The Sisters Jordanhill
- Telephone 0141 434 1179
- Food served Tue–Thu noon–8.30pm, Fri/Sat noon–9.15pm, Sun noon–7pm. Closed Mon. Closed Mon
- Pre-theatre times Tue–Thu noon–7.30pm; Fri/Sat noon–6.30pm
- Average price £15.95 (set lunch); £24 (evening meal)
- 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.
This review is taken from the current (2016) edition.
The first of two Sisters venues in the West End, this one offers a unique loft-style setting with relaxed character – ideal for a bite of lunch or dinner with friends or family. A step up from the outdoor decking and you instantly feel aglow as you enter its cosy space – low ceiling, soft lighting, natural rustic hues and buzz of neighbourhood chatter. With Jacqueline O’Donnell at its helm for 18 years, the menu reflects traditional Scottish recipes – comforting hearty dishes with a touch of refinement, honouring Scotland’s quality seasonal produce. Savour the likes of Scotch beef and lamb, Ramsay of Carluke’s ham, oatmeal-coated haggis and black pudding with whisky cream. From Scottish waters, there’s crispy bite-size meaty bon-bons of Uist crab, deliciously soft and flaky inside and bursting with flavour. While, chunky fillet of Shetland salmon dressed with velvety lobster cream and herb-crushed potatoes sends the senses adrift to days by the seaside. If Scottish desserts came as hugs, then open your arms to the Sisters’ signature warm clootie dumpling to melt the heart.
- High point: Uist crab bon-bons
- Low point: Sharp watery custard
- Notable dish: Uist crab bon-bons
- Provides: Vegetarian options (at least ¼ main courses), Gluten-free options, Children's portions, Children's high chairs, Pre-theatre menu, Outdoor tables, Free wi-fi
- Music on stereo: Lo-fi easy listening
- Capacity: 50
- Largest group: 50
- 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.