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Our dishes are based upon tradition and comfort, yet presented with a modern twist. We are working with some of the United Kingdom’s most established suppliers to ensure that we use only the highest quality ingredients. Our menus evolve through the seasons to take advantage of the local bounty.

À la Carte: To Start

À la Carte: To Start

Braised Suckling Pigs Trotter
£16

with Black Pudding – Apple – Sauce Gribiche

Parfait
£14

Chicken Liver – Plum – Peaches – Thai Basil

Gin Cured Trout
£13

Gin and Beetroot – Confit Orange – Salmon Eggs

Shellfish Rarebit
£15

Lobster – Scallop – Cockles

Mushroom Tartlet
£13

Button – Oyster – Girolle

Potato Risotto
£12

Cauliflower – Cheddar – Lovage

À la Carte: Main Course

À la Carte: Main Course

Dry Aged Filet of Beef
£36

Liver Butter – Oxtail – Truffle – Potato Galette

Suckling Pig
£28

Crispy Belly – Confit Shoulder – Caramelised Apple

Windsor Great Park Red Deer
£29

Braised Shoulder Croquette – Figs – Chicory Tart

Cornish Cod
£27

Mussels – Avruga Caviar – Bolney Veloute

Isle of Gigha Halibut
£30

Beef Shin – Wild Mushrooms – Cep Veloute

Salt Baked Celeriac
£22

Nasturtium – Autumnal Vegetables – Celeriac Consomme

À la Carte: Sides

À la Carte: Sides

Beef Fat Chips
£5
Truffle Mash
£5
Mixed Salad
£5
Chantenay Carrots
£5
Mixed Greens
£5

À la Carte: To Finish

À la Carte: To Finish

Cheese from our Trolley
£3 per slice

from the British Isles – served with a Seasonal Garnish

The Oxford Blue’s Cambridge Burnt Cream
£8

Orange – Vanilla – Cinnamon Biscuits

Chocolate
£9

Caramelia – Cocoa Nibs – Tonka Bean

Apple Tatin
£9

Gingerbread Ice-Cream

Banoffee Soufflé
£10

Chocolate – Banana Ice-Cream – Toffee Sauce

Rum Baba
£8

Exotic Fruit – Lime – Vanilla Cream

Lemon Parfait
£10

Burnt Meringue – Lemon Balm – Stem Ginger Ice-Cream

If you have a food allergy, intolerance or sensitivity, please speak to your waiter about ingredients in our dishes before you order your meal.
Please note: Game may contain shot.