The Gannet returns today. The Finnieston restaurant has a renewed sense of purpose, a modified dining room and changed opening hours.
They launched a community kitchen during lockdown that helped provide meals for the most vulnerable in the city. The rest of the time was spent recharging their creative batteries, spending time with the family, then connecting with the producers that provide the building blocks for the restaurant’s menus and thinking about the future.
There was also a cooking video for the Glasgowist Facebook page.
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The Gannet 2.0 will have more of a focus on evening dining with lunch confined to the weekend.
There’s changes to the seating and lighting to create a better sense of space and add to the dining experience. Bookings are open. They are at 1155 Argyle Street, Finnieston, G3 8TB.
The Gannet Summer Menu
Three malt sourdough & Brenda’s butter.
Meadowsweet cured Gigha Halibut, cucumber, radish, cultured cream.
Aged Luing from Taylor’s Farm, kohlrabi, smoked eel, potato.
North Sea Monkfish, white onion, pea, sea aster, seaweed butter.
Saddle of Red Deer, mixed grains, girolles, elderberries.
Pre dessert.
West Kilbride honey, strawberries, white chocolate.
Vegetarian Menu
Snacks
Three malt sourdough & Brenda’s butter.
Greenheart Growers taste of the East End, tempura courgette flowers, leaves, herbs, green salsa, mixed seeds.
Caramelised celeriac & burnt onion broth, wild mushrooms, pickled shallots, fermented celeriac, winter savory.
Hen of the woods, summer cabbage, miso glazed heritage carrots, hazelnut.
Brown butter poached cauliflower, mixed grains, yeasted purée, cider raisins.
Woodruff tart, crème fraîche.