Trendy, high-ceilinged venue with a casual vibe, offering creative, contemporary tapas-style dishes.

A La Carte

Why: they make elegant food seem effortless, whilst maintaining consistent high quality in all areas including excellent ingredients, new menu items to keep things fresh in addition to the solid favourites and fantastic service. Their success is only accentuated by the fact you need to ensure you book a table well in advance, as you’re about as likely to get a last minute table at Ox & Finch as you are winning the lottery!

30th August 2018

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My visit to Ox & Finch on this occasion was due to a friend finishing the Graduate Program within the company we work for and also getting a job in the same team as me. I wanted to treat her in celebration of her success, so Ox & Finch had been on my list to re-visit. Having just recently started a new job in that region myself, I had been working pretty hectic hours with days that seemed to merge into one another. So approximately 45 minutes before our dinner was due to start, a reminder flashed up in my phone (whilst I was still out on site) and I had to chuck everything together, hang up on someone and race out of there whilst making sure I locked and alarmed up everything too to attempt to get there in time (screenshot below refers).

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Luckily, the traffic wasn’t too bad travelling from the southside of Glasgow into the city centre and I made it with a minute to spare! We had booked for 6pm, so I actually had to wait at the bar for a couple of minutes as the couple seated at our table prior to us was just leaving as I arrived. I was seated not long after, and after choosing water (tap obviously, I’m like a poster child for it at this point in my work gear…) which arrived in a lovely repurposed Harris gin bottle, I waited. When it got to around 10 past, quarter past … I phoned Fruzsi (my friend), as after our exchange where I advised I may have been late, she was now significantly later whilst only living a few minutes walk away. Oh how I laughed… as she thought the table was booked for 6.30pm and had been waiting around in her flat ready to go, so ironically I had beaten her!

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As I hadn’t had much time that day to eat much else, I decided to order a ‘snack’ to tide me over until we had both settled down to choose our main menu items. The beetroot hummus, whipped feta, hazelnut dukkah and chicory was an obvious choice; as anything with feta and beetroot is bound to be magnificent to me – I love the flavours! I also ordered the fresh toasted sourdough with salted butter to “wash it down” (if there was some way of gesticulating sarcasm and my barely veiled attempt to justify eating bread, then I’d do it … unfortunately you probably see right through me thinking ‘why in the feck would she wash anything down with sourdough?’, but ask me if I care… I don’t).

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So Fruzsi arrived (told you she lived close), which meant she could share in the delights of my snack starters. I’m not shy in admitting there was a part of me that was gutted I had to share anything at all; I still have to work on this inherent gremlin inside of me lingering just below the surface coaxing me to steal ALL the food and snarl, kick and bite at anyone who tries to take any of it away from me. Does anyone else have this problem?

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We chatted for a while and finally settled on 5 dishes (if you don’t count the 2 x snacks/starters we already indulged in). With the first powerhouse sense of scent hitting us in the form of the charentais melon, prosciutto ham, white balsamic & mint. The fragrance from this dish was knock-you-over-worthy; it assaulted your nostrils upon entering the table’s atmosphere. Such simplicity in a small plate, but utterly worth the (some would say overpriced) cost of £6.50, as we enjoyed it so much.

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Keeping in the theme of simply but stylishly stunning – the buffalo mozzerella, isle of wight tomatoes, basil oil & aged balsamic arrived next and we dug into it with the fervour of my pups attacking a fresh bone from the knackery. The zing of the tomatoes was balanced with the sweet tartness of the balsamic and the creamy mozzerella stole the whole show. This was important for me, as I find so often with the wrongly chosen supermarket mozzerella that you feel like you’re eating a lump of plastic. It broke up softly and without the need for slicing, just came apart like it knew the basil oil needed more surface area to penetrate for maximum tastiness.

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Now I’ve had this next dish in some similar theme or other from Ox & Finch before, but this iteration of it was better than anything I’ve ever tasted before. The venison, juniper and peppercorn carpaccio with hazelnuts and crowdie sang with varying notes of flavour, culminating in its eventual harmonious symphony of deliciousness in my mouth. If you generally shy away from raw meat, I would encourage you to try this, as the accompaniments suit it so well that you can hardly tell it’s ‘raw’. I love crowdie; it’s got a place in any savoury or sweet dish in my opinion so with my knife I spread it thickly over the venison prior to it making the final destination journey into my gub. The hazelnuts provided a silently strong backbone to the dish, ensuring the softness of both raw meat and crowdie didn’t leave you wanting. In the words of a fellow insta foodie (@myyummofoodblog) – YUMMO!

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Now at a price tag of £14.00, the seared scallops, piccalilli, ramsay’s black pudding & apple dish could be off-putting, as I will admit for all of three scallops, it’s pretty steep. However, as soon as you scoop up some of that puree, smear it on a scallop you’ve shredded in half with your fork, whilst piling it up with apple and black pudding … you soon forget the somewhat questionable cost as the dish sends you into a dreamworld of  tantalised taste buds, exorcising all thoughts of potential expense. The sear on the scallops speak for themselves (and for the Chef’s for that matter – as they clearly know what they’re doing) … could you refrain from choosing the scallops when you visit?

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Another ‘MUST HAVE’ when visiting Ox & Finch is the confit duck leg, yellow curry, thai basil and crispy rice, and yes I capitalised the ‘must have’ for a reason. This dish is a long-standing menu item on their menu, and it’s stayed whilst others have come and gone or been amended slightly, for a damned good reason – ’cause it’s so fricken delicious that I can imagine people staging a protest if it were to be removed. The crispy rice is the foundation of the dish, much like a house needs bricks, as without it it would undoubtedly fall over. The duck is delicate, whilst also being robust, and breaking off the bone is delectable chunks to be fought over by the diners (or at least this is what happened with Fruzsi and I … the gremlin raised it’s ugly head and accused her of taking too much meat and not sharing exactly equally, ha!) And all of this is swimming lazily in the prefectly balanced yellow curry sauce of dreams (I’m using the dream analogy again, yes, but then you’ll forgive me for thinking that this place is a Mecca of sorts).

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Due to my eagerness to order dishes in advance of Fruzsi even turning up, meaning we ‘kind of’ ordered 7 dishes instead of 5 (I’ll maintain these weren’t all actual dishes, as some were quite light, making them half dishes in my opinion LOL), I wasn’t sure I wanted dessert. I must mention, there is a strict difference between want and need when it comes to food and me, and I’ll admit I’m easily swayed when anyone attempts to change my mind in favour of more tasty goodness. Thus, the raspberry millefeuille with olive oil and mascarpone was ordered and oh what joy I had that Fruzsi convinced me to share it with her! It was sheer DELIGHT in layered form. I love a good textural experience and this creation was so bloody good, I wish I’d ordered my own. Don’t be discouraged by the almost simple descriptions of the menu items at Ox & Finch – as if you are not wow’d at every turn, I’ll take you back all over again and convince you to change your mind!

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I treated Fruzsi to this meal and it totalled £58.50 for all dishes and we had only drank tap water throughout the meal. Worth every penny!

Chefs of Ox & Finch, you talented bunch, keep it up!!

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