eating out in glasgow

Hi, I'm sravani, known for my passion about interesting restaurants around the world. And I do love the exotic variety and offerings of Scottish ones - Glasgow restaurants, to be specific. Today, I'm about to share some experiences on The Acanthus Restaurant... enjoy!

First of all, what I noticed most is that this restaurant stands at a brilliant location - Perth! Perth happens to be the cooking heart in Scotland. It literally punches way past its weight or size through its good-food stakes. There really isn't any other area within Scotland where it's easier to dine or eat so well. If you already didn't know, this city itself has a culture of hosting quite a few fine restaurants. These - contrasting those flashy, short lived eateries (just coming and going in typical larger cities) - simply carry on serving outstanding food items, over decades.

Just run your eyes down their menu in the Acanthus Restaurant and you get to instantly realize that this is a restaurant lover's heaven! But don't get me wrong here. The beauty and excellence of The Acanthus Restaurant isn't just because it's bite-sized nibbles featuring crunchy fish cakes or their mushroom roulade.

In fact, this curry in glasgow restaurant brings forward 4 options at every course. If you're a seasoned admirer of quality restaurants, you got to admit that those make great sense! But the thing I really liked is that the 2 most apparent organizing principles are classic flattering blends of ingredients and a sheer dedication to seasonality.

To me, it was great to see that somebody makes great use of fresh rabbit. Here at Acanthus, it did turn up with flaky black pudding with a rather warm, but somewhat sweetened steamed ballotine. And I couldn't hide my delight knowing that atop they have a pleasantly savory roasted garlic as well as parsley risotto, evenly overstated by a kind of beetroot plus carrot vermicelli, flavored with a little hint of delicate caraway seed.

Does all that sound over detailed to you? Trust me on this... when I thought all off it as a whole picture - it wasn't! And I found the additional starter very superior, somewhat lathered celeriac soup, in which floated crispy hazelnut 'dumplings' (those were more like smaller balls of soft pizza dough).

Now, let's turn to the main courses of this Glasgow restaurant. I liked the numerous elements they include, which at times trip up with sophistication. Now, this is a criticism which might actually be leveled at their main course fillet featuring roe deer. Do you know what this consists of?

There are 3 grand slices of incredibly well-flavored, pink, moist meat, served along with the delicate horseradish mash (which is fiery enough for clearing your nasal passages), adequately fondant chicory caramelized with fresh fig vinegar as well as a Yorkshire pudding (which is generously filled with a braised oxtail).

To me, their Yorkie along with oxtail was ingredient much blurring the roast-or-stew distinction. Still, my dining mate loved this dish more for that. If you got the time to drop by, go explore this Glasgow restaurant!
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