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Glasgow
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Summer
Sample menu
Sample menu
Sample Ondine menu
Starters
Crispy monkfish scampi with Vietnamese dressing and lime
Puglia burrata with panzanella and late harvest olive oil
Isle of Arran langoustines with garlic butter and lemon
Mains
Lemon sole meuniere with capers, parsley and brown butter
Deep fried North sea cod with minted pea puree and fries
Harissa hispi cabbage with hazelnut dukkah and rouille
Sides
Seasonal leaf salad
Buttered spinach and nutmeg
House fries
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