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 £16.95
- 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.
The Sisters Kelvingrove, operating in the same converted tenement since 2005, can confidently pronounce itself as the prescient, trendy older sibling of Finnieston – the restaurant laid claim to the area long before it became the city’s go-to place for food. There’s a nice blend to chef-patron Jacqueline O’Donnell’s food with the kitchen utilising cheaper cuts. Salt beef brisket, for example, is dressed with baby capers, gherkins and homemade smoked mayonnaise, while braised Ramsay of Carluke ham, a fixture on the menu, is a house favourite. The solitary vegetarian-friendly main course – that more than stands up to heavy hitters such as Highland venison loin and Barbary duck – is a whole braised carrot, cooked in star anise and tarragon, arriving with a beetroot and goat’s cheese samosa, carrot purée spiked with star anise, plus a refreshing pickled carrot and mooli salad. Describing the Sisters Kelvingrove as homely would perhaps downplay what is a highly professional outfit. With regards to its assured cooking, considered sourcing and informed service, it offers a comfortable, accessible and relaxed dining experience that won’t disappoint.
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: Pop
- 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.