What's thought to be Glasgow's first 'molecular restaurant' has opened in Finnieston to much anticipation from diners-to-be.

Porter & Rye is the sister eatery of The Finnieston on Argyle Street and exemplifies the move towards contemporary small plate dining evidenced elsewhere with the launch of nearby Ox and Finch earlier this year.

The restaurant is the latest venture from Kained Holdings who also own Lebowski's and The Crafty Pig. 

It accrued over two thousand 'likes' on its Facebook page before its doors had even opened thanks to a selection of tempting images showing steam-filled cloches over dishes and an array of intriguing dusts and ingredients.

Aside from its small plates, the restaurant will focus on steak with beef sourced from award-winning Scottish herds from Gaindykehead Farm, near Airdrie. Tom Rodger - a fifth-generation member of a long-serving family of Glasgow butchers - has been selected to prepare the chosen sides of beef prior to the dry-ageing process, which is completed in-house with Porter & Rye's dry-ageing cabinet in the bar area.

Additionally, diners will be able to select and pre-order individual cuts of beef from a refrigerated dry-ageing cabinet beside the bar for future visits and these cuts will then be prepared to the each customer's specific requirements.

Hand-dived scallops from Guy Grieves of the Ethical Shellfish Company are caught fresh every morning off Mull, while venison served hails from Perthshire and tomatoes from Clyde Valley are found elsewhere on the menu.

Head chef Claire Gardner, who most recently occupied the same role at Mar Hall Golf & Spa Resort in Bishopton and who received an Escoffier award in 2013, will lead the open kitchen at the restaurant.

Gardner and her team will bring molecular cooking to the table in the form of dishes boasting unusual spheres, foams, gels and air. These include Knochraich Farm crowdie cheese bon bons served with a butternut squash trio, parmesan air and Amaretti crumb (£5.95) and pan-fried king scallops with citrus beetroot tartare, seaweed and scallop roe salt, lemon foam and grapefruit gel (£14.95).

John Traynor, executive chef at Porter & Rye, is said to be utilising a Thermomix when creating the restaurant's dishes - the MasterChef (and master chef) machine of choice which weighs, chops, and cooks food - and even washes itself.

Porter & Rye is located at 1131 Argyle Street, Glasgow G3 8ND.