Overview
Restaurant Views: 431
Awards
- MICHELIN Guide
- Restaurant Ranking
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Restaurant Ranking 2024, #3641, PRO #15.67, USER #0.00
Chef
Graeme Cheevers
Cuisine
Modern British
Foodle Reviews
Glasgow has two ⭐️ Michelin restaurants, and I was super impressed with the Chefs table experience @unalomebygc last night .
Contemporary food with a backbone of French sauces, all well crafted , and service from FOH and the chefs was terrific .
Cured Royal bream , avocado , horseradish , sorrel and sea lettuce sauce started off the 9 course meal , this was vibrant and acidic and matched with a terrific finger lakes Riesling , a buzzy first dish that hit the mark
Scarlet prawn... More
Glasgow has two ⭐️ Michelin restaurants, and I was super impressed with the Chefs table experience @unalomebygc last night .
Contemporary food with a backbone of French sauces, all well crafted , and service from FOH and the chefs was terrific .
Cured Royal bream , avocado , horseradish , sorrel and sea lettuce sauce started off the 9 course meal , this was vibrant and acidic and matched with a terrific finger lakes Riesling , a buzzy first dish that hit the mark
Scarlet prawn - raw and in kataifi pastry , with Isle of Wight tomatoes , dashi custard, prawn consommé
was a good transition towards heavier dishes , the consommé and fried pastry is well matched .
Chargrilled Langoustine with
Miso Hollandaise - Buckwheat - Egg Yolk- the caramelised Miso and buckwheat crisp really tie this dish together , echoing the char on the langoustine .
Roasted Veal Sweetbread , Asparagus
Girolles - Walnut - Vin Juane
This one is a certified banger , beautifully cooked sweetbread , absolutely luscious sauce , matched with a quality aged sherry , this dish is a core memory .
John Dory is topped with a light scallop and crab curried mousse , Fennel - Green Asparagus - Brown Butter. Not a show stopper but a nice balanced plate .
Saddle of roe deer , Beetroot - Raspberry - Confit Potato, sauce bordelaise . Found the raspberry ketchup overly sweet and powerful but the Sauce bordelaise was terrific .
An excellent primarily British cheese board followed, had a terrific salty goat cheese , a blue made by the bass guitarist from Blur , and a cheddar made from the milk of only 4 cows .
Strawberry mousse , rhubarb and rose parfait was light and bright .
As was the Lime parfait and pistachio-
Oakchurch Farm Raspberries - Mint finale , however both desserts were plated similarly and shared many textures making it hard for them to stand out . Less
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mRR #1053RR PRO #17.33RR USER #18.00
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- Six by Nico
- 1132 Argyle St, Finnieston, Glasgow G3 8TD, UK
Address
36 Kelvingrove St, Finnieston, Glasgow G3 7RZ, UK
Hours
Tuesday: Closed
Wednesday: 12:00 - 14:30; 18:00 - 00:00
Thursday: 12:00 - 14:30; 18:00 - 00:00
Friday: 12:00 - 14:30; 18:00 - 00:00
Saturday: 12:00 - 14:30; 18:00 - 00:00
Sunday: 12:00 - 14:30; 18:00 - 00:00
Phone
+44 141 501 0553