PUMPKIN SOUP!

Ox is one of the two Michelin rated restaurants in Belfast. It was awarded by a Michelin star since 2016. With Stephen’s vision in the kitchen and Alain’s experience as a sommelier and restaurant manager, Ox is a refined restaurant to visit in Belfast.

Ambiance

It was a bit too loud inside, I think there was a problem with the isolation. It could be designed better. The overall feel was cozy and relaxed.

Taste

I arrived a bit early at Ox than my reservation time. There was a bar next to the restaurant, which was named “Cave” but owned by Ox as well. I had a sublime cocktail while waiting, and they called for us exactly at our reservation time.

The menu was a surprise menu, so I had no idea what would be served. I just mentioned that I don’t eat foie gras, and started waiting curiously for my six-course menu.

The first amuse-bouche was onion galette with Lough Neagh eel and wild garlic. It was really crispy and delectable. The second amuse-bouche was gougère with Coolattin cheddar (Tom Burgess artisan farmhouse cheese) and beer. Gougère is a baked savory choux pastry made of choux dough mixed with cheese. Both of them were luscious.

Sourdough bread with Cuinneog butter (an Irish farmhouse butter) was served. It was ordinary and didn’t make much of an impression.

The first dish was scallops with courgette, dashi and verbena. Sauce tasted delightful but didn’t blend well with the scallops.

Smoked rose veal with turnip, verjus and black garlic was an inviting dish. Verjus, which means green juice in French, is a juice made from pressed grapes which were harvested in the early season. The black garlic sauce was scrumptious. Veal was totally covered with the round cut turnips. It was a sight for the eyes and a very appetizing pair indeed.

The following course was lobster with pea beurre blanc and sea herbs. The lobster was fascinating, unfortunately, I didn’t like pea beurre at all with the scallops.

Mourne mountain lamb with wild asparagus and smoked potato was a safe but savory choice. Black garlic sauce was used again in this dish. The fat from the lamb was yummy and didn’t make me uncomfortable at all.

Ice cream with rose rhubarb and parsley was heavenly for the pre-dessert. “Chervil”, a Eurasian plant of the parsley family was used. The team called this dish “spring salad”. The colors of pink and green looked very appealing to the eye. Noting the watercress used on top.

Now it’s time for the lovely dessert. Chocolate with 70% cacao served with pecan, ginger and beetroot sorbet. The sorbet and the chocolate fused together seamlessly.

Assorted petit fours were divine; salted caramel biscuit, lavender chocolate, coconut, and passion fruit. Lavender chocolate looked like a piece of art, with no emphasis on the aroma of lavender.

Service

The quality of service was very satisfactory. The staff felt quite friendly, chatty and polite.

Creativity

My mind wasn’t blown by the creativity level of the courses. The experience was a joy but not very distinguishable from other restaurants holding a Michelin star. It would be nice to have some surprise elements for a strong narrative.

Value

The value was outstanding. Not many Michelin starred restaurants have this level of performance compared with the price çğı.