A GLASGOW restaurant is looking to position itself as the best “brunch to bistro” spot in the city’s southside with the introduction of new menus.
Kilmurry & Co’s new brunch menu aims to appeal to a broad range of customers with both sweet and savoury options, including the Kilmurry Stack – a combination of Scottish favourites lorne sausage, haggis, tattie scone, bacon, poached eggs and Irn-Bru-infused maple – and a range of pancakes with add-ons including Nutella, fresh berries, smashed avocado or maple syrup.
The evening menu, meanwhile, boasts a selection of big and small plates that include Kilmurry fried cauliflower, with Asian style BBQ sauce, spring onion, fresh chilli and sesame seeds as well as larger dishes such as ribeye steak, salad bowls and risottos.
“We’re so excited for our new and regular customers to get a taste of our new menus,” said general manager Claudio Galano.
“We’ve stayed true to our roots while bringing some exciting new flavours and twists on classics to the table. We’ve got something for everyone, with vegan and gluten-free options, all made using fresh, locally sourced ingredients, something we’re really proud of at Kilmurry & Co.”
