Sample menu at unalome by graeme cheevers
UNALOME by Graeme Cheevers invites you to experience an exceptional menu that highlights the finest Scottish produce with refined modern European influences. Each dish is thoughtfully crafted to deliver a vibrant and memorable culinary journey in the heart of Glasgow's Finnieston district.
starters
Orkney scallop and smoked haddock jelly with toasted rice combines succulent Orkney scallop with delicate smoked haddock jelly and a satisfying crunch of toasted rice, creating a delightful texture contrast.
Whisky cured Loch Melfort sea trout is paired beautifully with fresh seaweed, crisp cucumber, and a refreshing herb buttermilk that enhances its coastal flavors.
Haggis, neeps, and tatties pays homage to traditional Scottish comfort food with rich haggis complemented by creamy turnip and potato, delivering hearty and satisfying flavors.
mains
Herb crusted backstrap of Borders roe deer is a standout main course featuring tender venison finished with a fragrant herb crust. This is paired with silky parsnip purée, earthy beetroot endive, and a classic rich sauce 'Grand Veneur' to elevate the dish.
desserts
Michel Cluizel milk chocolate crèmeux offers a luxurious sweet finale, combining smooth chocolate crèmeux with crunchy peanut parfait and delicate peanut tuile, creating a harmonious balance of textures and flavors.
drinks and specials
Complement your meal with a thoughtfully curated selection of unique wines and expertly crafted cocktails, each designed to perfectly pair with the bold and nuanced flavors found throughout the menu. The drinks menu enhances the overall dining experience, reflecting the same passion and precision as the cuisine itself.
- Starters Orkney scallop and smoked haddock jelly with toasted rice; Whisky cured Loch Melfort sea trout with seaweed, cucumber, and herb buttermilk; Haggis, neeps, and tatties.
- Mains Herb crusted backstrap of Borders roe deer with parsnip purée, beetroot endive, and sauce 'Grand Veneur'.
- Desserts Michel Cluizel milk chocolate crèmeux with peanut parfait and peanut tuile.
