Sebb's
An underground bar and restaurant from renowned Scottish restaurant group, Scoop.
Pairing a dedicated cocktail kitchen with a menu focused on food cooked over fire, Sebb’s is a destination for daytime sessions and late nights sound tracked by a rotating programme of DJs playing vinyl.
General Manager, Alasdair Shaw, heads up the cocktail programme, designing a comprehensive list of cocktails batched in the mixology kitchen, including spritzes, sours, and signature ‘sippers’. These include a White Linen Fizz (rum, yuzushu sake, elderflower, jasmine, absinthe), an Apple and Celery Gimlet (gin, apple, celery and tomato, garnished with togarashi), and a Miso Old Fashioned (miso and brown butter whisky with passionfruit, garnished with miso fudge.
A range of alcoholic slushies feature Strawberry Margarita and Piña Colada variations, both of which can be layered in a playful twist on the Miami Vice, while signature house shots will include a Pickleback and an M&M (frozen mezcal and amaro montenegro). A selection of low-intervention European wines will be available on draught, ranging from rosé from Languedoc to Gruner Veltliner from Austria, as well as a selection of beers.
The kitchen is led by Head Chef Danny Carruthers, whose experience at revered institutions such as Le Chardon d’Or, combined with his time staging at Acme Fire Cult, Le Gavroche and Lyle’s, has resulted in a vibrant and flavour-focused cookery style, anchored in precision and French-style technique. For Sebb’s, Carruthers has created an adventurous menu which draws on his love for cooking over fire through grill-led snacks and sharing plates. Guests can begin their meal with snacks such as Grilled Carlingford oysters with spiced lamb fat and Pakora with ‘Lord of the Hundreds’ cheese and piccalilli, alongside dips including Hot hummus with white onion, parsley and grilled banana chilli, and Squash and ramiro pepper ‘atom’ (a yoghurt-based Turkish mezze). These are followed by a selection of larger grilled dishes, including Chicken wings with fermented hot sauce and ranch and Jerk-spiced pork neck with celeriac and apple, and feasting-style plates of Slow-grilled lamb shoulder or Grilled aubergine and cauliflower, served with salad, pickles, hot sauce and garlic yoghurt or tahini alongside, as well as homemade grilled pitta.
Taking inspiration from the revered vinyl bars of Europe, Sebb’s hosts some of Glasgow’s best-loved DJs playing over the bar’s state of the art sound system.
