The Noble Public House will trade from the former site of 63rd+1st, the ill-fated cocktail-led bar and restaurant brand that was a spin-off from TGI Fridays.
According to group, The Noble Public House will re-imagine the classic British pub taking ‘an elevated yet unpretentious approach to hospitality’.
Opposite Glasgow Central train station, the 100-cover venue will be open from 9am until late seven days a week.
Overseen by director of food John Molloy (pictured above), menus will be inspired by British pub classics with ‘local Scottish produce at their core’.
Dishes will include a venison hot dog with truffle mayo and crispy onion; and beef, whisky and haggis sausages with mash and onion gravy.
There will be a focus on cocktails including a selection of Martinis made using Rotovap infusions that includes a Hot Honey Martini; Passionfruit Martini; and Tomato Martini.
The Noble Public House will also offer three signature cocktails in partnership with The Macallan, featuring the distiller’s 12-year, 15-year and 18-year old liquids.
A menu of ‘playful and nostalgic bar snacks’ has been designed to sit alongside their drinks, which includes: prawn tempura with lobster aioli; square sausage roll with brown sauce; mussel popcorn with malt vinegar powder; and Arbroath Smokie omelette.
“The Noble will offer a brand new experience to Glasgow’s bustling city centre - all the character and comfort of a classic British pub, but with a hint of elegance that’ll really set it aside,” Molloy says.
“We’ve taken a playful route with the menus, which feature nostalgic snacks and elevated pub classics with a Scottish flair. I can’t wait to welcome people of Glasgow and beyond through the doors of our public house, The Noble.”
The Superlative Collection group is billed as Scotland’s fastest-growing hospitality group.
Its portfolio includes Glaschu, Maison by Glaschu, Gōst, The Duke’s Umbrella, The Clubhouse and Blue Dog.