EXPERIENCE STUDIO MODOY

Chef Modou Personal Invite

The team and I at Studio Modou are very much looking forward to welcoming you. It means a lot as we continue our journey here in Glasgow.

£20pp Menus (was 25pp & 30pp):

- 3-Course A La Carte Menu
- 5-Course Edition 005: Bistro 2.0
- 10 Sharing Plates 'Sunday Sharing Sessions'

&

£20 Digital Gift Voucher to Take Home for a future visit (at any ‘by Modou’ venue)

- Valid Thursday 6th - Sunday 16th August

- please note bookings are expected to sell out quickly.
- maximum booking size is 6 guests.

- all dietary requirements can be catered to, and alternatives of snack and welcome cocktail may be available at the manager's discretion.

- digital voucher and the t&cs of your voucher will be sent after your visit via email.

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MENUS

EDITION 005: BISTRO 2.0

THURSDAY-SUNDAY

A LA Carte: three courses

FRIDAY + SATURDAY ONLY

10 Sharing plates 'sharing sessions'

SUNDAY ONLY
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GIFT VOUCHERS

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Edition 005 - Bistro 2.0

Cooking from 6th August

5-course tasting menu with optional upgrades​

THU: £25pp for the 5-courses
FRI + SAT: £30pp for the 5-courses

Course 1

Ox Cheek Ragù

White Polenta Foam, Herb Oil

Course 2

CHOICE OF

Confit Chicken Leg & Tarragon Terrine

Egg Yolk Jam, Jerusalem Artichoke, Aged Parmesan

or

Orkney Scallops (+£7 sup)

Sweetcorn & Chorizo, Citrus Gel, Chives

Course 3

Scrabster Coley

Lobster Emulsion, Tom Yum, Braised Fennel, Sweetcorn Salsa

Course 4

CHOICE OF

Pork Belly

Celeriac, Quince, Black Garlic, Pork Crackling & Jus

or

Confit Duck Leg (+£8 sup)

Tom Yum Sauce, Braised Red Cabbage, Green Oil

Optional Upgrade

Cheese Course (+£7 sup)

Selection of Cheeses, Homemade Chutney, Oatcakes

Course 5

CHOICE OF

Vanilla Cheesecake

Poached Pears, Lemon Thyme Crumble, Lime Zest

or

Hazelnut Tart (+£5 sup)

Candied Hazelnut, Brown Butter Ice Cream

Course 1

Spiced Tomato Ragù

White Polenta Foam, Herb Oil

Course 2

Barbecued Leek

Gruyère Cheese Royale, Potato Terrine, Walnut, Sauvignon Dressing

Course 3

King Oyster Mushroom

Egg Yolk Jam, Jerusalem Artichoke, Aged Parmesan, Truffle Cream Sauce

Course 4

Ravioli

Comté Cheese Royale, Onion Chutney & Broth, Chive Emulsion, Crisp Onion

Optional Upgrade

Cheese Course (+£7 sup)

Selection of Cheeses, Homemade Chutney, Oatcakes

Course 5

CHOICE OF

Vanilla Cheesecake

Poached Pears, Lemon Thyme Crumble, Lime Zest

or

Hazelnut Tart (+£5 sup)

Candied Hazelnut, Brown Butter Ice Cream

Tempura King Prawns - Homemade Aioli

£5

Crispy Polenta Cake - Truffle Emulsion

£5

Mozzarella Sticks - Roasted Garlic Aioli

£5

Charred Broccoli - Blue Cheese - Black Garlic

£5

Corn Ribs - Chilli & Lime Butter

£5

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)

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