Review on Ox and Finch
Former chef to the McLaren racing team and Street Food Cartel and Scoop brand founder, Jonathan MacDonald opened his much anticipated restaurant the Ox and Finch in the buzzy Finnieston area of Glasgow. Located on the former site of the old Konaki Greek Taverna, the building has undergone an extensive refurbishment and now sports an industrial urban vibe, with lights dangling from the high corniced original ceiling. The contemporary space features large windows great for people watching, an open-to-view tiled back kitchen, a wall of wines and and compact booths set against tables made from poured concrete and reclaimed scaffolding.
MacDonald has put in place an highly accomplished team, with Chef Director Daniel Spurr, formerly of Rogano and the Michelin-starred Restaurant Martin Wishart in Loch Lomond and alongside him is Head Chef Aurélien Mourez. The kitchen sources fresh impeccable produce for a menu dedicated to a tapas style of dishes, designed for sharing. Options worth considering are roast coley, chorizo, chicory and eight-year-aged balsamic; crab and crayfish with chilli, mango and glass noodle salad or from the land there's roast pheasant, spiced bulgar wheat, hazelnut dukkah and pomegranate molasses; slow-roasted pork belly, white onion puree, golden raisins and capers. To finish with something sweet choose dark chocolate and orange sachertorte with crème fraîche or maybe brioche bread and butter pudding with rum and raisin ice cream.
There's a concise wine list with plenty of options available by the glass, a good selection of beers and staff are friendly and knowledgeably.
Ox and Finch is also featured in: Michelin Guide
Rate this RestaurantCuisine
Tapas / Modern European
Chef
Daniel Spurr
Restaurant Opening Times
Lunch: 12.00 through until
Dinner: 10.00pm