The Finnieston Food Crawl

The Finnieston Food Crawl lets you dine at three of Finnieston's best restaurants in one night – The Finnieston, Porter & Rye and The Gannet. You choose the order in which you wish to dine. Browse their menus* below and make your booking accordingly. 

We're now taking bookings for Wednesday 27 September 2017 and Wednesday 25 October 2017. All food crawl bookings commence at 6.30pm.

All your questions are answered in our FAQ.

* Please note these are seasonal menus which may change.


To Start:

The Finnieston

The Finnieston Club Cocktail, plus any starter below

Soup of the day

Fish soup of the day

Roast quail
thyme, garlic and paprika, whole roast Forres quail with an orange, fennel and herb salad

Grilled sardines
with a herb peperonata and croutes

Oban-landed scallops
celeriac and miso purée, caramelised cauliflower and bacon crumb

Braised leeks
apple vinaigrette, apples, walnut and lovage pesto

Steamed Shetland mussels
with today's finish

Braised octopus
squid ink emulsion, chilli, confit lime and coriander

Drumbeg Farm beetroot
balsamic roasted baby beets, golden beetroot salsa, candy striped crisps, apple and a goats cheese purée

Porter & Rye

A signature cocktail, plus any starter below

Smoked Ardrossan ham hough terrine
apple jelly, charred apple, cider gastrique, poppy seed crisp

Confit Bute sea trout
pickled samphire, scurvy grass pesto, candy lemon, brown crab biscuit

Soup of the Day
house baked mini roll

Slow-cooked Gaindykehead Ox Broth
cheek and shin, mini roll

Truffled Blairgowrie duck egg
shaved asparagus, Parmesan crisp, bittercress oil, pine nuts

The Gannet

A signature cocktail, plus any starter below:

Smoked Perthshire pigeon, cured yolk, roast hazelnut, bramble, radicchio

Pickled herring, apple, horseradish infused Katy Rogers crème fraîche, leaves

Seasonal vegetable salad, pea mousse, radish, sourdough crisp, smoked oil dressing, flowers

Main Course:

The Finnieston

Choose from any main below and a glass of house wine

Wild garlic & walnut pesto gnocchi

Seared brill
with orange brandy steamed clams, compressed fennel, and apple

Bute landed sea trout
langoustine bisque barley risotto, peas, broad beans, and herbs 

Roast fillet of Peterhead turbot
braised ox tongue, baby vegetables, ox jus

Browns Farm Lamb Cutlet
wasabi pea crust, sweet cherry tomato, shallot, basil and balsamic salad

Whole Grilled Fish
with rose harrissa, and sauce vierge (ask your server for details)

Fish & Chips
pea purée, tartar sauce and hand cut chips



Porter & Rye

Choose from any steak below, a side, sauce and a glass of house wine

Scottish beef from Gaindykehead Farm.
Farmed by The Brown Family. 
Supplied by Tom Rodgers.
Dry-aged by Porter & Rye. 

Choose from the following cuts of steak:
60 day aged rump (8 oz)
Onglet (10 oz)
Bavette (8 oz)

Choose from the following sides:
Bone marrow mac & cheese
Beef dripping chips
Skinny fries
Truffle salt fries
Black garlic mash
Celeriac, beetroot and apple remoulade
Creamed leek, kale, spinach, pancetta
Rocket, watercress, parmesan dressing
Cauliflower cheese, gruyere crumb

Choose from the following sauces: 
Peppercorn & brandy
Aged meat BBQ
Red wine jus
Port & blue cheese
Salsa verde


The Gannet

Choose from any main below and a glass of house wine

Scotch Beef diamond fillet, king oyster mushroom, dripping potato, scorched shallot, hogweed, Madeira sauce

New season Borders lamb loin, courgette wrapped shoulder, belly, peas, roast rib & cumin sauce

Peterhead landed monkfish crushed Jersey Royals, violet artichoke, cockles, sea shore veg, clam sauce

Roast, purée & pickled heritage carrots, pea gnocchi, peas, broad beans, pea shoots, grated Dorstone, carrot sauce


The Finnieston

Choose from any dessert below, plus a signature cocktail to finish

White chocolate rice pudding
with warm honey milk

Prune and armagnac tart
blood orange ice cream

Vanilla panna cotta
poached rhubarb, rhubarb ice cream


Ice Cream

Porter & Rye

Choose from any dessert below, plus a signature cocktail to finish

Hazelnut parfait praline
rhubarb, chocolate tuile

Caramelised Williams pears pain d’epice
gin & chamomile sorbet, whisky gel

Lemon meringue
tonka and burnt butter ice cream, grapefruit, oatmeal biscuit

Treacle tart
Dark Matter and apple, crème fraiche ice cream

Pomegranate baked Alaska
white chocolate fudge, crème anglaise

Home made petit fours with coffee or tea

The Gannet

Choose from any dessert below, plus a signature cocktail to finish

Selection of farmhouse cheeses from George Mewes

Salted caramel fondant, tonka bean ice cream

Milk chocolate feuilletine, malted barley ice cream

Elderflower pannacotta, Perthshire strawberries, kombucha, lemon balm

Millefeuille of Perthshire raspberries, mousse & crème fraîche ice cream



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