Owners of Michelin starred Cail Bruich to open Shucks seafood restaurant in Hyndland - here’s what’s on the menu and when it’ll open

What’s happening? Paul and Chris Charalambous, co-owners of Epicures, Cail Bruich and Brett, in partnership with itison founder, Oli Norman, have announce a brand-new £250,000 restaurant concept, Shucks, coming to Hyndland in the west end in early spring.

What’s on the menu? The seafood bar and restaurant will serve up the best produce from Scottish waters with dishes, designed by head chef Shaun Haggarty.

The skilled kitchen brigade will use a range of techniques with in-house curing and smoking and fresh seafood cooked over a wood-fired grill in the state-of-the-art kitchen.

Menu highlights include Shucks champagne clams, green chilli, coriander and charred sourdough; BBQ Halibut with trotter glaze; and small plates and bar snacks like Hamachi Crudo and Tator tots, chive crème fraiche and herring caviar.

Champagne, wine and cocktails: Alongside the menu will be a carefully curated drinks menu for both diners and walk-ups in the stylish downstairs cocktail, wine bar and outdoor terrace. This menu will include a Champagne and cocktail trolley brought to your table; a wine and Champagne list by Cail Bruich’s head sommelier; and seasonal cocktails including the in-house Negroni served at your table.

When will Shucks open? Bookings are being taken from 18 March with an opening date of 30 March.

Co-owner Chris Charalambous said: “Shucks has been a long time in the making and we are delighted to finally be able to announce it to the Hyndland community.

“We hope that Shucks will bring a unique dining experience to the area which will add to the already burgeoning hospitality scene that the west end has to offer.

“We are also proud in the fact we have created 30 sustainable jobs in the area & we will continue to invest in our people & the product to deliver first class hospitality experiences."

The £250,000 refurb of the 80-cover venue is being carried out by Glasgow based Surface ID who designed sister venues Cail Bruich, Brett and Epicures. The refurb will see the Hyndland spot, site of the former Nicks, transformed into a comfortable restaurant, bar and outdoor terrace for locals and those coming from further afield to enjoy.

Shucks will open in early spring with more details to be revealed soon, but you can be the first to find out more by following the restaurant social channels.