The Sisters Jordanhill

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The Sisters Jordanhill says ?

In contrast to the cool, urban edge of The Sisters Kelvingrove, this branch of Jacqueline and Pauline O’Donnell’s two-pronged enterprise is done out in warm, rustic brown and green tones with chequerboard wooden floors adding a warm feel to proceedings and a secluded willow-screed garden outside. The food is rooted in Scotland (Uist langoustines, Arisaig venison, hams from Ramsay’s of Carluke etc,), but the kitchen gives everything a modern spin – think scallops with creamed peas and chorizo, Highland roe deer with poached pear, blue cheese and red wine jus or a Caledonian rib-eye steak with garlic butter, mushrooms and hand-cut chips. To conclude, there are Scottish cheeses, plus desserts ranging from traditional cloutie dumpling or lemon meringue tartlet with ice cream to a show-stopping combo of warm banana bread with white chocolate parfait, caramelised banana and salted caramel sauce.

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