Ox and Finch

Ox and Finch
920 Sauchiehall Street, Glasgow, G3 7TF
  • Telephone 0141 339 8627
  • Opening times Mon–Thu & Sun noon–11pm; Fri/Sat noon–1am
  • Bar open Licensed until 1am
  • Food served Mon–Sun noon–10pm
  • Average price £20 (lunch); £20 (evening meal)
  • Email
  • Website www.oxandfinch.com
Photo of Ox and Finch
in association with
Birra Moretti
Ox and Finch

Photo: Kerr Vernon Graphic Design

Creative, confident cooking at this informal Finnieston diner, with small sharing plates that have earned the place a Michelin Bib Gourmand.

Eating & Drinking Guide

The 2016/17 edition of The List's Eating & Drinking Guide is out now – only £5.95 (+p&p).

This review is taken from the current (2016) edition.

A clever juxtaposition between old Finneston and new, Ox and Finch’s décor successfully blends ornate original features of this tenement corner with fashionable utilitarian chic. Its impressive location means unbeatable views of this hip and trendy neighbourhood. A reputation for polished, confident food that aims to impress is well deserved. Precision timings mean that the food – designed for sharing – arrives at carefully considered intervals, allowing time to fully appreciate the quality and smart composition of each plate. Silky buffalo mozzarella is sharpened beautifully by balsamic and sweet figs, while squid and luscious prawns are entangled in the gentle spice of their chorizo and morcilla companions. Confit of hogget is heady and exotic, the strong meat flavours mingling with a fragrant rose harissa. Tongue-tingling chimichurri brings bursts of spice to a perfectly pink rump steak and is spectacular alongside duck fat chips and their pleasingly pungent garlic aioli. Chilled hibiscus poached rhubarb rice pudding is refreshing and as striking as the main event. Impressive attention to detail at this Michelin Bib Gourmand holder extends to the service, which is outstanding.

  • High point: Clever, confident cooking
  • Low point: Booking is always advisable
  • Notable dish: Black angus rump steak with chimichurri sauce
Glasgow Larder

Listed in the Glasgow Larderorder a print copy (free + p&p).

Straight up fresh natural ingredients, creativity and precision in flavours and textures of all elements has earned, Ox and Finch a Michelin ‘Bib Gourmand’ star for good value food – one of only three held in Glasgow. This unpretentious place is buzzing with open kitchen and bar exuding efficiency through to the chattering diners cooing over sharing plates. Packed utilitarian style shelves tagged with an array of regional continental wines reinforce provenance all the way to the wide choice of craft beers, ales and cider. Scanning the placemat menu (noticeably free of fluffy descriptions) it’s hard to resist wanting it all in one sitting. Dishes speak for themselves. Apple-cured mackerel is exquisite and sensitively balanced in flavours accompanied by wasabi yoghurt and spiced granny smith. Colours are important too – salt and pepper squid with blood orange, chiili and saffron aioli is sunshine captured. Oh my! Lemon and earl grey baked alaska is like diving headfirst into a big cloud of squishy meringue and finding subtle citrus treasures with every spoonful. Decadent flavour depth unfolds in the layered torte – zingy blackcurrant and bitter dark chocolate the ideal bedfellows for silky smooth honeycomb ice-cream and scattering of crunch sweet cornflakes.

  • Private dining: Up to 16 covers
  • Provides: Vegetarian options (at least ¼ main courses), Children's portions, Children's high chairs, Wheelchair access, Outdoor tables, Free wi-fi
  • Music on stereo: Rock/pop
  • Capacity: 65
  • Largest group: 16
  • Open since: May 2014
  • Number of wines sold by the glass: 16
  • House wine: £17.75 per bottle

Reviews & features

Restaurant review: Ox and Finch

23 Jun 2014

One of Glasgow's pop-up pioneers settles down to impress at a permanent venue in Finnieston

Jonathan MacDonald’s career trajectory of late is one of gradually applying the brakes. As former head chef for the McLaren F1 team, he was immersed in the most high-octane, jetsetting, supercharged mobile catering gig in existence, visiting a different…