OXO Tower Restaurant

OXO Tower Restaurant create stunning plates from some of the best seasonal British produce. With a menu created by Executive Head Chef Jeremy Bloor and an extensive wine list hand-picked by Head Sommelier Diego Muntoni, OXO Tower Restaurant offers contemporary dining and Afternoon Tea with beautiful views of St Paul’s and the river Thames.

Currently the restaurant bar is not open due to layout changes. If you would like drinks before your meal please book the brasserie bar or call ahead. 

The Restaurant is perfect for… those that enjoy fine dining, those looking for an experience or a special celebration. From birthdays and graduations to date night, OXO Tower Restaurant is the place for every occasion.

If required, please ask to see our allergen menu.

OXO Tower Restaurant Sample Menus

A la Carte Menu

Download Menu PDF

Starters

  • Grain bowl, vegetable barigoule, red cabbage slaw, pumpkin chutney (ve) 12

  • Truffle burrata, anise pear tart, walnut crumb, date molasses (v) 13

  • Smoked salmon, rice burger, watercress purée, beetroot sprouts 14

  • Langoustine linguine, bisque, fresh truffle 18

  • Warm Dorset crab, brown meat parfait, sweet potato waffle, hazelnut, maple and lemon thyme 16

  • Slow cooked pork belly, burnt quince purée, autumn fruits, Jerusalem artichoke, sage cress 14

  • Lentil soup, blackberry and wood pigeon gyoza, leek ash, truffle cheese, watercress 12

  • Braised ox cheek lasagne, goats’ cheese butternut squash, trompettes, fennel cress 14

Mains

  • Vegan winter chick’n Caesar salad, ‘egg’, ‘parmesan’, ‘bacon’ (ve) 25

  • Spiced vegetable stew, coconut crumble, yoghurt, cous-cous and herbs (v) 19

  • Sea bass, celeriac saffron purée, prawn stuffed cabbage, deep fried golden enoki 27

  • Hand-dived scallops, roasted heritage beetroot, sea aster, dill emulsion 32

  • John dory, baked razor clam, pear and parsley emulsion, caramelised ceps, roast garlic and chestnut purée, samphire 33

  • Herb-crusted lamb rump, creamed rosemary flageolets, mushroom ketchup, mint oil, pea cress 27

  • 28-day dry-aged Fillet steak, spinach purée, blue cheese hash brown, broccoli cress 38

  • 28-day dry-aged Chateaubriand, wild mushrooms, carrots, mashed potato, red wine sauce (for two people) 78

Sides

  • Roasted pumpkin, sweet potato purée, seeds 6

  • Mashed potato 6

  • Runner beans, garlic butter, pumpkin granola 6

  • Chips, truffle mayonnaise 6

  • Kale salad, black quinoa, apple, pomegranate 6

Desserts

  • Vegan almond cake, pears, blackberries, ‘clotted cream’ (ve) 8

  • Chocolate plate 12

  • Bramley apple mousse, caramel ice cream, choux buns 9

  • Spiced pumpkin cheesecake, quince compote 9

  • Lemon posset, roasted plum, cinnamon shortbread 9

  • Selection of ice creams and sorbets 7

  • Selection of English cheese, hazelnut crackers and orchard chutney 12

Tasting Menu

Enjoy seven courses for £85 or £130 with a glass of wine paired with each dish.
Last orders for the tasting menu will be at 12:30pm for lunch and 7pm for dinner. The tasting menu is not available on Saturday evenings

Download Menu PDF

Tasting Menu

  • Lentil soup, blackberry and wood pigeon gyoza, leek ash, truffle cheese, watercress Amontillado del Duque Sherry, Gonzalez Byass, Spain

  • Warm Dorset crab, brown meat parfait, sweet potato waffle, hazelnut, maple and lemon thyme St Joseph Blanc, Domaine Lionel Faury, Rhône, France 2017

  • Sea bass, celeriac saffron puée, prawn stuffed cabbage, deep fried golden enoki Vina Arboleda, Chardonnay, Aconcagua Costa, Chile, 2017

  • Braised ox cheek lasagne, goats’ cheese butternut squash, trompettes, fennel cress Côte-du-Rhône, Domaine Chave, France 2017

  • Herb-crusted lamb rump, creamed rosemary flageolets, mushroom ketchup, mint oil, pea cress Il Chiostro di Venere, Certosa di Belriguardo, Toscana, Italy, 2015

  • Bramley apple mousse, caramel ice cream, choux buns Harvey Nichols, Sauternes, Bordeaux, France 2014

Summer Dining

Three courses straight from the a la carte menu for £39. Available at selected times only.

Download Menu PDF

Bread (£4)

  • Selection of bread rolls from Paul Rhodes, Netherend farm butter (v)

Cocktail

  • Villa Ascenti Gin perfect serve

Starters

  • Grain bowl, vegetable barigoule, red cabbage slaw, pumpkin chutney (ve)

  • Slow braised pork belly, burnt quince purée, autumn fruits, Jerusalem artichoke, sage cress

  • Smoked salmon, rice burger, watercress purée, beetroot sprouts

Mains

  • Artichoke barigoule, smoked aubergine, green olive tapenade, tomato fondue, courgette steak (ve)

  • Sea bass, celeriac saffron purée, prawn stuffed cabbage, deep fried golden enoki

  • Herb-crusted lamb rump, creamed rosemary flageolets, mushroom ketchup, mint oil, pea cress

Desserts

  • Spiced pumpkin cheesecake, quince compote

  • Lemon posset, roasted plum, cinnamon shortbread

  • Caranoa chocolate tart, cobnut ice cream

Sides (each £6)

  • Chips, truffle mayonnaise

  • Kale, honey, mustard, quinoa, pomegranate

  • Heritage tomato salad, marinated bocconcini

  • Mashed potato

  • Runner beans, garlic butter, pumpkin granola

Afternoon Tea Menu

Enjoy our traditional Afternoon Tea for £32 per person (or £42 with a glass of Champagne on arrival).

Regrettably, we are no longer offering vegan and gluten free afternoon tea options.

Download Menu PDF

Finger Sandwiches

  • Organic salmon rillette, lemon crème fraiche, cucumber, dill, capers, granary bread

  • The perfect egg mayonnaise sandwich served on English farmhouse white bread

  • Slow cooked pepper rump of beef, horseradish, watercress, tomato bread

  • Smoked chicken, lemon thyme, avocado, crisp iceberg lettuce, poppy seed bread

  • Golden beetroot, chestnut, vanilla and Maldon salt spread, wholemeal bread

Snacks

  • Whole grain mustard and shallot croissant

  • Black pig ham and gruyere toastie

  • Dorset crab and sweet potato waffle

Sweets

  • Lemon Posset, roasted plum compote

  • Macadamia nut blondie, crisp dark chocolate

  • Calvados mille-feuille

  • Chocolate cinnamon shortbread

Scones

  • Buttermilk scones, clotted cream, homemade jams

Children's Menu

Choose a juice, starter, main and dessert, paired with a tasty side of vegetables for £15

Download Menu PDF

Juice

  • Choice of fresh juice: pineapple, apple, orange, tomato, cranberry

Starters

  • Hummus, crunchy vegetables (VE)

  • Tempura beans and courgettes, aioli (V)

Mains

  • Deep fried hake and chips, crushed peas

  • Beef burger and chips

  • Beyond burger and chips (VE)

Desserts

  • Chocolate brownie

  • Vanilla ice cream

Wine Menu

Download the PDF to view our full Restaurant wine menu, which has over 800 wines. Subject to seasonality and availability.

White by the Glass

  • Harvey Nichols, Douro White, Douro Valley, Portugal, 2016 7.75

  • Gavi di Gavi, Broglia, Piedmont, Italy, 2018 11

  • Gravel Castle, Chardonnay, Simpson's Wine Estate, England, 2018 8.5

  • Cloudy Bay, Sauvignon Blanc, Marlborough, New Zealand, 2018 13

  • Tablas Creek, Esprit de Beaucastel Blanc, Paso Robles, USA, 2009 (co) 15.5

  • Soave, La Rocca, Leonildo Pieropan, Veneto, Italy, 2014 (co) 17

  • Chablis, Grand CruVaudesir, Domaine Billaud-Simon, Burgundy, France, 2015 (co) 25

  • Mount Mary, Triolet, Yarra Valley, Australia, 2008 (co) 25

White by the Bottle

  • Litmus, Element 20, Surrey, 2013 57

  • Bacchus on Skins, Renegade London Wine, Herefordshire, 2017 73

  • Chablis, Vaudesir, Domaine Billaud-Simon, 2015 145

  • Meursault, Domaine Ballot-Millot, 2015 95

  • Meursault, 1er Cru Charmes, Ballot-Millot, 2017 160

  • Chassagne-Montrachet, 1er Cru Les Champgains, Michel Niellon, 2016 135

  • Château de Fieuzal, Pessac-Léognan, 2011 120

Rosé by the Glass

  • Whispering Angel, Château d’Esclans, Côtes de Provence, 2018 11

  • Domaaines d'Ott, Clos Mireille (from Magnum), 2015 17

  • Railway Hill, Pinot Noir, Simpson's Wine Estate, Kent, England, 2018 10

Wine Menu

Download the PDF to view our full Restaurant wine menu, which has over 800 wines. Subject to seasonality and availability.

Download Menu PDF

White by the Glass

  • Harvey Nichols, Douro White, Douro Valley, Portugal, 2016 7.75

  • Gavi di Gavi, Broglia, Piedmont, Italy, 2018 11

  • Gravel Castle, Chardonnay, Simpson's Wine Estate, England, 2018 8.5

  • Cloudy Bay, Sauvignon Blanc, Marlborough, New Zealand, 2018 13

  • Tablas Creek, Esprit de Beaucastel Blanc, Paso Robles, USA, 2009 (co) 15.5

  • Soave, La Rocca, Leonildo Pieropan, Veneto, Italy, 2014 (co) 17

  • Chablis, Grand CruVaudesir, Domaine Billaud-Simon, Burgundy, France, 2015 (co) 25

  • Mount Mary, Triolet, Yarra Valley, Australia, 2008 (co) 25

White by the Bottle

  • Litmus, Element 20, Surrey, 2013 57

  • Bacchus on Skins, Renegade London Wine, Herefordshire, 2017 73

  • Chablis, Vaudesir, Domaine Billaud-Simon, 2015 145

  • Meursault, Domaine Ballot-Millot, 2015 95

  • Meursault, 1er Cru Charmes, Ballot-Millot, 2017 160

  • Chassagne-Montrachet, 1er Cru Les Champgains, Michel Niellon, 2016 135

  • Château de Fieuzal, Pessac-Léognan, 2011 120

Rosé by the Glass

  • Whispering Angel, Château d’Esclans, Côtes de Provence, 2018 11

  • Domaaines d'Ott, Clos Mireille (from Magnum), 2015 17

  • Railway Hill, Pinot Noir, Simpson's Wine Estate, Kent, England, 2018 10

Rosé by the Bottle

  • GTS² Rosé, Renegade London Wine, 2017 69

  • Railway Hill Rosé, Simpsons Wine Estate, 2018 56

  • Alba, Château Ollieux Romanis, Corbières, 2018 40

  • By.Ott Rose, Domaines d'Ott, Côtes Provence, 2017 64

  • Sof, Tenuta Campo de Sasso, Tuscany, 2017 66

  • Marqués de Murrieta, Primer Rosé, Rioja, 2015 88

  • Wooing Tree, Blondie, Blanc de Noir Pinot Noir, Central Otago, 2018 76

Red by the Glass

  • Etna Rosso, Harvey Nichols, Sicily, Italy, 2017 8

  • Fleurie, Clos de la Roilette, Domaine Coudert, Beaujolais, France, 2017 11

  • Rabbit Hole, Pinot Noir, Simpson's Wine Estate, Kent, England, 2018 13

  • Torbreck, Steading, Grenache, Shiraz, Barossa, Australia, 2009 (From Magnum) (co) 18

  • Alban Vineyards, Syrah, Patrina, Edna Valley, California, USA, 2011 (co) 22.5

  • Château Talbot, St. Julien, Bordeaux, France, 2006 (co) 30

  • Kistler, Pinot Noir, Russian River, California, United States, 2014 (co) 27.5

  • Château Rauzan-Segla, Margaux, Bordeaux, France, 2009 (co) 37

  • Clos Canon, St Emillion, Bordeaux, France, 2010 (co) 18.5

Red by the Bottle

  • Château Noaillac, Cru Bourgeois, 2011 45

  • Les Brulières de Beychevelle (3rd wine of Château Beychevelle ), 2014 75

  • Château Fourcas-Borie, 2012 59

  • Ségla (2nd wine of Château Rauzan-Ségla), 2012 100

  • Château Kirwan, 2012 113

  • Château Giscours, 2010 170

  • Chateau Musar, Bekaa Valley, 1998 110

  • Barolo, Cerretta, Giacomo Conterno, 2013 360

Champagne and Sparkling by the Glass

  • Prosecco di Valdobbiadene, Vettori, Extra Dry, Italy, NV 11

  • OXO Champagne, Brut, NV 13.5

  • Harvey Nichols, Brut Rosé, NV 15

  • Moët & Chandon, Brut Imperial, Champagne, NV 16

  • Moët & Chandon, Brut, Rosé, Champagne, NV 19

  • Dom Pérignon, Brut, 2008 33

Champagne and Sparkling by the Bottle

  • Prosecco di Valdobbiadene, Vettori, Veneto, Extra Dry, NV 57

  • OXO Champagne, Brut, NV 65

  • Harvey Nichols, Brut Rosé, NV 75

  • Delamotte, Blanc de Blancs, NV 90

  • Gosset Grande Réserve, Brut, NV 105

  • Krug, Grand Cuvée, 164 Edition, NV 265

Opening Times

Lunch

Monday - Thursday
CLOSED

Friday - Saturday 12:00 pm - 2:30 pm

Sunday 12:00 pm - 3:00 pm

Afternoon Tea

Monday - Thursday
CLOSED

Friday - Saturday 3:00 pm - 4:00 pm

Sunday 3:30 pm - 4:30 pm

Dinner

Monday - Saturday 5:00 pm - 8:30 pm

Sunday 5:30 pm - 8:30 pm