Sunday Roast at Mini Grill Glasgow
Mini Grill in Glasgow is best known for its love of meat, so expectations were naturally high when we visited to try their Sunday roast.
Sunday lunch menu at Mini Grill
A choice of roast beef, roast chicken or butternut squash wellington served with Yorkshire pudding, seasonal veg, roast potatoes, red wine jus and veg puree, for £24 per person.
Drinks
We started with a glass of Prosecco, which was very dry with a clear lemon note. While refreshing, it leaned a little too heavily into an alcoholic edge, slightly overpowering its citrus freshness.
Next up was the Cramele Recas orange wine, light orange in colour with a mildly funky nose. Despite that initial aroma, it remained predominantly fruity, with notes of orange peel and peach. Off-dry, pleasantly acidic, and very approachable, this was an enjoyable introduction for anyone curious about orange wines.
The Rioja Bordon Crianza came deep ruby in colour, offering aromas of leather and cocoa. On the palate it was extremely dry and highly acidic, with a weighty, alcoholic finish that made it quite heavy going alongside food.
Starter
Having chosen a sunday roast, we decided to ‘be good’ and share a starter as the trio of haggis sounded interesting. Haggis panko, haggis spring roll and haggis sausage roll swrved with pureed neeps and a whisky cream.
An interesting array of haggis. Tasty haggis filling and a creamy sauce. The sauce and puree cooled very quickly.
The Roast
The main event — the roast beef — unfortunately didn’t quite live up to expectations. The beef itself was chewy, lacking the tenderness you hope for in a Sunday roast. The roast potatoes felt like a shortcut, more “cheat” than treat, and didn’t deliver the crisp-outside, fluffy-inside ideal.
The roast chicken was much better being moist and juicy, however it was a small portion , one of the “chunks” was mostly bone.
The macaroni cheese was overcooked and, surprisingly, not cheesy enough, despite a visible cheese topping. It lacked the rich, comforting depth that should make it a standout side rather than an afterthought.
One practical but important detail: the plates really needed to be hotter. Given the generous portion size, the food cooled too quickly, which impacted on our overall enjoyment.
Verdict
While Mini Grill Glasgow has a strong reputation and an interesting wine selection — particularly the orange wine — this Sunday roast felt like a missed opportunity. With better execution on the beef, more care taken with the sides, and hotter plates, it could be far more memorable. For now, it’s a roast that doesn’t quite match the grill’s otherwise confident meaty identity
Have you tried the roast here recently? We’d love to hear if your experience was different.
Author: Glasgow Foodie
Writes for here and Foodie Explorers website. Usually found napping.