A RELAXED atmosphere in the newly opened Avondale Bar/Grill is the key to success as far as Kaly Masrour, manager of Avondale leisure, is concerned.
The Parisian is operating in first-class brasserie style, offering the park's office workers simple 100% fresh food.
Popular choices at this busy lunch-time venue include ciabatta served with a range of carefully chosen fillings that are slightly different and add a touch of style.
The chicken comes with aioli, almost inviting people to question what it is. The ham is combined with brie. Olives, anchovies and roast vegetables make an appearance on the menu, real flavours to tease the taste buds.
The Lanarkshire workforce appear to have a special affinity with steak sandwich served with balsamic vinegar and caramelised onions. For those wanting a more substantial meal the delights include steak, chicken, pasta and the legendary Toulouse sausage together with a range of mouthwatering desserts.
Trade at the large and stylish bar-grill facilities has increased every month since it opened in November, too late to catch most of the Christmas trade, and it is well patronised at lunch-times by a wide range of staff for both social and business lunch purposes.
The licensed premises are certainly on the ground floor of a large office development, but given the out-of-town location and the fact that many people travel by car, the prospects for an Ally McBeal-style after-hours session could stilll be on the agenda.
Visitors from outside the park are mainly confined to evenings, helped by marketing initiatives such as live music at weekends, face-painting and magic shows for kids on Sundays, and beauty evenings and charity race nights.
The facility is nevertheless a very positive step forward for the 150 companies and thousands of workers on Strathclyde Business Park, with Masrour expecting an uplift in trade as the weather improves and outside seating comes into play.
His responsibilities also extend to the separate but adjoining top quality restaurant called the Lily, where his knowledge of fine wine and continental dining is given more free rein.
The park's owners decided to run the leisure facility themselves after failing to agree satisfactory terms with some of Glasgow's established big name restaurateurs.
William Hill of HF Developments explains: ''We did not build the bar-grill because we wanted to go into the licensed trade. We actually went into the business to enhance the facilities for occupiers.
''Even if it is not the most profitable business in the group but at least washes its face, I will be delighted, because what you have to bear in mind is that having the facility generates more business for the property side and that was another critical reason for doing it.
''We took a long-term view of the business and for that reason I am not worried about it. Every week turnover is growing, slowly but surely, and my view is that if we carry on with the same level of growth we will easily reach our target for the end of the year.''
SELECTION OF DISHES AVAILABLE FROM THE LILY LUNCH MENUS
Lunch Menu
2 Courses (pounds) 13.90 3 Courses (pounds) 15.90
APPETIZER
Soup of the day
Smoked salmon, cream cheese & spinach ravioli with garlic cream sauce
Chicken liver parfait with grape chutney & brioche
Grilled brie with red onion compote & dressed mixed leaves
Smoked bacon & black pudding salad with parmesan shavings
MAIN COURSE
Grilled Ribeye steak with pont neuf potatoes & a choice of pepper or Diane sauce
Smoked Haddock topped with poached egg served on mashed potatoes
& coated with grain mustard sauce
Supreme of chicken served on Portobello mushrooms, matchstick potato
& garlic Thyme gravy
Grilled Sea bass on polenta with stewed tomatoes and pesto sauce
Roast chump of lamb with dauphinoise potatoes, redcurrant & rosemary jus
Ratatouille tart with crispy aubergine and tomato dressing
DESSERT
Creme brulee flavoured with Baileys Irish Cream & served with homemade shortbread
Iced chocolate parfait with orange custard sauce
Glazed lemon tart with caramel sauce & fruit coulis
Warm black forest gateau with cherry compote & vanilla ice cream
Various sorbets and ice creams
Selection of Scottish cheese & oatcakes
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