The Clarence Hyndland is a modern bistro with the soul of a pub at 168 Hyndland Road in Glasgow’s West End. Its comfortable setting combines a neighbourhood local with a dining room suited to lunch, dinner and drinks.
The menu gives grill classics and familiar pub dishes a considered bistro treatment. Seasonal ingredients shape the selection, while oysters and other starters offer a lighter beginning before the restaurant’s more substantial main courses.
Sunday roasts are an important part of the week, bringing traditional meats and accompaniments to the table for a leisurely meal. Classic puddings continue the same comforting approach and give the menu a recognisable finish.
Wine, beer and cocktails make the venue equally useful for a drink accompanied by food or a complete dinner. Its balance of polished cooking and relaxed hospitality suits couples, families and groups meeting in Hyndland.
Address: 168 Hyndland Road, Glasgow G12 9HZ, Scotland
The Clarence Hyndland Menu
Snacks
Oysters
shallot mignonette, lemon, hot sauce
Company Bakery sourdough
chicken fat butter
Gilda
smoked anchovy, gordal olive, Manchego, guindilla
Coronation chicken croquettes
lime mayo, pickled chilli
Grilled flatbread
Isle of Wight tomato butter, guindilla chillies, Manchego
Fish 'n' chips
hash brown bites
Starters
Isle of Wight tomato salad
ricotta, radicchio, basil, shiso
Hand-made linguine
tomatoes, peppers, olives, capers, chilli (v)
Grilled peach, 'nduja, burrata
oregano, mint, almonds
Hot-smoked salmon crumpet
Katy Rodgers’ crème fraîche, green apple, pickled kohlrabi, coriander
Grilled tuna Niçoise
potatoes, green beans, tomatoes, egg, olives, mustard vinagrette
Hand-dived Orkney scallops
charred corn, chorizo, corn purée
Mains
Chicken schnitzel
BBQ cabbage, Alsace bacon, chicken & wholegrain mustard sauce
Crispy sweetcorn & cauliflower fritter
Thai red pepper, coconut, chilli, spring onion, lime (v)
BBQ pork belly, sweet potato
tomatoes, goat’s curd, sweet & sour pork sauce
Roasted sole 'Murat'
violet artichokes, tomatoes, chicken jus & brown butter
Sides
Chunky chips or skinny fries
(v)
Salt & vinegar onion rings
(v)
Warm potato salad, crispy capers
chives, pickled shallots, Katy Rodgers’ crème fraîche, horseradish (v)
Charred baby gem lettuce
ranch dressing, crispy bacon, pickles
Smacked cucumbers
whipped feta, mint, chilli crisp (v)
BBQ sweet potato
zhoug, labneh, sumac onions, crispy garlic (v)
Grill
All cuts from our grill section are dry-aged in house, cooked over fire to order and come with a choice of sauce below. Additional Sauces all 2.5. Add roasted bone marrow, topped with parsley & garlic butter to any grill item – 5.
Line-caught yellowfin tuna
220g
Ayrshire beef fillet
220g
Bluebell Farm lamb Barnsley chop
340g
North Sea monkfish tail
250g
Mount Grace Farm beef sirloin
600g for two
Sauces
Additional Sauces all 2.5
Green peppercorn
Béarnaise
Chimichurri
Café de Paris butter
Bone marrow gravy
Tomato, anchovy & brown shrimp butter
Set Menu
Monday – Tuesday 5-8:30pm, Wednesday & Thursday 12-3pm & 5-8:30pm, Friday & Saturday 12-3pm, not available Sunday
Marmite Chantenay carrots
whipped goats cheese, pickled radish, pesto
Chicken Chasseur
chestnut mushrooms, tomato concasse, new potatoes
BBQ cauliflower
hazelnut, golden raisin, chimichurri (v)
Bare bones chocolate mousse
passion fruit, hazelnut
Cashel Blue or Isle of Mull cheddar
chutney, crackers. one cheese £4 supplement, both cheeses £6 supplement
Lunch Plates
Wednesday-Saturday 12-3pm, not available Sunday, or any evening
Fried chicken burger
lettuce, pickled shallot, spicy mayo, fries
The Clarence fish & chips
mushy peas, tartare sauce, lemon
Lobster & BBQ prawn roll
rispy potato, spicy mayo, grilled corn, pickles, parsley, fries
Hanger steak frites
green peppercorn sauce served pink
Sunday Menu
two courses £33 – three courses £39
Oyster
shallot mignonette, lemon, hot sauce
Company sourdough
chicken fat butter
Gordal olives
(v)
Coronation chicken croquettes
lime mayo, pickled chilli
Prawn toast
sweet chilli
Grilled flatbread
baba ganoush, butternut squash hummus (v)
Tandoori hot smoked salmon crumpet
crème fraîche, green apple, pickled kohlrabi, coriander
Hand-made linguine
mushroom, madeira sauce (v) starter/main
Classic beef tartare
beef fat hash brown
Chicken terrine
celeriac, truffle, toasted brioche
Roast Chateaubriand of Aberdeen Angus Beef
Bone marrow gravy
Roast Monkfish Tail
chive beurre blanc
Roast Cauliflower
Veg gravy (v)
Honey Roast Ham
Pork
Fish and Chips
chunky chips, peas, tartar sauce
Chicken Kyiv
Jerusalem artichoke purée lemon, garlic, parsley
BBQ cauliflower steak
hazelnut, labneh, golden raisin, chimichurri (v)
Chunky chips or skinny fries
(v)
Peas, onion & bacon
Waldorf salad, walnuts, celery, pear, apple, bitter leaves
choose Cashel blue or Mull cheddar
Seasonal greens
ranch dressing, crispy chilli (v)
Grilled baby gem
caeser dressing, anchovies, parmesan, croutons
Bone marrow gravy
Pub Snacks
Crisps
see board for selection
Gordal olives
(v)
Gilda, smoked anchovy, manchego, olives, guindilla
(2pcs)
Salt & chilli tater tots
(v)
Coronation chicken croquettes, lime mayo, pickled chilli
Chunky chips, béarnaise
(v)
Chicken salt fries, roasted garlic mayo
Chargrilled chorizo, brioche bun, corn, manchego
Charcoal Grilled Skewers
all 9 (2 skewers)
Sweet potato, miso glaze, sunflower seed dukkah
Piri piri chicken thigh, lemon & herb crumb
Pork belly, sweet & sour glaze, sesame
Oysters
Oyster Happy Hour: Monday – Thursday 5-7, Friday 4-7, Saturday 2-5, Sunday until they’re gone!
Oysters
shallot mignonette, lemon, hot sauce
Puddings
Ice cream by the scoop
vanilla, chocolate or pistachio. make it an affogato | 2, add armagnac soaked prunes | 1, add The Clarence Sticky Toffee Pudding Liqueur | 5.5
Sticky toffee pudding
vanilla ice cream or custard (or both!). Pairs with NV Rutherglen Muscat, Chambers, Victoria, Australia | 12
Bruce Farm Scottish strawberry & raspberry
Eton mess, Chantilly, meringue, verbena. Pairs with 2019 Sauternes, Château Briatte, Bordeaux, France | 15
Bare Bones chocolate gateaux
passion fruit caramel, nougat, hazelnut praline. Pairs with NV “Alcyone” Tannat Dessert wine, Bodega Pablo Fallabrino, Canelones, Uruguay | 12
Cashel Blue (v) or Coolea Irish Gouda
chutney, crackers. two cheeses | 12. Pairs with NV 10yo Tawny Port, Ferreira, Porto, Portugal | 9, NV “Noble Reserve” Trockenbeerenauslese, Kracher, Burgenland, Austria | 15
For After
The Clarence Sticky Toffee Pudding Liqueur
The Clarence Grasshopper
STP infused Hennessy VS, mint, cream
The Clarence Espresso Martini
The Macallan 12 Double Cask, coffee, Nixta, tonka
The Clarence Old Fashioned
The Glenrothes 15yo, bitters, burnt orange