Ox and Finch
Menu with Prices in the UK

Slow-fermented artisan sourdough from Glasgow's social enterprise Freedom Bakery, served with house-churned sea salt butter.

Plump Spanish queen gordal olives marinated with fresh lemon verbena, orange zest, fennel seeds, and cold-pressed olive oil.

Slow-roasted whole Valencia almonds and cashews tossed in rosemary sea salt, smoked paprika, and cayenne pepper.

Silky chickpea hummus swirled with spicy Yemenite green zhoug, crunchy Egyptian walnut dukkah, and warm grilled pita.

Crispy panko-breaded croquettes filled with molten Scottish goats cheese, drizzled with chilli wildflower honey and thyme.

Creamy whole Italian burrata cheese paired with heritage Isle of Wight tomatoes, grilled peach slices, almond romesco, and basil oil.

Slices of pristine Scottish sea bream cured in citrus tiger's milk, ruby grapefruit segments, avocado purée, and Peruvian aji amarillo chilli.

Wafer-thin dry-aged Scottish beef fillet seasoned with black truffle emulsion, crispy capers, aged parmesan shavings, and rocket.

Salt-roasted ruby and golden beetroots tossed with smoked ricotta, artisan seaweed hot sauce, and toasted pistachios.

Slow salt-baked celeriac root sliced tender with Granny Smith apple batons, roasted hazelnuts, and vibrant herb salsa verde.

Pan-seared Scottish king scallops served over velvety cauliflower purée, crispy Iberian chorizo crumb, and fried baby capers.

Pan-roasted Scottish skate wing draped in nutty brown butter, fresh sage leaves, toasted hazelnuts, capers, and preserved lemon.

Roast North Sea cod fillet served over slow-braised tender baby leeks, brown shrimp, and an enriched smoked chicken butter sauce.

Light, crisp-battered fresh Shetland haddock goujons served with shredded kohlrabi salad, pea shoots, and cornichon tartare sauce.

Meaty roasted monkfish tail medallion served in a creamy Arbroath smokie haddock broth with shaved pickled fennel.

Crisp Moroccan brik pastry parcel filled with spiced shredded confit duck leg, toasted almonds, cinnamon, and orange blossom.

Blushing roasted Scottish lamb rump with charred courgette ribbons, crushed gordal olives, black garlic puree, and lamb jus.

Tender 12-hour slow-cooked Scottish lamb shoulder pulled and served with sweet garden peas, broad beans, fresh mint, and wild garlic oil.

Slow-braised then crisp-crackled Scottish pork belly served with Stornoway black pudding bonbon, pickled apple puree, and cider jus.

Seared dry-aged Scottish hanger steak sliced medium-rare, served with zesty green chimichurri and grilled sweet shallots.

House-made spiced beef sausage grilled over high heat, served with creamy barrel-aged Greek feta, shaved red onion, and tangy sumac.

Prime 35-day dry-aged British Hereford sirloin steak served on the bone with roasted bone marrow bordelaise red wine sauce.

Griddled tenderstem broccoli stalks with blistered edges, served atop smoky Spanish almond and roasted red pepper romesco sauce.

Charred whole aubergine flesh glazed with black garlic syrup, creamy white tahini drizzle, pomegranate seeds, and fresh mint.

Thick-cut Maris Piper potatoes triple-cooked for an ultra-crisp exterior and fluffy center, served with house roast garlic aïoli.

Sweet Savoy cabbage charred in a smoking pan, tossed with black truffle mayonnaise, toasted flaked almonds, and finely grated aged Dutch gouda.

Crisp red and green lollo rossa leaves tossed in aged Spanish sherry vinegar dressing, radish rounds, and snipped chives.

Steamed Ayrshire new potatoes gently crushed and tossed with cultured butter, fresh tarragon, chives, and Maldon sea salt flakes.

Airy dark chocolate mousse using local Glasgow Barebones chocolate, paired with salty white miso caramel, passion fruit, and crispy buckwheat.

Wobbly vanilla and tonka bean cream panna cotta served with tangy poached Scottish forced rhubarb and a warm ginger snap crumble.

Buttery shortcrust pastry filled with golden syrup and lemon breadcrumbs, served warm with a quenelle of rich Cornish clotted cream.

Board featuring Isle of Mull unpasteurised cheddar, Lanark Blue sheep's cheese, and Clava brie, served with rough oatcakes, chutney, and quince paste.

Refreshing dairy-free sorbet churned with seasonal Blairgowrie raspberries and strawberries, finished with fresh mint.

The Botanist Islay gin, St-Germain elderflower liqueur, fresh lemon juice, and chilled dry Prosecco.

Lochlea Scottish single malt whisky shaken with fresh lemon juice, sugar syrup, egg white foam, and a float of red Rioja wine.

Edinburgh Gin Rhubarb & Ginger liqueur, Aperol, charred rosemary sprig, sparkling soda, and Prosecco.

Sugar kelp-infused Isle of Harris Gin served with Walter Gregor's hand-crafted Scottish tonic water and a pink grapefruit wedge.

22 hand-foraged Islay botanicals distilled into smooth dry gin, served with Fever-Tree Mediterranean tonic and fresh thyme.

Crisp golden ale brewed in Alloa, Scotland, featuring elderflowers and aromatic citrus hops (4.3% ABV).

Robust black IPA brewed in Tweedbank in the Scottish Borders, balancing dark roasted malts with pine and citrus hops (7.2% ABV).

Artisan soda naturally sweetened with fruit juice and real Scottish rhubarb, crafted in Edinburgh.

Zesty, traditional cloudy lemonade made with real lemon juice and gentle fizz, zero refined sugars.

Pure, organic still mineral water drawn from the protected Ochil Hills in Perthshire, Scotland.

Crisp, gently effervescent natural sparkling water from the Scottish Ochil Hills.