Restaurants, Bars and Cafes

Food blog: Five March is new kid on block where food bursts with flavour and colour

By Ava Richardson at

Five March has garnered quite the acclaim since it opened nearly six months ago.

Its hosts – two previous employees of The Admiral and Distill – are bringing tropical tapas-style dishes to the table.

The food is eye-catching with explosions of flavour and colour – and the space bursting with plants and lush green vibrancy.

Five March

Space: Bursting with plants and lush greens

There was a group of us for lunch, so it was the perfect chance to try out multiple dishes on the menu.

Every dish seemed to flow into the next and many dishes complemented each other.

We chose a white bean & cashew hummus, endive, olive oil (£4.5) to start off.

The hummus was amazing, with a delicious mellow buttery taste.

‘Subtle bitter flavour’

Endive is a leaf that belongs to the chicory family. It has a subtle bitter flavour and a gentle-sweet nuttiness.

It was served raw to give a nice crunch with the soft white bean & cashew hummus.

Alongside the hummus, we tried out the Zucchini salad with quinoa, soft herbs, almond parmesan crumb (£5).

A salad with an array of texture and a nice citrus dressing to bring out the courgette.

The zucchini (courgette) was cut into thin noodle like strips so it was perfectly light and fragrant.

Five March

Starters: White bean & cashew hummus

Five March

Next: Zucchini salad with quinoa

A big hit were the Fried potatoes, crisp thyme, chilli mayo (£4).

The fried potatoes were a favourite of the group. They were a ‘potatoes bravas’ style with a spicy tomato sauce and there was a delicious smokiness to it, similar to chipotle flavouring.

The next dish was the Coconut panisse, eggplant romesco, pickled cauliflower, za’atar (£5).

Panisee is a fried flour cake made from chickpea from the south of France.

Asian flavour

The romesco sauce was lovely and rich combined with aubergine.

Za’atar is a generic name for middle eastern herbs – a combination of sumac, roasted sesame seeds and green herbs.

There was a lovely Asian flavour to the Aubergine sambal, spring onion, bean sprouts, coriander, soy caramel (£7).

The rich dark sauce brought the aubergine to life with flavours resembling teriyaki and ginger.

‘Sambal’ is a simply a type of hot sauce paste. I really liked this dish, I felt like there was a real depth of flavour.

Five March

See food: Chilli octopus, and fried chicken sandwich

A must to try: Chilli octopus, corn, radish, pink grapefruit, puffed rice (£10).

There was a beautiful chargrilled crunch to the octopus, contrasted with a soft and succulent inside.

I loved the smoky-salty combination and the added sharpness from the grapefruit is magic.

Luckily the food keeps coming. Fried chicken sandwich, pickle, red cabbage, Sriracha mayo (£8).

The bun was fresh and chargrilled and everything inside was a total joy. What more could you ask for?

The last to taste: Pork belly, charred pineapple, bok choy, ginger and chilli (£10.5)

Again, my favourite sweet and salty combination brought together with Asian flavours.

Five March

Pictures: There are three framed pieces of artwork on display by France-Lise McGurn

Five March was wonderful and vivacious. I cannot praise it enough.

Everyone was beyond happy with their food and it was fun for us to be able to try all the different dishes.

Homemade Halloumi & Courgette salad

FIVE March

Follow steps: Make it yourself

I was inspired by the fresh zucchini salad in Five March and decided to recreate it.

* First I spiralised one courgette and two carrots. I added in some thinly sliced a chilli to add some heat.

* Then I crushed some cashews and toasted then over medium heat, drizzling honey over to give a naturally sweet golden crunch.

* Next I made the salad dressing with 2 tablespoons of olive oil, a teaspoon of sesame oil and soy sauce and freshly grated ginger and lime juice.

* I tossed the salad in the dressing and added some fried halloumi and topped with the cashews.

The salad worked really well, the flavours fit together and the naturally salty halloumi complimented the vegetables in the citrus dressing.

Five March
140 Elderslie St
G3 7QF
0141 573 1400