Glaschu, a beautifully styled food and drink destination that made its debut last July, is gearing up to re-open on Monday 17th May, armed with a bold new menu and a renewed passion to become one of Scotland’s most loved restaurants. Situated in Glasgow’s Royal Exchange Square, Glaschu offers a taste of fine dining in the heart of the city. The bar and restaurant has already received rave reviews on Trip Advisor and has been recognised with a Traveller’s Choice award, making it a must-visit destination in Scotland.
Under the helm of Head Chef Dion Scott, the team are getting ready to welcome guests to enjoy the finest modern Scottish and European food. Dion, who previously trained in Heston Blumenthal’s kitchens and some of London’s most famous restaurants said: “The Glaschu menu is inspired by Glasgow – it’s humour, generosity, passion, gallus attitude and multi-cultural influences. We celebrate the finest Scottish and European produce at the centre of the plate, and I’ve drawn on international influences to truly enrich the food and the presentation with daring, fervour, and flavour.
The new Spring 2021 menu features starter dishes such as asparagus and crisp poached egg, the hugely popular lobster tortellini, and seared scallops. When it comes to mains, guests can expect fillet of sea trout with panisse, artichoke, fennel and gordal olive tapenade, and a herb-crusted lamb cannon with spring vegetables, and salsa verde.
“Our best-sellers remain - the sharing signature dish of Beef Wellington was a runaway hit last year and we’re delighted this has been so successful and raised funds for STV Children’s Appeal,” explains Dion. “We really focus on the finest quality Scottish produce. I’m very proud of the new menu which we’ve enjoyed working on. It’s all about the ingredients and I’m excited about the new additions including the asparagus and crisp poached egg.”
Alternatively, the Market Menu – which is exceedingly popular and changes regularly due to seasonality - is available at £25 for 2 courses, or £30 for 3 courses. This is the same for The Sunday Menu, offering guests a selection of dishes including a show-stopping Sunday roast, fish of the day, and more. Desserts include a dark chocolate cremeux, chocolate soil, and salted caramel & vanilla ice cream. A blood orange posset, with rhubarb gel and shortbread is also on offer, as well as George Mews cheese of the day.
Lockdown may have put a pause on trading, but it hasn’t dampened the creativity and commitment from the team at Glaschu, which includes General Manager Scott McLean, who comments: “Our aim is to deliver something really special for the people of Scotland and visitors alike, and with some firm favourites and new additions we’re excited to be able to take bookings now. Guests are also welcomed to stop by for drinks with cocktails and premium wines at the bar, without the need for a dinner reservation - and we’re the only bar in Scotland to host Tennent’s exclusive export range”.
Cocktails are a particular highlight at Glaschu, and the specially curated list celebrates special people from the city’s past and present. The Marion Gilchrist is a nod to the first woman to graduate from the University of Glasgow and the first woman to graduate in medicine from a Scottish University. Served in a medicine bottle and poured over ice at the table, this cocktail sees Naked Grouse Whisky paired with Fernet Branca, Martini Rosso, and cherry bitters. The Isabella Elder - a concoction of Hendricks gin, elderflower liqueur, grapefruit bitters, lime juice, and cucumber & chamomile syrup, topped with soda – celebrates the eponymous Victorian philanthropist who supported the people of Govan, particularly promoting the further education of women.
There’s The Barr too, created in homage to the Barr dynasty who created Scotland’s ‘other national drink’. This one features The Glenlivet Single Malt whisky, Grand Marnier, apricot jam, lemon juice, and orange bitters, poured over ice with a small top-up of Barr’s Irn Bru. Also receiving a cocktail tribute is Scotland’s first three-weight World Boxing Champion, Ricky Burns. The Ricky Burns has a punchy sweetness with Naked Grouse whisky, lemon juice, orange marmalade, and egg white, topped with Buckfast float.
Most notably however, it’s the weekend brunch that looks set to make an impact, with a menu offering sweet and savoury twists on classic breakfast favourites. The Crunchy Nut Cornflake Panna cotta has already been proving popular, alongside the sensational Full Scottish with vegetarian and vegan options available too. The brunch menu also boasts Buttermilk Pancakes topped with plump roast pears, frangipane, vanilla ice cream and caramel sauce, and Butter Grilled Crumpets with braised beef brisket, fried duck eggs, and crispy shallots. Of course, no brunch is complete without a Bloody Mary, which features a native twist here at Glaschu.
To celebrate their re-opening, the team at Glaschu are offering one lucky winner brunch for four with coffee and a glass of fizz or cocktail of choice. All you must do is follow Glaschu on Instagram and share a photo of a road sign displaying Glaschu. Tag @glaschu_restaurant and one lucky winner will be chosen randomly. Entry closes 30 June.
The team are also in planning mode for the months ahead, with bookings already proving exceedingly popular for their upcoming 6 course tasting menu in partnership with Glasgowist on Tuesday 29th June. View the menu at www.glaschurestaurant.co.uk/glasgowist.
Glaschu re-open their doors on Monday 17th May. For more information or to make a reservation please visit. www.glaschurestaurant.co.uk/