The 121-cover Scottish Steak Club aims to combine the traditional feel of a steak house with a more modern, “cosmopolitan” approach to dining.
A key feature of the new restaurant, according to restaurant manager Richard McCandless, is a £12,000 Josper Grill, which is “designed to ensure that no natural moisture or flavours escape to create intensely flavoured dishes”.
Head chef Dawid Kaleta sources his ingredients from local producers, with dishes on the menu including: Châteaubriand with traditional garnish, Béarnaise sauce and Scottish Steak Club secret sauce; Rack of Highland best end of lamb; and Roasted wild halibut cooked with new potatoes and fennel.
The restaurant’s design overhaul was led by Glasgow’s Thr3 Design, and aims for a “stylish but laid back” feel.
Features include cowhide wallpaper, feature walls and pictures of cows.
Seating options are varied, including leather sofas, booths, and an “intimate” dining area.