The menu echoes that of Celentano’s previous incarnation at Cathedral House, focusing on Italian-inspired dishes designed to share, but with fresh additions for the restaurant’s new home. Dishes are produce-led, minimal-waste approach, centred around nose-to-tail cookery and fermentation and preservation methods, with ingredients often cooked over embers and almost everything made in-house - from bread to pasta, charcuterie and gelato.
The menu begins with snacks and antipasti, including Chicken Liver Mousse and housemade Spiced ‘Nduja, offered as add-ons to Celentano’s Sourdough and Smoked Cultured Butter to bring added indulgence to a classic bread course. Signature Smoked Cod Doughnuts with Kimchi and Lasagne Fritte with Porcini and Cora Linn have returned, combined with new creations from Mackerel Crudo with Cucumber, Radish and Green Apple to Stracciatella with Sourdough Crumb.
To follow, a selection of primi pastas are available as both small and large dishes, from seasonally-changing Agnolotti with Mossgiel Ricotta, Courgette, Green Olive and Pumpkin Seed, returning favourite BBQ Dexter Beef with Dexter Beef Ragù and Cora Linn, and Linguine with Crab and ‘Nduja XO. Secondi include cuts of meat and fish butchered in-house, from Kames Trout Tail and Dayboat Monkfish to a daily selection of steaks, to be enjoyed alongside Beef Fat Potato Strati and Baby Gem Salad with Rocket, Cucumber and Pickles.
To finish, menu mainstay Celentano’s Affogato makes its long-awaited comeback, combining Malted Barley Gelato with Cold Brew Coffee and Chocolate Mousse, made with chocolate from Glasgow-based Bare Bones, alongside Poached Rhubarb with Yoghurt Sorbet and Pink Pepper Doughnuts and Milk Gelato with Extra Virgin Olive Oil.
The restaurant is open for lunch and dinner seven days a week. Reservations can be made at celentanos.com.
1. Celentano's
Guests have the option to order the Chef’s Menu, a multi-course shared dining experience centred around a venison main course, available for dinner Monday to Thursday, and all day on Fridays and Saturdays. To round off the week, Celentano’s offers its Italian-influenced take on a Sunday roast, as well as the much-vaunted tiramisù, on the restaurant menu for the first time after being introduced at Celentano’s pop-ups in Glasgow during spring 2026. | Supplied
2. Celentano's
Later in the summer, Celentano’s will introduce an early dinner set menu, perfect for pre-theatre dining, as well as an oyster happy hour. A children’s menu is available throughout the week, priced at £13.50 for sourdough and butter, pasta and ice cream. | Supplied
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3. Celentano's
To drink, a selection of cocktails has been created by Celentanos’ team and overseen by Anna Parker, often using ‘waste’ products from the kitchen. Signature serves include the Celentano’s Negroni made with housemade Vermouth Rosso; Celentano’s Chilli Margarita with Chilli Infused Volcan Tequila Blanco, Celentano’s Orange Liqueur and Chilli and Citrus Salt and seasonally-changing martinis and daiquiris. These sit alongside a concise list of European wines, curated by Anna, including a selection on tap, with a focus on biodynamic and organic producers that will evolve with the seasons to match the food menu. | Supplied
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4. Celentano's
The look of Celentano’s continues design studio A-nrd’s wider concept for the hotel as an ‘artist’s residence’, translating the atmosphere of a collected and lived-in home into a more understated dining environment. A stripped-back bistro aesthetic runs throughout the space, shaped around reclaimed timber flooring, duo-tone walls detailed with timber beading, exposed brickwork and glazed tiling which allow elements of the building’s original fabric to remain visible throughout. | Supplied