Scottish produce is the order of the day at Grand Central Hotel’s Tempus Restaurant & Bar as it unveils its new seasonal menu.
Making full use of Scotland’s finest ingredients, the spring menu features produce from across the country including Aberdeenshire game, St Mungo’s haddock and Cairnsmore cheese.
Visitors to the Glasgow restaurant will be able to enjoy a delicious new menu created by award-winning head chef, James Murphy. The menu features a range of new additions as well as delicious customer favourites including pan fried Shetland salmon and mussels, braised Borders beef and roasted seasonal Perthshire game sit alongside roasted duck breast and heirloom tomato rigatoni.
Duck BreastCare has also been taken to create the perfect ending to a meal and those with a sweet tooth will not be disappointed with six of the finest desserts on offer to tantalise the taste buds, including warm apple and cider crumble with vanilla pod custard and raspberry cheesecake served with raspberry sorbet and mini meringue.
Graeme Gibson, general manager of the Grand Central Hotel, added: “We pride ourselves on our use of good Scottish produce which will hopefully shine through in this year’s spectacular spring menu.
“Combining our expertise on food and service, chef Murphy has created a menu with traditional favourites alongside some new and exciting dishes. We are determined to showcase Scotland’s world-class larder, with each dish created from fresh local produce bursting with flavour.”
Raspberry CheesecakeTempus Restaurant & Bar, which is part of one of the city’s most iconic hotels, serves fresh, seasonal dishes prepared by award-winning Executive Head Chef, James Murphy in the perfect setting for a fantastic meal for all occasions and offers something to meet everyone’s tastes.
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