Each month our chefs create a new menu incorporating the very best local and seasonal produce, featuring excellent local meat, vegetables and fruits and sustainable fish.
2 Courses - £14.50 3 Courses - £16.50 Available Monday 5 February to Friday 2 March 2018.
Oxford Brookes University staff and students receive a 20% discount off the two and three-course menu prices.
Please make us aware of any specific allergies or intolerances you may have, for us to best accommodate your dietary requirements.
Burnt apple purée. Potato & fennel terrine.
Bhaji. Toffied parsnip. Curry oil.
Heritage carrots. Black cabbage pesto.
Beetroot sauerkraut. Horseradish crème fraiche.
Prawn fritter. Sea vegetables.
Crushed artichoke. Truffle. Madeira. Croutes.
Black stout ice cream. Coffee tuile.
New season rhubarb.
Pineapple. Coconut jelly. Lime granite
Oat cakes. Chutney.