Rab Ha's

In the heart of Glasgow's revitalised Merchant City, Rab Ha's takes its name from Robert Hall, a local 19th-century character known as 'The Glasgow Glutton'. This hotel, restaurant and bar blend Victorian character with contemporary Scottish décor. Pre-theatre and set menus show extensive use of carefully sourced Scottish produce in starters like poached egg on grilled Stornoway black pudding, and pan-seared Oban scallops, followed by roast saddle of Rannoch Moor venison. Change of hands.