The Bite Magazine - Autumn/Winter 2024 - Issue 36

bitecuisine toffee and clotted cream ice cream, one of our favourite desserts. It did not disappoint. It was like coming home from a hard day’s work and relaxing with a comfort- ing and indulgent reward that washed the troubles of the previous hours away. It was that good! We also had Chocolate Mousse with strawberry sorbet and lemon balm. I had expected the mousse to be bubbly and soft, but it was solid, so unfortunately, I did not enjoy it as much. On Sundays, The Ox serves traditional roast with beef, lamb, chicken or vegetable. The Dry Aged Fillet of Scottish Luing Beef, Dry Aged Roast Striploin of Scot- tish Luing beef, Dry Aged Rolled Shoulder of Scottish Lamb, Roast Norfolk Chicken, Vegetable Wellington and Porterhouse are served with Yorkshire pudding, roast potatoes or roast veg mash, honey glazed carrot and parsnip, and savoy or buttered cabbage. The sides include truffled cauliflower cheese, butter mashed po- tatoes and maple-roasted baby carrots. Overall, we had an excellent experience. The staff is hospitable, especially Bo and the atmosphere is light and relaxing, making you forget the outside world and time. The interior is impeccable and charming, while the cuisine and dish choices are high-end and delecta- ble. The Ox is open seven days a week, with the busiest times being the weekend. Sunday, Monday and Tuesday from 12 pm to 11 pm, Wednesday from 12 pm to 11.30 pm, Thursday from 12 pm to 12 am, and Friday and Sat- urday from 12 pm to 1 am. The Ox Clapham 50 Clapham High Street London SW4 7UL Tel: 020 7846 7151 www.theoxclapham.com Chocolate Mousse Sticky Toffee Pudding