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Menus

  • À La Carte
  • Private Dining
  • Chef's Table
  • Wine
  • Set Lunch Menu
  • Taste History - Last Supper in Pompeii (In collaboration with the Ashmolean Museum)

Our menu offers modern dishes, inspired by historic British gastronomy. The A La Carte menu is available throughout lunch and dinner with an additional set lunch menu offered Monday to Sunday excluding Christmas day. Open 7 days a week, lunch is available from 12:00 until 14:15 Monday to Sunday. Dinner is available from 18:00 until 21:30 Sunday to Wednesday & Public Holidays and until 22:00 Thursday to Saturday.

Starters

Plum Meat Fruit (c.1500)

Spiced red wine, chicken liver parfait & grilled bread

£23.50

Earl Grey Tea Cured Salmon (c.1730)

Pickled lemon salad, gentleman’s relish & sorrel

£22.00

Rice & Flesh (c.1390)

Saffron, calf tail & red wine

£24.00

Savoury Porridge (c.1660)

Frog's legs, garlic, parsley & fennel

£23.00

Smoked Pickled Mussels (c.79)

Garum & mussel cream, lovage, oyster leaf & purslane

£22.50

Salamagundy (c.1720)

Chicken oysters, salsify, marrowbone, horseradish cream & pickled walnuts

£25.00

Roast Marrowbone Royale (c.1720)

Smoked anchovy, snails, radish, mace & lovage

£22.50

Main Courses

Venison & Pickled Cherries (c.1850)

Braised & grilled red cabbage, pickled cherries

£48.00

Roast Halibut & Green Sauce (c.1440)

Braised chicory, parsley, pepper, onion & eucalyptus

48.00

Spiced Squab Pigeon (c.1780)

Onions, artichokes, ale & malt

£48.00

Roast Cauliflower (c.1660)

Smoked brown butter, red wine, truffle & macrows

£44.00

Duck & Turnip ref: Apicius (c.79) (c.1660)

Buttered black turnip, turnip cream, truffle & civet of duck

46.00

Roast Cod (c.1830)

Cockle ketchup, leaf chicory & sea purslane

£46.00

Hereford Ribeye (c.1830)

Mushroom ketchup & triple cooked chips

£48.00

Fillet of Hereford Beef (c.1830)

Mushroom ketchup & triple cooked chips

£52.00

Bone in Rib of Hereford Prime for 2 (c.1830)

Mushroom ketchup, triple cooked chips & side salad

£98.00

Mashed potatoes

£6.50

Buttered sprout hearts

£6.50

Mixed leaf salad

£6.50

Triple cooked chips

£ 7.50

(Our cuts of beef are dry aged for a minimum of 21 days and cooked over wood and charcoal embers)


Desserts

Tipsy Cake (c.1810)

Spit roast pineapple

£18.50

Chocolate Drops (c.1790)

Chocolate cream, coconut cake, sour cherry & pear

£20.00

Brown Bread Ice Cream (c.1830)

Salted butter caramel, pear & malted yeast syrup

£17.50

Eggs in Verjuice (c.1730)

Coconut pannacotta, coffee parfait, verjuice & citrus

£18.50

Libum (c.79)

Cheese curds, preserved fig, grapes, pink pepper, honey ice cream & frozen ash

19.50

Caramelised Apple Tart (c.1850)

Spiced verjuice curd, bay & Tahitian vanilla ice cream

£19.00

British Cheese

Apple & plum chutney, fig & perry cheese, oat cakes & seeded crackers

£20.00

Please inform us of any allergies & ask for further details of dishes that contain allergens.

Our private dining room, inspired by the 16th century Tudor architectural style, seats up to 12 guests. A 3 or 4 course menu is available and include our signature dishes, complemented by three wine pairing options to suit every occasion.


Find out more about our Private Dining Room


Sample 3 Course Menu £95 lunch / £105 dinner (excluding 13.5% service charge)

Earl Grey Tea Cured Salmon (c.1730)

Pickled lemon salad, gentleman’s relish & sorrel

or

Plum Meat Fruit (c.1500)

Spiced red wine, chicken liver parfait & grilled bread

c.13th–15th century

Roast Cod (c.1830)

Cockle ketchup, leaf chicory & seaweed butter

or

Spiced Squab Pigeon (c.1780)

Onions, artichokes, ale & malt

or

Fillet of Hereford Beef (c.1830)

Mushroom ketchup & triple cooked chips

Sambocade (c.1390)

Goats’ milk cheesecake, elderflower & apple, roast figs & smoked candied walnuts

or

Tipsy Cake (c.1810)

Spit roast pineapple

or

British Cheese

Apple & plum chutney, damson, oat cakes & seeded crackers

(£20 supplement)

Sample 4 Course Menu £115 lunch / £125 dinner (excluding 13.5% service charge)

Earl Grey Tea Cured Salmon (c.1730)

Lemon salad, gentleman’s relish & Exmoor caviar

Meat Fruit (c.1500)

Mandarin, chicken liver parfait & grilled bread

Roast Cod (c.1830)

Cockle ketchup, leaf chicory & seaweed butter

or

Spiced Squab Pigeon (c.1780)

Onions, artichokes, ale & malt

or

Fillet of Hereford Beef (c.1830)

Mushroom ketchup & triple cooked chips

Sambocade (c.1390)

Goats’ milk cheesecake, elderflower & apple, roast figs & smoked candied walnuts

or

Tipsy Cake (c.1810)

Spit roast pineapple

British Cheese

Apple & plum chutney, damson, oat cakes & seeded crackers

(£20 supplement)

For a behind the scenes dining experience, the Chef's Table offers an intimate insight into the energy and activity of the kitchen. Accommodating four to six guests, a bespoke menu will be served direct to your table by the chef. Your own dedicated sommelier will be on hand throughout the meal to advise on wine pairings.

Lunch - Five Courses £145.00 or Eight Courses £175.00

Dinner - Six Courses £165.00 or Nine Courses £225.00

Wine pairing options available

Find out more about the Chef’s Table

Sample Menu

Earl Grey Tea Cured Salmon (c.1730)

Pickled lemon salad, gentleman’s relish & sorrel

Rice & Flesh (c.1390)

Saffron, calf tail & red wine

Plum Meat Fruit (c.1500)

Spiced red wine, chicken liver parfait & grilled bread

Frumenty (c.1390)

Grilled octopus, spelt, smoked sea broth & pickled dulse

Roast Halibut & Green Sauce (c.1440)

Braised chicory, parsley, pepper, onion & eucalyptus

Venison & Pickled Cherries (c.1850)

Braised & grilled red cabbage, pickled cherries

Brown Bread Ice Cream (c.1830)

Salted butter caramel, pear & malted yeast syrup

Tipsy Cake (c.1810)

Spit roast pineapple

Nitrogen Ice Cream Trolley (c.1900)

Wines by the glass

Stefan Neumann MS and Vincenzo Arnese offer a wine list of around 850 bins, having developed relationships with Chateau & Estates from around the world.

With a depth of vintages from top producers as well as smaller vineyards with limited allocations.

We also offer an extensive list of wines by the glass, a perfect opportunity to explore pairings with the dishes from the menu. Below is a sample menu therefore wines and prices may vary.

  • Champagne

    Glass (125ml)
    • 2012
      Moët & Chandon Grand Vintage Brut, Épernay, France
      £18.00
    • NV
      Pommery 'Apanage Rosé', Brut, Reims
      £29.50
    • MV
      Krug 'Grande Cuvée' Brut, Reims, France (167eme Edition)
      £38.00
    • MV
      Grand Siècle by Laurent-Perrier, Brut, Tours-sur-Marne (24th Iteration)
      £40.00

  • Sherry

    Glass (100ml)
    • N V
      Fino 'Una Palma', González Byass
      £9.50

  • White

    Glass (125ml)
    • 2017
      Blanc de Mer, Bouchard Finlayson, Hemel-en-Aarde Valley, South Africa
      £8.50
    • 2018
      Vidiano, Idaia Winery, Crete, Greece
      £10.50
    • 2018
      Quincy - Sauvignon Blanc, Dimitri Mesnard MS, Loire, France
      £11.00
    • 2015
      Château Puygueraud Blanc, Francs-Côtes-de-Bordeaux, France
      £12.00
    • 2018
      Kerner, Abbazia di Novacella, Stiftskellerei Neustift, Alto Adige, Italy
      £12.00
    • 2016
      Marsanne, Roussanne & Viognier, The Story, Victoria, Australia
      £13.50
    • 2016
      Bourgogne Blanc, Maison Montille, Burgundy, France
      £14.50
    • 2016
      Vermentino 'Rock & Rolle', Consolation, Côtes Catalanes, France
      £15.50
    • 2015
      Hondarrabi Zuri 'K5' Karlos Arginano, Pais Vasco, Spain
    • 2017
      Chenin Blanc - Verdelho, Momento, Western Cape, South Africa
      £17.50
    • 2018
      Riesling Kabinett 'Bernkasteler Doctor', Dr. H. Thanisch, Mosel, Germany
      £18.50
    • 2015
      Sauvignon Blanc 'Edelschuh', Wohlmuth, Styria, Austria
      £18.50
    • 2015
      'Auxey-Duresses, Leflaive Associés, Burgundy, France
      £19.50
    • 2014
      'Riesling 'Clos Liebenberg', Domaine Valentin Zusslin, Alsace, France
      £22.00
    • 2015
      Morillon (Chardonnay) 'Pfarrweingarten', Grosse STK Lage, Sattlerhof, Styria, Austria
      £23.50
    • 2010
      Pouilly-Fumé 'Silex', L.B. Dagueneau, Loire, France - Coravin
      £45.00
    • 2000
      Hermitage, Jean-Louis Chave, Rhône Valley, France - Coravin
      £85.00

  • Rose

    Glass (125ml)
    • 2018
      Château Fontainebleau, Coteaux Varois, Côtes de Provence, France
      £12.00
    • 2014
      'Garrus', Caves d'Esclans, Côtes de Provence, France - Coravin
      £36.00

  • Red

    Glass (125ml)
    • 2017
      Morgon 'Côte du Py', Domaine de la Chaponne, Burgundy, France
      £9.50
    • 2017
      Post Scryptum from Chryseia, Douro, Portugal
      £11.00
    • 2017
      Saperavi 'Orgo' by Gogi Dakishvili, Kakheti, Georgia
      £12.50
    • 2014
      Avaton (Limnio, Mavroudi, Mavrotragano), Ktima Gerovassiliou, Epanomi, Greece
      £13.50
    • 2015
      'Brao', Vinyes Velles Nobles, Bodega Acustic, Montsant, Spain
      £14.50
    • 2015
      Vertente, Dirk Niepoort, Douro, Portugal
      £15.50
    • 2015
      Cairanne 'Les Deux Barrique', Domaine Boutinot, Southern Rhône Valley, France
      £17.50
    • 2014
      Selección Privada, Vino de Pago, Finca Carrizal, Vino de la Tierre de Castilla, Spain
      £17.50
    • 2015
      Treinspoor - Tinta Barroca 'Old Vine Series' - WO Swartland, South Africa
      £18.50
    • 2011
      'Pinot Noir 'Zosia', Seresin Winery, Marlborough, New Zealand
      £19.50
    • 2014
      'The King', La Gran Revancha (Malbec driven blend), Mendoza, Argentina
      £25.00
    • 2010
      Merlot, Shafer, Napa Valley, U.S.A
      £25.00
    • 2006
      Cabernet Sauvignon, Boekenhoutskloof, South Africa
      £25.50
    • 2013
      Nuits-St-Georges 'Les Vieilles Vignes', D. Robert Chevillon, Burgundy, France
      £26.00
    • 2006
      Clos du Marquis by Château Léoville-Las Cases, Burgundy, France - Coravin
      £36.00
    • 2016
      Syrah 'Rätsel', Sine Qua Non, Ventura, California, U.S.A - Coravin
      £125.00

  • Sake

    Glass (125ml)
    • N V
      'Wa' - Harmony, Jummai Ginjo, Hou Rai Sen, Sekiya Brewery, Japan
      £15.50

  • Sweet

    Glass (125ml)
    • 2018
      Moscato d'Asti 'Bricco Quaglia', La Spinetta, Piedmont, Italy
      £10.50
    • 2004
      Monbazillac, Château Haut Bernasse, Southwest, France
      £12.50
    • 2018
      Verduzzo Passito 'Pass the Cookies', di Leonardo, Friuli-Venezia-Giulia, Italy
      £13.50
    • 2015
      Muscat de Rivesaltes, Les Enfants Sauvages, Roussillon, France
      £15.50
    • 2008
      Sauternes Castelnau de Suduiraut, Preignac, France
      £18.50
    • NV
      Old Vine Muscat, Classic Classification, Chambers Rosewood, Australia
      £19.50
    • 2016
      Zweigelt Beerenauslese, Kracher, Burgenland, Austria
      £20.00
    • 2012
      Tokaji Aszu 5 Puttonyos, Disznoko, Tokaj-Hegyalja, Hungary
      £25.50
    • 2013
      'Ruster Ausbruch, Feiler Artinger, Burgenland, Austria
      £30.00
    • 2012
      Jurançon 'Les Jardins de Babylone', Dagueneau, South West, France - Coravin
      £59.00
    • 2004
      Château d'Yquem 1er Cru Supérieur, Sauternes, France - Coravin
      £125.00

  • Port & Madeira

    Glass (100ml)
    • NV
      Dow's Tawny Port 10 years, Douro, Portugal
      £11.00
    • 2002
      Quinta de Vargellas, Taylor's, Douro, Portugal
      £15.00
    • 1998
      Malmsey, Colheita, H. M. Borges
      £21.00

3 Course Menu £48.00 - Available Monday to Sunday excluding Christmas Day.

Dressed Snails (c.1880)

Grilled lettuce, parsley, anchovy & garlic

2018 'Las Blancas', Bruno Murciano, Valencia, Spain £11.00

or

2018 'Las Blancas', Bruno Murciano, Valencia, Spain £11.00

Hay Smoked Salmon (c.1730)

Smoked beetroot, pickled lemon salad, parsley & sorrel

2018 Chablis, Adhémar et Francis Boudin, Burgundy, France £14.50

2018 Chablis, Adhémar et Francis Boudin, Burgundy, France £14.50

Roast Pollack & Admiral Sauce (c.1830)

Roast artichoke, shrimps, brown butter & capers

2017 Chenin Blanc / Verdelho, Momento, South Africa £17.50

or

2017 Chenin Blanc / Verdelho, Momento, South Africa £17.50


Roast Quail (c.1590)

Sprout hearts, celeriac & smoked chestnuts

2015 'Brao', Vinyes Velles Nobles, Bodega Acustic, Montsant, Spain £14.00

2015 'Brao', Vinyes Velles Nobles, Bodega Acustic, Montsant, Spain £14.00

Prune & Tamarind Tart (c.1730)

Fine Sparkling Ice Cuvée, Peller, Niagara Peninsula, Canada £15.00

or

Fine Sparkling Ice Cuvée, Peller, Niagara Peninsula, Canada £15.00


Bohemian Cake (c.1890)

Chocolate & yuzu mousse with honey ice cream

2002 Quinta de Vargellas, Taylor's, Douro, Portugal £15.00

2002 Quinta de Vargellas, Taylor's, Douro, Portugal £15.00

British Cheese

Apple & plum chutney, fig paste, oat cakes & seeded crackers (£10.00 supplement)

Para 'Rare Tawny', Seppeltsfield, South Australia £21.00

Para 'Rare Tawny', Seppeltsfield, South Australia £21.00

Inspired by the current major exhibition at The Ashmolean Museum, Heston Blumenthal has created a unique interpretation of the Last Supper in Pompeii. Using the carbonised and organic remains of food unearthed by archaeologists, the menu is inspired by the rich food culture of this ancient town and how food played an integral part of daily life.

The Last Supper in Pompeii will give guests a taste of history, from the ancient Roman town immortalised by the ash of Mount Vesuvius in 79 AD.

Three courses, bread & butter £88.00 - Available daily from 7 January for lunch & dinner

Carbonised Bread of Pompeii & Bay of Naples Butter

Defructum Royale (Spiced Fig Syrup & Champagne) £21.00

Smoked Pickled Mussels

Garum & mussel cream, lovage, oyster leaf & purslane

2017 Fiano di Avellino, Ciro Picariello, Campagnia, Italy £13.00

Duck & Turnip ref: Apicius

Buttered black turnip, turnip cream, turnip tops & truffle with civet of duck, pearl barley, confit thigh, gizzards & umbles

2012 Nuits-St-Georges 1er Cru 'Les Pruliers', Taupenot Merme, Burgundy, France £35.00

Libum

Cheese curds, preserved fig, grapes, pink pepper, honey ice cream & frozen ash

2016 Riesling Spätlese ‘Ürziger Würzgarten‘, Markus Molitor, Mosel, Germany £14.00

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