The Buttery

Food	Service	Atmosphere	Value
7.33	6	4.67	5.33

This restaurant situated on Argyle Street this restaurant was established in 1869. This restaurant offers a taste of Scotland with a dedication to use fresh, skilfully prepared and presented Scottish produce. Examples of a la carte starters include Arbroath Smokie and Potato Broth with Goats Cheese and Pressé of Season Berry Sherbets and Sorbet with a Sauce of Forest Fruits. A very classy feeling restaurant the dining area is full of corners and discreet areas where customers can eat and drink in spacious surroundings.

March 2005

Halfway through my meal I had to get up walk outside and strench my legs having been crammed into a corner for 90 minutes sitting on a seat that had seen better days 50 years ago.
I was driving and was only offered wine or water, wonder if there were other drinks to be had. My wife had wine, pretty poor quality but high priced.
We both had the same meal, the Cullen Skink soup was OK but I've had alot better in Oban. The Hallibut was just about cold and I could not tell what the topping was, although recognised the peas it rested on. The fish itself had lost alot of its flavour whilst cooling down in the kitchen.
Sweet was good, although the petit fours we received were of lower quality than those on the table across the way.
The service, not bad, but why did I have to ask for more water, did they not have enough jugs?
Will not be rushing back to the Buttery, no wonder the car park was nearly empty. Felt sorry for those who invited us.

Tuesday, April 15, 2008

Halfway through my meal I had to get up walk outside and strench my legs having been crammed into a corner for 90 minutes sitting on a seat that had seen better days 50 years ago.
I was driving and was only offered wine or water, wonder if there were other drinks to be had. My wife had wine, pretty poor quality but high priced.
We both had the same meal, the Cullen Skink soup was OK but I've had alot better in Oban. The Hallibut was just about cold and I could not tell what the topping was, although recognised the peas it rested on. The fish itself had lost alot of its flavour whilst cooling down in the kitchen.
Sweet was good, although the petit fours we received were of lower quality than those on the table across the way.
The service, not bad, but why did I have to ask for more water, did they not have enough jugs?
Will not be rushing back to the Buttery, no wonder the car park was nearly empty. Felt sorry for those who invited us.

Tuesday, April 15, 2008

We saw a review for this restaurant in Olive magazine and decided to try it. We were extremely glad we did. The staff were very friendly and informative and bent over backwards to help us with food and drink choices. The menu was for a set lunch with the choice of a la carte, but the choices on the set menu were so good no one needed that choice. The set menu was £16.00 a head for a 3 course lunch. I started with parma ham with artichoke hearts and rocket salad, my fellow diners had the red pepper and chilli soup and the smoked salmon with olives and capers, all were tasty and beautifully presented. For mains we ate succulant chicken with nut and apricot stuffing, sea bass on champ mash with tomato salsa and cod with a cheesy crust all with seasonal vegetables. Deserts of orange chocolate pots all round, rounded off a gastranomical delight. We finnished off with coffees with petit fours which was topped up as much as we liked and we even got extra petit fours. I cannot recommend this restaurant enough I guarantee you wont be disappointed.

carolyn leonard - Monday, October 29, 2007

On our first visit from the states to Scotland, my wife and I consulted this website and decided to give the Buttery a try. It also came highly recommended from friends of ours who visited last christmas, and we were certainly not disappointed. Some pre dinner nibbles went down well which we enjoyed in the intimate bar area. The meal was utterly faultless and although I initially felt that the main course portions were on the small side, in fact they were just about perfect and left just enough room for the best dessert my wife has ever eaten! I went for the cheese, perfectly accompanied by a delicious port. All in all a great experience which I wouldn't hesitate to repeat if I ever get the chance.

Dr Gary Hutton - Tuesday, July 25, 2006

Having been recommended by a friend, The Buttery did not disappoint from the understated elegance of the cocktail lounge, the attentive yet unassuming service of the front of house staff through to the subtle and appealing flavours of the food and a myriad quality wines on an extensive list.
The 4 courses were beautifully presented and delicious in the extreme, particularly the dessert of chocolate souffle with lavender ice cream that was, quite possibly, the best dessert my wife and I have ever had. The Blairgowrie Beef showed an commendable committment to high quality local produce and young Head Chef, Chris Watson, has a light touch with the sauces and jus that accomapny the main course.
Quality very rarely comes cheaply and The Buttery is no exception, however my recommendation would be to treat yourself to an evening at Glasgows finest. It's well worth it!

Graham Miller - Wednesday, March 15, 2006

From an unprepossessing exterior, The Buttery expands like the back of the wardrobe to Narnia. As you enter, you'll probably be greeted by one of the helpful yet unobtrusive staff and welcomed into the bar area. The bar has the feel of a Victorian gentleman's club; warm and welcoming with high backed leather chairs yet not stuffy or aloof. You'll probably be offered a seat, the cocktail menu and the menu for your meal. There are usually 4-6 dishes in each course yet it is often more a case of choosing what NOT to have. An appetiser is often presented before Dinner and in due course you will be shown to your table in the main restaurant. Here the cool brilliance of crisp linen table cloths is offset by the warm wood panelling on the wall. Yet for all this, the food is what really matters...and here the Buttery comes into its own. The skilful manner in which the chef blends ingredients means that no dish is unduly complicated, no flavour dominates over any other. Put simply, this is fine food executed with near perfection. Each course carefully presented and prepared and delivered with service that is unobtrusive as it is effective.
A night at the Buttery is not cheap however. A generous 3 course dinner with wine, a cocktail and a drink afterwards in the bar (and let's face it with a restaurant of this magnitude you want to make a night of it), you are probably looking at around £60-70. Lunch will be cheaper and with on less a menu and a good start for a first time visit. I am by no means wealthy, but try to get up from my home in Leicestershire at least twice a year; food this good is worth every penny spent on it.
The AA named the Buttery as its Scottish Restaurant of the Year a year or so ago. One visit and you'll soon see why.

Thursday, September 22, 2005