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Gallery

Interior

The chef and a guest sharing a plate of sliced steak at a candlelit, white-clothed table at Eleven Fifty Five, brick walls and green leather banquettes behind them
Unhurried evenings in Finnieston

Food & Drink

Scallop crudo at Eleven Fifty Five — thin scallop, citrus segments, crisp dark kale and olive oil
Seasonal cooking, locally sourced
Hand-cut beef tartare from the barrel fillet at Eleven Fifty Five, flecked with diced pickles and capers, a slab of caramelised bone marrow alongside
Beef tartare, caramelised bone marrow
A whole fish roasted at Eleven Fifty Five, glazed in a herb, chilli and garlic butter sauce
From the kitchen