The Brasserie

The Brasserie is Òran Mór's dedicated restaurant, serving contemporary cuisine with a distinctly Scottish flavour. Prepare to agonise over mouthwatering dishes from our lunch, pre-theatre and al la carte menus.

You'll enjoy a relaxed dining experience in what is an ideal setting for an intimate dinner, family gathering or corporate event.

The Brasserie Bar recently launched a brand new cocktail list, which includes some in house creations, as well as some old favourites.

Access is from the entrance on Great Western Road.

Reservations

To make a reservation please call 0141 357 6226, or email brasserie@oran-mor.co.uk, where a team member will be happy to assist between the hours of 10am and 10pm, seven days a week. You are also able to make reservations via voice mail and email. Please leave details, including your name, telephone number, requested dates and party size, including any special requirements. A member of staff will contact you to discuss availability and confirm booking details. We accept bookings in advance for all party sizes.

You can also book through www.5pm.co.uk

The Brasserie can also be hired exclusively for private events.

Before making a booking, please be aware that we request a deposit of £10 per head for all parties of six or more guests. Guests dining on Christmas Day are asked to pay the balance in full when reserving a table.

Cancellation Policy

Regrettably our experience dictates this precaution.

We require 48hrs notice of cancellation to the Duty Manager on shift for parties of six or more and 14 days for parties of ten or more.

Christmas and New Year bookings require a 14 day cancellation period.

Should we receive no notice period we will retain the deposit in full.

For parties that reduce on the day of the booking, remains at the discretion of the Duty Manager on shift.


We operate a no smoking policy.
We do not have a dress code.

 

Click here to view Nigel McAuley, Executive Chef at Oran Mor, creating Scottish seabass with baby Ayrshire potatoes in a saffron and Pernod sauce.

Click here to view a further recipe from Nigel McAuley.