Compact fish restaurant where cooking, service and ingredients are carefully balanced to create an unforgettable and relaxed dining experience.
The ability to balance fish and shellfish classics with innovative chef-led responses to what is fresh and seasonal is embedded in the Crabshakk’s two distinct offerings – the seductive specials board and the splendid daily menu. Utterly tempting to the eye and the palate is halibut with a black pudding crumble crust served with cauliflower three ways, a delicate and slightly creamy sauce, offset by dark green spinach. The texture contrasts of the cheese-infused grilled cauliflower with the moistly flaking halibut and lightly crunchy topping are unforgettable. This bijou restaurant nurtures its diners with relaxed, responsive service a professional understanding of its ingredients and house wines that are uniquely excellent – a glass of Loire Valley sauvignon blanc can genuinely be savoured. The classic offerings such as fish and chips, monkfish scampi and squid tempura are all masterpieces of their genre. And, as if that were not enough, the pastry chef produces tiny, cheesy, smoked haddock pies as starters, and a deep-filled salted caramel custard tart as a dessert. Both are encased in perfect pastry – that true test of the skilled chef.
Never wanting for new neighbours in fashionable Finnieston as stylish restaurants continue to open there with remarkable frequency, Crabshakk – one of the first in a wave of gastronomic arrivals to the area, established 2009 – continues to catch a faithful clientele. It’s heck of a hard to get a booking at times (though they seat walk-ups at the bar subject to space), and there’s barely enough room to swing a lobster, either in the narrow ground floor or upstairs on the tiny mezzanine. But take the bait and you’ll be back time and time again, for head-turningly good-looking seasonal dishes fresh as the tide. The menu isn’t broken down into starters and mains, just dishes small-to-large, leaving space for improvisation – crab cakes for instance come in batches of three or six, or for much the same price as the latter you can get the whole crustacean. The daily specials board, brought to your table, displays catches of the day and can feature anything from queenies – gorgeous little scallops, served still sizzling in in the pan in garlic butter – to a monkfish cheep scampi with homemade ketchup or wild sea bass served on a bed of mash. Creamy vanilla panna cotta ith thin slices of juicy Yorkshire rhubarb proves chefs here are masters of fresh fruits of the sea and land alike.
- Provides: Children's portions, Children's high chairs, Wheelchair access, Outdoor tables, Free wi-fi
- Music on stereo: Jazz and 80s classics change according to mood and time of day
- Capacity: 52
- Largest group: 12
- Open since: 2009
- Number of wines sold by the glass: 8
- House wine: £20.95 per bottle
Reviews & features
Take Three: The three ages of fish restaurant9 Jul 2009
Rogano 11 Exchange Place, Glasgow, 0141 248 4055, roganoglasgow.com Fitted out in art deco style in homage to the Clyde-built Queen Mary in 1935. It looks expensive and by golly it is. Amid the walnut veneer and polished silver, choose fish bisque…