Reviews of Glasgow restaurants for Olive magazine, including Partick Duck Club…
Partick Duck Club offers plates of casual food made with love and skill. Ping pong ball-sized crab doughnuts are a light choux mix of white crabmeat and squishy dough, fried to just-golden. A roast duck and pistachio terrine is a meaty, homely starter of what tastes like confit duck served with toasted brioche and a lovely summer pea salad.
Mains include fried chicken with perfect homemade sriracha on a signature bun from local Freedom Bakery, which offers a comforting sweet, salty bite. The shredded sesame duck version with honey, soy and ginger, and crunchy slaw, is PDC’s big hit. A sublime summer pud sings with a pairing of white choc shavings, just-right rhubarb – still in shape but totally tender – honeycomb and a magical sprinkling of home-dried berry powder.
Read the full article in Olive magazine online here…
