A contemporary restaurant in Finnieston, with an appealing Scottish-inspired menu, inventive cooking and a cool bar.
At least one formidable competitor has opened up practically on the doorstep of the Gannet every year it’s traded since 2013. Yet owner-chefs Peter McKenna and Ivan Stein stick to what they do so well, and continue to refine it. There’s an instantly enamouring feeling of clean, tactile, contemporary cool – from the long alpine-lodge style bar to the horizontal slit window in the atmospheric back room framing the tenement rooftops, and the inexplicably satisfying little slab of marble for the butter. Every dish has complexity, but the cooking proves accessible too. Still-warm freshly baked bread and an amuse-bouche get your taste buds working early. Heritage beetroots, Dalry dairy cow’s milk cheese and hazelnut together form a stylish cold starter. Mallard breast, confit leg, potato terrine, braised red cabbage and more beetroot wraps up lots of the guiding considerations on the menu – rich, earthy textures and favours assembled by seasonality and whatever beast found itself in their game supplier’s sights that week. A tiny salted caramel fondant and scoop of tonka bean ice-cream looks lonely on a broad plate, but like so much about the Gannet, it makes every inspiring morsel count.
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
- Capacity: 55
- Largest group: 24
- Open since: 2013
- Number of wines sold by the glass: 16
- House wine: £19.50 per bottle
Reviews & features
Best Scottish restaurants in Glasgow17 Apr 2018
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…