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

  • Roast chestnut and chicken soup, confit wings, apple sauce, mushroom stuffing 12

  • Venison pastrami, winter slaw, red currant sauce, truffle cheese, sweet cranberries 14

  • Hand dived Scallops, scallop risotto, carrot and mango puree, purple anise carrots, sea aster 18

  • Langoustine, baby spinach, clementine, fennel dill, oyster and lettuce emulsion 18

  • Pork belly, burnt apple puree, cider leeks, apple and white balsamic 14

  • Jackfruit kofta, cauliflower and sesame puree, tabbouleh, sumac (ve) 12

  • Deep fried truffle burrata, crisp vegetables, golden beetroot, black garlic mayonnaise (v) 13

  • Warm Dorset crab, king Edward potato waffle, avocado sorbet, pomegranate molasses, beetroot relish, borage 16

Mains

  • Beet Wellington, beetroot sauce, kale (ve) 20

  • Vegan winter chick’n Caesar salad, ‘egg’, ‘parmesan’, ‘bacon’ (ve) 23

  • Wild bass with chorizo chowder, fennel pickle 32

  • Turbot, truffle mash, shellfish bisque, samphire 35

  • Confit salmon, braised savoy cabbage, blackcurrant apple mustard 26

  • Stuffed loin of lamb, cumin scented quinoa, butternut squash puree, pumpkin gnocchi, pickled girolles 32

  • Slow cooked bronze turkey, porchetta leg, celeriac, hispi cabbage, bread sauce 26

  • Dry aged beef fillet, Swiss chard thyme butter, crushed salt baked swede, deep fried mushroom, truffle mayonnaise 38

  • Dry aged chateaubriand, truffle mac and cheese bone marrow crust, buttered kale, red wine sauce (for two people) 78

Sides

  • Chips, truffle mayonnaise 6

  • VIP mash, Swiss cheese, roast garlic, crème fraiche 6

  • Braised cabbage, caraway seeds, smoked bacon 6

  • Kale salad, pomegranate, quinoa, apple, mustard dressing 6

  • Black pepper honey glazed parsnips, Chantenay carrots 6

  • Brussel sprouts, chestnuts, cranberry granola 6

Desserts

  • Chocolate plate 12

  • Christmas pudding, vanilla custard, brandy butter 9

  • Chestnut yule log, chocolate ganache, chocolate snow 9

  • Clementine caramel cake, cinnamon ice cream (ve) 9

  • Sabayon panettone mousse, marsala gel 9

  • Amaretto panna cotta, cranberries, shortbreads, sage gel 9

  • Selection of ice creams and sorbets 7

  • Selection of English cheese, biscuits 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

  • Roast chestnut and chicken soup, confit wings, apple sauce, mushroom stuffing Amontillado del Duque Sherry, Gonzalez Byass, 30 Years, Spain

  • Langoustine, baby spinach, clementine, fennel dill, oyster and lettuce emulsion St Joseph Blanc, Domaine Lionel Faury, Rhône, France 2017

  • Turbot, truffle mash, shellfish bisque, samphire Vina Arboleda, Chardonnay, Aconcagua Costa, Chile, 2017

  • Pork belly, burnt apple puree, cider leeks, apple and white balsamic Côte-du-Rhône, Domaine Chave, France 2017

  • Dry aged beef fillet, Swiss chard thyme butter, deep fried mushroom, truffle mayonnaise Il Chiostro di Venere, Certosa di Belriguardo, Toscana, Italy, 2015

  • Chestnut yule log, chocolate ganache, chocolate snow Blandy’s, 10 Year Old, Bual, Madeira

Afternoon Tea Menu

Enjoy our traditional Afternoon Tea for £35 per person (or £45 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

  • Slow cooked turkey breast, apricot and smoked bacon stuffing

  • Gin and tonic cured salmon, cream cheese and dill

  • Egg mayonnaise

  • Venison pastrami, horseradish cream, watercress

  • Prawn cocktail, fennel cress

Snacks

  • Whole grain mustard and shallot croissant

  • Beef cheek, celeriac and apple pie

  • Crab and avocado waffle, pomegranate molasses

Sweets

  • Chestnut yule log

  • Clementine panna cotta

  • Spiced chocolate truffle

  • Almond and cranberry Bakewell

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

  • Cookies and vanilla ice cream, banana chips

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

December
opening
times

Lunch

Monday - Tuesday
CLOSED

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

Sunday 12:00 pm - 3:00 pm

Afternoon Tea

Monday - Tuesday
CLOSED

Wednesday - Saturday 3:00 pm - 4:00 pm

Sunday 3:30 pm - 4:30 pm

Dinner

Monday - Saturday 5:00 pm - 9:30 pm

Sunday 5:30 pm - 9:30 pm