Glasgow’s well-established Tempus restaurant, part of the Grand Central Hotel, has overhauled its popular dining market menu featuring some firm Scottish classics that have become a real favourite with diners.
Local produce is the order of the day throughout the new autumn dining menu to celebrate more quality Caledonian cuisine than ever before.
Some of the menu highlights include West Coast scallops and smoked mackerel to Perthshire wood pigeon, Peterhead-landed fish and chips, scotch beef burger with Isle of Mull cheddar and Arran Dairies ice cream – which have been included to give guests a unique Scottish offering.
In addition the new menus will also feature two brand new desserts; a dark chocolate, orange and mascarpone tart and tangy lemon cheesecake topped with meringue, which has been created Tempus’ new up-and-coming pastry chef who is keen to make a great first impression with diners.
Grand Central head chef, James Murphy said: Our new autumn menu features some favourites that our diners always enjoy and of course two new desserts hand-crafted by our new young up-and-coming pastry chef which I am sure will be a very welcome addition.
“Our local produce really helps to deliver the great fresh tastes available in Scotland and its great we can offer this within a menu that offers real value for money.
“We are confident our guests will really enjoy the autumn menu fully of hearty flavours and favourite dishes that never fail to impress.”
For more information or to make a booking visit here.