On Nithsdale Road, the restaurant will operate around a changing seasonal menu, with the kitchen focused on quality produce and ‘uncomplicated cooking’.
The restaurant describes the opening menu as featuring familiar, comforting dishes with a contemporary twist.
Starters will include aged beef tartare with anchovy dressing and bitter leaf; sea bream ceviche with grape nahm jim and coriander; and yellow beetroot with peach and almond, followed by mains such as St Brides chicken with sweetcorn, griolle and cherry; and cod with fig leaf and preserved tomato.
Desserts including barbecued lemon ice cream with pickled almafi lemon and olive oil; and dark chocolate choux bun with vanilla and pistachio (made to share) will complete the menu.
The drinks list will include a selection of wines alongside cocktails, beers and after-dinner serves.
The kitchen will be headed by chef Zak Young, who’s previous experience includes top Glasgow’s restaurants, Unalome and Cail Bruich.
“The Southside already has an incredible independent food and drink scene, and that was a huge part of why we wanted Vera to be here,” says the team behind Vera.
“We didn’t want to create somewhere that people feel they have to save for a special occasion.
“Vera is supposed to become part of your week - somewhere you can decide at five o’clock that you fancy dinner, pop in for a glass of wine and something to eat, or end up staying all night.
“The menu will constantly evolve with the seasons. There’ll always be something new coming out of the kitchen, but the philosophy won’t change: great produce, big flavours and food that we genuinely love eating ourselves.
“Ultimately, we want people living around the Southside to feel like Vera is their restaurant.”