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At Oxeye, our menus change daily and are determined by the fresh produce available in each season whilst ensuring that only the highest quality of ingredients are used. Our hand-picked list of suppliers, including the wonderful Tori and Ben at Park Farm, whose organic produce never fails to impress even the most discerning taste buds, provide us with some of the best flavours from the fields, gardens and woodlands available in the U.K. Below is an example of one of our autumn menus, but please note that menus change daily therefore prices and contents may often differ:

TO START

Farmhouse sourdough with smoked potato
Freshly ground Lincolnshire emmer pane carasau
Brightwell Ash goats cheese, Fen farm dairy butter
Asteracea
 
Moorhayes Farm cheddar, Williams pear & white port
Tamworth lardo
Cornish Yarg churros with fresh nettles & sea beet
Candied smoked potato, caraway, oxidised grenache vinegar
Razor clam, sweetcorn & turnip
Native oyster and russet apple
Raw squid, bergamot and shiso 

Hattingley Valley Classic Reserve NV

 

MENU

 

RED PRAWN
Brown butter, ashitaba leaf & black truffle

Hambledon Classic Cuvée NV

CHARGRILLED SWEDE CONSOMMÉ
DONABE OF ANSON MILLS LAUREL-AGED CHARLESTON GOLD RICE
Sweet chestnut, swede and artichoke

The Kernel Brewery India Double Porter

HAND DIVED SCOTTISH SCALLOP GRILLED OVER BLACKCURRANT BRANCHES
Uchiki-kuri squash, yuzu kosho and mustard greens

Kits Coty Bacchus 2018

BRAISED CORNISH TURBOT
 Girolles, beach herbs, cauliflower & ‘sauce Tillington’

Nyetimber Tillington Single Vineyard 2013

PARK FARM PORTLAND SHEEP
Fresh seaweed and turnip

Château de Minière Bourgeuil Old Vine Cabernet Franc, Loire Valley – 2017

Danbury Ridge Pinot Noir Octagon Block, Essex, England – 2018 (£28 supplement)

BARON BIGOD
Medlar, truffle & tawny port

Ambriel Demi-Sec NV

 

CULTIVATED AND WILD PLUMS
Plum leaf & almond milk

Plum skin and Pipachá Oolong tea

 

ARHUACO BUSINCHARI COCOA
Scottish sea salt, birch syrup & buckwheat

Albury Red Vermouth