The Bite Magazine - Autumn/Winter 2024 - Issue 36

British Pan-Asian Infusion bitecuisine We dined at the gastropub on a quiet Wednesday evening with a relaxing ambience, soft music playing overhead, and a light stream of traffic outside passing by. The gastro- pub offers a modern, elevated British menu peppered with Asian accents. Diners can expect seasonal British ingredients through elevated and comforting plates. Each dish is rooted in tra- dition, such as the Scotch Egg with black pudding, pickled onion mayonnaise, and the Ox Cheek Toastie, while others are sprinkled with Pan-Asian twists. Recommended dishes include the Japanese Smashed Burger with bone marrow kewpie and dill relish, King Scallops with crispy Thai chick- en wing and pickled ginger, and the Vegan Maple and Soy Baked Swede with onion dashi, katsu, and crispy vermicelli. The Ox’s farm-to-fork dishes consist of ethically and sus- tainably sourced beef from the group’s family farms in Mel- rose on the Scottish borders and dry-aged on-site. Dive into plates like fillet of Scottish Luing Beef with smoked eel, po- tato terrine and salt-baked celeriac; Beef Bourguignon Pie, oyster fritter, triple-cooked chips, wilted greens and stock pot gravy; and a Porterhouse to share. Their delightful des- serts will make you happy with Sticky Toffee Pudding, Saf- fron Poached Pear, or Chocolate Mousse. Our excellent server, Bo, suggested we try Twinkle with vodka, elderflower liqueur and coffee and Tom Collins with gin, lemon juice, sugar and soda from the cocktails menu. The first cocktail, served in a cute small glass, had a pleasant Braised Lamb