A LA CARTE MENU
STARTERS
(GF) (DF)
Gamba Fish Soup
Our house recipe; slowly simmered hand-picked white crab claw meat with stem ginger ~ 15
(GF) (DF)
(can be made GF) (DF)
Gambas Pil Pil
Head-on king prawns, gently steamed before being finished under the grill in fragrant garlic and chilli-infused olive oil. Served with thick-cut toasted artisan sourdough, lightly rubbed with fresh garlic ~ 15
(can be made GF) (DF)
(GF)
Arbroath Smokies
Traditional hardwood-smoked Scottish haddock folded with creamy Crowdie cheese into a delicate pâté, rolled in pistachio & pink peppercorns. Served with handcrafted oatcakes accompanied by quince & apple salad ~ 18
(GF)
(GF) (DF)
Salmon & Scallop Sashimi
Hand-sliced salmon and king scallops dressed in a vibrant citrus ponzu delicately infused with Laphroaig whisky. Served with a crisp kohlrabi and ikura salad, tossed in a subtle wasabi dressing, finished with scallop coral oil ~ 19
(GF) (DF)
(GF)
Dressed Portland Crab
Exceptional Portland crab, lightly dressed with lemon, fresh herbs and a hint of chilli, served over a chilled cucumber and mint gazpacho enriched with crème fraiche. Accompanied by a vibrant Malfi blood orange gel and crisp Melba toast ~ 24
(GF)
Half Kilo Pot of Mussels
Confit garlic & white wine (GF) or sauce mariniere (GF)(DF) ~ 18
(GF) (DF)
6 Lindisfarne Oysters
Fresh daily from the Holy Island. Served natural, with golden apple balsamic and grated apple, or choice of our Midori & Limoncello pearls for something lighter and more playful ~ 25
(GF) (DF)
(GF)(can be made DF)
Tartare of Tuna
A Gamba classic. Diced fresh tuna with sun blush tomatoes, goat’s cheese, spring onions and sesame seeds, salty and sweet with Asian notes. Served with our Bloody Mary sorbet ~ 18
(GF)(can be made DF)
(can be made GF & DF)
Smoked Chicken Salad
Delicately smoked chicken breast paired with a vibrant beetroot and mango salad, seasonal baby leaves and a crisp Sicilian cannoli filled with whipped goat’s cheese. Finished with candied walnuts and an aged balsamic glaze ~ 19
(can be made GF & DF)
MAINS
(GF) (DF)
Pan-Roasted Halibut
Butter-roasted halibut served atop slow-braised beef shin, cooked for up to eight hours with red wine and silverskin onions until tender. Accompanied by caramelised balsamic shallots and a silky charred onion purée ~ 37
(GF) (DF)
(Can be made GF) (DF)
Blackened Cod
Miso-marinated cod, cured in soy, sake and sweet miso before roasting to a delicate caramelisation. Served in a traditional akamiso broth with tofu, king oyster mushroom, pak choi, fragrant jasmine rice and finished with spring onions and toasted sesame ~ 40
(Can be made GF) (DF)
(GF) (can be made DF)
Whole Roasted Sea Bass
Whole Sea bass marinated in fragrant chermoula dressing consisting of coriander, parsley, preserved lemon, cumin and smoked paprika, then oven roasted. Served with crisp baby potatoes, olives, chickpeas and crumbled feta ~ 34
(GF) (can be made DF)
Seared King Scallops
Perfectly seared scallops served over delicate orzo pasta with Norwegian prawns in a tarragon pesto velouté. Finished with roasted squash purée, Parmesan foam and toasted pine nuts ~ 38
(GF)(can be made DF)
Lemon Sole Meunière
Sole fillets are dredged in flour and pan-fried to a light crust, then finished in brown butter with Norwegian prawns, lilliput capers, fresh lemon and parsley. A classic for good reason ~ 36
(GF)(can be made DF)
(GF) (DF)
Lemon Sole Grilled
A whole sole filleted and brushed lightly with butter and grilled, lemon. Nothing more ~ 36
(GF) (DF)
(DF)
Monkfish & King Scallops En Papillote
Steamed over spring onion, soy and oyster sauce with fresh ginger and lemon. The fish and scallops cook gently in their own juices. A longstanding Gamba favourite ~ 38
(DF)
(GF)
Half Scottish Lobster
Served with your choice of garlic butter or Thermidor, a rich cheese sauce with mustard gratinated under the grill, served with chips ~ 40
(GF)
Kilo Pot of Mussels
Confit garlic (GF) & white wine or sauce mariniere (GF) (DF), served with chips ~ 32
(can be made GF & DF)
Fillet of Scotch Beef Surf & Turf
8oz Scotch fillet steak cooked to your liking, alongside king prawns and king scallops in garlic butter, with a sweet soy finish ~ 56
(can be made GF & DF)
SIDES - 6
(GF) (DF)
Gamba Chips
Chunky, skin-on, twice-cooked
(GF) (DF)
(can be made GF & DF)
Caesar Salad
Sourdough croutons, anchovies, shaved parmesan and romaine lettuce
(can be made GF & DF)
(GF) (DF)
Sweet Potato Colcannon Mash
Sauteed cabbage & onion
(GF) (DF)
(GF) (DF)
Tenderstem Broccoli
Tahini & Lemon Dressing
(GF) (DF)
GEORGE MEWES CHEESE
Selected by Glasgow’s own fromager, George Mewes.
Served with Peter Yard Crackers, Apple, Quince ~ 16
Comte 18 Months
Butterscotch aromas with a Hint of Toast, Nutty and Sweet with a Long Creamy Finish. Firm, Slightly Grainy and Very Dense Ivory to Yellow Paste
Tunworth
Handcrafted, Pasteurised, Camembert-Style, Masterpiece
1924
Meadow Sweet Aroma, Farmy Notes, Sweet, Grainy and Rich with a Bold Salty Finish
(GF)
Ragstone
Fudgy Goat's Milk, Lemony Flavours, Reminiscent of Crème Fraiche
(GF)
DESSERTS 10.50
(GF) (can be made DF)
Autumn Fruit Pavlova
A crisp meringue with a compote of the season's finest autumn fruits and Chantilly, topped off with a caramel apple ice cream.
(GF) (can be made DF)
Warm Sticky Toffee Pudding
A Gamba classic. Butterscotch, Vanilla ice-cream.
(can be made GF & DF)
Chocolate Basque Cheesecake
A luxuriously baked Basque cheesecake made with a blend of dark and milk chocolate, finished with a light chocolate ganache and Amarena cherries.
(can be made GF & DF)
(GF)
Lemon & Stem Ginger Posset
Silky lemon posset infused with warming stem ginger, served with crisp cinder toffee.
(GF)
(Add your chosen liqueur £3 supplement) (GF)
Affogato Ice cream, espresso.
Need we say more?
(Add your chosen liqueur £3 supplement) (GF)
(GF) Gluten-free. (DF) Dairy-free.
Please inform your server of any special dietary requirements.
A discretionary 12.5% service charge will be added to parties of six or more
To accompany your dessert and coffee, may we suggest:
DESSERT WINE
Nelson, 2018 special late harvest 20, Nelson family vineyards, South Africa
Rich & golden with dried apricots,
75ml 10.50 375ml Btl 41
Pedro Ximenez, San Emilio, Jerez
Intense dried fruit character, a dessert on its own and delicious poured over vanilla ice cream.
75ml 9.50
Quady Elysium Black Muscat 2022, California
Dark ruby red colour, intense sweet black fruits, ideal with a chocolate dessert.
75ml 10.50 375ml Btl 41
Sticky Mickey Late Harvest Sauvignon Blanc Eradus 2024
Opulent aromas of apricots, dried fruit and honey. Palate shows mango, tropical fruit and melon flavours, with a seam of limey acidity.
75ml 10.50
POST DINNER COCKTAILS
Raspberry Espresso Martini 12.50
Calvados & Ginger Sour 12.50
Baileys Ginger 12.50
PORT
Cockburn’s Fine Ruby Port 8.50
Fonseca 1998 LBV 8.75
BRANDY
Hennessy VS 6
Hennessy XO 18.50
Remy Martin VSOP 7.50
Hine VSOP 7.50
Veuve Goudoulin Fine Armagnac VS 8.50
SEAFOOD PROVENANCE
Beef – Tranent
Cod – Shetland, North Sea
Crabmeat – Portland, Dorset
Halibut – North Atlantic
Lemon Sole – Northeast Atlantic
Lobster – West Coast Scotland
Monkfish – Scotland
Oysters – Lindisfarne
Prawns – Mediterranean
Salmon – Scotland
Scallops – Orkney
Seabream – Mediterranean
Stonebass – North Sea
Tuna – Sri Lanka
