The Gannet Menu

Taste The Place Menu

  • Denhead Farm Asparagus / Taramasalata / Lime

    $

  • Half Spring Chicken / Spelt Risotto / Smoked Celeriac / Hen Of The Woods

    $

  • Apricot Soufflé / Pine Cone Ice Cream

    $

Celebrating Burns Menu

  • Roast Celeriac/Remoulade

    $

  • Malted Sourdough & Wheaten Bread/Brenda's Butter

    $

Beers, Lagers & Cider

  • Shindigger Lager

    $

  • Shindigger Ipa- 5.4

    $

  • Dookit Afresh Saison 5.2

    $

  • Anxo Cidre Blanc

    $

Low Alcohol Serves

  • El Bandara Aperitivo & Soda

    $

  • Sherry & Tonic

    $

Mocktails & Alcohol Free

  • Feragaia Fizz #2

    $

Far From Dark & Stormy

  • Lyre's Spiced Cane-Ginger Beer - Lime Bitters

    $

  • Beavertown Lazer Crush Low Alcohol Lager-0.3

    $

  • Freeglider Sipsmith - Aromatic Tonic

    $

  • Feragaia-Ginger Ale- Lime

    $

  • Seedlip Spice - Tonic - Orange

    $

Scotia Cocktails

  • Chestnut Milk Punch

    $

  • En Blossom Martinez

    $

  • As Fir Old Fashioned

    $

  • Quince Cocktail

    $

Sparkling Wincs By The Glass

  • Fluence' Brut Nature, Frank Pascal - Champagne, Fr

    $

  • Blanc De Blancs, Gusbourne - Kent, Uk

    $

  • Brut Rosé, Gusbourne - Kent, Uk

    $

  • De Chanceny, Cremant De Loire - France

    $

Flora Scotia Cocktails

  • Greengage # 3

    $

  • Blaeberry Margarita

    $

  • Douglas Fir Old Fashioned

    $

  • Fig Leaf Fling

    $

Red

  • Blaufrankisch 2018 Judith Beck - Burgunland/Austria

    $

  • Pommard Vv 2013 Domaine Genot Boulanger - Burgundy/ France

    $

  • Selene, Feteasca Neagra 2019 - Recas/ Romania

    $

  • Le Ronsay 2020 Domaine Jean Paul Brun - Beaujolais/ France

    $

  • Crozes Hermitage 2019, Domaine Aleofane

    $

  • Syrah 2020 Domaine Les Bruyères - Rhone/ France

    $

  • Fred' 2020 Frédéric Mabileau

    $

  • Margaux Grand Cru Classé 2010 Chateau Rauzan Segla

    $

  • Emilien' 2019 Le Puy

    $

  • Chateau Mayne-Graves Supérieur 2020

    $

  • Le Combal' Cahors, Cosse Maisonneuve 2017

    $

  • Xr'reserva 2016 Marqués De Riscal

    $

  • Garnacha' 2017 Bodegas Moraza

    $

  • Dao Tinto Private Selection' Prunus 2018

    $

  • Walker Vineyard Barbera 2018, Lepiane Wines - Santa Barbera/ Usa

    $

  • Valpolicella 'Monte Tabor '2019 Fidora

    $

  • Rugrà Nebbiolo Scajeta' 2014

    $

  • Barolo 'Montprivato' Docg 2015 Giuseppe Mascarello

    $

  • Apache' 2020 Vin Des Potes X Yohann Moreno

    $

  • Montepulciano D'abruzzo 'Salare' 2019 Fratteli Barba - Abruzzo

    $

  • Viña Tondonia' Reserva 2008 Lopez De Heredia - Rioja/ Spain

    $

  • Luna Llena' Gran Malbec 2020 Finca Ambrosia

    $

  • Carmenere 2018 Casa Silva - Colchagua Valley/ Chile

    $

  • Du Vin Aux Liens 'Mora' Pinot Noir 2019

    $

Others

  • Dunlop Cheddar/ Denhead Farm Asparagus Tart

    $

  • Focaccia & Wheaten Bread/ Artisan Butter

    $

  • Duck Parfait / Hazelnut / Bitter Leaves

    $

  • Caramelised Vegetable Consommé/Pickled Beetroot / Beet Nest

    $

  • North Sea Monkfish/Potato / Celery/Langoustine Sauce

    $

  • Borders Lamb/Wild Garlic Dumplings / Courgette / Black Garlic / Kidney Fat Sauce

    $

  • Chocolate Tart/Hazelnut/Tonka Bean

    $

  • Loch Greran Oyster / Au Naturale

    £3.50

  • White Onion Tartlet / Radish

    £3.50

  • Ajo Blanco / Melon / Almond

    £10.00

  • Day Boat Inshore Squid / Buttermilk Fried Tentacles / Razor Clams

    £15.50

  • Isle Of Wight Tomatoes / Consommé / Elderflower / Smoked Tomato Compote

    £14.00

  • Red Mullet / Mooli / Fennel / Courgette / Shellfish Sauce

    £14.50

  • Mushroom Royale/Pickled Mushrooms

    $

  • Aged Scotch Beef/Wild Garlic/Ox Cheek Ravioli/ Maryhill Mushrooms

    $
Image Not Found

Located at 1155 Argyle Street in the heart of Finnieston, The Gannet offers a refined yet unpretentious dining experience that pays homage to the best of Scottish produce. The Gannet Menu is a true testament to seasonal, locally-sourced ingredients elevated by skillful modern techniques.

From the outset, the menu exudes thoughtfulness and confidence. Starters like the West Coast crab with apple, celery, and sea herbs bring out the freshness of the sea, while the Orkney scallops-seared to perfection-pair beautifully with a delicate cauliflower purée and crispy pancetta. The vegetarian options aren’t an afterthought either; the beetroot tartare, for example, is both visually striking and deeply flavorful.

Mains are where the menu truly shines. The Highland venison loin, served with pickled elderberries and creamed celeriac, delivers a perfect balance of richness and acidity. For seafood lovers, the North Sea cod with mussel velouté and fennel is an elegant, buttery delight. Each dish on The Gannet Menu is thoughtfully plated, showcasing the chef’s dedication to both flavor and aesthetic.

Desserts like the malted barley panna cotta with poached pear offer a subtle sweetness that rounds out the meal without overwhelming the palate. The wine list is carefully curated, featuring a mix of international and local options that complement the dishes well. Staff are knowledgeable and passionate, guiding diners through pairings and menu highlights with genuine warmth.

What sets The Gannet apart is its unwavering commitment to Scottish identity while embracing global culinary influences. Unlike many fine-dining spots, it avoids pretension, focusing instead on authenticity, precision, and creativity. Whether you're visiting Glasgow or a local looking to rediscover Scottish cuisine, this restaurant is a standout for memorable, ingredient-led dining.