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Restaurant OXA by Si Hall
We visited the notable OXA , an excellent independent neighbourhood Michelin recommended restaurant nestled in the heart of Oxton .
With nearly 20 years experience in professional kitchens , Liverpool born chef Andrew Sheridan of Great British Menu fame is the Chef Patron alongside outstanding Head Chef - Jake Smith . Both are passionate about bringing the very best out of the incredible seasonal produce available and creating a nostalgic flavour profile built around social engagement .
With a constantly changing menu , you ’ ll see a reflection of the micro seasons , with influence from all over the UK . This spirit and ethos flows seamlessly into their drinks offering which pioneers wines , spirits and craft beers from across England and Wales .
They offer a very reasonably priced tasting menu , an option for 6 course at £ 70 or and an 8 course menu at £ 80 . With an optional wine 5 glass flight for £ 50 or 6 glass flight for £ 60 .
Snacks : Roasted celeriac broth , deep flavours of anise , complimented by sweet and sour pickled celeriac . Split with a bold green parsley oil .
Deep fried Parmesan beignet , a mix between an unctuous doughnut and savoury choux bun . Golden and crisp , balanced with a sweet and sour apricot puree , finished off with lashings of grated aged Parmesan .
Bread : OXA sourdough , sliced thick in order to experience and appreciate the outer crust , served with a whipped , indulgent and savoury Roche of marmite butter .
Chicken : Chicken wing , cooked in its own fat to boost the savoury flavour . Then dipped in a light and crisp tempura batter before being seasoned with a dashi salt . Then to finish we drench it in an umami , spicy and acidic gochujang glaze .
Carrot : Clamped heritage carrots , grown in sand to enhance the depth of flavour . They use them for a tartare , which they mix with the classic garnishes of capers and gherkins , but they also add pickled raisins for a satisfying chew and bind it all with a Smokey bbq emulsion . This sits on top of a star anise spiced carrot puree . The dish is finished with a horseradish foam .
Beef : Stunning aged ribeye of beef , heavily roasted before slow cooking to a perfect medium rare cuisson . They serve this with a slow cooked beef short rib , a mouthwatering beef fat potato terrine that is dressed with a truffle emulsion and shavings of fresh truffle , a roasted maitake mushroom , a sweet and sour mushroom ketchup , a beef ragu , a beef jus with added diced beef fat and to finish served alongside the dish our in-house made Japanese milk bread . Perfect to mop up the rest of the sauce and purees .
Pre dessert : Their pre dessert is a really refreshing blackberry sorbet , topped with a salted blackberry jam , an aerated lovage mousse for some contrasting yet complimentary flavour profiles . Finished with some extra lovage oil , toasted sunflower seeds and some freeze dried blackberry ’ s for some welcome and much needed texture .
Apple crumble : On the bottom of the bowl they serve a cox apple terrine , built with layers of thinly sliced apples coated in a blitzed caramel powder , bringing some sweet and sour flavours to the dish . Adding a hung vanilla yogurt , topped a salted oat crumble , finished with a spiced apple puree , a bay leaf caramel and a smoked creme fraiche sorbet .
Sticky toffee : Simple , elegant in its presentation , but full of flavour . They slow cook the cake to give it a better texture and helps prevent it from drying out , add an indulgent and slightly bitter caramel sauce , and finish it with a stunning Roche of Tahitian vanilla ice cream . As beautiful to eat as it is to look at .
In summary : Everything looks beautiful and tasted stunning , with a highly creative , considered array of ingredients and flavours .
Absolutely excellent ! Highly recommended .
Online Reservation Only – Walk In Not Available Sunday , Monday and Tuesday – Closed ( Available For Exclusive Use ) Wednesday to Saturday Evening – 19:30pm Thursday , Friday and Saturday Lunch – 12:30pm
Call on : 0151 203 9747 Email : hello @ restaurantOXA . co . uk Telephone Lines Open : 10:00am – 19:00pm Wednesday – Saturday .
Cornish cod : They use beautiful loin of Cornish cod , simply salted to firm up the flesh before poaching in rich brown butter , served simply with a cauliflower sauce . To finish they split the sauce with a vibrant dill oil , bringing more freshness and making the whole dish pop with colour , then add a deep fried potato crisp seasoned with vinegar powder and Maldon sea salt .
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