With experience gained in the Michelin-starred kitchens of Paris including the 3-star Taillevent, Belfast born - chef owner Stephen Toman (together with co-owner Alain Kerloc'h) is known for his passionate and unique approach to seasonal produce. Toman and Kerloc’h, met whilst working in L'Arpège and together opened The Ox in 2013.
Stephen’s menus are designed around leveraging the best available seasonal produce and uses impressive creativity to ensure that each dish leaving the Ox’s kitchen is carefully designed so that every element on the plate has an essential role in showcasing the best quality products on offer.
Stephen Toman and Alain Kerloc'h
of OX Belfast
The Ox's offering includes a 5-course tasting menu where each dish is paired with a corresponding wine.
Stephen says, “that getting to know your suppliers and seeking out those with the best ingredients is vital” and prides himself on his ‘great relationships with many growers.’
Sustainability is a huge priority for Stephen and The Ox and the menu includes sustainably sourced fish, meat and local vegetables.
Fresh produce comes from Drew Fazer, the walled gardens at Helen’s Bay, and Ballywalter Estate in Bangor, with whom the restaurant has developed a particularly symbiotic relationship. His signature dish is the delicious halibut, romanesco, curry, bergamot and oyster leaf.
Wines
Alain Kerloc'h selects wines for The Ox from 'interesting places', there is a strong focus on wines from Corsica, Lebanon and Campania. They also have a specialist ‘Irish Drinks’ menu which includes vodka from County Down, gin from Country Wicklow and an abundance of Irish Whiskey!
He says, “Our focus is on bringing you a top quality, memorable and affordable product that you will want to try again and again.”
The Ox restaurant
The charming riverside setting offers a spectacular backdrop to The Ox which was designed by Belfast designers Oscar & Oscar features exposed brick and polished concrete detailing sand seats 40 covers with an intimate mezzanine area provided for more secluded dining.
Chef Stephen and his brigade work in an open kitchen, creating a true sense of excitement and anticipation amongst guests. “It’s a totally open kitchen, there’s nothing hidden. We don’t put artwork on the walls because we want the food and the skyline view from the window to be the colours of the restaurant that day,” says Stephen.
Alain also leads the front of house team to deliver a top class yet relaxed dining experience.
Stephen and Alain close his restaurant for a month every year to ensure that their staff are fully rested. The Ox also is only open four days a week to both prevent ‘burn out’ as well to ensure that The Ox’s high level of consistency is maintained.
Awards and accolades
As well as being award one Michelin star, the Ox has also received many awards and accolades to include The Good Food Guide, Food&Wine Magazine – Best Wine Experience, World’s 50 Best Restaurants 2015 and more.
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