MAD LAB @ Acid Bar

The crew from Cail Bruich have pitched up at SWG3 and will be sticking around for the whole summer. The latest residency to grace the compound’s Acid Bar area has given inventive chefs from the AA Rosette restaurant a chance to flex their culinary muscles for new audiences.

The short menu is a who’s who of Scotland’s best produce, served in truly photogenic style – initial offerings include scallops served in the shell, a confit duck doughnut and barbequed cauliflower with toasted almond butter. Things will chop and change during the residency depending on what is seasonal and available.