Our Latest Great Place To Eat - Oxhorn
Friday 16 February 2024
Featuring an open kitchen, with head chef Philip O Reilly, formerly of the superb purveyor of viands, FX Buckley, commanding the Josper grill; from the a la carte menu, you can have top notch oysters, scallops, sole on the bone and moules frites - all at prices that won’t frighten the horses. 10oz rib-eyes/sirloins and 8oz fillets include a side and a sauce, while sharing-steaks of John Stone beef being 34oz cote de boeuf/tomahawks. They do a fab 31oz Chateaubriand including two sides and two sauces. You can add foie gras, grilled gambas and/or a fried egg for a supplement.
Given the day, my friends Diarmuid and Steve were eager to try out the great value Sunday roasts which offered Irish striploin beef with bearnaise sauce served with homemade Yorkshire puds, duck fat roasties, baby vegetables and a red wine jus; or roast half chicken with a wild mushroom jus. The aforementioned a la carte single and sharing steaks were also available.
Diarmuid kicked off with soup of the day accompanied by excellent brown bread, while Steve had a Caesar salad with baby gem, rocket, croutons, Caesar dressing and Parmesan. I had a lovely rondelle of baked goats cheese with caramelised pear, toasted pistachio, baby leaves and a honey truffle drizzle.