Situated on Sauchiehall Street in Glasgow, Ox and Finch restaurant aims to provide diners a contemporary, relaxed, sharing experience. Owner Jonathan McDonald; formerly the head chef of the McLaren Formula One team with head chef, Daniel Spurr (who’s previous work includes Restaurant Martin Wishart at Loch Lomond) have retained the restaurants Bib Gourmand award for the third year in a row.
The idea of Ox and Finch is to share dishes. The waitress explained the menu and that the recommendation is 3 dishes per person but it is really up to you. We decided to order 4 at a time to enjoy the experience for longer. Unfortunately, the lighting is not the best for taking Pictures therefore the photos do not give the food the justice it deserves.
To start we had Toasted Sourdough with Sobrasada Spread. Sobrasada is raw cured chorizo-like sausage; salty, slightly spiced and moreish. I had never tried this type of spread before but would definitely order it again.
Sourdough with Sobrasada
Dry aged Beef Carpaccio, Pine Nuts, Pecorino and Truffle Dwarf Peaches was next. The Beef was thinly sliced and melted in the mouth. The Pecorino added saltiness to the beef and the Peaches, which look more like olives, were slightly sweet but tasted more like gherkin. This matched the beef perfectly.
The first fish dish we tried was the Seared Scallops, Black Pudding, Cauliflower and spiced Golden Raisins. Another triumph. Everything cooked to perfection and the classic combination of Black Pudding and Scallop was complemented by the sweet golden raisins.
Game Sausage, Gnocchi, butternut Squash, Fennel, Chilli and Sage was such a tasty surprise. I didn’t expect such strong flavours. The smooth creamy butternut squash brought the dish together.
Game Sausage, Gnocchi
A portion of Truffle Chips with Roast Garlic Aioli was also shared. The salty chips were fluffy and light on the inside and crispy on the outside. The aioli was strong in garlic flavour but also deliciously creamy while the truffle was present but not overpowering.
After a short break we ordered more dishes including; Squid, Prawns, Chorizo and Morcilla with Smoked paprika on Sourdough. These tried and tested combinations are a safe crowd pleaser when done well but can often be let down by the cooking. This was not the case ; the Squid was perfectly tender and the prawns juicy and succulent.
Squid, Prawns, Chorizo and Morcilla
Another great fish dish was the Skate Wing, Lemon Brown Butter, Samphire and Hazelnuts. The fish fell off the bone. The lemon in the brown butter gave the dish acidity while the hazelnuts added a crunch. The samphire added saltiness to balance out the acidity in the lemon.
Duck Leg, Thai Yellow Curry, Shredded Salad and Peanuts showed the diversity of the chefs cooking. This Asian style dish was perfection.
Confit Hogget Shoulder, Ptitim, Tahini Yoghurt, Pomegranate and Rose Harissa was another triumph. The shredded hogget had a strong meaty flavour, the pomegranate gave the dish sweetness and the Israeli couscous was an ideal accompaniment.
Confit Hogget Shoulder
Beef was the last of our savoury dishes. The beef was served pink but tender and juicy. This was served with Shiitake mushrooms and a crispy, salty celeriac and Potato Rosti which was phenomenal.
We shared three tantalizing desserts:
Pineapple Carpaccio, Coconut Ice Cream, Tarragon and Lime
Dark Chocolate Cremeux poached Cherries and Pistachio Ice Cream
Blackberry, Coconut and Lime Millefeuille
All three were so different but ticked all of the right boxes.
Dark Chocolate Cremeux
Ox and Finch certainly lives up to all the great reviews. Throughout the service was friendly and attentive and the food was outstanding. There are dishes to suit all. The sharing aspect may not be to everyones taste but with the quality of food that Ox and Finch serve sharing should be no problem!
- Food - 9/109/10
- Atmosphere - 9/109/10
- Service - 8/108/10
- Value for Money - 7/107/10