Gamba is a seafood restaurant in a cosy basement on West George Street in central Glasgow. Established in 1998, it has built its identity around Scottish produce, sustainable sourcing and attentive but relaxed service. The intimate room works equally well for a business lunch, a quiet dinner or a celebration.
Fish and shellfish lead the à la carte menu, with Scottish ingredients interpreted through European and Asian flavours. The house fish soup slowly combines white crab meat with stem ginger, while king prawns may be finished with garlic and chilli. Oysters, mussels, crab, scallops, salmon and smoked haddock appear in preparations that respect their individual texture.
Lunch, pre theatre and seasonal set menus offer more concise routes through the kitchen. Meat and vegetable dishes ensure that mixed groups are not limited to seafood, and many current dishes are marked for gluten or dairy considerations. Allergies should still be raised directly because shellfish and other allergens are central to the kitchen.
Wine and cocktails are chosen to balance the sweetness, salinity and richness of seafood. Familiar Scottish elements such as Arbroath smokies, crowdie and whisky may sit beside citrus, chilli, ponzu and other brighter flavours. Gamba’s long running appeal rests on confident sourcing, precise cooking and a willingness to let Scotland’s seafood meet ideas from beyond the region.
Address: 225A West George Street, Glasgow G2 2ND, United Kingdom
Gamba Seafood Restaurant Menu
Saturday Menu
Available Saturday 12noon – 6 pm. 2 Courses £40 or 3 Courses £45. Includes glass of Côtes de Gascogne Blanc or Cabernet Sauvignon. (GF) – Gluten Free, (DF) – Dairy Free. On parties of six or more a discretionary service charge of 12.5% will be added.
Our Fish Soup
White Crabmeat, Stem Ginger, Coriander. (GF)(DF)
Panko Prawns
Citrus Jalapeno Aioli, Charred Lime. (DF)
Salmon Pate
Pickled Radish & Avocado, Dill, Oatcakes. (GF)
Smoked Chicken
Mango & Beetroot Salad, Goats Cheese Dressing & Balsamic. (GF)(DF)
Simply Grilled Lemon Sole
Gamba Chips. (GF)(DF)
Crispy Fried Seabream
Sweet Pepper Salad, Green Beans, Quinoa, Coriander & Lime Dressing. (GF)(DF)
Fillet of Stonebass
Orzo Pasta, Roasted Squash & Tarragon Pesto, Toasted Pinenuts. (DF)
Chicken Piccata
Panko Coated Chicken Breast, Pomme Puree, Capers & Lemon Butter Sauce. (GF)(DF)
George Mewes Cheese
Comte 18 Months, 1924 & Tunworth with Apple and Quince. (GF)
Autumn Fruit Pavlova
Chantilly, Autumn Fruit Compote. (GF)(DF)
Affogato
(GF)
Gamba Chips
(GF)(DF)
Tenderstem Broccoli, Tahini & Lemon Dressing
(GF)(DF)
Sweet Potato Colcannon Mash, Sauteed Cabbage & Onion
(GF)(DF)
Ceasar Salad, Croutons, Anchovies, Shaved Parmesan, Romaine Lettuce
(GF)(DF)
Pre-Theatre Menu
Available Wednesday to Friday 5pm – 5:45pm. Tables should be vacated by 7.15pm. 2 Courses £32 or 3 Courses £37. Includes a glass of Côtes de Gascogne Blanc or Cabernet Sauvignon. (GF) – Gluten Free, (DF) – Dairy Free. On parties of six or more a discretionary service charge of 12.5% will be added.
Our Fish Soup
White Crabmeat, Stem Ginger, Coriander. (GF)(DF)
Panko Prawns
Citrus Jalapeno Aioli, Charred Lime. (DF)
Salmon Pate
Pickled Radish & Avocado, Dill, Oatcakes. (GF)
Smoked Chicken
Mango & Beetroot Salad, Goats Cheese Dressing & Balsamic. (GF)(DF)
Simply Grilled Lemon Sole
Gamba Chips. (GF)(DF)
Crispy Fried Seabream
Sweet Pepper Salad, Green Beans, Quinoa, Coriander & Lime Dressing. (GF)(DF)
Fillet of Stonebass
Orzo Pasta, Roasted Squash & Tarragon Pesto, Toasted Pinenuts. (DF)
Chicken Piccata
Panko Coated Chicken Breast, Pomme Puree, Capers & Lemon Butter Sauce. (GF)(DF)
George Mewes Cheese
Comte 18 Months, 1924 & Tunworth with Apple and Quince. (GF)
Autumn Fruit Pavlova
Chantilly, Autumn Fruit Compote. (GF)(DF)
Affogato
(GF)
Gamba Chips
(GF)(DF)
Tenderstem Broccoli, Tahini & Lemon Dressing
(GF)(DF)
Sweet Potato Colcannon Mash, Sauteed Cabbage & Onion
(GF)(DF)
Ceasar Salad, Croutons, Anchovies, Shaved Parmesan, Romaine Lettuce
(GF)(DF)
Surf & Turf
Available Wednesday. £99 for two persons. Includes a bottle of Fiano, Masseria bianco, Puglia, Italy or Mucchietto IGT Primitivo del Salento 2024, Puglia, Italy. On parties of six or more a discretionary service charge of 12.5% will be added.
Surf & Turf for Two
Two Scotch fillet steaks, with jumbo king prawns, scallop, garlic butter & Gamba’s chunky chips.
Lunch Menu
Available Wednesday to Friday 12noon – 2.00 pm. Tables should be vacated by 4.00pm. 2 Courses £30 or 3 Courses £35. (GF) – Gluten Free, (DF) – Dairy Free. On parties of six a discretionary 12.5% service charge will be added.
Our Fish Soup
White Crabmeat, Stem Ginger, Coriander. (GF)(DF)
Panko Prawns
Citrus Jalapeno Aioli, Charred Lime. (DF)
Salmon Pate
Pickled Radish & Avocado, Dill, Oatcakes. (GF)
Smoked Chicken
Mango & Beetroot Salad, Goats Cheese Dressing & Balsamic. (GF)(DF)
Simply Grilled Lemon Sole
Gamba Chips. (GF)(DF)
Crispy Fried Seabream
Sweet Pepper Salad, Green Beans, Quinoa, Coriander & Lime Dressing. (GF)(DF)
Fillet of Stonebass
Orzo Pasta, Roasted Squash & Tarragon Pesto, Toasted Pinenuts. (DF)
Chicken Piccata
Panko Coated Chicken Breast, Pomme Puree, Capers & Lemon Butter Sauce. (GF)(DF)
George Mewes Cheese
Comte 18 Months, 1924 & Tunworth with Apple and Quince. (GF)
Autumn Fruit Pavlova
Chantilly, Autumn Fruit Compote. (GF)(DF)
Affogato
(GF)
Gamba Chips
(GF)(DF)
Tenderstem Broccoli, Tahini & Lemon Dressing
(GF)(DF)
Sweet Potato Colcannon Mash, Sauteed Cabbage & Onion
(GF)(DF)
Ceasar Salad, Croutons, Anchovies, Shaved Parmesan, Romaine Lettuce
(GF)(DF)
Starters
Gamba Fish Soup
Our house recipe; slowly simmered hand-picked white crab claw meat with stem ginger
Gambas Pil Pil
Head-on king prawns, gently steamed before being finished under the grill in fragrant garlic and chilli-infused olive oil. Served with thick-cut toasted artisan sourdough, lightly rubbed with fresh garlic
Arbroath Smokies
Traditional hardwood-smoked Scottish haddock folded with creamy Crowdie cheese into a delicate pâté, rolled in pistachio & pink peppercorns. Served with handcrafted oatcakes accompanied by quince & apple salad
Salmon & Scallop Sashimi
Hand-sliced salmon and king scallops dressed in a vibrant citrus ponzu delicately infused with Laphroaig whisky. Served with a crisp kohlrabi and ikura salad, tossed in a subtle wasabi dressing, finished with scallop coral oil
Dressed Portland Crab
Exceptional Portland crab, lightly dressed with lemon, fresh herbs and a hint of chilli, served over a chilled cucumber and mint gazpacho enriched with crème fraiche. Accompanied by a vibrant Malfi blood orange gel and crisp Melba toast
Half Kilo Pot of Mussels
Confit garlic & white wine (GF) or sauce mariniere (GF)(DF)
6 Lindisfarne Oysters
Fresh daily from the Holy Island. Served natural, with golden apple balsamic and grated apple, or choice of our Midori & Limoncello pearls for something lighter and more playful
Tartare of Tuna
A Gamba classic. Diced fresh tuna with sun blush tomatoes, goat’s cheese, spring onions and sesame seeds, salty and sweet with Asian notes. Served with our Bloody Mary sorbet
Smoked Chicken Salad
Delicately smoked chicken breast paired with a vibrant beetroot and mango salad, seasonal baby leaves and a crisp Sicilian cannoli filled with whipped goat’s cheese. Finished with candied walnuts and an aged balsamic glaze
Mains
Pan-Roasted Halibut
Butter-roasted halibut served atop slow-braised beef shin, cooked for up to eight hours with red wine and silverskin onions until tender. Accompanied by caramelised balsamic shallots and a silky charred onion purée
Blackened Cod
Miso-marinated cod, cured in soy, sake and sweet miso before roasting to a delicate caramelisation. Served in a traditional akamiso broth with tofu, king oyster mushroom, pak choi, fragrant jasmine rice and finished with spring onions and toasted sesame
Whole Roasted Sea Bass
Whole Sea bass marinated in fragrant chermoula dressing consisting of coriander, parsley, preserved lemon, cumin and smoked paprika, then oven roasted. Served with crisp baby potatoes, olives, chickpeas and crumbled feta
Seared King Scallops
Perfectly seared scallops served over delicate orzo pasta with Norwegian prawns in a tarragon pesto velouté. Finished with roasted squash purée, Parmesan foam and toasted pine nuts
Lemon Sole Meunière
Sole fillets are dredged in flour and pan-fried to a light crust, then finished in brown butter with Norwegian prawns, lilliput capers, fresh lemon and parsley. A classic for good reason
Lemon Sole Grilled
A whole sole filleted and brushed lightly with butter and grilled, lemon. Nothing more
Monkfish & King Scallops En Papillote
Steamed over spring onion, soy and oyster sauce with fresh ginger and lemon. The fish and scallops cook gently in their own juices. A longstanding Gamba favourite
Half Scottish Lobster
Served with your choice of garlic butter or Thermidor, a rich cheese sauce with mustard gratinated under the grill, served with chips
Kilo Pot of Mussels
Confit garlic (GF) & white wine or sauce mariniere (GF) (DF), served with chips
Fillet of Scotch Beef Surf & Turf
8oz Scotch fillet steak cooked to your liking, alongside king prawns and king scallops in garlic butter, with a sweet soy finish
Sides
All sides priced at 6.
Gamba Chips
Chunky, skin-on, twice-cooked
Caesar Salad
Sourdough croutons, anchovies, shaved parmesan and romaine lettuce
Sweet Potato Colcannon Mash
Sauteed cabbage & onion
Tenderstem Broccoli
Tahini & Lemon Dressing
George Mewes Cheese
Selected by Glasgow’s own fromager, George Mewes. Served with Peter Yard Crackers, Apple, Quince. Price 16.
Comte 18 Months
Butterscotch aromas with a Hint of Toast, Nutty and Sweet with a Long Creamy Finish. Firm, Slightly Grainy and Very Dense Ivory to Yellow Paste
Tunworth
Handcrafted, Pasteurised, Camembert-Style, Masterpiece
1924
Meadow Sweet Aroma, Farmy Notes, Sweet, Grainy and Rich with a Bold Salty Finish
Ragstone
Fudgy Goat’s Milk, Lemony Flavours, Reminiscent of Crème Fraiche
Desserts
All desserts priced at 10.50.
Autumn Fruit Pavlova
A crisp meringue with a compote of the season’s finest autumn fruits and Chantilly, topped off with a caramel apple ice cream.
Warm Sticky Toffee Pudding
A Gamba classic. Butterscotch, Vanilla ice-cream.
Chocolate Basque Cheesecake
A luxuriously baked Basque cheesecake made with a blend of dark and milk chocolate, finished with a light chocolate ganache and Amarena cherries.
Lemon & Stem Ginger Posset
Silky lemon posset infused with warming stem ginger, served with crisp cinder toffee.
Affogato
Ice cream, espresso. Need we say more? (Add your chosen liqueur £3 supplement)
Dessert Wine
Nelson, 2018 special late harvest
Rich & golden with dried apricots, Nelson family vineyards, South Africa
Pedro Ximenez, San Emilio, Jerez
Intense dried fruit character, a dessert on its own and delicious poured over vanilla ice cream.
Quady Elysium Black Muscat 2022, California
Dark ruby red colour, intense sweet black fruits, ideal with a chocolate dessert.
Sticky Mickey Late Harvest Sauvignon Blanc Eradus 2024
Opulent aromas of apricots, dried fruit and honey. Palate shows mango, tropical fruit and melon flavours, with a seam of limey acidity.