Ox and Finch

9 Reviews on “Ox and Finch”

• Anam Amir

  I visited this place with my boyfriend who really loves its food. The restaurant is well decorated with good atmosphere. Waiters are friendly. We tried the ham hock croquettes which were delicious. The scallops and cauliflower pure – one of the best we have tasted. We loved everything about this place. I really want to try more from the menu. Must try!

  September 3, 2015, 10:44 am

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• Amna Mansoor

  I had a dinner at the Ox and Finch with my family yesterday. My friends have always been talking about its food. I didnt really expect much but the food when arrived it was so well presented and tasted great. The food was of good quality. The service was quick and the prices were so reasonable. We had an incredible dinner. Thank you!

  September 3, 2015, 10:37 am

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• Niloy Amin

  I went to this restaurant with my colleagues and the food they served was cooked just perfect, with perfect ingredients. We had scallops with cauliflower puree for lunch. The food was tasty and healthy because it was so fresh. The desserts were very nice. I definitely recommend it to anybody

  August 26, 2015, 5:19 pm

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• Anderson John

  I visited this place with a bunch of class fellows. This place is decorated so well that you’d be impressed by its first look. My expectations were very high because I had heard of this places food a lot. The amazing taste of tapas styled menu with interesting combinations. It really did justice to my expectation, food was delicious and we all really enjoyed our time. This has to be well worth a visit.

  July 23, 2015, 3:46 pm

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• The SA Food Guru

  This stylish restaurant with its high ceilings, mood lighting and chilled atmosphere makes for a near perfect dining experience. From the attentive front of house staff (offering a free glass of fizz to apologize for a slight table delay), down to the immaculate looking kitchen and interesting menu. Plates are meant to be shared, which sets the stage for an exciting tasting event – allowing you to savor many different textures, flavours and smells. There is also an extensive and carefully curated wine and drinks collection to compliment your culinary adventure. The menu consists of six basic sections – snacks, cold starters/ cured meats, seafood, meat, vegetables and sweets. Portion sizes are sufficient to share between two people. My favorite of the night was definitely the haddock with poached egg, as well as the delicious baked Alaska and coffee to finish – pretty fantastic. Ox and Finch is a definite must for all of those who appreciate the complete dining experience – quality, style and value for money. Two thumbs up! traverate.com

  July 16, 2015, 7:50 pm

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• Foodie Explorers

  I know see where this Bib Gourmand came from- wow! Tapas style menu but not completely small plates. Excellent presentation, taste and service.The frozen chips were the only let down and the price. foodanddrinkglasgow.co.uk

  June 4, 2015, 11:05 pm

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• Laura Simpson

  The street and pop-up food scene in Scotland right now is worth raving about. No more 30% meat content greasy burgers and more pulled pork with pomegranate. Names like Breaking Bread, Three Sisters Bake and Scoop are constantly on my radar. The former just opened a permanent restaurant in Glasgow called Ox & Finch. I learnt from social media that they are all about contemporary small dishes.We phoned to book that morning and they only had 5pm tables left. Good sign. We took the early bird booking and first impressions were positive. The space is effortlessly cool, elegant but not pretentious.They had run out of the wine that we ordered but our waiter was able to advise us on the other choices so we ended up with a quaffable white burgundy. White burgundy you say? The name doesnt seem logical to me either but Id never have chosen it myself so it was pleased.We ordered bread with oil and, whilst we enjoyed the bread, wanted balsamic to go with it.The scallops we ordered were presented beautifully, I love their crockery. They were smaller in size and Mr S thought a fourth wouldnt have gone amiss as a reflection of that. The scallops and cauliflower puree had a nice flavour but the larda di colonnata didnt add much. I wanted another dimension to the dish something acidic maybe.Ham hock and cheddar croquettes had been perfected. Lots of ham and a lovely crunch on the outside.Another star dish was the hanger steak, mushrooms and onion rings. Each little element had been cooked with care & attention, and the hanger was flavourful.House sausage with smoked ham hock beans was much, much better than expected. It was Mr S that chose it & one of those times in marriage when you decide to compromise. How exciting can sausages & beans be? Actually my husband was right because it was a solid dish. The homemade sausage was meaty & herby, and the beans were certainly not humdrum.My favourite dish was crispy fried squid, chilli & orange salad. I have an affinity for squid anyway but the coating on this was extra crispy and the fresh orange cut through it. Slightly over seasoned in my opinion but I didnt care. Saffron aioli was the perfect dip.By this point I was stuffed to the gunnels. But we had been lusting after having dinner in Ox & Finch for a while so I wasnt going to waste it. Bring on the dessert.On of the desserts had popcorn so I instantly chose it. The menu said dark chocolate cremeux, popcorn, peanuts & banana ice-cream. Having no idea what cremeux was didnt put me off- the kitchen had gained my confidence. We both swapped the banana ice-cream for vanilla & Mr S had his sans nuts. It was so fantastic that I ate the whole thing before remembering how full I was.The restaurant changed their menu shortly after our visit so you wont currently be able to get all of the above but Im pretty sure that the dishes that you get will be made with skill. Their website writes that they are contemporary dining and I am happy to see a changing menu to fit the claim.They have used their wealth of experience to open a place that Glasgow should be proud of. girlaroundglasgow.wordpress.com

  February 20, 2015, 9:50 pm

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