Westender @ Unalome by Graeme Cheevers


Reviewed by Amy Glasgow @theglasgowdiet

I honestly feel like Glasgow has, for a long time, been missing the kind of elevated dining experience you can find in Edinburgh and other parts of the country. Something that feels unique and special, somewhere that you walk away from and want to tell everyone you know about it. Well, I think I’ve found it.

Located in the old home of The Sisters in Kelvingrove, Unalome brings a truly incredible dining experience to Glasgow, sitting alongside the likes of Michelin-starred Cail Bruich and Finnieston’s own The Gannet. Created by award winning chef Graeme Cheevers, Unalome focuses on an ever-changing, seasonal menu and an experience that truly wows its diners from the moment they arrive.

Before you have even had a chance to look at the menu, you’re greeted with one of numerous canapes, ranging from delicate meringue with oyster emulsion, apple and borage, to cheese and onion miniature choux buns topped with black truffle.

Once you get to the actual menu, the options are endless and cater to different budgets, particularly if you visit during their lunchtime service, where you can choose from a £30 lunch menu, £60 a la carte, or go all out and opt for the £70 tasting menu. It was my birthday when I visited, so there was nothing else for it but to go for that tasting menu and I am so glad we did.

Each course was as beautiful and delicious at the last, but some of the stand-outs for me included a ridiculously large and juicy Orkney scallop with peas, lavender butter sauce and cured pork fat. A balance of rich butter and pork fat with the freshness of peas and that perfectly cooked scallop.

Honourable mention has to also go to the roast fillet of Roe deer with raspberry, beetroot, endive and wild pepper sauce. The venison was incredibly tender and the flavour in the sauce… honestly, if they had poured it into a wine glass and offered it to me as a drink, I would not have hesitated.

Every course was beautifully balanced, the service quiet and constant, and the meal was completed by a trio of petit fours, including a black truffle fudge, passion fruit pate de fruit and an absolutely divine hazelnut praline choux.

It was, by all accounts, one of the best meals I have had in a long, long time. In fact, I enjoyed it so much, I’ve already booked to go back to Unalome for my wedding anniversary. I suggest you find an excuse to get booked in too.

Visit the Unalome website: https://www.unalomebygc.com/


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