The Ivy Asia will open its doors in Glasgow on Tuesday, October 20, at 30-40 St Vincent Place, marking the restaurant chain's first-ever Scottish location. The menu, revealed ahead of the launch, features the brand's best-selling dishes and cocktails.
The restaurant, which already operates multiple venues across the UK, will serve its Asian-inspired cuisine in a sharing style, allowing diners to sample sushi, sashimi, small plates and larger dishes throughout their meal.
Signature dishes and small plates
Among the standout dishes arriving in Glasgow is the Golden Aromatic Duck, served with steamed pancakes, cucumber, spring onion and hoisin sauce. The menu also includes the 'Black Cod' Miso, a slow-roasted Alaskan sablefish marinated and glazed in miso for 48 hours, alongside Char Siu Pork Belly, one of the restaurant's most popular large plates.
Top-selling small plates include Gochujang Glazed Chicken, Ebi Prawn Tempura Nahm Jim and Pork and Kimchi Gyoza, while the Ivy Asia 'Silver Shell' is described as a striking centrepiece for the table. For dessert, The Samurai is among the most sought-after options.
Experience menu and cocktails
The Experience menu offers a taste of several signature dishes in one visit, priced at £70 per person, with a vegetarian version available at £60 per person. Both options require a minimum party of two and are designed to introduce first-time guests to a range of flavours.
The cocktail list features Japanese spirits and tropical fruit flavours, including the Mango Sling, the Watermelon and Strawberry Margarita made with tequila, watermelon, strawberry and yuzu, and the Fire Gimlet, which blends Japanese gin, sake, elderflower, hot honey and cucumber. Cocktails start at £12.25, with Japanese whiskies, sake and a curated wine selection also available.
Venue details and opening
The restaurant is situated in the former City of Glasgow Bank building, constructed between 1870 and 1873, whose former banking hall draws inspiration from Renaissance Florence. It will sit alongside the relocated Ivy Glasgow Brasserie, which moves from Buchanan Street to St Vincent Place and gains a terrace and private dining room.
Together, the two restaurants will offer seating for more than 250 covers across the wider venue. Simon Gregory, Group Executive Chef at The Ivy Collection, said: "The food is a huge part of what makes The Ivy Asia such a distinctive experience. The menu draws on influences from across Asia, bringing together different ingredients, flavours and cooking techniques, from the heat of gochujang to the richness of slow-cooked dishes."
"The sharing-style concept means guests can try a range of dishes in one sitting, moving between different flavours and discovering new favourites along the way. We're looking forward to bringing this experience to Scotland for the first time and giving Glasgow diners the opportunity to explore the menu for themselves," he added. Tables are available to book now.
