OXO Tower Restaurant

Deep fried oysters, seaweed tartar, fennel cress 3.5 each

Salmon and cuttlefish burger, orange and fennel aioli, ice lettuce 14.5

Pomegranate and orange tabbouleh, deep fried harissa egg, apricot tahini kefir (v) 12

Dorset crab salad, sweet potato, hazelnut, vanilla and apple 16.5

Cured mackerel, cucumber, apple chives, dill, ginger, soy 13

Scottish langoustine, Jerusalem artichoke and ginger purée, bisque sauce, sea aster 20

Norfolk chicken terrine, pickled heritage carrots, mushrooms and fresh truffles 13

Slow-cooked pork belly, creamed shallots, apple and white balsamic, spiced apricot purée, crackling 14/25

Lentil soup, wood pigeon and blackberry gyoza, truffle cream, leek ash 13

Deep fried smoked burrata, butternut squash, granola, pickled squash, buttermilk and maple (v) 14

Krug X Pepper - Sweet Piquillo Peppers, Manchego cheese, caramelised ceps, Padron peppers, quince aioli. This dish is served with our compliments when you buy a glass of Krug Grande Cuvée for £38

Stone bass, truffle gnocchi, sautéed wild mushrooms, parsley oil, black garlic emulsion, sea beets 30

Hand-dived scallops, leek fondant, apples, truffles and verjus 34

John Dory, lobster mash, soya beans, samphire, lobster emulsion 35

Duck breast, “Haggis”, cabbage and bacon, confit turnip and swede 29.5

Braised pork cheeks, fennel choucroute, bubble and squeak, black pudding and Bramley apple 27

Stuffed loin of lamb, salt baked swede, lamb belly, trompettes, mint baked potatoes 33

Shepherd’s pie, pickled red cabbage, spiced Cheddar cheese pasty, lamb’s lettuce (v) 21

Dry-aged beef fillet, beef cheek bon-bon, cep purée, rainbow chard, horseradish cream 38.5

Châteaubriand, salt-baked celeriac, truffle macaroni cheese, sesame and pumpkin seed-crusted mushrooms (for two people) 80

Grilled pear tart, pickled walnuts, almond cheese cannelloni (ve) 22

Broccoli, toasted almonds, brown butter (v) 6

Kale, quinoa, apple and pomegranate salad (ve) 6

Roasted Aura heritage potatoes, rosemary salt (ve) 6

Wild rocket salad, aged balsamic, Parmesan 6

Chips (ve) 6

Fresh truffle, macaroni cheese (v) 8

Valrhona Chocolate Plate 11

Honey and lavender panna cotta, roasted pear, lemon biscuit 9

Vanilla rice pudding, quince ice cream, cinnamon cracker (v) 9

Almond frangipane, wild fennel cake, elderberry curd, rosehip (v) 9

Hazelnut and orange cake, marmalade ‘ice cream’ (ve) 9

Lemon meringue soufflé, pistachio ice cream, ricotta cannoli (v) 12

Selection of sorbets (v) 8

Selection of Neal’s Yard British and Irish farmhouse cheeses 15

Selection of four truffles 5

Vegan scotch egg, organic leaves, sweet potato and coconut mash 11

Pomegranate and orange tabbouleh, deep fried harissa egg, apricot tahini kefir (v) 12

Deep fried smoked burrata, butternut squash, granola, pickled squash, buttermilk and maple (v) 14

Grilled pear tart, pickled walnuts, almond cheese cannelloni (ve) 22

Vegetables en papillote, courgettes, aubergines, tomatoes, panisse chips, truffle mayonnaise (ve) 23

Not shepherd’s pie, pickled red cabbage, spiced Cheddar cheese pasty, lamb’s lettuce (v) 21

Broccoli, toasted almonds, brown butter (v) 6

Kale, quinoa, apple and pomegranate salad (ve) 6

Roasted new potatoes, rosemary salt (ve) 6

Chips (ve) 6

Fresh truffle, macaroni cheese (v) 8

Rice pudding and caramelised quinces (v) 9

Wild fennel cake, elderberry curd, rosehip (v) 9

Hazelnut and orange cake, marmalade ‘ice cream’ (ve) 9

Lemon meringue soufflé, pistachio ice cream, ricotta cannoli (v) 12

Pumpkin cheesecake (v)

Selection of sorbets (v) Milk in twist only 8

Scottish langoustine, Jerusalem artichoke and ginger purée, bisque sauce, sea aster

Dorset crab salad, sweet potato, hazelnut, vanilla, apple

Slow cooked pork belly, creamed shallots, apple and white balsamic, spiced apricot purée, crackling

Halibut, spiced mussels, lentils, crisp lotus root

Stuffed loin of lamb, salt baked swede, sweetbreads, trompettes, mint baked potatoes

Honey and lavender panna cotta, roasted pear, lemon biscuit

Sweetcorn fritters, avocado, tomato and coriander salsa (v)

Tempura green beans, garlic mayonnaise, mixed leaf salad (v)

Vegetarian burger, chips (v)

Steamed salmon, broccoli, new potatoes

Chicken burger, chips

Chocolate plate (v)

Vanilla ice cream, biscuits (v)

Severn & Wye smoked salmon, dill crème fraîche, granary bread

English cucumber, anchovies, wholemeal bread

Cotswold egg and mustard cress salad, English farmhouse bread

Mrs Kirkham’s Lancashire cheese and orchard chutney, tomato bread

Wiltshire ham, watercress, mustard, English farmhouse bread

Mini Yorkshire pudding, braised beef, horseradish cream, watercress

Dorset crab, choux bun

Severn & Wye smoked salmon, Scotch quail’s egg

Potted crayfish

Gentleman’s relish

OXO piccalilli

Sweet mustard and dill mayonnaise

Cinnamon and plum mousse

Caramel apple cheesecake

Chocolate and raspberry mousse

Penny’s homemade scones, preserves, clotted cream

‘Cheese’, pickle, tomato bread

Golden beetroot, aged balsamic, rosemary, granary bread

Cucumber pickle, dill, yellow mustard seeds, wholemeal bread

Lemon tofu, roasted garlic, oregano, sage and onion stuffing, English farmhouse bread

Wild mushrooms on toast

Quinoa bonbon

Avocado smoothie

Chestnut and mushroom ‘sausage’ roll

Parsnip and shallot bhaji

Wild mushrooms on toast

OXO piccalilli

Orchard chutney

Mint 'yoghurt'

Lemon meringue pie

Cinnamon and plum mousse

Pineapple and lemon thyme cake

Penny’s homemade scones, strawberry jam, clotted `cream`

Dorset crab salad, sweet potato, hazelnut, vanilla and apple

Hand-dived scallops, pencil asparagus, chorizo crumble, sea aster

Slow cooked pork belly, creamed shallots, apple and white balsamic, spiced apricot purée, crackling

Deep fried smoked burrata, pickled butternut squash, granola, buttermilk and maple (v)

Stone bass, truffle gnocchi, sautéed wild mushrooms, parsley oil, black garlic emulsion, sea beets

Duck breast, “Haggis”, cabbage and bacon, confit turnip and swede

Stuffed loin of lamb, salt baked swede, lamb belly, trompettes, mint baked potatoes

Grilled pear tart, pickled walnuts, almond cheese cannelloni (ve)

Valrhona Chocolate Plate

Almond frangipane, wild fennel cake, elderberry curd, rosehip (v)

Hazelnut and orange cake, marmalade ‘ice cream’ (ve)

Selection of sorbets (v)

Deep fried smoked burrata, pickled butternut squash, granola, buttermilk and maple (v)

Dorset crab salad, sweet potato, hazelnut, vanilla, apple

Chicken terrine, pickled heritage carrots, mushrooms, fresh truffles

Slow cooked pork belly, creamed shallots, apple and white balsamic, spiced apricot purée, crackling

Grilled pear tart, pickled walnuts, almond cheese cannelloni (ve)

Halibut, spiced mussels, lentils, crisp lotus root

Stuffed loin of lamb, salt baked swede, sweetbreads, trompettes, mint baked potatoes

Dry-aged beef fillet, beef cheek bon-bon, rainbow chard, horseradish cream

Honey and lavender panna cotta, roasted pear, lemon biscuit

Vanilla rice pudding, quince ice cream, cinnamon cracker (v)

Hazelnut and orange cake, marmalade ‘ice cream’ (ve)

Selection of sorbets (v)

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

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

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

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

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

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

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

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