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  • 7 months ago
SíSí Rooftop, a new restaurant and bar in an eighth-floor space, opens in the Merchant City on Friday, 1 August, perched alongside The Social Hub in Candleriggs Square. The all-day venue will serve Mexican-American inspired dishes, craft cocktails and curated wines, with panoramic views stretching from the city’s rooftops to the Cathkin Braes.
One of the most distinctive features is a ceiling mural by Glasgow illustrator and tattooist Pelikan Baba. It shows margarita-sipping figures floating across a pale sky, painted in bold colours and loose lines. Eagle-eyed diners will spot nods to the city quietly woven into the scene.
DJ booths will set the tone for SíSí’s regular programme of events, featuring guest sets, weekend takeovers and artist residencies.
The 160-cover venue includes 100 indoor seats and a 60-seat open-air terrace. A feature island bar sits at the centre of the room, with cocktails including a green bloody maria, mezcal paloma and spicy margarita, alongside an extensive wine list and beers on draught.
The menu, shaped around locally sourced produce and sustainable suppliers, will feature fresh, vibrant sharing plates. Expect signature dishes like hand-dived scallop ceviche verde and steak tartare tostada, alongside indulgent desserts and bar snacks.
Interiors take cues from mid-century design, with earth tones, wood and stone flooring, real planting and soft strip lighting. The space includes a mix of booth seating, open tables and low-slung lounge areas, designed to feel relaxed and sociable.
Transcript
00:00We are at CC, which is Glasgow's latest restaurant and bar.
00:05It's also a rooftop hangout overlooking the city.
00:08The view up here is pretty astonishing.
00:11I'm joined by Darren and Claire,
00:14who's going to tell me a little bit about the menu
00:16because, you know, like there's been a lot of talk
00:18about the location and the style and stuff,
00:20but I'm really interested in finding out more
00:21about both the experience and what's for dinner.
00:25What's for dinner, guys?
00:27If you were to kind of summarize the style,
00:30what's it all about?
00:32So the style of our menu is Mexican-inspired
00:37with using a lot of Scottish produce.
00:41So one of our dishes that our head chef mate has created
00:45is our ceviche dish.
00:47So it's hand-dived West Coast scallops
00:50and a verdita with some chilli oil.
00:54Anything else?
00:55No, that sounds good.
00:56Yeah, that's one of our standout dishes.
00:58It's all designed for sharing.
01:00So the flow of the menu.
01:02We've got some kind of smaller dishes.
01:06Then we've got kind of medium dishes,
01:08so our tostadas or tacos.
01:10And then we go into those larger dishes.
01:12So the bone-in, short, the bone-in rivet.
01:18And then we've also got the pollo de l'andrillo.
01:22Yeah, that's outstanding.
01:23Really, really good.
01:23And the catch of the day,
01:24which is, it's market fish of the day on the menu
01:28and we've been using sea bream at the moment.
01:32So we're getting the staff all trained up
01:35to debone at the table as well.
01:37So we're just trying to add a little bit of theatre
01:39while in service.
01:41Looking around here,
01:43there's nice kind of big spaces for people to sit around.
01:47I can imagine a lot of people sharing dishes.
01:50But also, you know,
01:50it's difficult to tell right now
01:52because it's quiet,
01:52but it does look like somewhere that once it fills up
01:55and there's a bit of music,
01:56there'll be a bit of, you know,
01:57like it'll be a good atmosphere,
01:58it'll be a good hangout as much as anything else.
02:00Oh, yeah, absolutely.
02:02The Vive, we've done a few practice services
02:04which have been really interesting.
02:07The Vive's very relaxed.
02:08That's what we're going for.
02:09We want people to come here,
02:10want them to feel comfortable when they're eating
02:12and just really enjoy themselves,
02:14really enjoy the food,
02:15really enjoy the view
02:16and obviously the staff,
02:19their personalities just wowing the customers.
02:22It's quite a nice wee bar area over there.
02:26As well.
02:28Is that tea?
02:29No.
02:29That's my coffee, is it?
02:34Yeah, there's a nice bar area over there.
02:36Do you think that people come in
02:37for like a wee margarita over the evening as well?
02:40Yeah, we've got the,
02:41the Spicy Tommies we're doing
02:43which is a margarita obviously.
02:45So the cocktails have all been
02:48developed by George,
02:50who's our bar manager.
02:51So obviously very kind of agave
02:53and tequila kind of heavy.
02:56You know, it's a really cool,
02:58cool cocktail list
02:59and a little bit different
03:00to bring someone to the Glasgow scene.
03:02Yeah.
03:03What's your favourite part of the view?
03:05I'm trying to decide.
03:06I think I like the view down Argyle Street.
03:09That's quite a cool,
03:10a different perspective, right?
03:11Incentral Station's pretty cool.
03:12I think when you come up here,
03:14you don't expect people to see down that way.
03:16Yeah, good for people watching.
03:18For me, I think also when you're sat here,
03:21so we're obviously looking straight over there,
03:23on a really clear day,
03:25you can see all the windmills
03:25in the background,
03:26which is really cool.
03:28Yeah, for me,
03:29it's the wind,
03:30the place really comes alive.
03:32We did 100 covers last night
03:33as the Park Refessa,
03:34but it was really vibrant.
03:36But it's when it begins to get dark
03:37and it really feels really urban
03:39and really lights up.
03:41And then the sun sets over
03:44on the terrace side as well,
03:45so if you get a nice night
03:46and the sun's going down,
03:47if you get some of these key tables
03:48up in this section,
03:49it's pretty phenomenal.
03:50I'll make sure to find out
03:52what time sunset is
03:53when I'm booking my tables.
03:55And I'll see you soon.
03:57Yeah, absolutely.
03:57Thanks, Paul.
03:58Amazing.
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