Some changes on Hyndland Street. First, much of the familiar purpose of Delizique was transferred to Bakery by Zique when it arrived on Lauderdale Gardens. Then the work began to transform the old interior into a new concept. Now, Gather, will open on Friday. We asked them for an introduction.
Here’s what we know so far. Photographs to follow.
The food is best described as Modern European. The dishes will be composed of mostly Scottish ingredients prepared using techniques informed by the main European cuisines – “Italian, Spanish, French and Scottish/British” they tell us.
The food offering will be produce led, so the chefs will take what’s in season as their starting point. “It is not about showy aspirational cooking aimed at food critics and guide inspectors, there are no foams or fluid gels and we are not attempting to shoe-horn nature into an artistic vision. We cook the stuff we want to eat, to create the restaurant that we want to go to”.
Alongside this there will be a nose to tail ethos regarding animals. “Most of the meat we use will come from the farm owned and run by [Gather by Zique’s owner] Mhairi’s husband Dick. So we will have whole pigs and whole sheep, utilising everything apart from the squeak and the baaa. To do otherwise is at best disingenuous. This also means that the animals we use are ethically reared.
“The fish and shellfish will mostly be landed in Scotland the exceptions being England and Wales, all species used will be sustainable, and we will always use alternatives to the most popular species.”
“Our vegetables and herbs come from a variety of sources. Our main supplier ‘Seasonal Produce’ based at Blochairn market subsidise a farm in South Ayrshire, so a fair amount of our indigenous produce will come from there. We also have a relationship with an excellent aging hippy fellow on the isle of Arran who grows splendid salad leaves and various other vegetables. There will also be foraged items such as wild garlic, elderflower and mushrooms when they come into season.”
The intention at Gather will be to change the menu frequently either as a whole or by swapping dishes here and there.
The format of the menu will be a fairly traditional starter, main, dessert with the addition of a snacks/nibbles section at the start. These are small crispy salty things designed to stimulate appetite and be eaten with cocktails or spritzer type drinks while perusing the menu.
Be the first to Gather this weekend.
Gather by Zique
66 Hyndland Street
On the Menu: Gather by Zique
Sage and olive fritters
Fried Nocarella olives stuffed with goats cheese
Home smoked pollock croquettas
Crispy spiced pigs ears
Grilled mortadella and taleggio parcels
Radishes with butter & sea salt
Selection of 3 nibbles and an aperitif £12
Nibbles platter, a selection of all the above £13
Middle eastern spiced Monachyle hogget & puy lentil soup £7
Bombetta , grilled bread, sorrel pesto £8
Langoustine risotto with paprika pangratatto £12
Sea bream carpaccio, orange, pistachio, water cress £10
Blood orange, grilled fennel and pickled onion, crispy shallots, negroni dressing£8
Grilled spring onions, romesco, smashed Jerusalem artichokes £8
Grilled langoustines, gremolata
Tomato braised chick peas, grilled purple sprouting broccoli and cauliflower,
preserved lemon and pine nut salsa, fried chillies £12
grilled hogget, turnip caponata, wet polenta, rosemary & anchovy dressing £17
Grilled pork loin and cider braised belly, grilled fennel and apple, toasted almond gremolata £17
Hake Fillet, chick peas, squid and mussel stew, nduja and aioli £19
Whole harissa grilled mackerel, dressed fregola £19
Puy lentils, braised chicory, hazelnut picada, ricotta £12
Crispy crushed King Edwards with nduja £4
Spanish fried cauliflower£3
Salt baked celeriac£4
Poached pear galette with toasted almond ice cream £7
Pistachio & blood orange semi-freddo, ginger biscuit £7
Rhubarb & custard arancini £7
Chocolate & peanut caramel tart, coconut sorbet £7