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Restaurant Review: Revamped menu put to the test at Newburgh Inn

You're in for a feast at Newburgh Inn.
Image: Kenny Elrick.
You're in for a feast at Newburgh Inn. Image: Kenny Elrick.

You can extoll the virtues of living by the sea, but no one ever thinks to mention the haar which can roll in within minutes.

Whilst the seals certainly don’t seem to mind the misty conditions in Newburgh, it made for tricky driving as me and my friend, Kristin, headed to dinner on Saturday night.

The fog appeared as if from nowhere, swirling across the road as headlight beams dipped and swayed through the haze.

Main St was almost eerie, devoid of people as you would expect on a cold night.

The Newburgh Inn

In the midst of darkness, The Newburgh Inn shone like a beacon, fairy lights festooned around its exterior.

I’ve longed to sample the new menu for a fair few months, after owner Chrissy Graham revamped what was previously known as Briggies.

The tired rundown pub no more, the team has brought new life to the place, but would the menu match up?

The decor has been kept simple and classy, think shining wooden floors and a cosy stove in the fireplace.

We spent quite some time debating the menu, such was the variety of dishes.

Whilst there’s plenty of classic dishes, there’s also offerings with a twist.

Think poutine with BBQ pulled pork, or honey chilli pulled chicken served with mango salsa.

After much discussion, because we really do take our food seriously, I settled on prawns whilst Kristin opted for cauliflower fritters.

We didn’t have long to wait, and to say we were impressed is an understatement.

The food

There were at least five crispy panko king prawns on the plate, served with a wasabi and avocado dip.

As a seafood lover, I’ve sampled many a prawn in my time.

And hand on heart, this offering stood out a mile.

All kinds of delicious – order the prawns or you’ll regret it. Image: Kenny Elrick

Crispy without being overcooked on the outside, wonderfully succulent within.

The dip had that sharp tang of wasabi, mellowed with the creaminess of avocado.

I could cheerfully order this dish on repeat, and Kristin was in similar delight across the table.

Hot and fresh from the fryer, the batter was light and crispy and the cauliflower inside was slightly softened but still retained its bite so wasn’t at all mushy.

The cauliflower fritters are also a must. Iamge: Kenny Elrick

The mango dipping sauce was light and fruity with a lingering warming well balanced spicy flavour, which complimented the fritters perfectly.

The tiniest of nit picks, the mango dipping sauce had been added to the plate as opposed to a pot.

Could ultimate dipping potential be reached? Well, if you were to be really pedantic, perhaps not.

But given that Kristin considered asking for a double portion, it really wasn’t an issue.

Onto the mains, and again we had given them much thought.

Although there is many a dish to choose from, you don’t feel overwhelmed as the menu has been broken down into sections.

From burgers and dogs to classics like three cheese macaroni bake, it’s the best selection I’ve seen for a while.

I chose mixed fajita sizzlers and Kristin selected the chicken Caesar salad.

There’s no such thing as a small portion at Newburgh Inn, just look at this fajita dish. Image: Kenny Elrick

Aptly named, the dish really was sizzling as it made its way to the table, leaving me in no doubt that the mixed meat and veg had been well cooked.

There was wee pots of guacamole, salsa, sour cream and cheese, whilst the soft warm wraps had been folded into triangles.

I got stuck in, absolutely delicious.

The veg wasn’t overdone with the onions just that right side of softened, and the shredded pieces of steak were an winner.

By the time I spooned salsa down the middle and bit in, all the juices combined as I munched my way through.

The Caesar salad had an excellent chicken to lettuce ratio. Image: Kenny Elrick

Having scoffed my starter, I had to admit defeat, but the waitress boxed up the remains no trouble.

I was unsure just how it would taste for lunch the next day, but there was enough left for me and my husband to share and he was very complimentary.

Kristin’s salad consisted of grilled chicken breast, streaky bacon, baby gem lettuce, anchovies, croutons and quail eggs.

The chicken was plentiful and perfectly cooked, tender and chargrilled.

The bacon was very tasty and the saltiness and crispiness complimented the rest of the salad really well.

The croutons in particular were a real winner. Image: Kenny Elrick.

An accomplished cook, Kristin believes the croutons were made from multigrain bread and were toasted without being too dry so. not only did they soak up some of the lovely creamy tangy dressing, she didn’t break a tooth on them!

The only disappointment, no quail eggs present on the dish.

I’m sure it would have been rectified had we asked, but Kristin felt the salad was already excellent without.

I cannot believe I have reached the age of 30 without trying truffle fries.

Hastily rectified after Kristin ordered them as a side dish.

Hot, crispy thin French fries, I’d be lying if I said I hadn’t thought about them since.

Given how full we felt, you’d think we’d skip dessert.

A friendship based on gluttony is the very best kind, and after a strategic pause we ordered from the sweet menu.

Kristin eagerly selected cranachan mille feuille, thin layers of traditional Scottish flapjack, with rich whipped cream, honey, whisky and raspberries.

This modern twist on Cranachan is well worth a try. Image: Kenny Elrick

Top marks on presentation alone, this arrived as a mini tower and it felt almost a shame to tear into it.

A really nice take on traditional cranachan, the flapjacks were delicious and there was oatmeal throughout as opposed to a half-hearted sprinkle.

Kirstin’s favorite element was the raspberry jelly spheres, a nice modern twist and very moreish.

Unusual for me, I chose sticky toffee pudding.

The sticky toffee is made using a secret recipe. Image: Kenny Elrick

Intrigued by the fact that it was a secret recipe, it was served with vanilla ice cream, date puree and golden raisins.

Whilst it wasn’t particularly sticky, the serving of pudding was generous and I loved the puree.

Perhaps not my favorite dessert, but enjoyable all the same.

The verdict

From attentive staff to a well thought out menu, I can see Newburgh Inn becoming a favorite haunt.

Bravo to the new owners in taking on the place, I have a feeling it will soon be at the heart of beautiful Newburgh.


Address: Newburgh Inn, Main St, Newburgh, AB41 6BP

Telephone number: 01358 578888


Price: £65 for two starters, two mains, one side dish, two desserts and two soft drink