Très bon Franco-Scottish cooking
This restaurant made its quiet debut in the West End in 2008 and in the years since has built a solid reputation for its cooking and classiness. When it comes to the market menus at lunch at dinner, it's also startlingly affordable. With artwork, white linen, glassware and red leather banquettes, Cail Bruich looks the part but it also delivers when it comes to the full à la carte with Scottish ingredients treated in classic French culinary style. This could bring three courses like a miso-glazed scallop with pork belly, curried cauliflower, caper, raisin and mustard as a starter; turbot with smoked eel tortellini, celeriac and cockle risotto, sea vegetables and parsley as a main; rhubarb crumble soufflé with caramelised crème fraîche ice cream to finish. Good wine choice too. From your cup of cauliflower velouté, an amuse bouche, to the last sip of dessert wine, Cail Bruich offers a dependably good dining experience.
|Venue name:||Cail Bruich|
725 Great Western Road