- Telephone 0141 378 0384
- Opening times Mon–Thu 7–10am, noon–2.30pm, 5.30–10pm; Fri 7am–10am, noon–2.30pm, 5–10pm; Sat 8–11am, noon–2.30pm, 5–10pm; Sun 8–11am, 12.30–4pm, 6–10pm.
- Food served Wed–Sun noon–2.30pm; 5–10pm; Mon/Tue 5–10pm
- Pre-theatre times Mon/Tue 5–10pm; Fri/Sat noon–7pm; Wed/Thu/Sun noon–10pm
- Pre-theatre price £19.95
- Website www.malmaison.com
Well-appointed hotel restaurant that offers a French-tinged delve into brasserie dining.
Lodged in the basement of Malmaison hotel, Chez Mal is the brand’s newly opened in-house brasserie taking up a space formerly occupied by the Honours. And what a glorious space it is – vaulted arches stretching like webbing across the softly lit ceiling supported by wide columns with circular leather booths and a zingy cocktail bar stretching the length of the room. The menu aims at a different market from the previous occupants though, with the emphasis on centrally planned recipes for bistro-style dishes freshly prepared and cooked by Chef John Burniston and his team. Starters are well executed, featuring tempura of courgette and fresh meaty tiger prawns that arrive stacked high accompanied by bright chilli jam. Main of lamb shank comes as a chunky portion, braised in a deep-flavoured red wine gravy with perfectly cooked heritage carrots and whole shallots. A good selection of sides including crunchy truffle and parmesan fries are also on hand. A prix fixe menu is available throughout the week and up to 7pm on Fridays and Saturdays. Chez Mal also champion the great Sunday lunch with an endless chefs table of cured meats, homemade soup and main course all for under £20.
- Private dining: Up to 60 covers
- No. overnight rooms: 72
- Provides: Vegetarian options (at least ¼ main courses), Children's portions, Children's high chairs, Wheelchair access, Pre-theatre menu, Outdoor tables, Free wi-fi
- Music on stereo: Modern, funky, jazz
- Capacity: 100
- Largest group: 60
- Open since: 2017
- Number of wines sold by the glass: 23
- House wine: £20 per bottle
Reviews & features
Best ways to celebrate Scottish food and drink during the festivities16 Nov 2017
Fred Berkmiller, Scott Smith, Paul Kitching and others share their tips on celebrating local produce
With such a rich larder right on our doorstep, we've asked nine local chefs how we can make the most of Scottish food and drink over the festive period. From whisky to salmon, here's what they recommend. Fred Berkmiller, l'escargot bleu and…
Breakfast ideas for New Year's Day16 Nov 2017
Smoked salmon, french toast, haggis and Bloody Marys to help a sore head
If you've seen it through to the bells and partied until the wee hours, you'll be in need of a hearty breakfast for your first meal of 2018. Or if you've planned a quiet one, then even more reason to get up sharp and celebrate New Year's Day with a…
Christmas dinner: to turkey or not to turkey?16 Nov 2017
Rib roasts, haggis and 'tofurkey' are great alternatives to Christmas Turkey, say these Scottish chefs
For some of us, Turkey will always be the centrepiece to our Christmas table. But, if tradition's never really been your thing then these tips from chefs across Edinburgh and Glasgow should help you find a tasty alternative to try out this year.