Monday 25.11. Sebbin – An underground bar and restaurant from the well-known Scottish restaurant group Scoop is opening on Glasgow’s Miller Street.
This follows a soft launch from the 19th to the 24th. November, when customers get a 50% discount on food.
Sebb’s combines its own cocktail kitchen with a menu that focuses on fire-cooked food. Sebb’s is the soundtrack to daytime sessions and late nights, followed by a rotating program of DJs playing vinyl.
Kieran McKay (General Manager of Sebb) and Scoop Beverage Director Alasdair Shaw lead the cocktail program. For Sebb’s, they’ve put together a comprehensive list of cocktails isolated in the mixology kitchen, including sprays, sours, and signature “sippers.” These include e.g White Linen Fizz (rum, yuzushu sake, elderflower, jasmine, absinthe)an Apple and celery Gimlet (gin, apple, celery and tomato, garnished with togarashi)and a Miso Old Fashioned (miso and brown butter whiskey with passion fruit, garnished with miso fudge). Kieran was one of the original members of the Ox and Finch team in 2014 and later joined Ka Pao Glasgow where he became General Manager and played a key role in shaping the cocktail offering, while Alasdair joined Scoop as Beverage Director this year. honed his experience in some of Glasgow’s best bars and restaurants, including award-winning whiskey and cocktail pub The Gate.
A selection of alcoholic slushies is available Strawberry Margarita and Pina Colada variations, both of which can be layered with a playful twist Miami Vice, while house signatures include a Pickleback and an M&M (frozen mezcal and Amaro montenegro). A selection of low-intervention European wines, from Languedoc rosé to Austrian Gruner Veltliner, is available on tap, as well as a selection of beers.
The kitchen is headed by Chef Danny Carruthers, whose experience at prestigious establishments such as Le Chardon d’Or, combined with appearances at Acme Fire Cult, Le Gavroche and Lyle’s, has resulted in a vibrant and flavour-focused style of cooking. , anchored in precision and French technology. For Sebb’s, Carruthers has created an adventurous menu based on his love of cooking through fire-grilled snacks and sharing platters. Guests can start their meal with snacks such as Grilled Carlingford oysters with seasoned lamb fat and Pakora with “Lord of the Hundreds” cheese and piccalilliincluding dips Hot hummus with garlic, parsley and grilled banana with chiliand Pumpkin and ramiro pepper “atom” (yogurt-based Turkish mezze). These are followed by a selection of larger grilled dishes, e.g Chicken wings with fermented hot sauce and ranch and Jerk-spiced pork neck, celery and appleand party-style plates Slow-grilled lamb shoulder or Grilled eggplant and cauliflower, served with salad, pickles, hot sauce and garlic yogurt or Tahini, and homemade grilled pitta.
Of the menu, Carruthers said: “Sebb’s food will be very bold and full of flavor. Absolutely delicious on your face. Our main hobby outside of the kitchen is eating good, locally made food, and a lot of the food is just things that we all really enjoy eating, but has a little bit of our own identity. Quality ingredients, great suppliers, great service, attention to detail and simplicity are always at the forefront of everything we do here. I am very excited to be able to open Sebb’s and represent Glasgow food.
Sebb’s takes its inspiration from Europe’s prestigious vinyl bars and hosts some of Glasgow’s best-loved DJs playing on the bar’s state-of-the-art sound system. Ryan Kane, DJ and Curator of Sebb’s Music Show, said: “We are not bound by genres, but our DJs have one rule – play records that make you feel good. You can expect seamless mixes of deep grooves and catchy beats that will pick up as the night progresses. We want the music to be the heartbeat of the space, setting the mood but not dominating the experience. There’s nothing worse than going to a bar where you can’t have a conversation.”
Downstairs from Margo, a recently announced restaurant also by Scoop on Miller Street, Sebb’s seats 68, with an additional 12 covered in The Record Room, a private dining room. The vaulted tile roof brings an industrial atmosphere to the space, which is softened by the comfortable booth seats and colored tiles. A separate viewing window opens into the mixology room, while the open kitchen is centered around an expansive charcoal grill that gives guests a glimpse of live fire cooking. Tables can be reserved, but there is also room for walk-ins.
Sebb’s opens on Monday 25th November at 68 Miller Street, Glasgow.
