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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