Review: Fallachan Dining, Acid Bar, Glasgow

fallachan dining sea bass

Craig Grozier’s modern, Scottish dining

We joined Craig Grozier for one of his preview pop up dinners in preparation for the opening of his first restaurant, ‘Fallachan Kitchen’ this Autumn.

The next preview dinner will be held on the 30th September at Acid Bar, SWG3, Glasgow. Here you will experience a 9-course tasting menu, that has been curated to reflect the philosophy of Fallachan Dining. Let’s get back to this evening and find out what to expect at the next Fallachan Dining night.
chef craig grozier

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Starting the evening with a cocktail.

fallachan kitchen pop up drinks menu

fallachan kitchen pop up drinks menu

A galvaniser cocktail – Laddie 10, Fallachan walnut leaf vermouth and salted damson. A very robust, shall we say, cocktail for anyone who likes a Manhattan or an Old Fashioned.

Food Menu

fallachan dining menu

Raw hand dived scallop with wild horseradish, sugar kelp and back fat. Served with scallop, rosehip and dulse broth.

fallachan dining scallop

Fallachan charcuterie with house pickles

fallachan dining charcuterie

Line caught wild bass with nasturtium, caper, fermented white asparagus sauce and white turnip.

fallachan dining sea bass

Young Borders grouse, blaeberry mustard, girolles, rose

fallachan dining grouse
Green fig, Fallachan crowdie, chamomile, honey
fallachan dining green fig

Bare Bones Madagascar, damson, buckwheat koji
fallachan dining bare bones

Birch syrup tart

fallachan dining birch syrup tart


Fresh food, artfully prepared and full of flavour.   Foraged foods give a noteworthy performance in support of each signature ingredient.  Craig serves up modern Scottish dining in a relaxed atmosphere.


Buy Tickets

Tickets to the event can be purchased here and are priced from £80. The event will start from 7pm and is located at the Acid Bar in SWG3, 100 Eastvale Place, Glasgow.

The second pop up dinner in the Acid Bar will be held on Saturday 30th September and can be purchased here.




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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