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Supper Club by Nico announces new menu and it's perfect for seafood fans

A new five course shellfish tasting menu is set to launch at Supper Club by Nico in Glasgow, and it's a shrine to the Scottish coast.

Published: May 2, 2019
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The new shellfish menu, which belies the trend of a traditional Scottish chippy, is being served from Friday 3 May.

Guests dining at Supper Club by Nico are invited to take a deep dive into a five course shellfish based tasting menu featuring Gigha oysters, Orkney mussels, Isle of Barra crab, hand dived Isle of Mull scallops, lobster ravioli  and a dessert creation including Sea Buckthorn.

Supper Club by Nico new menu

Picture: Hand dived scallops

With a stylish restaurant, a discerning ever-changing menu, and a unique sense of whimsy, Supper Club by Nico launched last month with a ten-course tasting menu at the newly opened restaurant located on Nithsdale Road in Glasgow.

Chef Nico Simeone said; "Supper Clubs new menu gives our team the chance to work with a diverse range of Scottish seafood.

"Many of the dishes are inspired by the Outer Hebrides, focusing on the region’s seafood, particularly shellfish. The menu served at lunch and dinner also aims to highlight the finest sustainable shellfish caught off our coasts."

At Supper Club by Nico, Chef Nico invites guests to try cutting edge, ever evolving dining concepts.

Each of Supper Clubs menus will take guests 'by surprise' and cooking periods and menu prices will vary with each concept.

Supper Club by Nico is open on Friday and Saturday's only with a limited number of bookings available for each sitting.

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The five course shellfish tasting menu is priced at £45 per person with paired wines priced at £30, and the shellfish menu will run from Friday 3 May - Saturday 25 May (inclusive).

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related as well as hosting Scran, The Scotsman's food and drink podcast.

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