OXTWO was bustling when we arrived for dinner on Friday night, the expansive restaurant full, vino lovers enjoying a wine tasting evening in the private room at the back, the bar thronged with people enjoying a quick drink, or an epic cocktail.
We can vouch for the cocktails because we opted for one of GM Lenny Alder‘s new concoctions – the Basil Bomb – which was one of the most delicious things we’ve ever tasted. What a way to start!
And while everyone loves OXTWO, Friday nights are even more special, because there is live music for the first three Fridays of the month and a DJ on the last.
the Basil Bomb cocktail was one of the most delicious things we’ve ever tasted
If you haven’t been, OXTWO in Summertown is the new venture from the boys behind The Back Lane and The Duke in Woodstock, and Grape Minds, exec head chef Johnny Parke firmly in the driving seat with an enormously enticing and sexy small plate menu, meaning you order as little or as much as you want, depending on the occasion.
In our case it was much. So much in fact. But that’s the problem with Johnny and head chef Ben Bullen‘s food. Once you start tucking in, it’s impossible to resist, the dishes appearing as and when, keeping you eating, chatting and drinking with consummate ease.
Once you start tucking in it’s impossible to resist, the dishes appearing as and when, keeping you eating, chatting and drinking with consummate ease
Situated on a table near the window overlooking Banbury Road, we sat back and enjoyed an extraordinary meal amongst the packed diners.
A simple plate of harissa-marinated Cantabrian anchovies casually demonstrated OXTWO’s dedication to provenance, followed by a bright, colourful dish of silky smooth, blackened, red, roasted peppers with olive tapenade, goat’s curd, hazelnut and black garlic; beautiful to behold and slipping down a treat.
The piri piri chicken & sobrasada croquettes with chilli mayonnaise literally melted in the mouth, and we had to order more before the four of us came to blows
The pair of piri piri chicken & sobrasada croquettes with chilli mayonnaise literally melted in the mouth, and we had to order more before the four of us came to blows, hot and crispy on the outside and soft and spicy within, and who can refrain from a side of the infamous and irresistible Korean chicken wings with house ranch? Not a hope.
As Grape Minds are co-partners in OXTWO, the wine list is also excellent, a lovely white aiding our enjoyment of the confit chalk stream trout, heritage beetroot, potato mousse and ajo blanco, the vibrant pinks, whites, greens and purples as stunning as the taste.
As Grape Minds are co-partners in OXTWO, the wine list is also excellent
The dishes kept flowing out of the kitchen in an almost embarrassing procession, even though we’d ordered them all, the Wye Valley asparagus, Godminster cheese custard and crispy Mayfield egg amply rewarding our greed – that custard!
And the flaky, crispy filo pastry encasing the baked Driftwood goat’s cheese, crunchy with pistachio, and sweetened with truffle honey, was so delectable and exotic it defied belief.
Much more robust were the Madras tiger prawns with red lentil dahl, yoghurt and lime pickle – bursting with flavour, heat and zing, the prawns huge and juicy.
The Wagyu slider burger with crispy coppa, sriracha house sauce and smoked cheddar was juicy, dirty, meaty, sloppy and finger-lickin’ tasty
We had to try the Wagyu slider burger, crispy coppa, sriracha house sauce and smoked cheddar out of curiosity, even though it was slightly out of kilter with the rest of the menu, because why wouldn’t you? Satisfyingly modest, so you didn’t blow it, it delivered all the juicy, dirty, meaty, sloppy finger-licking tastiness we’ve come to expect.
The more grown-up and sophisticated pan-fried fillet hake, girolle, pea & chorizo fricassée and roast chicken sauce, was completely the opposite – as was the Cotswold lamb, pine nut, almond & sun-blushed tomato stuffed courgette flower with pea puree; the ingredients speaking for themselves, the lamb pink, the hake moist, the courgette flower a joy, the fricassee punchy, the jus shiny. We were in heaven.
the ingredients speak for themselves; the lamb pink, the hake moist, the courgette flower a joy, the fricassee punchy, the jus shiny
Just as we finished dinner the wonderful Alex Coleman arrived on stage to serenade us (OK and everyone else in OXTWO), over dessert.
But even Alex’s wonderful vocals couldn’t detract from the ricotta & orange doughnuts which were SO GOOD, and the white & dark chocolate pavé, pistachio crumb and cherry crumble ice cream. Exactly!
OXTWO has an innate understanding that sometimes people just want to kick back, relax and enjoy themselves, while being spoilt by Johnny and the team
So come Friday night, you know where to go, because OXTWO has made a big impression since opening last year by bringing something really different to Oxford’s restaurant scene, complete with an innate understanding that sometimes people just want to kick back, relax and enjoy themselves, whilst being spoilt by Johnny and the team.
OXTWO is at 267 Banbury Rd, Summertown. Book here https://www.oxtwo.co.uk
For the OXTWO LIVE MUSIC schedule go to https://www.oxtwo.co.uk/livemusic
