Menus
Food is best described as classic with a strong British influence using the best seasonal ingredients on both the a la carte menu and the set lunch menu. Dishes are designed to be unfussy and to highlight the quality of the ingredients. Owner Jeremy Mogford’s Oxfordshire farm supplies the restaurant with Aberdeen Angus beef, Poll Dorset lamb and Oxford Sandy and Black pork throughout the year. Our a la carte menu is available for both lunch and dinner. From Monday to Saturday the set lunch menu at £16.95 is superb value. One of the busiest nights of the week is Sunday nights where we have live jazz and a special Jazz menu.
Head chef Simon Cottrell & his team change the a la carte menu seasonally using combinations of great ingredients to produce simple mouthwatering dishes. Choose from a starter of warm salmon escalope with a rich cream sauce followed by seared scallops with Jerusalem artichoke or local Bibury trout, sirloin steak on the bone or succulent brochette of calf’s liver & kidney. Refreshing blood orange jelly served with honey Madeleine and creme fraiche or a steamed Whisky and marmalade pudding continue the seasonal focus.