3 courses £40

available until April 30.

GAMBA FAVOURITES MENU

STARTERS

Fish soup, crabmeat, stem ginger, coriander & prawn dumplings

Marrbury smoked salmon, avocado, shrimp Marie rose

Dressed, handpicked white crab meat, sweet paprika, red pepper, smoked caviar

Black pudding, tomato, quail eggs, spinach, pine kernels, sweet Thai dressing

MAINS

Lemon sole simply grilled or pan-fried in lemon & parsley butter

Isle of Gigha halibut, peat smoked haddock, mange tout, garden peas, scallop cream

Monkfish & king scallops, spring onions, ginger, sesame seeds

9 oz Rib eye of Beef, shitake mushrooms, Teriyaki, wasabi, lentils

Desserts

Barwheys, Blue de Auvergne, Delice de Cremier, Valancay, quince

Warm chocolate & hazelnut brownie, vanilla ice cream

White chocolate & passion fruit creme brulee

Toasted caramel mousse

Like Ernest, we adore wines and we are forever working hard to bring the best wines to Gamba.  For April we have selected a few wines that we’re championing and featuring as our wines of the month. Over the next few weeks look out for the mighty Italian Fiano and an equally impressive Puglian Primitivo available to try by the glass or by the bottle.

Fiano 2011: Masseria Bianca, Salento

The grapes of this Fiano are grown on the limestone rich soils near the Ionian sea. The soil, cooling breezes and warmth of Puliga all contribute to deliver this thirst quenching wine. Concentrated and complex with aromas of nectarines, honeysuckle and tropical fruit it has crisp acidity and a fresh, long finish.

At Gamba we would recommend our roasted sea bass with yellow peppers, brown shrimps in garlic oil with sweet soy,  hake pan-fried with samphire, whole almonds, clams & lilliput capers or our hand dived king scallops, sweet potato mash, chilli jam to best complement this wine.

Primitivo 2011, Masseria dei Trullari, Racemi

Puglia’s native Primitivo grape is said to be the parent of California’s gutsy Zinfandel. Here in the Taranto Province, the Racemi winery group dedicate themselves to the production of Primitivo, isolating the best vineyard plots. This silky offering shows the best vineyard plots. This silky offering shows intense, black cherry notes, with a characteristic, balsamic lift.

At Gamba we would recommend our Monkfish & king scallops with spring onions, ginger and sesame seeds or lemon sole -simply grilled or pan fried to complement this wine.

If you’re planning on coming down please reserve your table in advance to avoid disappointment. We also have gift vouchers available online if you’re looking for a gift idea.

Have a magical Mother’s Day. Hope to see you in the restaurant.

Gamba

And if that wasn’t enough Derek has updated of all the menus with new tempting winter 2013 dishes including pan fried hake, crisp fried wild seabass and roast saddle of red deer to name a few. We also have a host of healthy dishes but for anyone not on a diet, chef recommends his new delicious banana, maple syrup & coconut cheesecake… Look over all our new menus and choose your favourite dish!

We’ve also been planning ahead as Valentine’s Day and Mother’s Day are not so far away, and we have carefully chosen set menus which are available online for you to peruse and spoil your loved ones with. Derek has put some of his favourite seafood dishes on these menus so except nothing less than exceptional. Remember and book in advance to avoid disappointment.

Here’s to 2013,

Derek and team x

Our healthy interfusion is made with white North Sea crabmeat, fresh stem ginger, coriander and petite prawn-filled dumplings.

To get your free bowl just book your table by calling 0141 572 0899.

At present our gift experiences which have arrived just in time for Christmas are below:

Derek’s Choice Menu £150 for two people

An indulgent three course menu representing the highest quality sustainable seafood and some of Derek’s favourite dishes at Gamba

Canapes and Prosecco on arrival
- – - – - – - – - – - -
Fish soup, crabmeat, stem ginger, coriander & prawn dumplings
- – - – - – - – - – - -
Half Scottish lobster thermidor, rooster chips and complemented with a bottle of L’Oirre Valley Pouilly Fume.
- – - – - – - – - – - -
Warm cherry bakewell served with a glass of dessert wine of choice
- – - – - – - – - – - -
Tea and coffee with homemade tablet

*Alternative dishes available on request. Menu also subject to seasonal variation

5 Course Tasting Menu as chosen by general manager, Andy MacSween £100pp

Each course is complemented with an exquisite wine chosen by our knowledgeable sommelier, Andy.

Champagne and Cumbrae Oysters
- – - – - – - – - – - -
Fish soup, crabmeat, stem ginger, coriander & prawn dumplings.
Served with a glass of Picpoul de Pinet from the Languedoc region of Southern France
- – - – - – - – - – - -
Tartare of line caught sea bass, goat’s cheese, sundried tomato, basil
Served with a glass of the fruity Mont de Joie Sauvingnon Blanc
- – - – - – - – - – - -
Choice of
Lemon sole simply grilled or pan-fried in browned lemon & parsley butter
Half Scottish lobster thermidor, rooster chips
Seared hand dived king scallops, orange Teriyaki dipping sauce, sticky rice
All mains also include a choice of side order
Paired with a glass of the full bodied Bourgogne Blanc ‘Les Sétilles‘ Olivier Leflaive
- – - – - – - – - – - -
Selection of cheeses including:
Brie de Meaux, gorgonzola, Mull cheddar, golden cross, quince
This dessert is complemented with a glass of the Sauternes Château Briatte
- – - – - – - – - – - -
Tea and coffee with homemade tablet

*Alternative dishes available on request. Menu also subject to seasonal variation

If you would like to purchase these gift experiences or any of our gift vouchers, you can order your gift vouchers by clicking here

You’ll also be pleased to here that our popular Foup is still available as a starter on our festive menu, along with Marrbury smoked salmon served with avocado, quails eggs, chicory and a caviar dressing and dishes like Gorgonzolla with a walnut & pear salad, French beans and sprinkled with sesame.

For main courses our organic salmon dish with king scallops, spring onions, ginger & soy, steamed in paper for healthy, sharp taste has made the menu due to it’s popularity last month, alongside confit of duck with buttery mash, smoked bacon, leeks, wild mushrooms and finished with a port gravy.

Favourite dishes like our Scottish lobster thermidor (seen below) and our Isle of Gigha Halibut features and desserts like our dreamy Christmas pudding crème brulee and an iced pistachio parfait, with milk chocolate sauce and caramelised banana.

We’ll hope that you’ll agree that Derek really has created a festive menu that has something for everyone. The full menu is available here.

For larger Christmas parties and to discuss your booking please contact Andy on 0141 572 0899 to arrange your Christmas needs.

We are in this year’s Good Food Guide 2013. Being the only Glasgow seafood restaurant in the 2013 guide, we’re proud to be flying the flag for sustainable seafood. Thanks to the Good Food Guide and everyone who voted for us.

What the Good Food Guide said:

Smart restaurant with ‘lip-smacking’ seafood.  A ‘superb’ fish soup features crab, ginger and coriander and a buoyant cargo of prawn dumplings, and there’s a ‘lip-smacking’ cocktail of crayfish, prawn and crab with chilli and lime.   The Good Food Guide 2013

The prize we have donated is a three course meal for two consisting of a glass of bubbly on arrival and then your choice of any three courses from our a la carte menu which includes our Foup, Cumbrae oysters, seared hand-dived king scallops and lobster thermidor. All this along with a bottle of our wine of the month which is a rather delicious French Côtes du Rhône wine.

We’re very humbled to be part of such a worthy cause and hope that the auction tonight raises a substantial amount for the STV Appeal which aims to help children who are in poverty in Scotland. The figures make for harsh reading and along with this and our Love Food Give Food campaign we can hope to make a difference.

If you want to win this exciting and very exclusive auction, then all you need to do is listen and call into the auction phone line 0844 744 7447** on Drive with Garry Spence tonight between 5pm and 6pm.

We’d like to say a massive heartfelt thanks to everyone who has shown their support so far for Love Food Give Food! We’re also very pleased to say that government will also be matching each pound we donate with one of their own and all the money fundraised will go directly to feed malnourished children and their families worldwide.

Action Against Hunger is an international humanitarian organisation committed to ending child hunger, and aims to help 800,000 people by raising funding of £29 million by the end of 2012 to carry out programmes including: nutritional treatment, food distributions, cash transfers, cash for work programmes, agricultural recovery, developing food security, building livelihoods and water and sanitation.

To encourage people to dine with us to support the appeal, we have our autumn offer available of three courses and a glass of Prosecco which includes choices like a bowl of our ‘Foup’, Organic salmon with orange Teriyaki and sticky rice with wasabi and Amerena cheery crème brulee giving their customers a massive saving on the a la carte offerings. Full the full menu here

We would also like to encourage other restaurants to get involved by visiting the Love Food website www.lovefoodgivefood.org

We were also interviewed by Rachael Fulton from STV Glasgow about getting involved in Action Against Hungers’ Love Food Give Food campaign. You can read her STV Glasgow interview with our manager, Andy here.