Bar Brett is a modern wine bar and barbecue restaurant from the team behind Michelin-starred Cail Bruich, the latter being located in Glasgow’s West End and serving British, produce-led tasting menus. Bar Brett’s offering is a little different, however, in that it specialises in natural, low-intervention wine and cooking with fire. At the heart of its concept is an open kitchen with a custom elevated ox grill where diners can easily watch the chefs work their magic, while also injecting plenty of fun and playfulness into Brett's wine-and-dine experience.
Equal attention is paid to the food and the drinks here. If focuses on wines that are made naturally using minimal intervention techniques, and highlights small producers who farm grapes using sustainable and regenerative working practices. Discover a range of reds and whites for something more familiar, as well as orange wines and pet nat if you’re looking to push the boat out. You can also find a selection of seasonal bottled cocktails, plus signature serves such as a White Americano made with suze, cocchi americano vermouth and soda.
The food menu offers a concise collection of small sharing plates which take inspiration from global flavours and cuisines. Smaller dishes include the likes of BBQ jerusalem artichokes with lime, crème fraîche and sunflower seeds, and hand dived scallops cooked in the shell with salted egg yolk butter. While larger plates feature shin of beef with adobo sauce, spring onions and ‘crispy bits’ and BBQ halibut on the bone with arbroath smokie XO sauce, chinese greens and fried onions. For dessert, look out for unusual and inventive combinations including gorgonzola dolce with pecan pie and pickled pecans.
From Monday to Wednesday, Bar Brett also offers a yakitori menu featuring an array of Japanese chicken dishes – think chicken thigh with egg yolk butter, chicken fillet with dark soy salt and chicken wing with furikake.