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Glaschu, the beautifully styled food and drink destination is set to re-open this Monday 17th May with a new menu and a renewed passion to become one of the UK’s most loved restaurants.

The bar and restaurant, open for less than one year, has already received rave reviews on Trip Advisor and has been recognised with a Traveller’s Choice award, making it a must visit destination whilst in Scotland.

Situated in Glasgow’s Royal Exchange Square, in the historic private members club, established by traders and merchants of Glasgow in 1825, Glaschu offers a taste of fine dining in the heart of the city.

Under the helm of Head Chef Dion Scott, the team are getting ready to welcome guests to enjoy the finest modern Scottish European food. Scott who previously trained in Heston Blumenthal’s kitchens and some of London’s most famous restaurants said:

“The Glaschu menu is inspired by Glasgow – it’s humour, generosity, passion, gallus attitude and multi-cultural influences. We celebrate the finest Scottish and European produce at the centre of the plate, and I’ve drawn on international influences to truly enrich the food and the presentation with daring, fervour, and flavour.

Our best-sellers remain – the sharing signature dish of Beef Wellington was a runaway hit last year and we’re delighted this has been so successful and raised funds for charity.

“We really focus on the finest quality Scottish produce and I’m very proud of the new menu which we’ve enjoyed working on. It’s all about the ingredients and I’m excited about the new additions including the asparagus and crisp poached egg.

“The hugely popular lobster tortellini and seared scallops remains and when it comes to mains, you’ll find fillet of sea trout with panisse, artichoke, fennel

and Gordal olive tapenade and the herb-crusted lamb cannon features crisp lamb breast, spring vegetables, and salsa verde.

“We use the finest, locally sourced Scottish produce and strawberries are a feature, the Strawberry Parfait is divine and tastes as good as it looks – made with the vanilla sable, strawberry sorbet, strawberry tuile, and compressed strawberries.

“And if last year was anything to go by our Sunday Roast and our Market Menu will continue to be extremely popular”.

General Manager Scott McLean said:

Our aim is to deliver something really special for the people of Scotland and visitors alike and with some firm favourites and new additions we’re excited to be opening once again on Monday 17th May.  

Guests are also welcomed to stop by for drinks with cocktails and premium wines at the bar, without the need for a dinner reservation – and we’re the only bar in Scotland to host Tennent’s exclusive export range”.

The city’s heritage is also celebrated in their specially curated cocktails which celebrate some of the city’s most well kent faces from the past and present.

This includes Isabella Elder features Hendricks gin, Elderflower liqueur, grapefruit bitters, lime juice and cucumber and chamomile syrup – topped with soda. Isabella was a Victorian philanthropist who supported the people of Govan, particularly promoting the further education of women.

The Ricky Burns has a punchy sweetness with Naked Grouse whisky, lemon juice, orange marmalade, egg white and topped with Buckfast float. Ricky was Scotland’s first three-weight World Boxing Champion.

The team are gearing up for Weekend Brunch as it looks set to become a destination fix, with sweet and savoury twists on breakfast favourites – Crunchy Nut Cornflake Panna Cotta has already been proving popular alongside the Full Scottish and the vegetarian, and vegan options. Buttermilk Pancakes feature roast pears, frangipane, vanilla ice cream and caramel sauce and of course there’s the option of a glass of fizz or the Glaschu Bloody Mary which features a native twist.

The team at Glaschu are also offering one lucky winner brunch for four with coffee and a glass of fizz or cocktail of choice. All you must do is follow Glaschu on Instagram and share a photo of a road sign displaying Glaschu. Tag @glaschu_restaurant and one lucky winner will be chosen randomly. Entry closes 30 June.

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