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.

Sunday: To Start

Sunday: To Start

Braised Suckling Pigs Trotter
£16

with Black Pudding – Apple – Sauce Gribiche

Pork Pie
£12.50

Apple – Walnut – Prunes

Scotch Egg
£12.50

Salmon – Confit Lemon – Sorrel Velouté

Gin Cured Trout
£13

Gin and Beetroot – Confit Orange – Salmon Eggs

Mushroom Tartlet
£13

Button – Oyster – Girolle

Sunday: Main Course

Sunday: Main Course

Beef Wellington
£30

with Carrots – Shallots – Truffle Mash

Pork Chop
£27

Charred Savoy Cabbage – Caramelized Apple – Pomme Dauphine

Roast Crown of Windsor Great Park Pheasant
£26

Seasonal Vegetables – Stuffing

Confit Shoulder of Red Deer
£28

Dauphinoise – Borlotti Beans

Cornish Hake
£26

Mussels – Taramasalata – Bouillabaisse

Fish Pie
£25

Halibut – Salmon – Quail Egg

Spelt Risotto
£22

Onion – Kalamata Olives – Sage

Sunday: Sides

Sunday: Sides

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

Sunday: To Finish

Sunday: 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.