INTRODUCING

10 Courses // THU - SAT // 4pm - Late

INSPIRE
10 Course Tasting Menu

Every Thursday to Saturday Evening

Introducing our newest concept: Inspire.

Every 8 weeks, Modou will curate a menu that takes you on a conceptual journey through his life.

From childhood dishes that he still indulges in, to pivotal moments through his life that helped him get to where he is today. We will explore past memories and the future, through a ten course menu.

Each course tells Modou's story – are you ready to experience it?

10 Courses - £40pp
Cooking Thursday - Saturday Evenings
Matching Wine - £30pp
Aperitif - £9pp
Snacks - £7pp
The Menu

Every Thursday to Saturday Evening

COURSE 1

St Gregorys, Maryhill

“Lasagne” Ragu, Crispy Pasta & Aged Parmesan Foam

"During the lockdown in 2020, I felt that it was my duty to give back to the community of Maryhill."

COURSE 2

A Chef’s Snack

Potato Terrine, Aged Parmesan & Curry

"This is my take on the classic chips, cheese and curry after a long night in the kitchen. Enjoy!"

COURSE 3

Winter Mornings

Salmon Tartare, Horseradish, Dill & Buttermilk

"Living a life in Senegal, I’d never witnessed the crispy icy morning in Scotland. This dish represents my image of cold winter mornings crossing the kelvin on the way to work."

COURSE 4

My Pal Peter

Heritage Carrot, Carrot top Pesto, Goat Cheese Mousse, Hollandaise Foam

"Influence from my trip with Peter Brogan of Urban Grocer to Girvan to harvest vegetables in the springtime."

COURSE 5

ChinaTown in Liverpool

Steam Buns, Pork Mince & Soy Sauce, Pickled Shimeji Mushroom, Dashi Broth, Crispy Chilli, Chilli Oil

"My Trip to Liverpool in 2019 ending on a high with outstanding street food flavors."

COURSE 6

A Taste from Home

Sole Ballotine, Mafe sauce, Saffron Rice Cake & mooli

"A dish that will always remind me of my mother’s cooking."

COURSE 7

My Time at Six

Trio Of Pork, Celeriac, Apple, Pork Crackling, Choucroute

"This dish is my favourite from The Chippie menu, mostly because of its dramatics…"

COURSE 8

When Savoury Meets Sweet

Baron Bigod, Truffle Honey, Clootie Dumpling

"The First time I tasted a Savoury course that was designed to be Sweet"

COURSE 9

Memories of Tenerife

Melon, Goats Milk Foam & Toasted Fennel

"This reminds me of my cousin Mafu who came to Glasgow from Tenerife. He used to be our pastry chef here, but now heads up the food creative at Valaria."

COURSE 10

Cotton Candy

Orange CheeseCake, Blood Orange Sorbet, Orange gel, thyme & lime crumb, Candy Floss

"Inspiration behind this comes from my children and their love or sweet treats."

Vegetarian Options available, please let your server know.

Book now

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