British
0.5 miles
When you go for dinner at The Honours, you expect something very special. After all, the owner and chef, Martin Wishart, trained under greats such as Albert Roux and has two Michelin stars under his belt - one for each of his other two restaurants.
The Honours is Wishart's contemporary French brasserie housed within the Malmaison hotel in Glasgow. The dining room is impressive, with a luxurious feel, and the confident and unobtrusive yet friendly service matches the surrounding grandeur.
We enjoyed a glass of the great-value Riesling as we struggled to choose from the varied menu - it all sounded delicious. Luckily, help was on-hand from our very knowledgeable waitress who ran through some of her personal favourites and the evening's specials. Straight away we knew we had to try the oysters with rosé Champagne ice. Not only were they the best oysters we've ever eaten, but they were also the prettiest.
The recommended starter of Loch Fyne crab Marie Rose, a dish adapted from the menu at Restaurant Martin Wishart, was outstanding, as was the traditional Wishart's Blend smoked salmon, cured in-house and smoked over whisky barrels.
The jewel in the crown of the main courses was the carefully sourced meat. From prime cuts (the Chateaubriand for two is one of the best-loved dishes on the menu) to select breeds, the choice is almost overwhelming. We eventually settled on a rib-eye from the Glenarm Estate, dry-aged in Himalayan salt, and a presa steak of Iberico pork, both of which were cooked sous vide and then finished off on a Josper grill. This charcoal-fired grill allows meat to be cooked at 650ºF, keeping the meat tender whilst locking in the flavour. Perfectly cooked French fries were an excellent accompaniment to the juicy steaks.
The perfect ending to a faultless meal came courtesy of The Honours' sundae, an indulgent mix of toffee and caramel ice cream, honeycomb, caramelised banana and pecans.
Next time we'll be sure to try the new Le Petit Honours menu, which offers a choice selection of dishes to share. Considering it provides three fantastic plates for £15.95, it's a great way to sample a range of classic Honours dishes
The Honours is Wishart's contemporary French brasserie housed within the Malmaison hotel in Glasgow. The dining room is impressive, with a luxurious feel, and the confident and unobtrusive yet friendly service matches the surrounding grandeur.
We enjoyed a glass of the great-value Riesling as we struggled to choose from the varied menu - it all sounded delicious. Luckily, help was on-hand from our very knowledgeable waitress who ran through some of her personal favourites and the evening's specials. Straight away we knew we had to try the oysters with rosé Champagne ice. Not only were they the best oysters we've ever eaten, but they were also the prettiest.
The recommended starter of Loch Fyne crab Marie Rose, a dish adapted from the menu at Restaurant Martin Wishart, was outstanding, as was the traditional Wishart's Blend smoked salmon, cured in-house and smoked over whisky barrels.
The jewel in the crown of the main courses was the carefully sourced meat. From prime cuts (the Chateaubriand for two is one of the best-loved dishes on the menu) to select breeds, the choice is almost overwhelming. We eventually settled on a rib-eye from the Glenarm Estate, dry-aged in Himalayan salt, and a presa steak of Iberico pork, both of which were cooked sous vide and then finished off on a Josper grill. This charcoal-fired grill allows meat to be cooked at 650ºF, keeping the meat tender whilst locking in the flavour. Perfectly cooked French fries were an excellent accompaniment to the juicy steaks.
The perfect ending to a faultless meal came courtesy of The Honours' sundae, an indulgent mix of toffee and caramel ice cream, honeycomb, caramelised banana and pecans.
Next time we'll be sure to try the new Le Petit Honours menu, which offers a choice selection of dishes to share. Considering it provides three fantastic plates for £15.95, it's a great way to sample a range of classic Honours dishes
Open: Mon-Sat noon-2.30pm, 5.30pm-10pm; Sun 12.30pm-3pm, 5.30pm-10pm
