Sun 25th Sep View full menu
- MY Bar - Make It Yours
- Semi Skimmed Organic Scottish porridge oats
- From £1.50
- Today's special main:
- Chicken Laksa
- £5.45/ in £5.45
- Veggie Soup
- Leek & Potato
- From £2.40
- Noodle Crunch Salad (mega with red Dragon Pork)
- Fine (egg free) noodles, spring onion, white & red cabbage, carrot, chilli, soy & lime
- £4.00
- Scottish Smoked Salmon & Seeded Avocado Egg Pot
- 317 cals, 22g protein
- £3.95/ in £3.95
- Now available every day.
- Chilli Pork Ramen
- £5.25/ in £5.25
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Tomorrow, 24th September – Last Day of Saturday Opening. Unfortunately, after much consideration we’ve decided to no longer open for Saturday trade. Midweek commitments continue to stretch the Martha’s team and something has to give so we can continue to deliver the best quality and service. We’ve enjoyed and appreciated all the Saturday regulars and sincerely hope you will still come and visit us during the week. Hopefully see you soon, The Martha’s TeamPosted 2 days ago
As much as we're enjoying the warmer weather, our chefs are working away on our WINTER menu. What would you like to see on our menu? Let us know what you'll be craving on those frosty, wintry days here in Glasgow...Posted 1 week ago
Martha's have always been a keen supporter of community and local food initiatives - that's why I jumped at the chance to get involved in Let's Eat Glasgow. Unfortunately my resources are currently stretched with new business opportunities coming in and major restructuring of the business. I have struggled to give Let's Eat the proper attention it deserves and I can't put the extra pressure on the team at this time. It is with deep regret that I need to pull out of this but wish the other 15 restaurants the best of luck with this brilliant initiative." Gav Clark, Proprietor, Martha's Buy food vouchers for the other fantastic restaurants at www.letseatglasgow.co.ukPosted on August 30, 2016
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@Dave_MLT @Pret @Moore_Legal you don't need an invite to come join the fun at Martha's 😉 hopefully see you soon
Posted 2 days agoRetweet · Favourite · Reply
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