STARTERS

Confit duck pressing
cranberry ketchup, smoked hazelnuts

Salmon mi-cuit
oyster emulsion, dill, cucumber

Cauliflower & truffle lasagne
ajo blanco

MAINS

Poached Woolley Park chicken
sage & onion, crispy leg

Loin of pollock
lightly curried mussels, butter beans, lime leaf

Heritage potato terrine
onions, nasturtium, malt vinegar

DESSERTS

71% chocolate tart
olive oil ice cream, cocoa nibs

Oxford Blue
crisp pumpernickel, pear

Christmas pudding parfait
salted caramel bonbon 

We add an optional 10% service charge to your bill of which 100% is paid to the hotel team.

Allergy Information