Sebb’s will be located underneath the group’s Margo restaurant, which is set to open next month.
The kitchen will be led by head chef Danny Carruthers, whose CV includes Brian Maule at Chardon d’Or, Acme Fire Cult, Le Gavroche and Lyle’s.
The grill-led menu will include grilled Carlingford oysters with spiced lamb fat; pakora with Lord of the Hundreds cheese and piccalilli; chicken wings with fermented hot sauce and ranch; jerk-spiced pork neck with celeriac and apple; and slow-grilled lamb shoulder served with salad, pickles, hot sauce and garlic yoghurt or tahini.
“The food at Sebb’s will be very bold and packed full of flavour,” he says. “Full on, in-your-face deliciousness. Our main hobby outside of the kitchen is to eat good food made locally, and a lot of the dishes are just things we all really enjoy eating but with a bit of our own identity.”
Sebb’s general manager Kieran McKay and Scoop’s head of drinks Alasdair Shaw have designed a comprehensive list of batched cocktails that includes White Linen Fizz (rum, yuzushu sake, elderflower, jasmine, absinthe); Apple and Celery Gimlet (gin, apple, celery and tomato, garnished with togarashi); and Miso Old Fashioned (miso and brown butter whisky with passionfruit, garnished with miso fudge).
Sebb’s will seat 68, with a further 12 covers in the private dining room, The Record Room. A vaulted brick ceiling will bring an industrial feel to the space, softened by comfortable booth seating and accents of coloured tiles.
Scoop currently operates Ox and Finch in Glasgow and the southeast Asian-inspired Ka Pao, which has locations in Glasgow and Edinburgh.
