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Team 'Shucks' gets ready to open on March 30  Picture: Shucks
Team 'Shucks' gets ready to open on March 30Shucks

Restaurant opening date revealed for Shucks

The team also teases menu highlights ahead of first sitting

The West End’s newest restaurant will open to customers on March 30, its team has revealed.

‘Shucks’ is currently taking shape at the former Nick’s premises on Hyndland Road.

Its launch was announced earlier this month by Paul and Chris Charalambous, co-owners of Epicures, Michelin-starred Cail Bruich and Brett, in partnership with hospitality investor and itison founder, Oli Norman.

As well as the opening date, the team has revealed menu highlights ahead of the first sittings.

They include Shucks champagne clams, green chilli, coriander and charred sourdough; BBQ Halibut with trotter glaze; and small plates and bar snacks Hamachi Crudo and Tator tots, chive crème fraiche and herring caviar.

The venue promises a “stylish downstairs cocktail, wine bar and outdoor terrace”.

Curated wine list

The drinks programme will include a Champagne and cocktail trolley brought to the diners’ table; a carefully curated wine and Champagne list by Cail Bruich’s Head Sommelier; and seasonal cocktails including the in-house Negroni served at your table.

Bookings for the seafood restaurant will open this Friday March 18 and are expected to book up quickly.

Wee taster, Hamachi Crudo and Tator tots
Wee taster, Hamachi Crudo and Tator tots

Co-owner Paul Charalambous said: “We are delighted to be opening our fourth venue in our hometown.

“Like all our venues, we have been working closely with our suppliers from across Scotland to ensure the very best produce will be on the table for guests to enjoy.

 

Like all our venues, we have been working closely with our suppliers from across Scotland to ensure the very best produce will be on the table for guests to enjoy.

Paul Charalambous

 

“The menu is experimental but approachable showcasing the simplicity of the seafood from our Scottish shores.

“Shucks has been a long-awaited opening for the team and we’re looking forward to opening our doors to the great people of Glasgow and beyond.”

 

Paul and Chris Charalambous with head chef Shaun Haggarty. Shucks
Paul and Chris Charalambous with head chef Shaun Haggarty. Shucks

The £250,000 refurb of the 80-cover venue is being carried out by Glasgow based Surface ID who designed sister venues Cail Bruich, Brett and Epicures.

The team says the refurb will “see the Hyndland spot … transformed into a comfortable restaurant, bar and outdoor terrace for locals and those coming from further afield to enjoy”.

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