Cail Bruich

We travelled to Glasgow from London last summer for our wedding anniversary and dinner at Cail Bruich was most definitely one of our highlights (in particular the dessert platter!).
We chose Cail Bruich upon the recommendation of friends in Glasgow and were not disappointed, everything from the food to the service was fantastic, in fact I would say the service was far better than we have experienced in many "top" London restaurants - our waitress was friendly but not over-the-top, knew her menu inside out and was also forthcoming with lots of advice as to what we should see and do whilst in the city. We felt so at home and so welcome that we could have stayed long into the night - I look forward to the day I return to Glasgow and just hope the dessert platter has made a return by then!
It saddens me to see less than glowing reviews from some members, we eat out regularly in a range of restaurant types from the high street chain to award winning independents and Cail Bruich most definitely makes my top 10. The food wasn't the most impressive I have ever had but it was very, very good and when combined with the wonderful service, personal touches and warm atmosphere the overall experience is top notch.

Over the last year I have been about 4 times to this restaurant and it never disappoints.
Beautiful flavours, light touches, friendly staff.
It is really a special treat to go there for dinner.
I miss the dessert platter to share for 2 which were always spectacular, probably a sign of recession.
Hopefully they will bring that back. The seafood is divine. Never had a disappointment

Well presented food, combining flavours well and using good ingredients. However, there was a real lack in seasoning which was a real shame. Just a little bit of salt here and there would have really lifted the dishes to make them great. For example the oxtail ravioli with beetroot and horseradish foam starter was a great combination of flavours and looked lovely on the plate, but when took I a bite, instead of the rich, beef flavour of stewed oxtail I was expecting - it tasted of.. well.. not much. A few grinds of salt and it improved, but you just cant lift the flavour in the same way adding salt at that stage rather than during the cooking process. Unfortunately it was the same with the meat-stuffed cabbage leaves accompanying the duck main course. So, overall despite wonderful intentions and beautifiul plates, it seems the chef here is making the fatal flaw of not tasting his dishes before sending them out.

Don't go here if you are hungry. The halibut main was well cooked if a bit small, what was described as spring vegetables and potatoes was 6 peas, 1/4 of a carrot in tiny pieces, an asparagus stalk cut into 3, and a potato the size of a ping pong ball cut in a few slices. I don't usually have a pudding but had to this time to reduce the hunger pains.
Not worth the money and just a wee bit pretentious.