Cail Bruich Sept 2016

The chefs tasting menu with wine pairing is excellent value at £55 and £35 respectively. Unusually for a tasting menu the portion sizes were very generous. The influence of Chris Charalambous's stage at Noma, was evident with lovage, nasturtium, sea buckthorn present throughout the meal. The cooking was of a high standard with the pre dessert and pudding being impressive and memorable. Often pudding courses can be uninspired and familiar but these were delicious and I could have happily eaten both again- sea buckthorn posset with plum yoghurt ice cream & lemon balm leaves, and a pistachio parfait, with a very tart and lovely plum compote and yoghurt sorbet.
Service was professional and they allowed me to swap out my partridge for duck.
Would happily eat here again and indeed have the next visit planned. The cooking is of a high technical level and I think Cail Bruich is one of best places in Glasgow to eat at the moment. It even had us rethinking a Martin Wishart reservation for November, and given that Martin Wishart had been our go to place for special occasions for the last 14 years, is an indication of how much we enjoyed our meal.












































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