Weddings
Undoubtedly one of the most romantic, sophisticated and popular wedding venues in Oxford, Gee’s is hired exclusively in conjunction with group room reservations at the Old Parsonage and Old Bank Hotel throughout the year.
Gee’s can seat up to 85 guests in the restaurant which is situated at ground floor level with further space outside on the covered and heated terraces for drinks and canapes.
Together the Head Chef and our Wedding and Private Events Manager will guide you through our seasonal dishes to create the menu of your choice. They will advise you on the wines that work with your menu and organise your canapes and champagne reception. See seasonal menu options.
Our aim is to combine great style and impeccable execution to create the perfect celebration whatever size.
If you would like to enquire about a party or wedding you are currently planning, do not hesitate to call our restaurant on 01865 553540 or
SPRING, MARCH-APRIL-MAY
Spring Menu A £38
Confit chicken & tarragon terrine, spiced apple compote
Whole plaice, lemon & oregano dressing, new potatoes
St Clements syllabub
Spring Menu B £45
Smoked mackerel, apple & celery salad, horseradish cream
Rolled braised pork belly, minted pea fricassee, boulangere potatoes
Pear parfait with praline & chocolate Malakoff
Spring Menu C £50
Salad of crab, broad beans & chorizo
Spring rump of lamb, fondant potatoes, asparagus, confit garlic & Madeira jus
Rhubarb & fromage blanc mousse, sable
SUMMER, JUNE-JULY-AUGUST
Summer Menu A £38
Anchovy & ratte potato salad, caper dressing
Corn fed chicken, summer vegetable broth
Summer berry & elderflower jelly, vanilla ice cream
Summer Menu B £45
Chicken liver & foie gras parfait
Fillet of bream, fennel & samphire salad, shellfish bisque
Mascarpone parfait, caramelised nectarine
Summer Menu C £50
Red mullet, escabeche mousse
Tomato & basil stuffed saddle of lamb, spiced aubergine, olive jus
Chocolate tart, lavender sorbet
AUTUMN, SEPTEMBER-OCTOBER-NOVEMBER
Autumn Menu A £38
Pressed ham hock & potato with sauce gribiche
Pave of salmon, confit potato, braised fennel, saffron sauce
Crème brulee with cinnamon poached pear & shortbread
Autumn Menu B £45
Shrimp & roasted courgette risotto
Braised shoulder of lamb, mustard potato puree, savoy cabbage
Blood orange mousse, hazelnut nougatine
Autumn Menu C £50
Carpaccio of venison with apple & blackberries
Halibut, roast beetroot, pommes anna, chive fish cream
Chocolate brownie, baileys ice cream
WINTER, DECEMBER-JANUARY-FEBRUARY
Winter Menu A £38
Crispy warm goats cheese salad, walnut dressing
Feather blade of beef, roasted root vegetables, potato puree
Classic bread & butter pudding, crème anglaise
Winter Menu B £45
Game terrine, fig compote
Fillet of seabass, pumpkin & sage pearl barley risotto
Poached pear, dark chocolate sorbet
Winter Menu C £50
Smoked salmon & crab rillette, caviar crème fraiche
Crown of partridge & confit leg, truffle potato puree,
braised red cabbage
Apple & blackberry charlotte
All menus are subject to seasonal changes.
You may mix the menus but there will be a change of price especially if it’s between seasons.