Gourmet Scottish cuisine in the city centre
Glaschu offers modern Scottish fine dining and a sophisticated bar area in Royal Exchange Square.
Based in the historic building that was once the Western Club, the kitchen is run by chef Dion Scott, who honed his skills in Heston Blumenthal’s kitchens. He promises a menu rooted in Scottish history, cuisine and cooking, with added International influences.
The dishes make the most of local produce, including Gigha halibut and Loch Tay trout from local fishmonger Bernard Corrigan; crustaceans and oysters from Finnieston’s Stuart Wilson, and beef from Lanarkshire farms.
Artistically crafted local ingredients
Sample starters at Glaschu include roasted Orkney scallops with apple, Ayrshire bacon jam, Stornoway crumb and yuzu, orJerusalem artichoke veloute with crisp poached egg, hazelnuts and black truffle.
Over in the mains you can enjoy dishes such as Gigha halibut with celeriac, charred hispi cabbage, pomme bearnaise and port reduction, or chickpea panisse with confit violet artichoke and smoked aubergine. If you’re in a sharing mood then you might like to split a hefty beef Wellington with salt-baked heritage carrots and horseradish.
Glaschu also serves up a Sunday selection that includes a roast of the day, fillet of hake and vegetarian option.
Seasonal prestige wines and a range of tantalising cocktails are also available.
Handy for various event venues
Based on a glamorous square close to the Gallery of Modern Art, Glaschu is ideally placed for the Glasgow Royal Concert Hall, Theatre Royal and Old Fruitmarket. In other words, it is a fantastic pre-theatre choice with a market menu to match.
Glaschu is also just a short walk away from both Central and Queen Street stations, plus the lively bars of the Merchant City.