In Pictures: Cafe Gandolfi introduce new spring menu

Clava Brie and Truffled Mascarpone Jerusalem artichoke crisps, raspberry vinaigrette
Clava Brie and Truffled Mascarpone Jerusalem artichoke crisps, raspberry vinaigrette

Cafe Gandolfi is a culinary landmark in the Merchant City and one of our favourite places to eat. Their relationship with Scottish produce is a founding pillar of their success. “It’s important, why would you use something in the restaurant that you wouldn’t use at home? You buy the best you can” owner Seamus MacInnes told us when we interviewed him. This ethos is why their new spring menu features outstanding ingredients like smoked beetroot, clava brie, west coast scallops, monkfish and Gressingham duck.

Smoked Beetroot with panko quail's egg, apple, sourdogh and rocket

Smoked Beetroot with panko quail’s egg, apple, sourdogh and rocket

Clava Brie and Truffled Mascarpone Jerusalem artichoke crisps, raspberry vinaigrette

Clava Brie and Truffled Mascarpone Jerusalem artichoke crisps, raspberry vinaigrette

Baked Cod roast squash, mussell, samphire and langoustine bisque, salsa verde

Baked Cod roast squash, mussell, samphire and langoustine bisque, salsa verde

House Smoked Halibut with seaweed Hollandaise, charred leek

House Smoked Halibut with seaweed Hollandaise, charred leek

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Also, upstairs above the cafe you will find impressive cocktails like this salted caramel espresso martini in Bar Gandolfi.

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On the Menu: Cafe Gandolfi

Smoked Beetroot panko quail’s egg, apple, sourdough, rocket 7.00

Confit Chicken and Chorizo Terrine avocado, citrus marinated fennel 8.00

Clava Brie and Truffled Mascarpone Jerusalem artichoke crisps, raspberry vinaigrette 7.50

West Coast Scallops brown shrimp, orange gel, salsify, roast broccoli 13.00

House Smoked Halibut seaweed Hollandaise, charred leek 8.50

Gressingham Duck Breast 21.00
turnip and ham hough crush, red wine jus, crispy kale
we recommend Gamay/Pinot Noir, Domaine de la Rochette, Touraine| LOIRE, FRANCE 2016

Beef Shin Ragout 17.00
parmesan polenta, gremolata
we recommend Rioja Crianza, Bodegas Navajas | RIOJA, SPAIN 2013

Baked Cod 18.00
roast squash, mussel, samphire and langoustine bisque, salsa verde
we recommend Rioja Blanco ‘Otoman’, Sierra Cantabria | RIOJA, SPAIN 2015

Masala Monkfish 20.00
spiced lentils, pickled vegetables, raita
we recommend Marsanne/Viognier Élevé, Vieilles Vignes| LANGUEDOC-ROUSSILLON, FRANCE

Winter Chanterelle and Pearl Barley Risotto 13.00
cavolo nero pesto
we recommend Salice Salentino ‘Il Pumo’, San Marzano| APULIA DOP, ITALY 2014

Broccoli Pesto Orecchiette chilli, garlic, lemon 12.00

Crumbled Italian Sausage Tagliatelle white wine, cream 15.00

King Prawn and Brown Shrimp Linguine tomato, chili, capers, coriander 15.00

Sides 4.00 choose from: Garlic Bread House Salad Green Vegetables Gratin Dauphinoise