From 4 October, the Cellar in Anstruther will reopen after its post-summer break, offering just one nine-course tasting menu as part of a "new creative direction".
Flying in the face of the recent industry backlash against the multi-course format, chef-owner Billy Boyter has decided to move the Michelin-starred Fife restaurant away from à la carte.
The £70 menu will focus on local, seasonal produce, in particular the fish and seafood brought into the village harbour. Dishes will include North Sea halibut with cockles, onion and garlic shoot broth and verbena; ox tongue with 36-month Parmesan and Wiltshire truffle; apple and hay custard with sea buckthorn; and smoked Argyle mussel mousse with dabberlocks and dill pickle.
The restaurant was formerly run by Scottish chef Peter Jukes until his death in 2013. Boyter, formerly head chef at Michelin-starred Number One in Edinburgh and who grew up in neighbouring Cellardyke, took over and reopened the site in 2014, retaining the name and achieving a Michelin star the following year.
He said: "It's a bold move to a nine-course menu, but one I am excited by and am confident it will enable us to deliver an even better dining experience to our customers. By refining the menu and the dishes down it allows us more time to research, create and design great tasting plates of food."