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—  daily menu sample  —

Modern dishes that capture the flavours of the season

Two courses £21.00 Three courses £26.00


Something small to start with

—  Soup of the day (v) —
bread and butter

—  Oxford Blue (v) —
one of the all time favourites here, a savoury version of crème brullee served with sour apple

—  Rabbit  —
potted rabbit, sourdough ‘Langos’ red onion marmalade

—  Fishcake  —
crab and haddock fishcake, seaweed mayonnaise, spice mix

Main to follow

—  Day boat fish  —
pan roasted catch of the day, herb crust, mashed potatoes, wilted greens, crab sauce

—  Chalkdowns Lamb  —
slow roasted shoulder of lamb, greens cooked in garlic butter, Dauphinoise potatoes, lamb sauce

—  Venison  —
Haunch of fallow deer from Hendred estate, polenta cake, squash from Coleshill, seeds crunch, pomegranate
£2.00 Supplement

—  Ox tail  —
Braised ox tail Pirohy, horseradish Béchamel, winter vegetables cooked in butter Omelette

—  Omelette(v)  —
Omelette with wild mushrooms filled with sour cream, pave potatoes, seasonal greens

To finish

—  Strudel  —
apple and caramel strudel, vanilla ice cream

—  Delice  —
Amedei chocolate delice, cassis ice cream

—  Brullee  —
coconut crème brullee, tropical fruit compote

—  Pudding  —
Madjool date steamed pudding, toffee sauce, sour cream ice cream


—  Sunday lunch sample  —

Two courses £20.00 Three courses £24.00

Sunday we serve starters and desserts from our daily seasonal menu with main courses bellow served with roasted potatoes, seasonal vegetables, Yorkshire pudding and gravy.

—  Lamb  —
slow roasted shoulder of lamb from Hinton Marsh Farm

—  Beef  —
local 28 days aged beef brisket

—  Chicken  —
roasted free range chicken

—  Day boat fish  —
baked fillet of catch of the day served with creamy mash and wilted greens

—  Omelette  —
wild mushroom omelette, sour cream, pave potatoes, greens