- Telephone 0141 204 2081
- Bar open Thu noon–midnight; Fri/Sat noon–1am; Sun 1–10pm
- Food served Tue/Wed 5–9.30pm; Thu–Sat noon–3pm, 5–9.30pm; Sun 1–7.30pm. Closed Mon.
- Pre-theatre times Small plates menu Tue–Fri 5.30–6.30pm; Thu/Fri noon–2.30pm; Sat noon–3pm, 5–6.30pm
- Pre-theatre price £19.50
- Website www.thegannetgla.com
A contemporary restaurant in Finnieston, with an appealing Scottish-inspired menu, inventive cooking and a cool bar.
Only a few years old but already feeling like a mature operation, the Gannet oozes style and quality from the off. Front of house has a hunting-lodge cosiness with stripped walls and wooden chairs overseeing an elegant bar with attentive and knowledgeable staff eager to discuss the details of the stimulating menu. Backstage lurks a team of inquisitive chefs who love to drive unexpected flavours from seemingly modest ingredients. Case in point: a starter of humble leek – poached and scorched then served in a burnt purée with chunks of salt-baked celeriac, pearl barley and hazelnuts – a lively pageant of simple wintery flavours brought pulsing to life by some nicely tuned chefy skills. Creative flourishes extend to the mains where slow-cooked Borders lamb is soft and sweet in its roast rib sauce alongside some shoulder meat wrapped in a cannelloni, while a serving of fresh buttery monkfish is meaty and dazzling, dotted with punchy cockles radiating sea-freshness from their shells. The unassuming parsnip also gets rebranded, arriving as a spectacular pudding featuring candied crispy slithers and a meltingly sweet mousse that defies its origins. A riot of surprising flavours.
Winner of our Newcomer Award in 2014, The Gannet sits in the middle of a clutch of some of the city’s most hip and happening bars and restaurant. Set in a narrow ex-tenement building, the interior’s bare wooden furnishing and exposed brickwork give it an industrial edge, which is juxtaposed with paintings of natural Scottish produce. With just five starters and five mains the menu is compact but very well considered. A starter of celeriac soup is as smooth and silky as a bridal gown – when gently prodded, a poached egg flows rich runny yolk into the lustrious liquid, emphasising the earthy flavour of the soup. A main course of succulent cod fillet comes with perfectly al dente vegetables and firm, salty nuggets of squid with garlic and parsley. Excellent quality slices of oh-so-pink venison come draped over creamy potato cake with parsnip purée on the side. Desserts are well worth considering. The salted caramel fondant especially warrants attention: the saltiness of the gooey oozing caramel is counterbalanced with the citrusy flavour of orange ice cream, and the two meet on your tongue, sending you into a state of sheer bliss.
- Private dining: Up to 22 covers
- Provides: Vegetarian options (at least ¼ main courses), Children's portions, Children's high chairs, Wheelchair access, Pre-theatre menu, Free wi-fi
- Music on stereo: eclectic contemporary
- Capacity: 55
- Largest group: 55
- Open since: 2013
- Number of wines sold by the glass: 14
- House wine: £19.50 per bottle
Reviews & features
Table Talk: Peter McKenna on Seafood16 Sep 2015
The chef and co-owner of the Gannet talks about his passion for seafood
Growing up, fishing to me was heading out with my older cousin in the hope of catching brown trout. My grandmother always had the task of gutting our catch. Luckily for her we weren’t prolific. It wasn’t until I arrived in London at the grand old age of…