Studio Modou is where Modou's ideas come to life on the plate. Built around community and shared experiences, our menus bring people together over seasonal Scottish ingredients, bold flavours, and dishes designed to share.

Thoughtful food, genuine hospitality, and memorable dining, whether you visit us in the Southside or Finnieston.

Thursday

Modou's Edition Tasting Menu

Edition 004: Le Bistro — 5 Courses | £30pp

Friday + Saturday

A LA Carte

3 Courses | £25pp

Chef's Signature Tasting

5 Courses | £25pp

Sundays

SHARING SESSIONS

10 Sharing Dishes | £25pp

Both our Southside and Finnieston venues serve the same menus on the same days. Vegetarian, vegan and other dietary requirements can be accommodated - simply include these in your booking notes.

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STUDIO MODOU SOUTH

142 NITHSDALE ROAD, POLLOCKSHIELDS

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STUDIO MODOU WEST

1132 ARGYLE STREET, FINNIESTON

Edition 004 - Le Bistro

Cooking every Thursday in July
£30pp for the 5-courses

5-course tasting menu with optional upgrades​

Course 1

Tartare de Bœuf

Hand Diced Beef - Wholegrain Mustard - Crispy Capers - Pickled Shallot Egg Yolk Jam - Nasturtiums

Course 2

Poireau Grillé

Barbecue Leek - Gruyère Cheese Royale - Pomme Fondant - Walnut - Cabernet Sauvignon Dressing

Course 3

Moules Marinières

Steamed Mussels - White Wine - Shallot - Garlic - Chives - Homemade Fries

Course 4

Bœuf Bourguignon

Beef Cheek - Bourguignon Sauce - Caramelised Onions - Gruyère Cheese Crouton

Optional Upgrade

Confit de Canard (+£7 sup)

Crispy Duck Leg - Slow-Cooked Lentils - Confit Carrots - Red Wine Jus

Course 5

Crème Brûlée

Vanilla Bean Crème Brûlée - Raspberry Compote

Optional Upgrade

Tarte Tatin (+£6 sup)

Apple Tarte Tatin - Vanilla Ice Cream

Course 1

Tartare de Tomates

Cured Tomato Tartare - Wholegrain Mustard - Crispy Capers - Pickled Shallot - Egg Yolk Jam - Nasturtiums

Course 2

Poireau Grillé

Barbecue Leek - Gruyère Cheese Royale - Pomme Fondant - Walnut - Cabernet Sauvignon Dressing

Course 3

Gnocchi Marinières

Artisan Gnocchi - White Wine - Shallot - Garlic - Chives - Homemade Fries

Course 4

Tourte Bourguignon

Shallot & Mushroom Pie - Bourguignon Sauce - Caramelised Onions - Gruyère Cheese Crouton

Course 5

Crème Brûlée

Vanilla Bean Crème Brûlée - Raspberry Compote

Optional Upgrade

Tarte Tatin (+£6 sup)

Apple Tarte Tatin - Vanilla Ice Cream

A La Carte - Signature Menu

Choose any Starter, Main, Dessert – £25pp

Friday & Saturday All Day

Snacks

Sourdough Bread - Dulce Seaweed Butter - Sea Salt £5

Mozzarella Sticks & Roasted Garlic Aioli £6

Gordal Olives £4.5

Starters

Shetland Mussels – Garlic Cream & White Wine Sauce – Garlic Bread & Chopped Parsley

Scotch Egg – Brown Sauce – Piccalilli – Rapeseed Emulsion – Watercress

Hebridean Scallops – Celeriac – Samphire – Brown Butter Crumb – Citrus Gel (£6 supplement)

Crispy Hen Egg – Brown Sauce – Piccalilli – Rapeseed Emulsion – Watercress (V)

Artisan Gnocchi – Shimeji Mushroom – Black Truffle – Candied Walnut & Walnut Ketchup (V)

Mains

Braised Beef Shin – Pickled Shallot – Shallot Jam – Crispy Shallot – Red Wine & Thyme Jus

Sea Trout – Fennel – Red Pepper Peperonata – Pickled Mussels – Tom Yum Sauce – Dill

Duck Breast – Beetroot Sauerkraut – Blackberry – Lentil & Truffle Jus

(£7 supplement)

Pearl Barley Risotto – Aged Parmesan – Feta Cheese – Parsley – Garlic & Lemon (V)

Truffle & Mushroom Pithivier – Black Garlic – New Potato (V)

Desserts

Vanilla Cheesecake – Poached Pears – Lemon Thyme Crumble – Lime Zest

70% Dark Chocolate Tart – Golden Raisins Infused in Rum – Crystallised Hazelnut – Wild Blackberry Reduction & Brown Butter Ice Cream – Smoked Sea Salt

(£5 supplement)

Warm Sticky Toffee Pudding – Vanilla Ice Cream – Chocolate Soil – Caramel Sauce

(£5 supplement)

5-Course Signature Menu

£25pp available Friday & Saturday Only

Chef Modou’s Signature Tasting Menu, with his favourite dishes from his a la carte menu. Snacks

Snacks

Sourdough Bread - Dulce Seaweed Butter - Sea Salt £5

Mozzarella Sticks & Roasted Garlic Aioli £6

Gordal Olives £4.5

Course 1

Scotch Egg – Brown Sauce – Piccalilli – Rapeseed Emulsion – Watercress

Course 2

Artisan Gnocchi – Shimeji Mushroom – Black Truffle – Candied Walnut & Walnut Ketchup (V)

Course 3

Sea Trout – Fennel – Red Pepper Peperonata – Pickled Mussels – Tom Yum Sauce – Dill

Course 4

Braised Beef Shin – Pickled Shallot – Shallot Jam – Crispy Shallot – Red Wine & Thyme Jus

Course 5

Vanilla Cheesecake – Poached Pears – Lemon Thyme Crumble – Lime Zest

Sunday Sharing Session

Ten Sharing Dishes for £25pp

10 Shared Dishes

Cooked and designed to share

Artisan Gnocchi – Shimeji Mushroom – Black Truffle – Candied Walnut & Walnut Ketchup (V)

Pearl Barley Risotto – Aged Parmesan – Feta Cheese – Parsley – Garlic & Lemon (V)

Scotch Egg – Brown Sauce – Piccalilli – Rapeseed Emulsion – Watercress

Truffle & Mushroom Pithivier – Black Garlic – New Potato (V)

Braised Hispi Cabbage – Fennel – Red Pepperonata – Tom Yum Sauce – Dill

Shetland Mussels – Garlic Cream & White Wine Sauce – Garlic Bread & Chopped Parsley

Braised Beef Shin – Pickled Shallot – Shallot Jam – Crispy Shallot – Red Wine & Thyme Jus

Baron Bigod Brie – Spiced Pear – Oatcakes

70% Dark Chocolate – Crystallised Hazelnut – Brown Butter Ice Cream

Vanilla Cheesecake – Poached Pears – Lemon Thyme Crumble – Lime Zest