Number 16 a la carte menu
Nestled on Glasgow's vibrant Byres Road, Number 16 offers a refined dining experience that celebrates the best of modern Scottish cuisine. Their a la carte menu presents a curated selection of starters, main courses, and sides crafted to delight food lovers seeking inventive flavors made from fresh, local ingredients. The intimate setting and attentive service make every meal memorable.
starters
Begin your culinary journey with an array of enticing starters that fuse classic and contemporary tastes. The pitted green olives seasoned with fragrant Herbs de Provence come paired with a crisp parmesan shortbread, combining savory notes with a delicate crunch. For bread lovers, the Soja bakery sourdough is served with whipped smoked butter alongside garlic, parmesan, and rosemary infused olive oil, perfect for dipping.
For a fresh, garden-inspired option, the pea soup is enriched with wild garlic pesto and topped with toasted pine nuts for contrast. Seafood aficionados will appreciate the cured sea bream accented by blood orange ponzu, a hint of wasabi, pickled daikon, shiso, and sesame, creating a vibrant and balanced flavor profile. Another seafood delicacy is the crispy monkfish cheek, presented with pea and mint purée, broad beans, radish, and crispy capers, offering a delightful textural interplay.
Vegetarian options shine with the goats’ curd and ricotta ravioli, served with an asparagus velouté, pickled white asparagus, and hazelnuts. The pan-seared lamb belly starter is a hearty choice featuring pearl barley, wild garlic emulsion, and pickled onion, delivering rich and complex flavors. Rounding out the starters are comforting cauliflower gratin with smoked cheddar, deep-fried heritage potatoes dressed in garlic butter and parsley, and roast chantenay carrots with harissa yoghurt and hazelnut dukkah for a nutty, spicy finish.
main courses
Number 16's mains showcase premium Scottish produce elevated with global culinary influences. The crapaudine beetroot dish pairs earthy roots with a luscious blue cheese custard, fresh apple, pickled golden beetroot, and walnut chutney, creating a sophisticated vegetarian centerpiece. For seafood enthusiasts, the fillet of stone bass is served with an aromatic Thai green curry, roast onion squash, potato, kale, and a surprising puffed rice garnish, masterfully blending texture and spice.
Meat lovers will find delights in the roasted lamb rump accompanied by heritage carrot, freekeh, harissa, spiced apricot purée, and spiced pistachios, balancing warmth and tang. The striploin of Scotch beef is a standout, paired with Isle of Wight tomatoes, a decadent beef fat hash brown, and a bright wild garlic chimichurri that cuts through the richness. For a coastal twist, the pan-roasted fillet of monkfish comes with Jersey Royals, sea herbs, pickled golden raisins, asparagus, and a luxurious seaweed butter that evokes the spirit of the sea.
specials and sides
- Seasonal specials inspired by Scottish produce and festive occasions, such as Christmas three-course meals.
- Sides like cauliflower gratin with smoked cheddar and deep-fried heritage potatoes with garlic butter and parsley.
- Roast chantenay carrots served with harissa yoghurt and hazelnut dukkah for a spicy and nutty finish.
