Glasgow’s Princes Square has welcomed a new restaurant – and it’s unlike anywhere else you’ll find in the stylish shopping mall.
Epoch Glasgow serves a menu comprised of stylish small plates designed to be shared with fellow diners. The dishes cover an eclectic span of meat, fish and vegetable creations, from Picanha steak with chimichurri to Shetland mussels served with saffron, oregano and mint to gorganzola and walnut gnocchi with butternut and sage.
Those looking to fully experience the menu can opt for the six course tasting menu which also comes with the option of six paired wines.
Epoch Glasgow
Located on the bottom floor of Princes Square, Epoch Glasgow has tables overlooking the main courtyard area, offering great people watching opportunities of passing shoppers and wee ones playing in the main space.
Epoch Glasgow invited the 5pm blog to go along and experience their six course tasting menu (which, when booked on 5pm Dining, also comes with two glasses of Prosecco). Here’s what we dined on:
Course 1: Bread and spread with snacks
The first course on the tasting menu was “bread and spread with snacks” which was a selection of homemade bread, battered squid, olives in breadcrumbs for the veggie, and tomato chutney and olive oil for dipping the bread. It was a very generous portion considering it was just one course of six.
Course 2: Pickled vegetables, radishes & ponzo dressing
Things got lighter in the second course which was a refreshing pickled veg dish. The ponzo dressing added a tang.
Course 3: Seabream, vine tomato, lemon & pomegranate
The six course menu at Epoch Glasgow covers all food groups and course number three was fish. The seabream was an an ideal summer dish – fresh and citrusy with the pomegranate adding sweetness.
Course 3 (Vegetarian option): Sprouting broccoli, fine beans, mange tout, tahini
The vegetarian option for the third course was refreshing dish of sprouting broccoli, fine beans and mange tout with a tahini dressing. Influences from around the world can be seen in the detail in the dishes at Epoch Glasgow – Japan in the ponzo dressing for the pickled vegetables in course number two above, Argentina with the chimichurri in the fourth course below, and the Middle East which is represented with the tahini dressing in this dish.
Course 4: Donald Russell picanha streak, Bearnasise, fries & greens
Epoch Glasgow prioritises using high quality meat, and the Donald Russell picanha steak was cooked to perfection and melted in the mouth. It was served with Bearnaise sauce and chimichurri, which is an Argentinian sauce made from parsley, garlic, olive oil and vinegar that adds a garden freshness to grilled meat
Course 4 (Vegetarian option): Gorganzola & walnut gnocchi, butternut, sage
The vegetarian fourth course option was gorgonzola and walnut stuffed gnocchi served in a butternut sauce and sage dotted on top. If the seabass of course two was summer, this dish was autumn; creamy, comforting, and moreish.
Course 5: Pineapple tart tatin, coconut ice cream
Course five moved on to dessert with a sweet and sticky pineapple tart tatin served with coconut ice cream that had us dreaming of palm trees and warmer climates.
Course 6: Cheeseboard
Are you the type of person that can’t decide between a dessert or a cheeseboard? With Epoch Glasgow’s six course tasting menu you can have both. Their cheeseboard is one for real cheese aficionados and includes a careful selection of excellent cheeses including Godminster cheddar, Golden Cross, Blue Murder and Brie de Meaux. It is served with quince and charcoal wafers and buttermilk wafers.
£25 for 6 courses on taster menu + glass of Prosseco at Epoch Glasgow on 5pm Dining.
We also currently have a Big Deal for Epoch Glasgow – £13 for 2 dishes + glass of Prosecco.