Brett
Glasgow
Reviews
Small menu, but every dish was delicious and every combination of flavours worked beautifully. When we were there they offered a special of ribeye steak, which was fantastic. The pick of my courses was the dessert of burnt honey and cardomom ice cream with caviar. Sounds an unlikely flavour combination, but the saltiness of the caviar was a fantastic complement to the freshly delicious ice cream.
Really great food, highlights on the Chef's tasting menu were XO mushroom linguini, and monkfish with artichoke. The sort of dish that made me think with every bite, such was the taste sensation. Our sommelier was friendly and very knowledgeable
I had a very impressive lunch at the recently refurbished Brett. This narrow restaurant, in a friendly-looking green corner building, has a really lovely atmosphere – especially if you nab a seat along the open kitchen counter. I enjoy the bustle of the open kitchen and even watching the kitchenhands returning cleaned items and seeing how carefully they store them away in this very small space is interesting. Friendly professional staff are very good at explaining dishes and wine pairings and the young chef on cold larder and dessert explained his dishes well while preparing them. Great beef tartare, just warmed to Australian summer room temperature with a tiny dice of apple that’s pickled to order, plus croutons, lamb's lettuce and watercress, finished with a sprinkling of lapsang souchong tea. Salty, umami-rich XO linguine with Cantabrian anchovy, crisp leek and 36-month aged parmesan is something of a signature dish, the noodles more like Asian noodles than pasta in texture. A South African chenin blanc, Elodie from Gabriëlskloof was a 1+1=3 pairing with this dish. Also a seasonal delight of fresh white asparagus, morels and wild garlic (all rare treats for an Aussie). The morels filled with morel farce were exceptional and the egg yolk really made this dish. A riesling from Austrian producer Gunderloch was an excellent match too. A rhubarb dessert worked a treat with Nibiru auslese 100% merlot rosé from Weinland in Austria – and (as an Australian) I had to finish with a glass on Vanya Cullen’s delicious Amber wine from Margaret River just because it was there.
HOLD ONTO YOUR TASTE BUDS this place blew us away we went this evening, we took my friends 4 year old along and we ordered 3 courses plus snacks. You must order the chicken wing it’s sensational, stuffed with haggis…. we ordered 2 plus the scallop before we even started the meal. We shared the whole menu between 3 of us. In order of excellence as the whole meal was incredible: Chicken wing Fillet Steak Apple Tart Tatan Razor clams with asparagus Lamb saddle Monk fish Ice creams sorbet coconut mango and chocolate Tiramisu Raw aged beef Scallop Sand Carrot We loved all the dishes and it was hard to rank them as we enjoyed all of them. The bread and butter you won’t want to share it, you might want to get your own portion. One of the best meals I’ve had in a long time and the best restaurant in Glasgow. Whoever Brett is the should be incredibly proud of their staff and chefs. Round of applause. We tried to take some of the chicken wings home but they had no take away boxes. We will be back will bells on next time. Super impressed. Our hearts and stomachs are full to bursting.
