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 their expert team of sommeliers, OXO Tower Restaurant offers contemporary dining and afternoon tea with beautiful views of St Paul’s and the river Thames.
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 - October
A la Carte Menu
Starters
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Beyond kofta, heritage vegetables, smoked hummus, carrot top pesto, caraway yoghurt (ve) 14
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Sweet potato waffle, whipped Somerset brie, lavender figs, truffle vinaigrette (v) 16
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Truffle burrata, spiced pear tart tatin, date molasses, walnut and cep crumble (v) 18
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Dorset crab salad, sweet potato, hazelnuts, vanilla and apple 22
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Orkney scallops, parsnip, girolles, bone marrow gravy, dulse 26
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Scottish Langoustines open ravioli, carrot and mango purée, langoustine sauce, fennel cress 25
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Lentil soup, wood pigeon and red currant gyoza, chanterelle mushrooms, truffle cream 16
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Pork belly, pickled fennel, burnt apple, black pudding, blackberries 19
Mains
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Tarragon mustard polenta, truffle “mayonnaise”, primavera vegetables and oat crumbles (ve) 23
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Pearl barley risotto, autumn fruits, sage, damson ketchup 25
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Native lobster, shellfish risotto, deep fried mushroom, stuffed cabbage 40
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Stone bass, saffron, leek and mussel curry, wilted spinach 37
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Monkfish, carrot miso, crisp chicken skin, madeira sauce 34
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Duck breast, smoked duck croquettes, pea purée, bacon lardons, duck sauce 36
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Lamb loin, stuffed courgette flower, crushed yellow courgette with oregano, lamb gravy 39
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Venison loin, stilton polenta, hazelnut, green peppercorn sauce 42
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Dry aged fillet of beef, artichoke, beef cheek, oyster mushrooms 45
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Dry aged chateaubriand, gruyère mash, mushroom crumble, king oyster mushroom and radish, red wine sauce (for two people) 55pp
Sides
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Wedges, truffle mayonnaise 7
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Smashed roasted Norfolk scrapers, brown butter, nori 7
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Hispi cabbage, sriracha sauce and sesame seeds (ve) 7
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Orange, fennel, mozzarella, black olive salad (v) 7
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Tomato salad, red onion, and garden herbs (ve) 6
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Truffle mac 'n' cheese (v) 10
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Rocket, pea shoots, dandelion, landcress, frisse salad, herb dressing (ve) 7
Desserts
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Valrhona chocolate plate (v) 14
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Bramley apple souffle, elderberry and port sauce, foraged spiced ice-cream 12
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Fig and blackberry Eton mess (ve) 11
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Pumpkin cream sponge, apple compote pumpkin seeds (v) 11
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Roasted peach, green tea ice crème, lime cream fraiche (v) 10
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Orange and chocolate slice, mascarpone (v) 11
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Selection of homemade ice creams (v) 8
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Selection of homemade sorbets (v) 8
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Selection of English cheese, biscuits and chutney (v) 3 cheeses / 5 cheeses 13/18
Set Lunch Menu
Available Tuesday - Friday 12pm - 2.30pm.
Two courses - 35
Three courses - 42
Starters
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Beyond Kofta heritage carrots, smoked hummus, carrot top pesto, caraway yoghurt (ve)
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Truffle burrata pear tatin, dates, cep & walnut (v)
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Wood pigeon & red currant gyoza lentil soup, chanterelles, truffle cream
Mains
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Polenta truffle, primavera vegetables, oat crumble (ve)
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Monkfish carrot miso, chicken skin crisp, madeira
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Duck breast smoked duck croquettes, pea purée, bacon lardons, lettuce
Desserts
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Eton mess fig, blackberry (ve)
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Pumpkin cream sponge apple compote, pumpkin seed caramel (v)
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Orange and chocolate slice mascarpone cream, orange curd (v)
Tasting Menu
Enjoy six courses for £95 or £155 with a glass of wine paired with each dish.
Please note, maximum group size of 6 and all guests at the table must be dining on the tasting menu.
Must be booked in advance. For further terms and conditions HERE
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Dorset crab salad, sweet potato, hazelnuts, vanilla and apple Pelorus, Cloudy bay, Marlborough, New Zealand, NV
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Pork belly, pickled fennel, burnt apple, black pudding, blackberries Cloudy Bay, Pinot noir, Marlborough, New Zealand, 2021
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Monkfish, carrot miso, crisp chicken skin, madeira sauce L'Ecole No. 41, Semillon, Columbia Valley, Washington State, USA, 2021
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Dry aged fillet of beef, artichoke, beef cheek, oyster mushrooms Penfolds, Cellar Reserve Sangiovese, Barossa Valley, Australia, 2018
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Strawberry parfait, lemon verbena, prosecco sauce (v) Muscat de Beaumes de Venise, Domaine des Bernardins, France, 2021
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Coffee and Truffles
Afternoon Tea
Afternoon Tea is served in the OXO Tower Restaurant Monday to Sunday 3pm – 4pm (3:30 – 4:30pm on Sundays).
£40 per person or £50 served with a glass of Harvey Nichols Champagne.
Vegetarian Afternoon Tea is available, please notify us when booking and provide 24-hours notice.
We are unable to offer vegan or children’s Afternoon Tea and cannot make any adjustments to reflect dietaries / allergies. Please accept our apologies.
For further infomation click HERE
Finger Sandwiches
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OXO’s Coronation chicken, curry mayonnaise on turmeric bread
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Roast beef, truffle cheese, horseradish, watercress on charcoal bread
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The perfect egg and cress sandwich on white bread
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Smoked salmon, cream cheese, lemon and chives on malted wholemeal bread
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Dorset crab with crab ketchup in a brioche roll
Snacks
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Blue cheese, buttermilk and rosemary shortbread, kumquat marmalade
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St George’s wild mushroom éclair, marmite
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Sweet pea and coconut, coriander and basil
Sweets
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Dark chocolate rose mousse, raspberries, candied rose petals
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Elderflower posset, strawberries, wood sorrel
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Layered honey sponge, bee pollen, honey tuile
Scones
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Buttermilk scones, clotted cream, jam
Children's Menu
Choose a juice, starter, main and dessert, for £15
Juice
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Choice of fresh juice: pineapple, apple, orange, tomato, cranberry
Starters
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Popcorn, salt and caramel (VE)
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Mini Hotdog sausage, siracha mayo
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Halloumi sticks and mini pittas, harissa yoghurt (V)
Mains
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Chicken taco, rice, bolognaise sauce, mozzarella, iceberg
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Moving mountains meatballs, spaghetti, basil, tomato sauce (VE)
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Tomato and mozzarella tortelloni
Desserts
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Rocky Road sandwich, marshmallow (V)
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Caramel dip (VE)
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Scoop of ice cream (V)
Large Party Menu
Enjoy our large party menu for £95
Lunch time parties must be 11 or more guests and dinner time parties 8 or more guests.
For large party bookings, please call us on 02078033888 or email us at oxo.reservations@harveynichols.com
Please note this is a sample menu and is subject to seasonal change.
Starters
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Sweet potato waffle, whipped somerset brie, lavender figs, truffle vinaigrette (v)
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Truffle burrata, spiced pear tart tatin, date molasses, walnut and cep crumble (v)
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Dorset crab salad, sweet potato, hazelnuts, vanilla and apple
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Orkney scallops, parsnip, girolles, bone marrow gravy, dulse
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Pork belly, pickled fennel, burnt apple, black pudding, blackberries
Mains
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Tarragon mustard polenta, truffle “mayonnaise”, primavera vegetables and oat crumbles (ve)
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Monkfish, carrot miso, chicken skin crisp, madeira sauce
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Stone bass, saffron, leek and mussel curry, wilted spinach
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Duck breast, smoked duck croquettes, pea purée, bacon lardons, duck sauce
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Dry aged fillet of beef, artichoke, beef cheek, oyster mushrooms
Desserts
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Valrhona chocolate plate
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Fig and blackberry Eton mess (ve)
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Roast peach, green tea ice cream, lime cream fraiche (v)
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Orange and chocolate slice, mascarpone cream, orange curd (v)
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Selection of 3 cheeses
Cocktails
OXO Cocktails
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MAYFIELD MARTINI Bombay Premier Cru, muddled with blackberries, lychee liquer, passionfruit
puree, lime and aquafaba, vigorously shaken with cubed ice for a frothy head.
Strained into a coupette with a twist of orange zest and sprig of lavender. 15.5 -
SMOKED CHERRY OLD FASHIONED Angel’s Envy bourbon, a touch of Laphroig and cherry liquer, stirred over ice with
sugar, Angostura and orange bitters. Served over ice in the finest rocks glass. 15.5 -
PLUM COLLINS Malfy Original Gin infused with lemongrass and marigold, a hearty dash of
lemon juice and a hint of Cointreau. Shaken over ice then strained in to a
highball glass, topped with soda for a light fizz. 15 -
THE GOLDEN BREAKFAST Ki No Bi Gin, Italicus, honey and lavender. Gently stirred and served in a
nick ‘n’nora glass with lemon zest and gold. 15 -
HICKORY DICORY SMOKE Dos Hombres Mezcal, Ancho Reyes, cucumber mint and apple shrub, squeeze
of lime, shaken not once, not twice, but thrice. Strained into a lightly rounded
tumbler dipped in flaky smoked hicory salt, garnished with cucumber and an
apple crisp. 17 -
PINK LADY Malfy Original Gin, blackcurrant raspberry and lemongrass shaken and strained
into a flute, topped with HN Conca del Riu Anoia sparkling wine, finshed with
an elegant twist of lemon zest. 16 -
PASSION BERRY VESPER Ethiopian passion berry infused vodka, Plymouth Gin, Cocchi Americano 16
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CARDAMOM ROSE SOUR Pisco 1615, lemon, shaken with our very own cardamon and rose syrup and
strained into a nick ’n’ nora glass. Don’t be fooled by her dainty looks! 14.5 -
COSMO BEATS Ketel One Vodka Citron, apple juice, a squeeze of lime, Curacao dry and a
touch of agave syrup. Muddle through some red beets shake over ice and strain
in to a coupette. Garnish with beets and apple for that perfect balance 16 -
POPCORN PUNCH A hearty slug of Plantation 3* rum, OXO’s very own popcorn and vanilla
flavoured milk, pineapple juice, peach puree and a dash of lime shaken with
ice and strained into a rocks glass. Garnished with a pineapple crisp and a little
more popcorn for good measure. 15 -
VENEZIAN FIZZ Some of the finest Limoncello Di Capri mixed with a squeeze of lime and a little
hint of sweetness to balance the lime. Shake until slight arm fatigue, strain into a
flute and top with Prosecco... Then pop a strawberry in.
Bellissimo! 16 -
RUMTIKI Bumbu, Cartron Cacao Blanc, a suspicion of La Fee Parisienne Absinthe mixed
with a medley of Hawaiian flavours, passion fruit, coconut, pineapple and lime
with some minty freshness. Shake ‘n’ strain into a tall glass, finished with banana
leaf and coconut. 15
Bar Menu
Download the PDF to view our full Restaurant wine menu, which has over 800 wines. Subject to seasonality and availability.
Download Menu PDFWhite by the Glass
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Harvey Nichols, Grüner Veltliner, Austria, 2019 8.5
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Viognier, Delas Freres, Rhône, France, 2022 9
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Aziza, Zizola, Sicily, Italy, 2019 10
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Cloudy Bay, Sauvignon Blanc, New Zealand, 2022 14
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Chablis, Jean Durup, Burgundy, France, 2021 15
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Cloudy Bay, Chardonnay, New Zealand, 2021 17
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Cloudy Bay Te Koko, Sauvignon Blanc, Marlborough New Zealand, 2019 19
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Chassagne Montrachet, 1er Cru Chenevottes, Domaine Chanson, France, 2015 27.5
White by the Bottle
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Stopham Vineyards, Pinot Gris, Sussex, 2021 55
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Bacchus on Skins, Renegade London Wine, Herefordshire, London, 2017 73
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Litmus, White Pinot Noir, Surrey, 2017 (ve) 75
Rosé by the Glass
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Whispering Angel, Caves D' Esclans, Côtes de Provence, France, 20210 13
Rosé by the Bottle
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Rosapasso, Pinot Nero, Biscado, Veneto, 2021 40
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Simpson's Wine Estate, Derringstone, Pinot Meunier, Kent, 2021 64
Red by the Glass
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Penfolds, Max’s, Shiraz, Cabernet Sauvignon, Australia, 2017 9
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Noto Rosso, Zizola, Sicily, Italy, 2020 10.5
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Owl & Dust Devil, Malbec, Finca Decero, 2018 13.5
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Harvey Nichols, Cabernet Sauvignon, USA, 2017 15.5
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Cloudy Bay, Pinot Noir, Marlborough, NZ, 2021 18
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Amarone della Valpolicella, Tommasi, Italy, 2018 21
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Torbreck, The Struie, Shiraz, Barossa Valley, Australia, 2016 22
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Nuits-St George, Burgundy, France, 2020 23
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Cloudy Bay, Te Wahi, Pinot Noir, Central Otago, Marlborough, New Zealand, 2018
Red by the Bottle
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Chateau La Tour De By, Cru Bourgeois, 2014 65
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Château Beaumont, 2016 69
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Les Allées de Cantemerle (2nd wine of Château of Cantemarle), 2016 63
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Château Cantemerle, 2012 105
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Château Poujeaux, 2016 115
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Château La Gurgue, 2016 105
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Ségla (2nd wine of Château Rauzan Segla), 2014 100
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Blason d'Issan (2nd wine of Château Issan), 2016 110
Champagne and Sparkling by the Glass
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Cloudy Bay, Pelorus, New Zealand, Brut, NV 12
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Cloudy Bay, Pelorus Rosé, New Zealand, Brut, NV 12.5
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Prosecco di Valdobbiadene, Vettori, Extra Dry, Italy, NV (Ve) 12
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Harvey Nichols, English Sparkling, Brut, NV (Ve) 14.5
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Harvey Nichols, Champagne, Brut, NV 14.5
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Moët & Chandon, Brut Imperial, Champagne, NV (Ve) 16
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Harvey Nichols, Champagne, Brut, Rosé, NV 16.5
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Moët & Chandon, Brut, Rosé, Champagne, NV( Ve) 19
Champagne and Sparkling by the Bottle
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Harvey Nichols, Champagne, Brut, NV 72
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Harvey Nichols, Brut Rosé, NV 79
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Moët, Brut Impérial Champagne, NV 89
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Delamotte, Blanc de Blancs, NV 125
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Gosset, Grand Rosé, Brut, NV (Ve) 140
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Perrier Jouët, Grand Brut, NV 120
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Dom Pérignon, 2012 390
Opening Times
Lunch Service
Tuesday - Saturday 12:00 pm - 2:30 pm
Sunday 12:00 pm - 3:00 pm
Afternoon Tea
Tuesday - Saturday 3:00 pm - 4:00 pm
Sunday 3:30 pm - 4:30 pm
Dinner Service
Tuesday 6:00 pm - 9:30 pm
Wednesday - Friday 5:00 pm - 9:30 pm
Saturday 5:00 pm - 10:00 pm
Sunday 6:00 pm - 9:30 pm