The only difference between history & the present day is that history was in the past.
À La Carte Menu
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
Meat Fruit
(c.1500)
Mandarin, 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)
Almond, saffron, veal sweetbreads & smoked eel
£24.50
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)
Roast quail, 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
Spiced Squab Pigeon
(c.1780)
Onions, artichokes, ale & malt
£48.00
Roast Halibut & Green Sauce
(c.1440)
Braised chicory, parsley, pepper, onion & eucalyptus
49.00
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 & seaweed butter
£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.
Set Lunch Menu Menu
3 Course Menu £48.00 - Available Monday to Sunday excluding Christmas Day.
Broth of Mushrooms
(c.1730)
Mushroom broth, mushroom ketchup & slow cooked hens egg
2018 'Las Blancas', Bruno Murciano, Valencia, Spain £12.00
2018 'Las Blancas', Bruno Murciano, Valencia, Spain £12.00
Hay Smoked Salmon
(c.1730)
Smoked beetroot, pickled lemon salad, parsley & sorrel
2018 San Giovanni della Sala, Orvieto, Castello della Sala, Umbria, Italy £13.00
2018 San Giovanni della Sala, Orvieto, Castello della Sala, Umbria, Italy £13.00
Roast Cod & Admiral Sauce
(c.1830)
Roast artichoke, shrimps, brown butter & capers
2018 Clarendelle Blanc, 'Inspired by Haut Brion', Bordeaux, France £14.00
2018 Clarendelle Blanc, 'Inspired by Haut Brion', Bordeaux, France £14.00
Roast Quail
(c.1590)
Sprout hearts, celeriac & smoked chestnuts
2015 'Brao', Vinyes Velles Nobles, Bodega Acustic, Montsant, Spain £16.00
2015 'Brao', Vinyes Velles Nobles, Bodega Acustic, Montsant, Spain £16.00
Rhubarb & Custard Tart
(c.1800)
Cardamom custard & rhubarb sorbet
Fine Sparkling Ice Cuvée, Peller, Niagara Peninsula, Canada £15.00
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)
Dow’s Tawny Port, 10 years, served from Tappit Hen, Douro, Portugal £11.00
Dow’s Tawny Port, 10 years, served from Tappit Hen, Douro, Portugal £11.00
Private Dining Menu
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.
Sample 3 Course Menu £95 lunch / £105 dinner
Sample 4 Course Menu £115 lunch / £125 dinner
(excluding 13.5% service charge)
Sample 3 Course Menu
Earl Grey Tea Cured Salmon
(c.1730)
Pickled lemon salad, gentleman’s relish & sorrel
1730 The Complete Practical Cook by Charles Carter
Meat Fruit
(c.1500)
Mandarin, chicken liver parfait & grilled bread
Roast Cod
(c.1830)
Cockle ketchup, leaf chicory & seaweed butter
Spiced Squab Pigeon
(c.1780)
Onions, artichokes, ale & malt
Fillet of Hereford Beef
(c.1830)
Mushroom ketchup & triple cooked chips
Brown Bread Ice Cream
(c.1830)
Salted butter caramel, pear & malted yeast syrup
Tipsy Cake
(c.1810)
Spit roast pineapple
British Cheese
Apple & plum chutney, damson, oat cakes & seeded crackers
(£20 supplement)
Sample 4 Course Menu
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
Spiced Squab Pigeon
(c.1780)
Onions, artichokes, ale & malt
Fillet of Hereford Beef
(c.1830)
Mushroom ketchup & triple cooked chips
Brown Bread Ice Cream
(c.1830)
Salted butter caramel, pear & malted yeast syrup
Tipsy Cake
(c.1810)
Spit roast pineapple
British Cheese
Apple & plum chutney, damson, oat cakes & seeded crackers
(£20 supplement)
Chef's Table Menu
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
Sample Menu
Earl Grey Tea Cured Salmon
(c.1730)
Pickled lemon salad, gentleman’s relish & sorrel
Rice & Flesh
(c.1390)
Almond, saffron, veal sweetbreads & smoked eel
Meat Fruit
(c.1500)
Mandarin, chicken liver parfait & grilled bread
Smoked Pickled Mussels
(c.79)
Garum & mussel cream, lovage, oyster leaf & purslane
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)
Wine Menu
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
Moët & Chandon Grand Vintage Brut, Épernay, France
(c.2012)
£18.00
Pommery 'Apanage Rosé', Brut, Reims
(c.NV)
£29.50
Krug 'Grande Cuvée' Brut, Reims, France (167eme Edition)
(c.MV)
£38.00
Grand Siècle by Laurent-Perrier, Brut, Tours-sur-Marne (24th Iteration)
(c.MV)
£40.00
Glass (125ml)
Sherry
Fino 'Una Palma', González Byass
9.50
Glass (100ml)
White
Blanc de Mer, Bouchard Finlayson, Hemel-en-Aarde Valley, South Africa
(c.2017)
8.50
Vidiano, Idaia Winery, Crete, Greece
(c.2018)
10.50
Quincy - Sauvignon Blanc, Dimitri Mesnard MS, Loire, France
(c.2018)
11.00
Château Puygueraud Blanc, Francs-Côtes-de-Bordeaux, France
(c.2015)
12.00
Kerner, Abbazia di Novacella, Stiftskellerei Neustift, Alto Adige, Italy
(c.2018)
12.00
Marsanne, Roussanne & Viognier, The Story, Victoria, Australia
(c.2016)
13.50
Bourgogne Blanc, Maison Montille, Burgundy, France
(c.2016)
14.50
Vermentino 'Rock & Rolle', Consolation, Côtes Catalanes, France
(c.2016)
15.50
Hondarrabi Zuri 'K5' Karlos Arginano, Pais Vasco, Spain
(c.2015)
16.00
Chenin Blanc - Verdelho, Momento, Western Cape, South Africa
(c.2017)
17.50
Riesling Kabinett 'Bernkasteler Doctor', Dr. H. Thanisch, Mosel, Germany
(c.2018)
18.50
Sauvignon Blanc 'Edelschuh', Wohlmuth, Styria, Austria
(c.2015)
18.50
'Auxey-Duresses, Leflaive Associés, Burgundy, France
(c.2015)
19.50
'Riesling 'Clos Liebenberg', Domaine Valentin Zusslin, Alsace, France
(c.2014)
22.00
Morillon (Chardonnay) 'Pfarrweingarten', Grosse STK Lage, Sattlerhof, Styria, Austria
(c.2015)
23.50
Pouilly-Fumé 'Silex', L.B. Dagueneau, Loire, France - Coravin
(c.2010)
45.00
Hermitage, Jean-Louis Chave, Rhône Valley, France - Coravin
(c.2000)
85.00
Glass (125ml)
Rose
Château Fontainebleau, Coteaux Varois, Côtes de Provence, France
(c.2018)
12.00
'Garrus', Caves d'Esclans, Côtes de Provence, France - Coravin
(c.2014)
36.00
Glass (125ml)
Red
Morgon 'Côte du Py', Domaine de la Chaponne, Burgundy, France
(c.2017)
9.50
Post Scryptum from Chryseia, Douro, Portugal
(c.2017)
11.00
Saperavi 'Orgo' by Gogi Dakishvili, Kakheti, Georgia
(c.2017)
12.50
Avaton (Limnio, Mavroudi, Mavrotragano), Ktima Gerovassiliou, Epanomi, Greece
(c.2014)
13.50
'Brao', Vinyes Velles Nobles, Bodega Acustic, Montsant, Spain
(c.2014)
14.50
Vertente, Dirk Niepoort, Douro, Portugal
(c.2015)
15.50
Cairanne 'Les Deux Barrique', Domaine Boutinot, Southern Rhône Valley, France
(c.2015)
17.50
Selección Privada, Vino de Pago, Finca Carrizal, Vino de la Tierre de Castilla, Spain
(c.2014)
17.50
Treinspoor - Tinta Barroca 'Old Vine Series' - WO Swartland, South Africa
(c.2015)
18.50
'Pinot Noir 'Zosia', Seresin Winery, Marlborough, New Zealand
(c.2011)
19.50
'The King', La Gran Revancha (Malbec driven blend), Mendoza, Argentina
(c.2014)
25.00
Merlot, Shafer, Napa Valley, U.S.A
(c.2010)
25.00
Cabernet Sauvignon, Boekenhoutskloof, South Africa
(c.2006)
25.50
Nuits-St-Georges 'Les Vieilles Vignes', D. Robert Chevillon, Burgundy, France
(c.2013)
26.00
Clos du Marquis by Château Léoville-Las Cases, Burgundy, France - Coravin
(c.2006)
36.00
Syrah 'Rätsel', Sine Qua Non, Ventura, California, U.S.A - Coravin
(c.2016)
125.00
Glass (125ml)
Sake
'Wa' - Harmony, Jummai Ginjo, Hou Rai Sen, Sekiya Brewery, Japan
15.50
Glass (125ml)
Sweet
Moscato d'Asti 'Bricco Quaglia', La Spinetta, Piedmont, Italy
(c.2018)
10.50
Monbazillac, Château Haut Bernasse, Southwest, France
(c.2004)
12.50
Verduzzo Passito 'Pass the Cookies', di Leonardo, Friuli-Venezia-Giulia, Italy
(c.2018)
13.50
Muscat de Rivesaltes, Les Enfants Sauvages, Roussillon, France
(c.2015)
15.50
Sauternes Castelnau de Suduiraut, Preignac, France
(c.2008)
18.50
Old Vine Muscat, Classic Classification, Chambers Rosewood, Australia
(c.NV)
19.50
Zweigelt Beerenauslese, Kracher, Burgenland, Austria
(c.2016)
20.00
Tokaji Aszu 5 Puttonyos, Disznoko, Tokaj-Hegyalja, Hungary
(c.2012)
25.50
'Ruster Ausbruch, Feiler Artinger, Burgenland, Austriav
(c.2013)
30.00
Jurançon 'Les Jardins de Babylone', Dagueneau, South West, France - Coravin
(c.2012)
59.00
Château d'Yquem 1er Cru Supérieur, Sauternes, France - Coravin
(c.2004)
125.00
Glass (125ml)
Port & Madeira
Dow's Tawny Port 10 years, Douro, Portugal
(c.NV)
11.00
Quinta de Vargellas, Taylor's, Douro, Portugal
(c.2002)
15.00
Malmsey, Colheita, H. M. Borges
(c.1998)
21.00
Glass (100ml)
Taste History - Last Supper in Pompeii Menu
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 £14.00
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 £15.00