Ondine Oyster & Grill has announced that in early 2025, it will be moving from its home of 15 years on George IV Bridge to a new venue in Edinburgh city centre, and also opening at Seaton House Hotel in St Andrews.
Ondine, which was opened in 2009 by Owner and Chef Roy Brett, one of Scotland’s leading figures in the food revolution, said that the move is the result of the ongoing works to the façade of the current building that is occupied in part by Ondine, saying that, with no end in sight to these works, the decision to relocate to new premises was important for Ondine’s loyal customers.
Roy said, “It is with mixed emotions that we share the news that after 15 years, Ondine will close its doors on George IV Bridge at the end of this year.
“In 2021, Ondine transformed the entire look and feel of the restaurant to emulate a ship at sea with a very clever window display. Due to unforeseen circumstances out of our control, the restaurant’s exterior was completely covered in scaffolding, forcing Ondine to change its entire appearance.
“Our landlord has advised works will now be ongoing for much longer than previously anticipated. This being the case we have reached the point where we feel our amazing team and loyal customers deserve better.
“So, after 15 fantastic years, we have decided that our time here must come to an end, and our final service will be our Hogmanay Celebration on December 31st.
“This is not a decision we have made lightly. Ondine means so much to many, not only to myself and my family but also to our customers, who have almost become family over the years. However, we are not going away, we will be moving to brand new premises within the city centre very soon and today we announce the exciting news that we will also be opening our first ever restaurant outside of Edinburgh in the Spring of next year.
“Thanks to our long-standing partnership with our great friends at Valor Hospitality, we are proud to be opening Ondine Oyster & Grill in Seaton House, St Andrews – their new luxury 5-star hotel overlooking the West Sands and the famous Old Course itself. It’s shaping up to be a fantastic year and we can’t wait to get started!
“Finally, I’d like to take this opportunity to say that it has been a true pleasure to work with so many passionate and talented individuals in Ondine over the last 15 years. Without their hard work and selfless dedication, I know we wouldn’t be where we are today. I salute you.
“Our success is also down to our loyal and incredible customer base. I want to extend a heartfelt personal thank you to every single one of you who has dined with us. Your support means everything to us, and I hope to welcome back to Ondine as many of you as is possible over the next seven weeks. Let’s go out with a bang!”
