept centers on fresh, sustainable East Coast Scottish seafood complemented by hand-picked British beef cuts, with worldwide culinary influences (North African saffron, Spanish saffron, Vietnamese dipping sauces, tarragon) applied to local Scottish produce. Founded circa 2009, the restaurant employs 11–50 staff and runs lunch and dinner service Tuesday through Sunday.
The business operates a direct-to-consumer dine-in model with reservations handled through the Seaton House booking platform. Revenue is generated from three streams: dine-in food (oysters, starters, seafood and beef mains), dine-in beverages (champagne, wine, and other drinks), and special-event/private dining occasions including seasonal menus such as Thanksgiving. Pricing is structured across multiple fixed-price menu programs — Sample Lunch (£28/£38 for 2/3 courses), Sample Sunday Lunch (£39/£45), and a Thanksgiving tasting menu at £120 per person — alongside an a la carte Oyster & Grill menu with mains ranging from £25 (steamed mussels) to £65 (whole grilled lobster). Bills carry a discretionary 10% service charge retained entirely by the team, and all prices include VAT.
Marketing is concentrated in owned digital channels: an on-site newsletter (Campaign Monitor primary, Mailchimp secondary, GDPR-compliant opt-in), Google Analytics for web traffic insight, and remarketing campaigns on Google AdWords, Facebook, and Twitter. The restaurant is founder-owned and independent, with no disclosed external equity investors and no parent company; the only documented capital event is a £62,432 facility from Barclays Corporate Banking in June 2020. Outreach to customers and suppliers emphasizes direct relationships with East Coast fishermen, farmers, and small producers to source Scotland's larder from Highlands to Lowlands.
Ondine Restaurant firmographics
Firmographics- Name
- Ondine Restaurant
- Legal name
- Ondine Restaurants Ltd.
- Website
- https://ondinerestaurant.co.uk
- Company type
- Private
- Founded year
- 2009
- Operating status
- Operating
- Headcount range
- 11–50 employees
- Short description
- Ondine Restaurant is a privately held, single-location fine-dining seafood restaurant in St Andrews, Scotland, founded by chef Roy Brett and operating inside Seaton House hotel. It serves individual diners and St Andrews tourists with sustainable East Coast Scottish seafood and British beef across lunch, dinner, and seasonal tasting menus.
- Ownership category
- akta.pro rank
Ondine Restaurant industry classification
Industry- Product category
- Fine Dining Seafood Restaurant
- NAICS
- Full-Service Restaurants (722511), Restaurants and Other Eating Places (72251)
- SIC
- Retail-Eating Places (5812), Retail-Eating & Drinking Places (5810)
- akta.pro primary industry
- Steakhouses & Seafood Restaurants (THAFACAE)
Keywords
Where Ondine Restaurant is headquartered
LocationHeadquarters
- HQ city
- Edinburgh
- HQ country
- United Kingdom
- HQ region
- Europe
Offices1 record
Markets served
Ondine Restaurant business model
Business model- GTM type
- B2C
- Offering type
- Services
- Cost components
- Personnel, Supply Chain, Operations, Marketing or Sales, Infrastructure
Revenue model
- Dine-in Food Service: Traditional restaurant revenue from food sales, with items ranging from oysters and starters to premium mains like lobster and prime Angus beef. One-time transaction per dining experience.
- Dine-in Beverage Service: Revenue from alcoholic and non-alcoholic beverages including champagne, wine, and other drinks complementing the food menu.
- Private Events and Special Menus: Special event dining including seasonal menus like Thanksgiving, Sunday roasts, and potentially other celebrations commanding premium pricing.
Pricing tiers
| Model | Billing | Price |
|---|---|---|
| Unit Pricing | Pay-as-you-go | Sunday Lunch Menu - 2 courses £39, 3 courses £45 |
| Unit Pricing | Pay-as-you-go | Sample Lunch Menu - 2 courses £28, 3 courses £38 |
| Unit Pricing | Pay-as-you-go | Thanksgiving Menu - £120 per person |
| Unit Pricing | Pay-as-you-go | Oyster & Grill Menu - Individual dish pricing |
Go-to-market motion1 record
Distribution channels1 record
Marketing channels5 records
Ondine Restaurant product offering
Product offeringCore offering
Ondine Restaurant is a single-location fine dining seafood and grill restaurant operating from Seaton House hotel in St Andrews, Scotland. It serves fresh, sustainable seafood and shellfish from the East Coast of Scotland alongside hand-picked Scottish beef cuts, with a rotating set of themed menus including evening dinner, lunch, Sunday roasts, and seasonal tasting menus.
Product overview
Ondine Restaurant is a single seafood and grill restaurant concept located in Seaton House, St Andrews. The offering consists of the main Ondine Oyster and Grill restaurant experience supplemented by multiple themed menu programs: the Sample Oyster & Grill Menu (evening dinner), Sample Lunch Menu (lunch service), Sample Sunday Lunch Menu (Sunday roasts), and Sample Thanksgiving Menu (seasonal special). The restaurant focuses on Scottish seafood and beef prepared with respect, incorporating worldwide culinary influences into traditional Scottish dishes.
Differentiator
Problem solved
Functional benefit
Products and services
- Ondine Oyster and Grill A seafood and grill restaurant experience in St Andrews, Fife, Scotland, serving the freshest and most sustainable seafood and shellfish from the East Coast of Scotland, prepared with passion and respect, alongside carefully selected Scottish beef cuts from hand-picked British suppliers.
- Sample Oyster and Grill Menu Evening dinner menu featuring oysters (£30-£35), starters (£16-£23) such as fish soup and smoked salmon, seafood mains (£25-£65) including steamed mussels, cod, monkfish, and whole grilled lobster, prime Angus sirloin steak, and desserts (£14). Priced per dish.
- Sample Lunch Menu Two-course lunch for £28 or three courses for £38, featuring snacks like oysters, croquettes, and clam chowder, followed by dishes such as vongole, crab risotto, flatiron steak, and harissa cod.
- Sample Sunday Lunch Menu Two courses for £39 or three courses for £45, featuring starters like Caesar salad and oysters, main options of roast rump of Angus beef or ocean roast peppered monkfish served with roast potatoes, charred cabbage, confit carrots, yorkies and gravy, plus desserts such as warm treacle tart and meringue with berries.
- Sample Thanksgiving Menu Special Thanksgiving tasting menu priced at £120 per person, featuring Billecart-Salmon Champagne, maple cured salmon, baked beetroot with burrata, devilled eggs, brined turkey ballontine with Virginia smoked bacon, corn bread stuffing, bourbon pecan pie and baked cheesecake.
Companies that use Ondine Restaurant
Customer profileSegments3 records
Ideal customer profiles3 records
Ondine Restaurant technology and API
TechnologyTechnology focussed No
API detail
- Has API
- No
- API docs
- API detail
Core technology
AI maturity
App detail
Integration6 records
Ondine Restaurant partnerships and signals
Strategic signalScale indicators1 record
Recent moves5 records
Expansion highlights4 records
Ondine Restaurant competitors and assessment
Company assessmentMarket position
Strengths4 records
Competitive moat2 records
Key risks5 records
Key highlights6 records
Customer concentration
Ondine Restaurant social profiles
Digital presenceOndine Restaurant financial estimates
Financial estimateRevenue estimate
Valuation estimate
Ondine Restaurant leadership team
Management profileNumber of profiles
Profiles1 record
Ondine Restaurant funding detail
Funding detailFunding overview
Funding rounds1 record
Investors1 record
Funding detail is available on the Subscription and Enterprise plan.Contact sales →
Ondine Restaurant M&A and investment
M&A and investmentM&A
Investments
M&A and investment is available on the Subscription and Enterprise plan.Contact sales →
Frequently asked questions about Ondine Restaurant
What does Ondine Restaurant do?
Ondine Restaurant is a single-location fine dining seafood and grill restaurant operating from Seaton House hotel in St Andrews, Scotland. It serves fresh, sustainable seafood and shellfish from the East Coast of Scotland alongside hand-picked Scottish beef cuts, with a rotating set of themed menus including evening dinner, lunch, Sunday roasts, and seasonal tasting menus.
Is Ondine Restaurant a public or private company?
Ondine Restaurant is a private company. It is classified as founder individual operated bootstrapped and is currently operating.
When was Ondine Restaurant founded?
Ondine Restaurant was founded in 2009. It employs 11 to 50 people.
Where is Ondine Restaurant based?
Ondine Restaurant is headquartered in Edinburgh, United Kingdom, in the Europe region.
How does Ondine Restaurant make money?
Three revenue lines are on record. Dine-in Food Service is the primary driver. The others are dine-in Beverage Service and private Events and Special Menus.
Does Ondine Restaurant have an API?
No public API is recorded for Ondine Restaurant.
What industry is Ondine Restaurant in?
Ondine Restaurant's product category is Fine Dining Seafood Restaurant. Its primary akta.pro industry code is THAFACAE, Steakhouses & Seafood Restaurants. Its NAICS code is 722511 and its SIC code is 5812.