The Gannet, Glasgow, 8/2/19

IMG_8609
building

The Gannet is a medium sized place that opened in 2013.  It is named for the Gannet, a diving bird.  Sitting at the small wood tables guests can enjoy windows to the street, a wide planked wood floor and music in the background.  A corrugated steel bar is topped with wood and has some stools for seating.  The walls are a combination of stone and bricks and lined with a bench seat on the wall opposite the bar.  There is a second room in the back of the long narrow space.  The bathroom is downstairs.  At lunch they offer 4 and 6 course menus as well as wine pairings.  The menu changes regularly, but I hope Chef Ivan Stein, who is co-owner/chef with Peter McKenna, never change the dessert.  We got the 6 course menu and ordered our own wine.  The food here is fabulous in a comfortable casual setting.  Put it on your list.

street
street view of building
window marking
window marking
Frankie shared the restaurant details
Frankie shared the restaurant details
entrance
entrance
inteiro
interior
interior
interior
Frankie liked the photos on the card
Frankie liked the photos on the card
table set up
table set up
cocktail menu cover
cocktail menu cover
cocktail menu
cocktail menu 2
menu cover
menu cover
about
about
mrnu
menu

 

Some snacks started the meal – a chicken liver parfait with onion and cream was in a crispy coronet.  The cone was ultra thin and the interior yummy.  Some pork beignets with apple sauce underneath were topped with an apple slice.  They were warm and good.

amuse
amuse bouche
cones
chicken liver coronet
inside
inside
ball
pork beignets with apple sauce
another angle
another angle
inside
inside
Frankie and the water bottle
Frankie and the water bottle
wine front
wine front
wine back
wine back

 

Bread service was warm brown and white breads with a really yellow butter. Both breads were dense with an amazingly crisp crust and moist interior.

bread and butter
bread and butter
bread
bread
more bread
more bread
butter
butter
Frankie and the table flower
Frankie and the table flower

 

The first course on the tasting was Hebridean Herring with horseradish, gorse, cucumber and herring roe.  The herring had been lightly cured with the sauce from pickles and alongside was horseradish ice cream.  The curing firmed up the flesh of the fish and then it was pickled with sweet pickles.  The amazing fish was topped with cucumber, roe, onions and sweet pickles.  They all blended perfectly and especially well with the ice cream and dots of mayo.  The dish was full of flavor and texture and slightly sweet.  It was terrific.

herring
herring, horseradish, cucumber, herring roe
closer
closer
turned
turned
turned
turned
sculpture
wood sculpture
Frankie looked out the window
Frankie looked out the window

 

Lamb sweetbreads were plated with cep, wild oyster mushrooms and shallots.  A cep emulsion was on top as were nasturtium leaves.  The perfectly cooked sweetbreads worked great with the onions and mushrooms.  The nuggets were creamy and delicious.  Lamb sweetbreads are from the thymus and these were exquisite.  Another wonderful blending of flavors with small textural contrasts.  Another terrific plate.

sweetbread
Lamb sweetbread, cep, wild oyster mushroom, shallot
closer
closer
turned
turned
leaf moved
leaf moved
inside
inside

 

Frankie and server
Sweet server Michelle and Frankie

 

Shetland squid was served with chicken and ink.  The squid pieces were separate, so the round smooth part was cured and scored that made it wonderfully tender while the tentacles were fried for a tasty crisp bite.  Some tapioca crackers were dyed with the squid ink and added nice texture to the dish, as did the chicken skin on top of some squid.  An onion sauce was colored with squid ink and very flavorful.  The squid was amazingly tender – it was almost gelatinous and it was wonderfully accented with the sauce.  This plate also had lots of flavors and textures – terrific.

Shetland Squid
Shetland squid, chicken, ink
closer
closer
turned
turned
turned
turned
Frankie napped on the bench
Frankie napped on the bench

 

Peelham Farm Pork was plated with Argyll heritage carrots, Scottish girolles and kidney fat sauce.   The girolles were lightly charred as were the carrot slices.  Some brassica leaves garnished the plate.  The pork was a belly cut and moist, tender, flavorful and a perfect balance of fat to meat.   Some yellow carrot purée, that was smooth and tasty, was also on the plate.  The green leaves added a nice color to the plate and some additional flavors.  Another great one.

Peelham Farm Pork
Peelham Farm Pork, Argyll heritage carrots, Scottish girolles, kidney fat sauce
closer
closer
turned
turned
turned
turned
inside meat
inside meat
inside carrot
inside carrot
owner and Frankie
Manager Kevin and Frankie

 

Apricot yoghurt was a mousse with chocolate cubes and gooseberries.  The tart berries were a good mix with the sweet chocolate and creamy yogurt.  The orange fruit was apricot and was sweeter, almost jam like.  It worked well with the chocolate and then some bits of meringue added crunch to the sweet/tart combination.  Interesting and good.

Apricot yoghurt
Apricot, yoghurt
turned
turned
Frankie looked it over
Frankie looked it over
underneath
underneath

 

Finally was the crowning moment to the fabulous meal.  Dessert was a Salted Carmel with Auchentullich milk ice cream.  The salted caramel was in the form of a molten cake.  Buttery, delicious cake was filled with sweet, sticky, creamy divine caramel.   This was a yum x3.  It was perfect and I really wanted to lick the plate clean of this amazing concoction. A few crumbles were hidden below the ice cream to add just a hint more texture to an already winning dish.  The outside of the little cake was a perfect crisp and inside was heaven.  I would fly back to Glasgow just to eat this again.

Salted caramel with milk ice cream
Salted caramel, Auchentullich Milk ice cream
side view
side view
closer
closer
opened and flowing
opened and flowing
pieces
pieces
Frankie napped on the hand towels
Frankie napped on the hand towels
second room
second room
peek in kithcne
peek in kitchen
art
art
inteiror
interior
bar
bar
Chef and Frankie
Chef Ivan Stein and Frankie

2 thoughts on “The Gannet, Glasgow, 8/2/19

  1. We also ate a delicious meal at the Gannet on our trip to Glasgow last year. This review brought back those pleasant memories.

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