The 78-cover restaurant overlooks hole 17 at Royal Troon and has coastal views towards the islands of Arran and Ailsa Craig.
The bar and restaurant is developed and operated by White Rabbit Projects, whose hospitality portfolio includes 18 St Andrews, The Lawn, Garden House, The Alice, Lina Stores, Kricket and Island Poké.
The menus will be overseen by Marine & Lawn Rusacks St Andrews’ executive chef Derek Johnstone, who has developed a hyper-seasonal British menu using local ingredients together with Scottish seafood and game.
Sample dishes will include Ayrshire mussels with nduja, fennel, cider and lovage; chicken liver parfait with pickled chicory and toast; Scottish bouillabaisse with sea vegetables and home-made sourdough; and roast lamb rump with grilled onion, gem lettuce and thyme sauce.
Desserts include sticky toffee pudding with salted butterscotch sauce; burnt vanilla cheesecake with baked rhubarb, dark chocolate brownie with hazelnut and Arran ice cream, and Scottish cheeses, biscuits and quince.
The Rabbit will be open daily for lunch and dinner, with The Seal bar open for all-day dining, cocktails and light bites. The all-day dining menu will feature dishes including roast lemon chicken, raw vegetables and herb salad; cured local charcuterie with pickles and bread; or haggis bon bons with a local Arran mustard.
“We are so excited to be launching The Rabbit restaurant and The Seal bar in Troon this summer,” says Johnstone.
“Troon is a stunning coastal town with plenty of amazing Scottish produce on its doorstep. The menus feature really hearty and comforting dishes expertly created by our talented team. There are a range of options to suit all palates from light bites to larger plates, all to be enjoyed in casual surroundings with family and friends around the table.”
