OXO Tower Restaurant

Truffle burrata, pumpkin granola, buttermilk and maple (v) 16

Sweet potato waffle, honey lavender figs, whipped brie, rosemary and truffle (v) 13

Scorched Scottish langoustine, guanciale, sea fennel, Cullen skink 21

Buttered Dorset crab, apple yuzu, crab ketchup, citrus cream, charcoal flatbread 18

Oxtail cannelloni, burnt quince puree, charred onion, goats’ cheese emulsion, red wine vinaigrette 15

Hand dived Scottish scallops, ratatouille, parsley crisp, scallop roe emulsion, fennel cress 21

Slow cooked pork belly, pickled fennel, apple sauce, black pudding, blackberries 15

Mushroom soup, chanterelles, Manchego and Serrano ham cigarettes 14

Cauliflower teriyaki, cauliflower hummus, quinoa, almonds (ve) 13

Aubergine steak, marinated fermented soybeans, tomato fennel, blistered green peppers, aubergine purée (ve) 21

Autumn fruits, pearl barley risotto, chestnut cream, sliced black truffle (v) 22

Steamed salmon, prawn stuffed courgette flower, baby artichokes, green tapenade 33

Roast turbot, white asparagus, hollandaise sauce, English peas, chives, bronze fennel 36

Wild Bass, ink risotto, English squid, saffron alioli, kale 36

Slow cooked duck breast and confit duck samosa, carrot crumble, girolle mushrooms, carrot and mango purée, charred baby gem 34

Dry aged beef fillet, polenta chips, black garlic mayonnaise, rainbow chard, red wine sauce 40

Dry aged chateaubriand, truffle macaroni and cheese, bone marrow crust, red wine sauce (for two people) 82

Chips, truffle mayonnaise 6

Hasselback potatoes, garlic, and herbs (v) 6

Truffle mac 'n' cheese 7.5

Roast butternut squash, miso, Korean chilli, sesame 6

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

Organic carrots, cardamon butter, carrot top salad (v) 5.5

Valrhona chocolate plate (v) 12

Raspberry choux bun, mascarpone Chantilly cream, raspberry ice cream (v) 9.5

Blueberry and almond vegan cake, almond ice cream (ve) 9.5

Strawberry, bergamot posset, madeleines 9.5

Coconut parfait, caramelised pineapple, mango sorbet (v) 9.5

Selection of ice creams and sorbets (v) 7

Selection of English cheese, biscuits and chutney (v) 12

Oxtail cannelloni, burnt quince puree, charred onion, goats’ cheese emulsion, red wine vinaigrette

Mushroom soup, chanterelles, Manchego and Serrano ham cigarettes

Cauliflower teriyaki, cauliflower hummus, quinoa, almonds (ve)

Aubergine steak, marinated fermented soybeans, tomato fennel, blistered green peppers, aubergine purée (ve)

Steamed salmon, prawn stuffed courgette flower tempura, baby artichoke, green tapenade

Slow cooked duck breast and confit duck samosa, carrot crumble, girolle mushrooms, carrot and mango purée, charred baby gem

Chocolate tart, hazelnut, raspberries

Strawberry, bergamot posset, madeleines

Blueberry and almond cake, almond ice cream (ve)

Buttered Dorset crab, apple yuzu, crab ketchup, citrus cream, charcoal flatbread Penfolds, Max’s Chardonnay, Adelaide Hills, 2018

Slow cooked pork belly, pickled fennel, apple sauce, black pudding, blackberries Penfolds, Cellar Reserve Grenache, Barossa Valley, 2018

Roast Halibut, moules marinière, potatoes and samphire Penfolds, Bin 51, Riesling, Eden Valley, 2018

Dry aged beef fillet, polenta chips, black garlic mayonnaise, rainbow chard, red wine sauce Penfolds, Cellar Reserve Tempranillo, McLaren Vale, 2018

Chocolate tart, hazelnut, raspberries Penfolds, Father, Grand Tawny, 10 Years Old

Coffee and Macaroons

Golden beetroot, date molasses, rosemary salt

Smoked salmon, seaweed tartar, cream cheese

The perfect egg mayonnaise

Slow cooked beef rump, truffle cheese, horseradish cream

Smoked duck, cornichons, whole grain mustard

Mushroom soup

Chorizo madeleine, quince aioli

Sweet potato pancake, crab, apple and yuzu, fennel cress

Blueberry cake, candied almonds

Strawberry, bergamot posset

Raspberry choux bun

Buttermilk scones, clotted cream, jam

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

Hummus, crunchy vegetables (VE)

Tempura beans and courgettes, aioli (V)

Deep fried sea bass burger, tartar sauce, chips

Beef burger, cheddar cheese, chips

Vegan burger, cheese, tomato, lettuce, mayonnaise, chips (VE)

Chocolate brownie

Sticky toffee pudding, caramel sauce, clotted cream

Scottish langoustine, pea and coconut, tomato, daikon, coriander

Truffle burrata, charred white peach, basil gel, smoked almonds, marigold leaves (v)

Buttered Dorset crab, crab ketchup, corn custard, corn bread, sea aster

Slow cooked pork belly, pickled cherries, greens, radish and crackling

Marinda tomato tart, ricotta lemon and honey, basil sauce, black pepper and oregano greens (v)

Roast Turbot, asparagus, hollandaise sauce, English peas, chives, bronze fennel

Slow cooked duck breast and confit duck samosa, carrot crumble, girolle mushrooms, carrot and mango purée, charred baby gem

Dry aged beef fillet, smoked cauliflower purée, crushed peas, truffle gnocchi, red wine sauce

Blueberry and almond vegan cake, almond sorbet (ve)

Elderflower panna cotta, Champagne strawberries, puff pastry

Lemon balm and cherry mousse, honeycomb ice cream and meringue

Selection of ice creams and sorbets

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