The Sisters Kelvingrove
- Telephone 0141 564 1157
- Bar open Licensed to midnight
- Food served Mon–Sat noon–9.15pm; Sun noon–8.30pm
- Pre-theatre times Mon–Thu noon–7.30pm; Fri/Sat noon–6.30pm; Sun noon–8.30pm
- Pre-theatre price £15.95
- Website www.thesisters.co.uk
Traditional Scottish recipes using well-sourced seasonal ingredients served in a relaxed and stylish tenement dining room in the heart of Finnieston.
Provenance is a key watchword for the Sisters operation. Practically every item on the extensive menu is labelled with its source. So a splendid starter of crispy risotto arancini comes laced with vibrant Uist smoked haddock and Tomatin whisky, while the homemade pork pie has a rich peppery filling supplied by a happy rare breed pig born in Ardunan Farm. Chef Jaqueline O’Donnell knows her onions and everything else besides. A former BBC Great British Menu contestant she specialises in eking the best from our Scottish Larder. A main of rustic Inverawe rainbow trout is seared and served with a fruity melange of sweet tomatoes and bright, punchy grapefruit on a bed of pea purée and hazelnut butter. Modestly named Scottish chicken boasts a juicy confit thigh accompanied by succulent poached wings and some seriously thick al dente glazed veg. The room has a robust, formal vibe with dark grey tablecloths, high ceilings, wooden floors and thick, velvety charcoal drapes. Always busy, the Kelvingrove venue has a steady stream of diners who like wholesome, unpretentious cooking and unfussy, friendly service.
Set in what was once a tenement front room, with elegant slate-grey furnishings, atmospheric artwork and an ornate fireplace, The Sisters Kelvingrove is petite-yet-chic. Jacqueline O’Donnell, owner of both Sisters restaurants, is something of an ambassador for using Scottish produce – especially after appearing on BBC Two’s Great British Menu in 2014. That means you’ll see such dishes as Ardunan farm rare-breed pork belly cooked in Thistly Cross cider or Shetland mussels with chorizo and chilli in the starters section, and Highland venison with braised vegetables or Campbell’s Gold steak for main courses. For starters, a poached egg bursts all over a steaming plate of smoked haddock risotto, while the tangle of crunchy leeks perched on top give the dish added texture. For a succulent, seriously Scottish affair of a main course, go for the ten hour-cooked beef cheeks, which melt on top of a mushroom stuffed with Dingwall haggis. When coupled with pepper sauce, the dish is rich, spicy and delicious. Seeing as O’Donnell cut her kitchen teeth as a pastry chef, you will definitely want to leave a little room for dessert. The locally ‘famous’ puff candy meringue with honeycomb ice-cream covered in hot, gooey butterscotch sauce is truly celestial.
Run by the O'Donnell sisters, The Sisters forms a pair of modern Scottish restaurants serving inventive yet unpretentious cuisine from separate locations across Glasgow. This Kelvingrove branch is decked out in sleek contemporary décor, with a snug open fire to warm the monochrome tones. The kitchen larder is stuffed with local produce, from prime Castle Douglas beef to creel-caught langoustines fresh from the West Coast. A snug private dining area seats up to eight people.
Text supplied by third party.
- Private dining: Up to 10 covers
- Provides: Gluten-free options, Children's portions, Children's high chairs, Pre-theatre menu, Free wi-fi
- Music on stereo: Calm easy listening, folky tunes.
- Capacity: 60
- Largest group: 60
- Open since: 2005
- 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.