GLASGOW’S newest restaurant has kicked off business with a glittering VIP launch party.

“Mediterranean bites and sips” restaurant Evoo – which stands for extra virgin olive oil – was added to the city’s buzzing food and drink scene a fortnight ago.

Bosses had promised customers a “fine selection” of bespoke, infused olive oils to dip and drizzle over dishes – and a selection of Glasgow media, bloggers and influencers were not disappointed at the launch night last week.

Local businesses and suppliers also headed to Evoo for a night of small dishes, cocktails and live music.

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Around 40 guests packed into the venue, including blogger Sean’s Supper, Rocco’s Quick Bites, Glasgow Food Geek, Glasgow Food Collective, along with staff from Tesco Bank and the theatre editor of The List Magazine.

The sunny evening kicked off with fizz, cocktails and wine, with plenty of food on the menu to tick over appetites.

Located at the top of Cowcaddens Road, opposite the Theatre Royal, Evoo offers customers small plates to share and nibble.

Supporting Scottish suppliers, those in attendance at the big night heard how the restaurant’s dairy comes from Ballantines in Uddingston, the eggs from Auchtralure farm in Stranraer, meats from ABR in Bearsden and top seafood from The Fish People.

Brunch plates include apple ricotta pancakes, smashed avocado toast, baked eggs with Shakshuka and merguez sausages.

Roast sea bass with asparagus, grilled langoustines with ‘nduja, smoky chorizo stew, charred aubergine parmigiana and courgette trifolati are some of the other lunch and dinner options available.

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The menu also includes vegan, veggie and gluten-free options, and party-goers tucked into many of the dishes on the menu.

The eatery also has outdoor seating for customers to enjoy their food alfresco in the sunshine, something the press took advantage of on what was a rare, sunny evening.

Julie Douglas, the general manager, told the Evening Times: “We’ve been so excited to launch EVOO and it’s great to see the place busy. So far, we’ve had fantastic feedback on the menu.

“We’re looking forward to serving alfresco dining in the summer on our little outdoor seating area – it’s a perfect sun trap.”

Head chef Peter Thomson added: “I wanted to create a Mediterranean-inspired menu with the best seasonal produce, offering fresh, vibrant dishes from a broad spectrum of countries.

“We’ve had some amazing feedback so far. The launch night went really well and we’re looking forward to things from here.”