A Taste of Oxfordshire

April 2014

Dorset red "Welsh rarebit"made with smoked cheddar cheese, spring onions & walnut bread

Nettle Soup chorizo & poached egg

Iffley Blue Fish platter shell on prawns, smoked halibut bruschetta, crab & chilli sticky rice balls, cod goujons, dill tartare

Scallop, asparagus & Jersey royals salad Scalloway scallops, Wye valley asparagus & Jersey new potatoes with a mild roasted garlic & lemon dressing

Free range Suffolk pork cutlet smoked bacon hash brown, morel mushroom sauce, buttered spinach

Aberdeen Angus rib-eye steak tarragon & black pepper butter, portabello mushroom, fat chips, red watercress salad

Homemade Burger made with local beef, served with tomato relish & fat chips (or add sweet cured bacon & cheese)

Sample dishes/menu

If your mouth isn't watering, then it will be as soon as you arrive. We serve contemporary, modern British cuisine in a relaxed atmosphere.

Retire afterwards to our terrace lounge overlooking the gardens, the terrace room is a perfect place to start and finish an evening of good food, great service and wonderful company.

Our head Chef, Chris Kennedy and his team serve the best of modern cuisine light and fresh in summer, rich and robust in winter. Booking your table in advance is advised but not essential. 


Lazy Sunday

Guests staying to enjoy a delicious Sunday Lunch are welcome to a late check-out in the afternoon (3pm*).

*Subject to availability 
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