Gost, new steak and seafood restaurant on Bothwell St

A sleek new restaurant has opened in Glasgow called Gōst. It is the latest opening from the team behind Glaschu on Royal Exchange Square, and The Duke’s Umbrella on Argyle Street. Gōst is located where Viva Ristorante used to be on Bothwell Street.

Chef John Molloy has created a standout menu with dishes such as aged, cured and thinly sliced beef, crab bisque shooter and garlic butter snails for snacking. Starters include roast Orkney scallops, tuna tartare and Cumbrae oysters. Main courses include pan-roasted duck, charcoal-grilled sea bass and a wide selection of beef cuts from Denver steak (a nicer name for chuck, and a cut which is expected to become more popular) to prime rib and stand-out dish ex-dairy prime rib.

The restaurant has a very Gatsby interior, and those glasses would look ideal on my drinks trolley. 😉

We started with a couple of glasses of wine and snacks. A glass of “Not your Grandma’s Riesling” from Australia was a bit disappointing for us lovers of German and Alsace riesling as it tasted more like a pinot grigio, so apple, pear, and quite acidic, still a quaffable wine though. The Malbec Rose by Crios, was a lovely shade of pink, light with strawberry flavour but a bit thin.

Our snacks were: bread with whipped beef butter (£5) and “fish and chips” (£4.50), which is like a fried slice of dauphinoise, taramasalata and salt and vinegar powder. This was a wee bit different, salty, savoury and moreish. The bread was very good and the whipped beef butter is worthy of ordering an extra portion of. On top of the butter were little crispy onion pieces, which again was different but maybe not to everyone’s tastes.

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Roast Orkney Scallops (£16) with celeriac puree, apple, morcilla and a whisky mist. The whisky mist is being dispensed by a vintage looking perfume atomizer. Flavoursome scallops, well-cooked with moist black pudding, celeriac and apple. All flavours complemented each other though unsure what the whisky mist, which was more like whisky drops, was supposed to add.

The chicken and the egg… pasta (£11). Home made spaghetti, chicken and butter veloute, raw egg yolk, chive and truffle. The smooth and creamy sauce perfectly covered the cooked pasta. A full-sized portion of this would be great on the menu for nights when you don’t want meat or fish.

Main Courses

Tournedos Rossini (£45). 200g fillet steak, spinach, duck liver, sourdough crouton and a red wine jus. How do you describe a perfectly cooked steak without the words, tender and melt-in-the-mouth? I don’t know how to. It was delicious. The steak juices soaked into the sourdough crouton making this the best-deconstructed steak sandwich ever. Just be careful when pouring the red wine jus onto your dish, as it is very robust.

Pan roast duck (£26). Spiced charcoal roasted duck breast with confit leg and potato terrine, beetroot and duck jus. Another superbly cooked piece of meat with lots of earthy flavours.

A side of truffle dauphinoise potato (£6). Creamy layers of potato, personally the slices could’ve done with another couple of minutes, next time we will try the triple cooked chips instead.


Gost Lunch Menu

Gost Main menu

Gost Desserts Menu

Gost Drinks Menu

Gost Wine Menu


The atmosphere, decor, service and music ticked all our boxes along with the food. The only real minus was the dauphinoise needing a little bit more, but we think steak is better with chips so we will order them next time. Sadly we didn’t have time or room for dessert but will be sure to leave space when we make a return visit The restaurant interior is suitably swish for occasions but without the stuffy service, whether that be date night, girls’ catch up, anniversary or family get-togethers.


Gōst 77 Bothwell St, Glasgow, G2 6TS

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Disclaimer: we received a complimentary meal.




I am Emma and with my husband Mark write Foodie Explorers, which is a food and travel website.

I am a member of the Guild of Food Writers and British Guild of Travel Writers.

We have a wide range of judging experience covering products, hotels and have judged, for example, for Great Taste Awards and Scottish Baker of the Year.

Along the way Mark gained WSET Level 2 in Wine and I have WSET Level 2 in Spirits as well as picking up an award with The Scotsman Food and Drink Awards.    

Usually I can be found sleeping beside a cat.

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