Prelim: A bit of Scottish Artistic Humour:
Ubiquitous Chip
This resto has a rather sophisticated, well executed take on ostensibly rustic food. One of my favourite gustatory experiences in Scotland.
Peas, pine nut pesto and wild garlic aioli, seasoned with fresh tarragon.
Veggie haggis made with lentils, pearl barley and dressed with turnip (neeps") cream, accompanied by mashed potatoes ("champit tatties") and carrot crisp. A very good vegetarian rendition of the real thing. The best vegetarian version that I tasted in Scotland.
Haggis, the real thing, made with venison, with rutabaga ("neeps") cream and mashed potatoes ("champit tatties"). The best real haggis I enjoyed in Scotland.
Beautifully seared sea trout with chorizo, clams, sea veggies and a bouilliabaise reduction.
Stovie with prune sauce, a delicious rendition of this traditional Scottish dish, to finish the meal, a savory rather than a sweet, where the ingredients (carrots, potatoes, shredded beef, beef stock and leeks) are reduced for about an hour or a bit more, in a closed pot, at a low temperature.
The Finnieston
Braised leek, apple vinaigrette, apples, walnut and lovage pesto.
Grilled sardines with herb peperonata and croute.
Wild Garlic and walnut pesto gnocchi.
Whole grilled bream, rose harissa and sauce vierge.
Unfortunately, I found the culinary experience rather disappointing overall.
Bothy
Isle of Arran haggis, neeps and tatties surrounded by a Glenmorangie whiskey sauce. A treat!
Port braised shallot tart tatin, Scottish foraged herb salad, orange and crumbled Katie Rogers crowdie (fresh cheese).
Pearl barley risotto, beet root and swiss chard, cep emulsion and beetroot crisps.
Bothy banoffee (cream of bananas cream and toffee) cheesecake with granola and caramelized banana. Quite delicious!
Rogano
In 1935, as the great Cunard liner Queen Mary took shape on the Clyde, a restaurant was refitted in the same Art Deco style. With its unique 1930's ambience, Rogano is the oldest surviving restaurant in Glasgow.
A raised painted wall painting. A remarkable souvenir of the times.
Rogano fish soup with rouille and parmeson croutons.
Sliced heirloom tomatoes with fetta, basil and pesto.
Grilled lemon sole.
The Gannet
Pea soup with pea shoots.
Pickled mackerel, pickled heritage carrots, Kate Rogers creme fraiche with wild leaves.
Peterhead landed monkfish on a bed of potato puree, violet artichoke, sandwort, Peelham farm chorizo and shetland clams.
Borders hogget (a "lamb" 1-2 years old), shoulder and sweetbread, potato pave, seared gem and roasted rib sauce. Juicy, flavourful meat perfection!
Roast potatoes.
Salted caramel fondant with tonka bean ice cream.
Pistachio and citrus cake, roasted apricot and creme fraiche ice cream.
Gamba
Grilled sardines.
Hand cut "rooster chips" (there version of french fries), although tasty, quite oily.
Whole black banded sea bream, garlic rapeseed oil, roast red pepper, Norwegian prawns, sweet soy.
Lemon sole simply grilled.
Cheesecake, caramelized bananas and vanilla ice cream.
No comments:
Post a Comment