The Gannet (West End)

• The customer service from him was exemplary and he made us feel valued and welcomed
• By this point I was glad that I skipped breakfast &ndash
• The sauce gribiche provided a slight creamy tang and the leaves were there for freshness
• Our Cotes Du Rhone was full bodied enough to cope with the black pudding
• This time there was pork belly and loin
• The pork comes from a farm in the borders and it is fantastically tasty
• Mashed potato was silky and spring greens were buttery
• The jus made from the meat juices was rich and finished the plate perfectly
• It was exactly what I expected from a posset but I was jealous of the caramel fondant on the other side of the table
• 5 average) that is really appealing to me for lunch
• In 2013 this restaurant was The Gannet on Argyle Street
• I love the name and we were looking forward to being Gannets for the night
• S hardly surprising that it is located in Finnieston where all the cool kids play
• Got together with a business partner to open this dainty bar and restaurant
• I heard much about it online before it opened but there was no pre opening blogger night that I know of so I never found the right time to visit until February
• The reason for my delay in writing is because I felt I needed more time to weigh up my thoughts on the place and then March madness happened and suddenly it was almost two months ago
• We booked our table almost three weeks in advance because we were going on a Saturday night and on the Saturday at noon we received a voicemail to confirm the booking
• I like efficiency so this was a plus but when Mr S phoned back we were told that the table was to be back in 1 hour and 45 minutes
• On arrival the place was buzzing and is obviously popular
• We were seated upstairs in a cosy little bit with four tables
• I thought this was a fabulous starter
• Crisp rabbit croquettes with piccalilli arrived as 6 bite sized squares of rabbit with the piccalilli around about them
• They were indeed very crispy little game bites and the piccalilli was robust enough to match them
• The special starter when we were visiting was langoustines and
• What was on the plate was good &ndash
• It was just a tiny portion and this eclipsed all else because you were left feeling unsatisfied
• There was also no tools offered to help get the meat out from the claws so it was difficult to take advantage of what was there
• We had a delicious Sauvignon Blanc to wash everything down with and to keep us happy whilst waiting for the main courses
• The pork itself was shoulders above any pork loin that I had tried &ndash
• It had a beautiful flavour and was cooked perfectly
• It was met with positive reviews anyway and that is the important thing
• Last to reach the table was the Perthshire venison
• Arrived as a semi circle of creamy tatties with a crispy exterior
• The dish was sweet and intense so maybe this was the reason for the small portion size
• The general consensus at the table was that it was a ladies portion size and needed that wee bit extra for a man (as terribly sexist as that may sound)
• Almond tart with ice cream were coming our way
• The chocolate fondant was gooey (if I hear on one more cookery show how hard this is to do then I will scream at the tv) and chocolatey
• It was served with an ice cream that tasted like lemon but the pear tart was served with vanilla
• Coffees were coming (they also got the thumbs up) but time was getting on and we had to drink them quickly to vacate the table for the time we were told
• It was a busy Saturday so there was a fair wait between courses and I don&rsquo
• T mind this at all providing we are given the time to allow it
• I did not feel that we were particularly slow at choosing or eating so I&rsquo
• Presentation of every dish was excellent and I found it refreshing that there was not a slate or wooden board in sight
• It was an expensive meal but the quality of the food and the cooking were of a very high standard
• Mr S would not rush back because of the portion sizes and booking service but I really want to go back to see if this was an isolated experience because I see such potential
• New restaurants are constantly tweaking things and I am sure that The Gannet is no different
• The lunch menu is better value for money
• Lamb sweetbreads were excellently cooked
• The dried potatoes were maybe a bit too dry
• Deliciously pink and the heart was perfectly cooked
• S some guff going on with the central belt trains
• The pressure is on at The Gannet Glasgow to have an out of this world dining experience
• The Gannet as a restaurant is soothing to both eye and ear &ndash
• Means the fantasy of curling up languidly by the window with a big glass of red while watching the world go by

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