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

with Black Pudding – Apple – Sauce Gribiche


Chicken Liver – Plum – Peaches – Thai Basil

Gin Cured Trout

Gin and Beetroot – Confit Orange – Salmon Eggs

Shellfish Rarebit

Lobster – Scallop – Cockles

Mushroom Tartlet

Button – Oyster – Girolle

À la Carte: Main Course

À la Carte: Main Course

Dry Aged Filet of Beef

Wild Mushrooms – Peppercorn Sauce – Beef Fat Chips

Windsor Great Park Red Deer

Braised Shoulder Croquette – Figs – Chicory Tart

Cornish Cod

Mussels – Avruga Caviar – Bolney Veloute

Isle of Gigha Halibut

Beef Shin – Wild Mushrooms – Cep Veloute

Salt Baked Celeriac

Nasturtium – Autumnal Vegetables – Celeriac Consomme

Hunters Pheasant

Button Mushroom – Tarragon – Pomme Purée

Mallard for 2

Roasted Crown – Confit Leg – Boulangère Potato – Parker Bread

À la Carte: Sides

À la Carte: Sides

Beef Fat Chips
Truffle Mash
Mixed Salad
Chantenay Carrots
Mixed Greens

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

Orange – Vanilla – Cinnamon Biscuits


Caramelia – Cocoa Nibs – Tonka Bean

Apple Tatin

Gingerbread Ice-Cream

Banoffee Soufflé

Chocolate – Banana Ice-Cream – Toffee Sauce

Rum Baba

Exotic Fruit – Lime – Vanilla Cream

Lemon Parfait

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.