- Telephone 0141 204 2081
- Bar open Tue–Thu noon–midnight; Fri/Sat noon–1am; Sun 1–10pm
- Food served Tue–Sat noon–3pm, 5–9.30pm; Sun 1–7.30pm. Closed Mon.
- Pre-theatre times Small plates menu Tue–Sat noon–3pm, 5–6.30pm
- Average price £14 (small plates); £26 (evening meal)
- Pre-theatre price £14
- Website www.thegannetgla.com
A contemporary restaurant in Finnieston, with an appealing Scottish-inspired menu, inventive cooking and a cool bar.
This review is taken from the current (2016) edition.
Winner of our Newcomer Award in 2014 and two years on it still has a fresh, energetic feel to it. That’s partly down to good design – great logo, exposed brickwork, bare wood finishes – and genuinely warm and solicitous service. But the real point here is ingredient-focused cooking at once thrillingly novel (foraged scarlet elf cup mushrooms, ramson purée) and reassuringly hearty (Scotch beef, white pudding, potatoes in dripping). The triumph is how this great produce is handled and combined in dishes such as pan-fried cod fillet with a deeply savoury squid-ink sauce, a panko-crisp black pudding Scotch duck egg, tender red deer venison with poached pear and smoky burnt carrot, or a breathtakingly light blood orange cream with granita. The short and ever-changing à la carte does that rare trick of making you want everything, and even the side-order of fat chips and complimentary warm sourdough are superlative. With most mains below £20 this is seriously good value, and tapas-style small plates at around £7 (till 6.30) are genuine miniature versions of the full dishes. There’s an excellent wine list and a ruinously attractive selection of rare cocktails.
- High point: Extraordinary food at relatively ordinary prices
- Low point: Not the most comfortable seating in town
- Notable dish: Border hogget, Jerusalem artichoke, purple sprouting, ramsons, cumin sauce
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: Children's portions, Children's high chairs, Wheelchair access, Pre-theatre menu
- Music on stereo: Americana – Fleet Foxes, Iron and Wine
- 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…