15 Years at Gamba

We're very pleased to share that we're hosting a fundraising dinner for the Fisherman's Mission to celebrate our 15 year anniversary and our favourite dishes over the years at Gamba.

Marking six months of fundraising for the Fisherman’s Mission we will be serving a reflective ‘best of 15 years’ menu created by our chef patron, Derek Marshall. A few of the dishes on the menu have been served since we opened in 1998, alongside our customer favourites.

Our charity dinner for The Fisherman’s Mission is on Tuesday, October 28th and we will be serving a four course anniversary menu. We hope that you can join us to both celebrate and fundraise.

For bookings please contact Jim Kerr by contacting Gamba on 0141 572 0899

Best of 15 Years Menu

Fisherman's mission dinner


Canapes & Kir royale

No anniversary would be complete without a glass of Kir Royale!


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

Our Famous Fish Soup had to be on the menu. A firm favourite with both our customers and staff - it's one of our most loved dishes!

Sardine pate, sundried tomato, lemon, basil, lobster crème fraiche

Inspired by Derek's love of sardines with a Mediterranean twist, this dish has been a staple for the last ten years at Gamba. 


Monkfish & hand-dived king scallops, ginger & spring onion, soy

Derek learned this dish whilst working under Jim Kerr at Rogano (who is now manager with Derek at Gamba). Evolved for Gamba, this dish has been on the menu since 1998 and won't be leaving!

Isle of Gigha Halibut, Langoustine bisque, coral cream, savoy cabbage, brown shrimp

Served over the last five years, this Isle of Gigha halibut marked a step for us into heralding sustainable seafood.  Farmed on God's Island in Scotland, Gigha halibut is a beautiful smoked fish and an excellent alternative to smoked salmon. Once you try this dish you'll love it like we do! 


Roast root vegetables

Fondant potatoes


Banana, coconut, maple syrup cheesecake, banana liqueur ice - cream

Created from Derek's love of banana and maple syrup, he wanted to create a dessert that appealed to his sweet tooth. It's been a hit since it appeared on the menu in early 2000. 

Frozen chocolate cake, caramel mascarpone, honeycomb

Chocolate lovers unite, Derek learned the recipe for this gluten free chocolate indulgence from Jim Kerr, who came up with this recipe for all to enjoy.