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FOOD

dry-aged meat & wild food


Here at Porter & Rye we aim to serve Glasgow's discerning dining community with only the finest, carefully-sourced ingredients chosen directly from Scotland's larder. From hand-dived Isle of Mull scallops to Perthshire wood pigeon we endeavour to showcase the best our beautiful and diverse country has to offer. All our beef is aged in-house to achieve peak levels of delicate textures and deep flavours. Working alongside our long time partners at John Gilmour butchers, using sustainable farming methods, we ensure full traceability and provenance on all cuts.

PLATE UP FOR GLASGOW

STARTER

Roasted Bone Marrow | Braised Ox Cheek | Arugula & Roast Garlic Pesto | Black Pepper Crisp

Roasted Bone Marrow is already on the menu at the moment-  it utilises parts of the beast that would normally be discarded or used in stocks etc. The ox cheek is trimmed of its fat and sinew which is then rendered in a pot where the cheeks are sealed. They are then slow cooked for over 6 hours to break down this usually tough, fatty piece of meat. We save the cooking liquor from the braising of the ox cheek and this stock is used as a base for the bone broth on the Hanger steak dish. 

9
MAIN

Gaindykehead Farm Hanger Steak | Bone Broth | Jamesii Potato

The hanger steak is a beef cut that is prized for its flavour. In the past, it was commonly known as the butcher’s steak as they would generally take it home rather than offer it for public sale. Most people considered it a crude cut of meat although it is, in fact, one of the most tender cuts from the beast.”

 
22
COCKTAIL

The Discarded Sour

Discarded Banana Peel Rum, Pineapple Syrup, Lime, Aquafaba, Thai Basil Stem 

"Discarded" banana peel rum is a brand which uses the peels sourced from other companies who use the inner fruit but have no use for the peels. The "discarded" peels are used to infuse the rum. Our Pineapple Syrup is made from the leftover pineapple rind and flesh from one of our dessert dishes. The aquafaba is used in place of an egg as a foaming agent to not only lower wastage but also makes this sour-style cocktail vegan. This comes as a bi-product of tinned chickpeas used across our sister restaurant's menu. Thai Basil stems are used to add subtle herbaceous notes to the cocktail, these are leftovers as only the leaves are used in our cooking. Finally, the cocktail is garnished with a frozen pineapple leaf which was previously thrown away.

8

à LA CARTE MENU

STARTERS & SMALL PLATES

Barra Scallops | Honey & Garlic Butter | Chorizo | Stornoway

15

Pork Belly | Apple | Leeks | Hedgerow Chutney

9

Venison Tartare | Caviar | Smoked Elderflower Hens Yolk

15

Wild Rabbit | Serrano Ham | Soused Carrot | Dandelion

8

Ox Tail Bone Broth | Buttered Bread

8

Steak Carpaccio | Duck Egg | Olive Pink Pepper Crisp | Black Truffle

12

Smoked Perthshire Wood Pigeon | Corn Succotash | Bacon Popcorn

9

Charcuterie | Artisan Breads | Evoo | Iberico Gordals | Pickled Wild Greens | Mint Cilantro

15

Szechuan Duck Spring Roll | Roast Garlic Mayo | Sour Peach

12

Baba Ganoush | Pomegranate | Walnuts | Carraway Flat Bread (vg)

8

Polenta Tart | Roast Porcini | Celeriac Rémoulade (vg)

8

Roasted Bone Marrow | Ox Cheek | Arugula & Wild Garlic Pesto | Black Pepper Crisp

9
CUTS FOR ONE

All cuts carefully selected by John Gilmour Butchers using sustainable farming methods & dry-aged in-house at Porter & Rye

T-bone (16oz)

comes with one side & sauce

45

Fillet (8oz)

comes with one side & sauce

38

Rib-eye (10oz)

comes with one side & sauce

38

Sirloin (10oz)

comes with one side & sauce

32

Rump (8oz)

comes with one side & sauce

22

Flat Iron (8oz)

comes with one side & one sauce

18

Beef Dripping Ribeye Burger

crispy onion | romaine lettuce | pickle | tomato | beef dripping chips & truffle mayo

16
CUTS FOR TWO

Porterhouse (28oz)

comes with two sides & two sauces

75

Chateaubriand (16oz)

comes with two sides & two sauces

75

Rump (16oz)

comes with two sides & two sauces

40

Côte de Bœuf & Tomahawk

comes with two sides & two sauces

market price & weight will vary
SIDES

Skinny Fries

4.50

Truffle & Parmesan Fries

4.50

Triple-cooked Beef-Dripping Chips

4.50

Roasted Black Garlic Mash

4.50

Bone Marrow Mac & Cheese with Smoked Pancetta Crumb

4.50

Charred Wild Greens with Lemon Drizzle

4.50

Creamed Cabbage, Roasted Almonds & Pig Cheek

4.50

Truffle Buttered Wild Mushrooms

4.50
SAUCES & BUTTERS

Peppercorn & Brandy

1.50

Béarnaise

1.50

Salsa Verde

1.50

Port & Blue Cheese

1.50

Aged Beef Cream

1.50

Porter & Rye Bone Marrow Jus

1.50

Truffle Butter

1.50

Bone Marrow Butter

1.50

Roast Garlic & Herb Butter

1.50
STEAK TOPPINGS

Garlic Butter Langoustine

10

Bone Marrow with Smoked Salt

5

Foraged Mushrooms & Summer Truffle Duxelle

5
DESSERTS

Turmeric Latte Parfait | Cinnamon | Ginger

8

Lemon Frangipane | Burnt Orange | Ginger Sorbet

8

Chocolate Truffles | Macadamia | Lemongrass | Wasabi

10

Apple & Fig Bavarois | Cherries | Vanilla Caramel

9

IJ Mellis Artisan Cheeseboard | Crab Apple Jelly & Pear Compote | Savoury Selection

12

Petit Fours, includes tea or coffee

5

ROAST MENU

ROAST MENU

Sunday Roast

Roast Beef, Braised Ox Cheek, Bone Marrow Gravy, Beef Dripping Yorkshire Puddings, Honey Glazed Carrots, Charred Shallot & Buttered Tenderstem, Creamed Cabbage with Smoked Pancetta, Beef Dripping & Rosemary Roasted Potatoes

£25 per person

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PORTER & RYE

1131 Argyle St,
Finnieston,
Glasgow, G3 8ND

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0141 572 1212
hello@porterandrye.com

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Website by Simon Woolverton