Fabulous French dining 

• Four course meal for two at Atlantic Bar & Brasserie
• Includes a cocktail each on arrival, choosing from a Peach Mint Fizz with RinQuinQuin a la Pêche, elderflower cordial, fresh lemon juice and soda water; the Americano with Aperol and Cocchi di Torino mixed with grapefruit juice and soda; and an Atlantic Rum Punch made with Brugal Añejo, fresh lime juice, Angostura bitters, elderflower cordial and pineapple juice
• Stunning Parisian style basement brasserie and bar specialising in authentic French cuisine and delicious rotisserie chicken
• Multi award-winning venue with a rave review from The Herald’s Ron Mackenna
• Rated 8/10 by the List and named as one of the best restaurants near George Square by the Scotsman
• Also loved by food bloggers like Scottish Food Review and Rose Keats 
• Adorned with atmospheric lighting, a theatrical open kitchen, plush furnishings and a swanky cocktail bar
• Fantastic city-centre location on St Vincent Place, just beneath sister restaurant The Anchor Line
• Rated 4.5/5 on TripAdvisor
• 100% of itisoners would recommend and return

Sample menu

Amuse Bouche

Starters

• Homemade chef's terrine with spiced apply chutney, cornichons and toasted pain de campagne
• Chargrilled artichoke served with Pommery mustard vinaigrette
• Warm goats’ cheese served on bed of baby salad leaves, roasted baby beetroot, pomegranate and endive with a citrus vinaigrette
• Soup of the Day served with French bread

Mains

• Smoked honey glazed pork belly, black pudding with date, rosemary &thyme stuffing, creamy mash, smoked pancetta and Toulouse sausage in rich onion gravy
• Steamed Shetland mussels with shallots, white wine, garlic, cream, lemon and French fries
• Vegetable & spelt ragout with white wine, broad beans, spinach, garden peas, sun-dried tomato, butternut squash & parsnip crisps  
• Half smoked paprika & thyme marinated chicken with duck fat roast potatoes, and honey roasted vegetable with jus de roti
• Pan fried Scottish salmon, vegetable & spelt ragout, white wine, broad beans, spinach, garden peas, sun-dried tomatoes, butternut squash & parsnip crisps  

Chef’s choice of desserts to share