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Japanese, small plates

£  £  £

Find them at: SWG3’s Acid Bar: 100 Eastvale Pl, Stobcross Rd, Glasgow G3 8QG

What it's all about:

Launched by the team behind Five March, Go Sangatsu is the latest pop-up taking up residency at SWG3’s Acid Bar. Expect to find bold and brilliant Japanese inspired dishes that are vibrant, experimental, and above all, created from top quality produce. True to Five March’s dining style, it’s a menu of brilliantly crafted small plates, that are perfect for sharing with friends and one you’ll want to revisit again and again.

Example* ‘Food Hero’ dish:
Whole roasted Sweet Dumpling pumpkin filled with pumpkin humous, roasted pumpkin seeds and seaweed powder served with homemade tortillas and endive and shiso leaves.

What makes it a ‘Food Hero’ dish? 

This dish makes use of the entire pumpkin, right down to the seeds, which are blanched and roasted to create a savoury Japanese seasoning, peppered over the top of the dish. The rest of the pumpkin is halved and also roasted down, caramelising the skin – with one side used as an edible bowl to serve the pumpkin humous. Homemade tortillas and crisp leaves are served alongside to dip into this ingenious and reluctant-to-share, sharing plate.

“Go Sangastu was opened by the team behind award winning West End restaurant, Five March. Five March have been conscious of sustainable practice since their inception in 2018 utilising fermentation, pickling and unusual cuts as a basis for menu creation and researching alternatives to single use for front of house operations.

As the sister restaurant to Five March, Go Sangatsu could do nothing but join the good fight and look to build itself upon foundations that believe in minimising waste, the use of sustainable materials and insightful menu creation. Plate up for Glasgow is something our city should be proud to partake in, raising awareness that little more than planning and care can have huge impact on the sustainability of our city and the industry we've built a home in.”

-  Joanna Nethery, Co-founder, Five March

Please bear in mind...

*Dining options showcased on the Plate up for Glasgow site are examples only, and are subject to change.

Please bear in mind that as a food waste campaign that focuses on using surplus ingredients, dining options may change regularly. We think this is something that should be celebrated – although it does make it difficult to know in advance which options you’ll be able to choose  from, or their availability. So when it’s gone, it’s gone. And when it’s gone, there’s no waste!

Participating venues are responsible for showcasing their own daily dining offers throughout the campaign period. We would strongly recommend contacting them directly to confirm details and availability before your visit to avoid disappointment.

Due to the nature of this campaign, catering for all dietary requirements may be limited. However, we have done our best to cater for as many needs as we can.

And of course, dining options are never created with ingredients that are past their sell-by date. “Leftover” food is just food that is surplus or unsold, which unfortunately happens all too often along food supply chains.

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