Emma Craig Grozier’s modern, Scottish dining
We joined Craig Grozier for one of his preview pop up dinners in preparation for the opening of his first restaurant, ‘Fallachan Kitchen’ this Autumn.
The next preview dinner will be held on the 30th September at Acid Bar, SWG3, Glasgow. Here you will experience a 9-course tasting menu, that has been curated to reflect the philosophy of Fallachan Dining. Let’s get back to this evening and find out what to expect at the next Fallachan Dining night.
Menu
Starting the evening with a cocktail.
A galvaniser cocktail – Laddie 10, Fallachan walnut leaf vermouth and salted damson. A very robust, shall we say, cocktail for anyone who likes a Manhattan or an Old Fashioned.
Food Menu
Raw hand dived scallop with wild horseradish, sugar kelp and back fat. Served with scallop, rosehip and dulse broth.
Fallachan charcuterie with house pickles
Line caught wild bass with nasturtium, caper, fermented white asparagus sauce and white turnip.
Young Borders grouse, blaeberry mustard, girolles, rose
Green fig, Fallachan crowdie, chamomile, honey
Bare Bones Madagascar, damson, buckwheat koji
Birch syrup tart
Verdict
Fresh food, artfully prepared and full of flavour. Foraged foods give a noteworthy performance in support of each signature ingredient. Craig serves up modern Scottish dining in a relaxed atmosphere.
Buy Tickets
Tickets to the event can be purchased here and are priced from £80. The event will start from 7pm and is located at the Acid Bar in SWG3, 100 Eastvale Place, Glasgow.
The second pop up dinner in the Acid Bar will be held on Saturday 30th September and can be purchased here.
