A contemporary restaurant in Finnieston, with an appealing Scottish-inspired menu, inventive cooking and a cool bar.
Having opted to dispense with any other dining options aside from their tasting menu, the Gannet recently signalled a very clear message as to the direction, and identity, the business would take. The move, which makes it a rare Glasgow operation to solely run a tasting menu, is a bold one yet is indicative of the driving forces behind the place – chef-patrons Peter McKenna and Ivan Stein. This translates into what is a finely balanced, well designed and at points extremely impressive six course menu. Highlights of which include Cairngorm red deer carpaccio, fortified with black garlic and laced with a silken egg yolk. Crisp Peterhead hake is paired with a glossy and rich artichoke purée to make for a superb fish course. Salted caramel fondant with tonka bean ice-cream, which has held its own since the Gannet opened its doors, hits all the right notes in its indulgent, sweet and sharp flavours. What is clear when coming away from this relaxed restaurant is that it is an operation that isn’t derivative – the food is hyper-seasonal, plating is sharp and style of food, which veers away from the classic by shunning cream or butter-based sauces, denotes a more modern way of eating.
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 24 covers
- Provides: Children's portions, Children's high chairs, Wheelchair access, Free wi-fi
- Music on stereo: Eclectic
- Capacity: 55
- Largest group: 24
- Open since: 2013
- Number of wines sold by the glass: 16
- House wine: £22 per bottle
Reviews & features
Best Scottish restaurants in Glasgow29 May 2019
Taste the best of modern Scottish food across the city
A diversity of approach in terms of style, commitment to tradition and progressive culinary thought are all elements that make the current Scottish food scene so enthralling.
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…