A stylish ambience oozing sophistication meets good food in the guise of a Mediterranean cuisine menu with a modern Scottish twist to provide guests with a unique dining experience at Collage Restaurant at the Radisson Blu Hotel in Argyle Street. This Glasgow restaurant is a joint venture of Sir Peter Blake and noted restaurateur Roy Ackerman.

The restaurant's specialities include pan seared monkfish, smoked bacon with mashed potato, asparagus and shallot cream and marinated pork fillet wrapped in pancetta. A meal here could begin with confit chicken and smoked duck terrine with pistachio or Stornoway black pudding with poached egg and truffle dressing. Mains of seared fillet of rainbow trout with sautéed potatoes, Barbary duck breast with Savoy cabbage and new season rump of lamb with minted new potatoes offer more substantial fare. Finally, end with rhubarb fool, iced mango and raspberry parfait or white rum and raisin pannacotta. A range of fruity cocktails and fine wines complement the food perfectly.