Cail Bruich, Glasgow, 8/2/19

exteriro
exterior

Cail Bruich has been in business for 11 years and is a medium sized place with bench seating on both sides of the wide room.  The bench is a little different in that they have back support cushions hanging from the top of the seat.  At the end of the room, opposite the entry, is the large service area that has a pass through into the kitchen and a bar with a few seats.  Music plays in the background and there are lots of plants decorating the brick walls.  There is a large rectangular ‘green’ painting (that turned out to be preserved rather than living) on one wall.  In addition a number of jars of vegetables and fruits line the counter tops.  They offer only a tasting menu on Friday and Saturday with some optional supplements (cheese, oysters) and wine pairings are available.  Tuesday through Thursday they also offer an a la carte menu and are open for lunch.  The staff spoke good English and were friendly.

interior
interior
intrior
interior
looking toward the kitchen
looking toward the kitchen
service area
service area
Frankie found interesting foods
Frankie found interesting foods
drink menu cover
drink menu cover
tasting menu
tasting menu
pairing options
pairing options
table set up
table set up
green art
green art

 

We started with a negroni, which was nicely made with one ice cube, while we looked over the menu card.

frankie and a cocktail
Frankie and a negroni
one big cube
one big ice cube

 

They brought some snacks, first being a cannoli stuffed with cheese and worcestershire.  The very thin crisp wrapper was stuffed with creamy yummy cheese.  It was delightful.

summer
cannoli stuffed with cheese and worcestershire
from the end
from the end
closer
closer
inside
inside

 

Next were some fresh, young vegetables from the garden with seaweed salsa verde.  The salsa was mild and good and the radishes were tender and good with the salsa.

radish
radish with seaweed salsa verde
Frankie shared the restaurant details
Frankie shared the restaurant details

 

Bread service was a sour dough half loaf with basil tarts.  Also there was a cultured butter with tarragon and a brown crab emulsion.  The bread was moist and doughy on the inside with a fairly crackly crust.   Both spreads were nice but I would have preferred a plain salted butter to accent the lovely bread.   The basil tarts were excellent and filled with a creamy summer cheese and topped with radish and cucumber slices.

Bread, butter and ?
Bread, butter and basil tarts
bread and
bread and basil tarts
closer
closer
inside
inside
butter
butter
butter
tarragon butter
Frankie studed the hanging  back cushions
Frankie studed the hanging back cushions

 

A white crab salad was served with rice puffs and melon balls. The sweet melon went well with the crab for a wonderful mixture.  The tiny rice puffs added the needed texture.

balls and
ball of melon and white crab salad
closer
closer

 

A langoustine topped cracker was the top layer on a 2 part dish.  The langoustine tartar was alongside some creamy sauce and topped with a few greens.  The crisp cracker was very nice with this combo.  Underneath were Orkney scallops with fresh peas, sea buckthorn and wasabi ice cream.  The sea buckthorn was part of the dressing on the raw scallops and it was not as tart as I expected.  It all worked nicely together and was further accented by some drops of ink.  The peas burst with flavor.  This was great.

as served
as served
Orkney scallop, peas, sea buckthorn, wasabi
langoustine tartar
closer
closer
side view
side view
something and ic
Orkney scallop, peas, sea buckthorn, wasabi
closer
closer
starting to melt
starting to melt
Frankie played on the card holdeer
Frankie played on the card holder

 

Isle of Wight tomatoes were mixed with strawberry, smoked dashi and lovage.  some of the strawberries were green as were the nasturtium leaves.  All the tomatoes were excellent in flavor and had been peeled to keep them tender.  The yellow cherry tomatoes were particularly sweet and wonderful.  A nice addition was the savory broth.  This dish exploded with summer, fresh flavors.

presentation
presentation
Isle of Wight tomatoes, strawberry, smoked dashi and lovage
Isle of Wight tomatoes, strawberry, smoked dashi and lovage
closer
closer
turned
turned
turned
turned
Frankie played in the seeds
Frankie played in the seeds

 

Gigha halibut was plated with salt baked kholrabi, gooseberry, oyster and sake.  The vegetable was on a red miso sauce onto which a sauce of oyster, sake and seaweed oil was added.  The fish was a tad dry and the kholrabi coating made it salty.  Nice ingredients here but not a great dish.

presentation
presentation
Gigha halibut, salt-baked kholrabi, gooseberry, oyster, sake
Gigha halibut, salt-baked kholrabi, gooseberry, oyster, sake
closer
closer
turned
turned
tuend
turned
last side
last side
inside
inside
Frankie liked that they brought ice
Frankie liked that they brought ice for my water

 

Goosnargh duck was plated with girolles, carrot and blackcurrant.  The duck had a coating of fennel and was served with its own jus.  The meat was moist and I loved the seasoning as well as the sauce.  The vegetables were also nice, especially the assorted carrots.

presentation
presentation
Goosnargh duck, girolled, carrot, blackcurrant
Goosnargh duck, girolled, carrot, blackcurrant
closer
closer
turned
turned
turned
turned
heart
heart
Frankie played in the hand towel basket
Frankie played in the hand towel basket

 

A pre-dessert was elderflower, white chocolate and Perthshire strawberry with some lemon sorbet.  The white chocolate was in a mousse alongside chunks of butterscotch cookie.  The tart lemon sorbet was delicious with the sweet strawberries.  In fact all the parts went together for a lot of fun combinations.  A good one.

Elderflower, white chocolate, perthshire strawberry
Elderflower, white chocolate, perthshire strawberry
closer
closer
turned
turned
turned
turned

 

We had an aged Armagnac (1995) to go with dessert which was lime, sorrel, brambles and buckwheat.  A creamy lime/thyme mousse was next to a sorrel granita and bramble sorbet that were topped with frozen buckwheat that was crispy and some giant blackberries.  The creamy fluffy part went well with the slightly tart sorbet and the buckwheat added texture.  Overall though, I’d call this one okay.  The tastes blended but there were just too many of them.

Frankie found the restaurant initials on the glass
Frankie found the restaurant initials on the glass
lime, sorrel, brambles, buckwheat
lime, sorrel, brambles, buckwheat
closer
closer
turned
turned
turned
turned

 

The final dessert was called ‘Waste not, want not’  and was made with sweet corn ice cream stuffed between coffee biscuits and topped with bergamot gel – all from leftovers.  This had mild flavors but the cookies were crisp and overall it was fine.

'waste not, want not'
‘waste not, want not’
side view
side view
another angle
another angle
server amd Frankie
Friendly server Paul and Frankie

 

signs in window
signs in window
night view of exterior
night view of exterior
kitvhrn crew
Chef Chris Charalambous and his kitchen crew with Frankie

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