PRIVATE PARTIES

EXAMPLE MENUS

 


 

THREE COURSE ENGLISH MENU

LUNCH £29.95 | DINNER £34.95

 

STARTERS

HITCHCOCK CIDER, WHITE ONION SOUP feta cheese, jerusalem artichoke crisps (V) (GF)

OXFORD BLUE CHEESE BRÛLÉE salsify soldiers (V) (GF)

CRISPY AROMATIC DUCK SALAD crimson sweet watermelon, pomegranate, cress, five spice cashews, spring onion

MISO CURED SCOTTISH SALMON pickled ginger, coriander, chimichurri dressing

TWO WEST COAST KING SCALLOPS IN THE SHELL stornoway black pudding, parsnip and bramley apple purée, pork scratching crumble (£5 supplement)

SHELLFISH SLIDERS white crab meat, prawns, crayfish, baby gem, paprika marie rose (GF) (£5 supplement)

 

MAINS

PANEER KARAHI CURRY ginger and cucumber raita, coriander cress, coconut basmati rice (V) (GF)

LOCAL PHEASANT COQ AU VIN pomme purée, old spot lardons, chestnut mushrooms, baby onions, madeira jus (GF)

BRAISED RIB OF OXFORDSHIRE ABERDEEN ANGUS lyonnaise potatoes, tenderstem broccoli, creamed celeriac, roasted garlic (GF)

PAN-FRIED FILLET OF BRIXHAM SEA BASS roasted baby artichoke, sea vegetables, miso emulsion

GRILLED LOBSTER TAIL triple cooked chips, mushy peas, tartare sauce (£9 supplement)

225G OXFORDSHIRE ABERDEEN ANGUS SIRLOIN STEAK shallot, capers, extra virgin olive oil, sweet potato fries, parmigiano reggiano, garlic mayonnaise, watercress (£9 supplement)

 

DESSERTS

LIME, COCONUT CRÈME BRÛLÉE pineapple carpaccio, almond sable biscuit (V) (GF)

EXOTIC FRUIT SALAD coconut lime sorbet, lime leaf salt (V) (GF)

SELECTION OF HOMEMADE ICE CREAMS AND SORBETS (V) (GF)

PINK LADY APPLE CRUMBLE TART toffee sauce, vanilla ice cream

MONTGOMERY CHEDDAR, OXFORD BLUE sweet pickle relish, celery, grapes, oatmeal biscuits (£5 supplement)

MINI DESSERT SELECTION FOR TWO dark valrhona chocolate fondant, pineapple carpaccio, christmas pudding, apple crumble tart, szechuan pavlova, vanilla ice cream (£5pp supplement)

 


 

FIVE COURSE ENGLISH MENU

LUNCH £39.95 | DINNER £44.95

 

AMUSE BOUCHE 

CELERIAC AND BLACK TRUFFLE ARANCINI spiced plum tomato salsa (V)

 

STARTERS 

HITCHCOCK CIDER, WHITE ONION SOUP feta cheese, jerusalem artichoke crisps (V) (GF) 

OXFORD BLUE CHEESE BRÛLÉE salsify soldiers (V) (GF) 

CRISPY AROMATIC DUCK SALAD crimson sweet watermelon, pomegranate, cress, five spice cashews, spring onion 

MISO CURED SCOTTISH SALMON pickled ginger, coriander, chimichurri dressing 

TWO WEST COAST KING SCALLOPS IN THE SHELL stornoway black pudding, parsnip and bramley apple purée, pork scratching crumble (£5 supplement) 

SHELLFISH SLIDERS white crab meat, prawns, crayfish, baby gem, paprika marie rose (GF) (£5 supplement)

 

SORBET 

LIME COCONUT SORBET (V) (GF)

 

MAINS 

PANEER KARAHI CURRY ginger and cucumber raita, coriander cress, coconut basmati rice (V) (GF)

LOCAL PHEASANT COQ AU VIN pomme purée, old spot lardons, chestnut mushrooms, baby onions, madeira jus (GF)

BRAISED RIB OF OXFORDSHIRE ABERDEEN ANGUS lyonnaise potatoes, tenderstem broccoli, creamed celeriac, roasted garlic (GF)

PAN-FRIED FILLET OF BRIXHAM SEA BASS roasted baby artichoke, sea vegetables, miso emulsion

GRILLED LOBSTER TAIL triple cooked chips, mushy peas, tartare sauce (£9 supplement)

225G OXFORDSHIRE ABERDEEN ANGUS SIRLOIN STEAK shallot, capers, extra virgin olive oil, sweet potato fries, parmigiano reggiano, garlic mayonnaise, watercress (£9 supplement)

 

DESSERTS 

LIME, COCONUT CRÈME BRÛLÉE pineapple carpaccio, almond sable biscuit (V) (GF)

EXOTIC FRUIT SALAD coconut lime sorbet, lime leaf salt (V) (GF)

SELECTION OF HOMEMADE ICE CREAMS AND SORBETS (V) (GF)

PINK LADY APPLE CRUMBLE TART toffee sauce, vanilla ice cream

MONTGOMERY CHEDDAR, OXFORD BLUE sweet pickle relish, celery, grapes, oatmeal biscuits (£5 supplement)

MINI DESSERT SELECTION FOR TWO dark valrhona chocolate fondant, pineapple carpaccio, christmas pudding, apple crumble tart, szechuan pavlova, vanilla ice cream (£5pp supplement)

 


 

TEN PLATE THAI MENU

LUNCH | DINNER £39.95

 

CLASSIC

STEAMED HAR GAU DUMPLINGS, prawn and chive | crystal sweetcorn and chive 

TIGER PRAWN TEMPURA, tempura dipping sauce 

COTSWOLD CHICKEN SATAY, ard-jard and peanut dipping sauces 

CRISPY GRESSINGHAM DUCK SALAD, pomegranate seeds, mango, apple, cherry tomatoes, roasted cashews and mint (GF) 

CHARGRILLED LAMB CUTLETS, long beans, garlic, chilli and black pepper sauce (GF) 

STEAMED SEA BASS FILLETS, ginger, shiitake, spring onion and premium light soy sauce (GF) 

ABERDEEN ANGUS BEEF SIRLOIN PANANG CURRY, chargrilled baby courgettes, lychees, cherry tomatoes and grapes (GF) 

CHOI SUM, light premium soy (GF) 

BEANSPROUTS, braised garlic cloves (GF) 

STEAMED JASMINE RICE (GF)

 

VEGETARIAN (V)

STEAMED HAR GAU DUMPLINGS, shiitake, glass noodle, carrot and chive | crystal sweetcorn and chive 

CRISPY RICE PAPER VEGETABLE SPRING ROLL, hoi sin dipping sauce 

SHIITAKE, BUTTON AND CHESTNUT MUSHROOM SATAY, ard-jard and peanut dipping sauces (GF) 

GREEN PAPAYA SALAD, long beans, cherry tomatoes, physalis, chilli, garlic, peanuts and fresh lime (GF) 

VEGETABLE PAD THAI (GF) 

CHARGRILLED EGGPLANT, black bean sauce (GF) 

MIXED VEGETABLE PANANG CURRY, chargrilled baby courgettes, lychees, cherry tomatoes and grapes (GF) 

CHOI SUM, light premium soy (GF) 

BEANSPROUTS, braised garlic cloves (GF) 

STEAMED JASMINE RICE (GF)

 


 

TWELVE PLATE THAI MENU

LUNCH | DINNER £49.95

 

CLASSIC 

MODERN STYLE SEA BASS SASHIMI chilli, crispy garlic, coriander, ponzu sauce 

SOFT SHELL CRAB TEMPURA tempura dipping sauce 

ROCK SHRIMP POPCORN garlic mayonnaise, togarashi 

STEAMED SCOTTISH SCALLOP glass noodles, fried garlic, premium soy 

GRILLED BLACK COD marinated in miso and sake 

CHARGRILLED SIRLOIN OF GRADE A ARGENTINEAN WAGU BEEF teriyaki sauce 

COTSWOLD CHICKEN BREAST GREEN CURRY white aubergine, thai baby aubergines, bamboo, basil, kaffir lime leaf (GF) 

KING PRAWN PAD THAI 

TRIO OF OYSTER, SHIITAKE AND ENOKI MUSHROOMS spring onion, garlic, black pepper (V) 

GAI LAN braised garlic cloves, oyster sauce 

STEAMED JASMINE RICE (GF) (V) 

CLASSIC VANILLA CRÈME BRÛLÉE mango and chilli compote, sable biscuit (V)

 

VEGETARIAN (V) 

STEAMED HAR GAU DUMPLINGS shiitake, glass noodle, carrot and chive | crystal sweetcorn and chive | crystal bamboo and taro 

MIXED VEGETABLE TEMPURA tempura dipping sauce 

SALT AND PEPPER MORI-NU TOFU crispy garlic, spring onion, habanero 

CRISPY RICE PAPER VEGETABLE SPRING ROLL hoi sin dipping sauce 

STIR FRIED MORI-NU TOFU long beans, spicy red curry paste (GF) 

CHARGRILLED EGGPLANT black bean sauce 

MORI-NU TOFU GREEN CURRY white aubergine, thai baby aubergines, bamboo, basil, kaffir lime leaf (GF) 

VEGETABLE PAD THAI 

TRIO OF OYSTER, SHIITAKE AND ENOKI MUSHROOMS spring onion, garlic, black pepper 

GAI LAN braised garlic cloves, oyster sauce 

STEAMED JASMINE RICE (GF) 

CLASSIC VANILLA CRÈME BRÛLÉE mango and chilli compote, sable biscuit

 

 


 

CANAPÉS, BARBECUES AND BUFFETS ARE ALSO AVAILABLE

 


 

(V) Denotes dishes that are, or can be prepared without meat.

(GF) Denotes dishes that are gluten-free.

Some dishes contain ingredients that are not specified in the description, guests with allergies should be aware of this risk. Please speak to us if you wish to know more about our ingredients or to discuss allergens. Unfortunately we are unable to guarantee the absence of nuts in any of our dishes. Please note that although thorough precautions have been made, game birds may still contain lead shot, and fish may contain bones.

These are sample menus