Margo Glasgow
Menu with Prices in the UK

Warm olive-oil sourdough focaccia baked fresh in-house, served with whipped confit garlic and sea-salt cultured butter.

Crisp-crusted rosemary focaccia paired with briny crushed Kalamata olive, caper, and lemon tapenade.

Plump Spanish Gordal green olives marinated in citrus peel, thyme, and tangy Basque guindilla chillies.

Three crisp golden croquettes filled with slow-braised Scottish ham hough, smoked paprika béchamel, and pickled pepper.

Thinly shaved Bologna-style mortadella with toasted Sicilian pistachios and sweet-tart pickled walnuts.

Fresh Ayrshire rock oysters served on crushed ice with green chilli shallot mignonette and lemon.

Smoky taramasalata-style whipped cod's roe topped with chive oil and crunchy deep-fried Kerr's Pink potato skins.

Oak-smoked Valencian almonds paired with crisp house-baked seeded spelt flatbread.

Delicately cured Scottish sea-loch trout dressed with blood orange, shaved fennel, fresh horseradish, and cold-pressed rapeseed oil.

Hand-dived Orkney queen scallops roasted under a bubbling garlic, parsley, and sourdough pangrattato crust.

Hand-diced dry-aged Scottish beef fillet seasoned with capers, shallots, Worcestershire emulsion, cured yolk, and house crisps.

Sweet West Coast Scottish langoustines split and flash-grilled over embers with fermented chilli and parsley butter.

Flaky shortcrust tartlet baked with caramelised Roscoff onions, aged Isle of Mull cheddar custard, and thyme.

Earthy Scottish beetroots roasted in sea-salt crust with creamy Highland crowdie curd, toasted walnuts, and citrus.

Sweet seasonal tomatoes, wood-charred flat peaches, creamy Pugliese stracciatella, basil oil, and aged balsamic.

Fresh bronze-die rigatoni tossed in slow-braised Scottish lamb neck ragù, rosemary, and 24-month Parmigiano Reggiano.

Handmade pasta parcels stuffed with roasted chanterelles and chestnut mushrooms in sage brown butter and toasted hazelnuts.

Velvety cognac-laced chicken liver parfait served with tangy Seville orange marmalade and chargrilled country sourdough.

35-day dry-aged prime Aberdeen Angus sirloin cooked over wood charcoal, carved for two with Sauce Margo and watercress.

Crisp-roasted free-range half duck accompanied by liver parfait, bitter leaves, brandy prunes, and grilled brioche.

Thick fillet of North Sea hake roasted on the bone with Shetland mussels, sea aster, and saffron vermouth emulsion.

Day-boat Scottish lemon sole blistered on the grill, finished with foaming noisette butter, capers, and parsley.

Thick-cut Blythburgh pork rib chop brined in thyme, chargrilled and served with charred apple purée and wholegrain mustard jus.

12-hour red wine braised Scottish ox cheek over silky roasted celeriac purée with crispy shallots and bone marrow jus.

Caramelised whole cauliflower steak glazed in harissa oil over creamy smoked almond tarator, pomegranate, and dill.

Meaty Scottish monkfish tail grilled over charcoal and served atop a smoky Spanish butterbean and chorizo stew.

Triple-cooked hand-cut Scottish potatoes crisped in aged beef dripping and dusted with rosemary sea salt.

Sweet pointed cabbage blackened on the plancha, drizzled with tangy whey butter and toasted Kentish hazelnuts.

Tender baby leeks slowly braised in olive oil and chargrilled over sweet-smoky roasted red pepper romesco.

Crisp radicchio, castelfranco, and endive leaves tossed in aged sherry vinegar, Dijon mustard, and toasted walnuts.

Warm new potatoes lightly crushed with garden mint, flaky sea salt, and Scottish farm butter.

Signature glossy house steak sauce reduced with beef jus, green peppercorns, cream, and cognac.

Whipped compound butter infused with tarragon, anchovy, shallots, mustard, and lemon zest.

Caramelised, molten-centred Basque cheesecake served with tart forced Yorkshire rhubarb poached in hibiscus.

Rich 70% Valrhona chocolate ganache tart in crisp cocoa pastry with a quenelle of tangy crème fraîche and sea salt.

Refreshing Sicilian blood orange sorbet paired with two twice-baked crunchy pistachio biscuits.

Selection of Isle of Mull Cheddar, Lanark Blue, and Hebridean Brie served with oatcakes and quince jelly.

Crisp choux pastry filled with whipped mascarpone cream, dark espresso caramel, and grated dark chocolate.

Child-sized portion of fresh rigatoni pasta in mild sweet San Marzano tomato and creamy mascarpone sauce.

Tender herb-marinated Scottish chicken breast sliced with hand-cut skinny fries and garden peas.

Two light batter-fried Scottish haddock strips served with warm fries and sweet tomato ketchup.

Single scoop of rich Scottish dairy vanilla pod ice cream with a crisp wafer curl.

Campari and sweet Italian vermouth topped with crisp sparkling Franciacorta and blood orange twist.

Scottish gin shaken with poached rhubarb cordial, fiery ginger beer, and Prosecco.

Botanical non-alcoholic spritz muddled with fresh cucumber ribbons, wild elderflower cordial, and soda.

Chilled botanical sparkling orange drink served over hand-cut ice with rosemary sprig.

Cloudy single-orchard Carse of Gowrie pressed apple juice served chilled.

Large chilled glass bottle of Italian sparkling mineral water for the table.

Locally roasted Glasgow specialty espresso served straight or with silky steamed oat milk.