Eighty Eight, one of Glasgow’s favourite foodie haunt, is expanding with the opening of a brand new sister venue, Hooligan.
Located above The Drake on Lyndoch Street in the city's Park Circus area, the new venue will play homage to the growing natural wine scene and diners ongoing love affair with small plates.
Hooligan, which opened on Friday September 3, boasts a menu of simple small dishes creatively crafted using the best seasonal Scottish produce.
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In addition to a wide selection of wines and small-plates, the Hooligan menu also features a wide range of premium charcuterie designed for sharing, including monkfish, chorizo and lamb tartare mains.
Executive Head Chef, Craig MacLennan, said, “We are so excited to open our doors and to bring Glasgow diners something fresh and exciting.
"The menu is small but perfectly formed, packed with big flavours and great produce.”
Rhona Burton, General Manager of Eighty Eight and Hooligan, said, “As we see consumers pushing for more natural products, the old way of making wine is making a come back and people are much more open to trying organic and biodynamic wines.
“The Hooligan wine shop will focus mainly on natural wines, and we look forward to welcoming both seasoned and new wine drinkers to try out our handpicked and evolving selection.”
Menu
Guindilla peppers
Smoked almonds
Gordal olives
Sourdough & focaccia, roast garlic & thyme butter, evoo
Selection of charcuterie, pickled walnuts, guindilla pepper
Selection of IJ Mellis cheeses, burnt onion chutney, crackers
Cumbrae & Lindisfarne oysters, fermented chilli juice, champagne shallots
Sweetcorn fritter, cumin, garlic, red pepper
Lamb tartare, sourdough toast, smoked lamb fat
Aubergine, fermented tomato, sumac yoghurt, feta, crispy flatbread
Kombu cured monkfish, grapes, mint, dashi
Slow cooked egg, chorizo & morcilla terrine, bravas sauce, manchego
King oyster mushroom, celeriac, mushroom jus, gremolata
Hake, chicken butter, tempura samphire
Bavette steak, hash brown, charred onion, beef fat bearnaise
Syllabub, plums, elderflower, madeira cake
Hazelnut & chocolate cremeux, dacquoise, salted caramel
To find out more, click here.
