| The Acanthus Restaurant - an exotic Glasgow | | | | To me, it was great to see that somebody makes |
| restaurant! | | | | great use of fresh rabbit. Here at Acanthus, it did turn |
| Hi, I'm Rachel Hamill, known for my passion about | | | | up with flaky black pudding with a rather warm, but |
| interesting restaurants around the world. And I do love | | | | somewhat sweetened steamed ballotine. And I couldn't |
| the exotic variety and offerings of Scottish ones - | | | | hide my delight knowing that atop they have a |
| Glasgow restaurants, to be specific. Today, I'm about | | | | pleasantly savory roasted garlic as well as parsley |
| to share some experiences on The Acanthus | | | | risotto, evenly overstated by a kind of beetroot plus |
| Restaurant... enjoy! | | | | carrot vermicelli, flavored with a little hint of delicate |
| First of all, what I noticed most is that this restaurant | | | | caraway seed. |
| stands at a brilliant location - Perth! Perth happens to | | | | Does all that sound over detailed to you? Trust me on |
| be the cooking heart in Scotland. It literally punches | | | | this... when I thought all off it as a whole picture - it |
| way past its weight or size through its good-food | | | | wasn't! And I found the additional starter very superior, |
| stakes. There really isn't any other area within Scotland | | | | somewhat lathered celeriac soup, in which floated |
| where it's easier to dine or eat so well. If you already | | | | crispy hazelnut 'dumplings' (those were more like |
| didn't know, this city itself has a culture of hosting quite | | | | smaller balls of soft pizza dough). |
| a few fine restaurants. These - contrasting those | | | | Now, let's turn to the main courses of this Glasgow |
| flashy, short lived eateries (just coming and going in | | | | restaurant. I liked the numerous elements they include, |
| typical larger cities) - simply carry on serving | | | | which at times trip up with sophistication. Now, this is a |
| outstanding food items, over decades. | | | | criticism which might actually be leveled at their main |
| Just run your eyes down their menu in the Acanthus | | | | course fillet featuring roe deer. Do you know what this |
| Restaurant and you get to instantly realize that this is a | | | | consists of? |
| restaurant lover's heaven! But don't get me wrong | | | | There are 3 grand slices of incredibly well-flavored, |
| here. The beauty and excellence of The Acanthus | | | | pink, moist meat, served along with the delicate |
| Restaurant isn't just because it's bite-sized nibbles | | | | horseradish mash (which is fiery enough for clearing |
| featuring crunchy fish cakes or their mushroom | | | | your nasal passages), adequately fondant chicory |
| roulade. | | | | caramelized with fresh fig vinegar as well as a |
| In fact, this Scottish restaurant brings forward 4 | | | | Yorkshire pudding (which is generously filled with a |
| options at every course. If you're a seasoned admirer | | | | braised oxtail). |
| of quality restaurants, you got to admit that those | | | | To me, their Yorkie along with oxtail was ingredient |
| make great sense! But the thing I really liked is that the | | | | much blurring the roast-or-stew distinction. Still, my |
| 2 most apparent organizing principles are classic | | | | dining mate loved this dish more for that. If you got the |
| flattering blends of ingredients and a sheer dedication | | | | time to drop by, go explore this Glasgow restaurant! |
| to seasonality. | | | | |