AN exciting newly styled street-food concept is coming to an iconic Scottish landmark.

Platform, an indoor food market which will be launched in Glasgow’s Argyle Street Arches in the catacombs of Glasgow Central Station, will be home to Scotland’s largest casual restaurant and street food kitchen.

It is a massive transformation of the 35,000 sq ft space, seating up to 350 people comfortably with safety and social distancing front of mind.

Unveiling a collaborative kitchen team, top Platform traders – Gallus Pasta, Tiny Dancers and Ginger & Chilli will be firing up the grills and working side-by-side under Platform owner, Scott McCormick. The new business direction allows for a modern way of working for traders in the post-pandemic hospitality industry.

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Launching a new look and contemporary collaborative menu, Platform has been completely reconceptualised to create a welcoming socially distant state-of-the-art restaurant that includes a high-tech thermal scanner, a custom-built ordering app and online bookings, along with daily allocated walk-in tables and more.

The new menu is dedicated to exciting street-food flavours has influences from Asia and Italy to New York. It features dishes such as sticky Korean fried chicken or cauliflower bites, slow-cooked tender beef brisket curry with coconut, raita, chilli and Asian slaw, mouth-watering homemade pizzas and hand-cut plates of pasta.

It’ll also be hard to resist scooping up a dessert from their nostalgic treats menu.

Jules McGuire owner of Gallus Pasta and new Platform chef said: “Switching from being a trader to developing the new menu has been a wonderful experience. We’ve got the opportunity to create the best post-pandemic dining experience and with our collaborative outlook, the street food menu offers something for everyone.

“When Platform asked us to pivot our business, it was a dream come true. It’s a big challenge and we’ve all stepped up and can’t wait to get cooking!”

Platform restaurant will operate every Friday and Saturday from 12 noon until late as part of a transitional opening, complete with a fully licensed bar.