][1]As we blogged at the beginning of February, the new entertainment venue Mansion House is due to open to the public in Glasgow’s Merchant City this Friday.
The owners have spent a cool million refurbing the former Tiger Tiger and the new joint boasts a whopping seven different spaces in which to eat, drink, dance, have a giggle and, er, watch roller girls go through their disco moves.
This is what’s on offer:
Merchants: a laid back pub which is open from 11am till late, seven days a week.
Jewel: the main bar of Mansion House, it is described as ‘an exclusive new destination cocktail bar’.
Kanaloa is a Polynesian-themed bar, taking its name from the Hawaiian God of the Sea. Apparently, Kanaloa is a joint venture between Girls Aloud star Sarah Harding and Nick House, the man behind London’s Mahiki bar among many others.
The owners tell us that we should ‘Think glamorous hula girls serving magnificent sharing cocktails such as Dead Man’s Chest and Krakatoa to the sound of the coolest tunes’.
Lucky Voice is billed as ‘the most liberating, heart-racing, life-affirming private karaoke experience on earth. Guests can sing their heart out with friends in the luxury of one of four private rooms.’
Groovy Wonderland promises the best in 70’s and 80’s music at Glasgow’s newest retro disco. Look out for the disco-light dance floor and sexy roller girls serving up inspirational dance routines and delicious giant cocktails served in pineapples and coconuts.
The Comedy Lounge: This will play host to the funny guys and gals of Jongleurs on a Friday and Saturday night.
The Glasserie is Mansion House’s brasserie. It has floor to ceiling windows overlooking Glassford Street. Hence the name: Brasserie/Glassford. Geddit?
Boss man in the kitchen is Gary Rae who will be serving a menu with plenty of Scottish flavours.
Start sharpening your cutlery for dishes such as the pan seared scallops and black pudding with peashoots and lemon butter sauce; spicy haggis stuffed breast of corn-fed chicken with clapshot and a creamy soft green peppercorn sauce and, on a less Scottish note, baked vanilla cheesecake drizzled with red berry coulis.