The Sisters Jordanhill
- Telephone 0141 434 1179
- Food served Tue–Thu noon–8.30pm, Fri/Sat noon–9.15pm, Sun noon–7pm. Closed Mon.
- Pre-theatre times Tue–Thu noon–7.30pm; Fri/Sat noon–6.30pm
- Pre-theatre price £15.95
- Website www.thesisters.co.uk
A relaxed local restaurant, built on reputation as a place to enjoy a modern twist on nostalgic Scots recipes using carefully sourced ingredients.
With more warmth and ‘neighbourhood restaurant’ tendencies than its West End sibling, the Sister’s Jordanhill site is the sort of place that multiple generations of a family might visit and find everyone catered for – burgers and steaks sit alongside Scottish classics, and nothing over-complicates a popular spot with 20 years under its belt. Flavour combinations are familiar and well-executed – Ramsay of Carluke’s ham is cooked so all its deep, juicy flavour comes through, served with spring onion mash and buttered cabbage. Chicken breast comes with a haggis and whisky cream sauce of controlled, meaty depth, and Barbary duck is spot on – flesh that's ruby pink, skin that's pan-fried crisp, and another sauce that's rich, glossy and full of taste. Presentation can be a tad dated, and vegetarian options disappoint somewhat (goat’s cheese doesn't need its deep-fried breadcrumb coating). But come dessert, a delightful whiff of orange segues to whipped creamy cocoa in the chocolate orange mousse, and as the satisfying crunch of malty, sugary puff candy meringue lingers, so too does the notion that us Scots do good puddings and that the Sisters does them marvellously.
- Provides: Gluten-free options, Children's portions, Children's high chairs, Pre-theatre menu, Outdoor tables, Free wi-fi
- Music on stereo: pop/rock from the 90s and 2000s
- Capacity: 45
- Largest group: 45
- Open since: 1997
- Number of wines sold by the glass: 5
- House wine: £16.95 per bottle
Reviews & features
Table Talk: Jacqueline O'Donnell on Grannies and Graft16 Sep 2015
The chef-patron of the Sisters restaurants in Glasgow talks about her inspirations
Many moons ago, while sitting with my nana at the ripe old age of 11, she tried to encourage me to work towards a business in the food world. She understood my love of food through teaching me the basic skills of always having a kitchen smelling of…
Fair game: a brief history of Scotland's small game industry, and how it operates now1 May 2009
Small game – wild pheasant, duck, pigeon, partridge and rabbit – was once a staple food in Scottish working-class households. Gordon Davidson hunts around to see where it has all gone.