The Royal Oak menù, Oxford
The Royal Oak Oxford - Menu
Forret
Lemon & thyme infused olives (ve)
3.25 £
To share (a, v)
vegetable patch - chargrilled asparagus, rosemary & lemon breaded courgettes, olives, sun dried tomatoes, curried beans, garlic-studded melting camembert, spicy cauliflower fritters, houmous and crudités
21 £
To share
the continental board - rosemary & garlic studded camembert baked in sourdough, cured Calabrian meats, smoked duck breast, carved ham, lemon & thyme infused olives and 'nduja sausage
27 £
Chicken & sauternes parfait served with hazelnuts and toasted sourdough
5.5 £
Avocado and free range poached egg on toasted sourdough, drizzled with a sunflower seed & herb dressing
5.5 £
Pan-seared scallops with chorizo and creamed peas
8.25 £
Devon crab on toasted sourdough with avocado
7.25 £
Main courses
Fish & chips (a)
line caught cod, ale-battered, served with triple-cooked chips, mushy peas and tartare sauce
12.25 £
21-day aged sirloin steak
mini Yorkshire puddings filled with caramelised onions, triple-cooked chips and a horseradish butter
15 £
Handmade British beef burger
in a brioche bun with bacon and melted cheese, served with a gherkin and
11.94 £
Lamb duo
pan-roasted lamb rump & pulled shoulder pie on French beans, leeks and garlic, served with a red wine jus
15.5 £
Handmade chicken Kiev
creamy mash and cavolo nero
10.5 £
Grilled slipper lobster halves and triple-cooked chips with thermidor sauce
21 £
Red pepper & quinoa burger (ve)
in an ancient grain bun with marmalade-roasted beets, lentils and pickled walnuts drizzled with a sunflower seed & herb dressing
10.25 £
Hovedret
Mushroom risotto with pecorino and pumpkin seeds (v)
10 £
Rainbow salad with ribbons of carrots and courgettes, red pepper, pumpkin seeds, chickpeas and avocado (v)
8 £
Chargrilled halloumi rainbow salad (v)
with ribbons of carrots and courgettes, red pepper, pumpkin seeds, chickpeas and avocado
10 £
Sides
Roasted carrots & shallots
3.5 £
Onion rings
2.5 £
Watercress & shaved hard cheese salad
3.5 £
Dessert
British cheese board including Cornish blue (v)
Wensleydale with cranberry, Sandham's crumbly Lancashire and St. Helen's Farm goat's cheese, served with celery, savoury biscuits & red onion chutney
7.75 £
Sticky toffee pudding and vanilla ice cream (v, n)
5.5 £
To share (n)
an almond choux pastry ring filled with chocolate cream, served with hot chocolate sauce and hazelnut ice cream
11.75 £
Warm chocolate brownie served with hazelnut ice cream (v, n)
5.5 £