Already boasting Scotland’s largest bar display and known throughout Glasgow for its unique cocktails, The Spiritualist is expanding its offering to include a brand-new premium small plates menu. 

The new food offering, which launched early August, showcases a range of dishes inspired by countries around the world using the best quality produce Scotland has to offer.

Starting from £4, the fourteen dishes included on the menu have been specifically designed with sharing in mind, to allow guests to socialise over a variety of chosen small plates and get a taste of the assorted menu.

Menu highlights include salmon sashimi paired with caviar and Kohlrabi slaw; rigatoni and Scottish lobster with cave aged gouda, 24-month comte and parmigiano and crab; and beef fillet tataki served with onion ponzu, sour cream, garlic crisps and wasabi emulsion.

Classic street food dishes have been given a luxury twist, such as the disco fries with Togarashi mayo, spring onion and sesame, as well as the beef fat hash browns and the short rib tacos.

New head chef David Sutherland is looking forward to bringing a vibrant and creative menu to the stylish venue. 

David has spent the past four years working as a pastry chef and is now excited to use his skills to create memorable savoury dishes. Having previously worked in a number of high-end restaurants, including Glasgow’s Stravaigin, Cail Bruich and One Devonshire Gardens, David brings with him a range of culinary skills which he believes will bring The Spiritualist’s menu to life.

Commenting on the launch of the new menu, head chef David Sutherland, said“We had a great time creating this menu. When combined with our cocktail list, the sharing plates create a memorable and exclusive experience. I’ve been asked which dish is my favourite but it’s difficult to choose, they’re all so unique. It’s a toss-up between the wagyu cheeseburger pot stickers served with chimichurri and the salmon sashimi. 

“Guests can look forward to a variety of dishes ranging from fresh Scottish lobster to dirty fries. That’s the beauty of it, there’s something for everyone.

“We wanted to create a menu that guests would be excited about and dishes they would enjoy sharing and tasting.”

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