Wise Monkey

Amazing culinary experience from start to finish. Simon made us feel welcome and his knowledge and expertise was excellent. Even learned a few things.

This was our first visit to Scotland, and our dining experience at Cail Bruich exceeded our expectations. We did mention to staff that we were planning to go to Shucks the next evening. Imagine our surprise when Lauren at Shucks presented us with complimentary drinks. She told us that she was informed by a Cail Bruich staff member about our visit to Shucks that evening. Not only did you surprise us, but the staff at Cail Bruich and Shucks made us feel very special. Thank you.

Celebrated my birthday here back in January with the Chef’s Table Experience. Fabulous food prepared by an elite chef team. The whole experience lasted around 3 hours with 12 courses served including starters and dessert. The initial novelty wore off as the team kept cooking same dishes for all guests, however it was worthwhile to witness the orderly preparation of the whole process. Menu evolves over time so I would definitely recommend to revisit every other time.

I've been coming to this restaurant for years but I've just returned for the first time since they gained their Michelin star and it did not disappoint. It was always my favourite restaurant in Glasgow but they have managed to exceed even themselves. It is pricey but worth the treat. Exceptional.

I booked the chef's table experience, not knowing it is only reserved for one party each session and I would be the only person sitting at the table. It was a privilege watching the team at work, who clearly maintained the highest standard for the food they served. And the food - I understand how hard it is to come across a restaurant where every dish is tasty, and Cail Bruich was one of them. There were multiple highlights of the menu, to list a few below: - West coast crab, raw Orkney scallop, dashi, hazelnut: they used the right amount of ponzu sauce which was not overpowering and let the natural sweetness of the seafood shine through. - Garden onion, Old Winchester, chive: this was created for Krug's Single Ingredient programme, and I was amazed how onions could be in so many different forms and textures. - Mushroom tart: you can probably imagine the beautiful smell of that truffle/mushroom sauce by just looking at the photo. - Laurencekirk chicken, hen of the woods mushroom, hispi cabbage: chicken was cooked just right, hen of woods absorbed the flavoursome jus, special mention to the cabbage (under the chicken) that was shredded and 'stir-fried' with diced bacon. Even the mocktails were treated seriously here, the one I ordered was refreshing and beautifully presented. Pleasant service all the way through.