It sounds strange to say about Ox, a restaurant where chef Steven Toman’s cooking has received unprecedented acclaim, that the cooking is only one part of the experience. The second part of the experience, and the one that clinches Ox as a truly world class restaurant, is to order the wine pairings suggested by sommelier Alain Kerloc’h. Because if Mr Toman is a whizz in the kitchen, Mr Kerloc’h is a whizz in the cellar. His wine choices are consistently surprising, unorthodox, and inspiring. He will put a red wine from Austria with asparagus and Coolatin cheddar, then revert to white wine from Istria to match with john dory. At every point, both food and wine are not just a pleasure: they are also a challenge, a provocation, an adventure. They also offer incredible value for money.
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