The Gannet

Hitlisted
The Gannet
The Gannet
1155 Argyle Street, Glasgow, G3 8TB
  • Telephone 0141 204 2081
  • Seasonal times Closed first week of July and for the Glasgow Fair
  • Bar open Tue–Thu noon–midnight; Fri/Sat noon–1am; Sun 12.30–10pm
  • Food served Tue–Sat noon–3pm, 5–9.30pm; Sun noon–7pm. Closed Mon. Closed Mon
  • Pre-theatre times Small plates menu Tue–Sun noon–3pm/5–6.30pm
  • Average price £15 (small plates); £25 (evening meal)
  • Email
  • Website www.thegannetgla.com
Eating & Drinking Guide

The 2015 edition of The List's Eating & Drinking Guide is out now – only £5.95 (+p&p).

This review is taken from the current (2015) edition.

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 restaurants. 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 lustrous 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.

  • High point: Ambitious and inventive cooking
  • Low point: Tables ever so slightly cramped
  • Notable dish: Salted caramel fondant with orange ice cream
Glasgow Larder

Listed in the Glasgow Larderorder a print copy (free + p&p).

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 25 covers
  • Provides: Children's portions, Children's high chairs, Wheelchair access, Pre-theatre menu
  • Music on stereo: Relaxed, melodic musical outifts
  • Capacity: 60
  • Largest group: 60
  • Open since: 2013
  • Number of wines sold by the glass: 14
  • House wine: £18 per bottle

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