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.

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 summer menu

A la Carte Menu

Starters

  • Sweetcorn chowder, crispy squid, guanciale, charred corn 14

  • Seared oyster mushrooms, roast baby plum tomato, peas and borage (ve) 14

  • Sweet potato waffle, whipped Somerset brie, honey lavender figs, truffle vinaigrette dandelion (v) 15

  • Smoked burrata, peach and lemon thyme tarte tartin, date molasses, bulls blood (v) 17

  • Scottish langoustine, Heritage tomato tartare, gazpacho, basil gel, fennel pollen 24

  • Dorset crab salad, crushed avocado, daikon wasabi mayo, seaweed roll, crab ketchup 21

  • Hand dived Scottish scallops, chorizo crumble, burnt red pepper and tomato, basil oil, charred courgette flower 24

  • Slow roast pork belly, spiced cherries, pak choi, daikon, crackling 17

  • Slow cooked quail, fennel sausage scotch quail egg, sorrel and pear squash 16

Mains

  • Quinoa cake, chickpea and tomato relish, pepper escabeche, pomegranate molasses (ve) 23

  • Marinda tomato tart, ricotta, lemon, truffle and honey cannelloni, almond maple and thyme (v) 23

  • Monkfish, shellfish scented risotto, broad beans, girolles, sea purslane 36

  • Salmon, pickled ginger crust, summer roll, cucumber and dill 30

  • Native Dorset lobster, warm salad, toasted brioche, Champagne mayonnaise 45

  • Slow cooked duck breast, smoked duck croquettes, peas, bacon, asparagus and blackberries 32

  • Double lamb chop, green tapenade, aubergine, artichoke, goats curd courgette roll 36

  • Dry aged beef fillet, oxtail, smoked cauliflower purée, white asparagus, spinach and Cashel blue cheese 43

  • Native Dorset lobster, garlic butter, dry aged fillet of beef, corn ribs, red wine sauce 80

  • Dry aged chateaubriand, truffle macaroni bone marrow crust, deep fried portobello mushroom, green peppercorn sauce (for two people) 93

Sides

  • Chips, truffle mayonnaise 7

  • Roast potatoes, garlic and herbs (v) 7

  • Truffle mac 'n' cheese (v) 8

  • Runner beans, parmesan, toasted hazelnuts 7

  • Warm kale, sesame, Korean chilli, crisp garlic (v) 7

  • Orange, fennel, mozzarella, black olive salad (v) 7

Desserts

  • Valrhona chocolate plate (v) 12.5

  • Pink guava frozen parfait, caramel popcorn, vanilla cream 10.5

  • Roasted peach, vanilla panna cotta, espresso sorbet (ve) 9.5

  • Pistachio olive oil cake, blackcurrant curd, buttermilk gel (v) 10.5

  • Raspberry cheesecake, thyme crumble 10

  • Elderflower cream, meringue, lemon, strawberries (v) 9.5

  • Selection of ice creams (v) 7

  • Selection of sorbets (v) 7

  • Selection of English cheese, biscuits and chutney (v) 13/18

Tasting Menu

Enjoy six courses for £85 or £130 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

  • Dorset crab thermidor, seaweed salad, avocado purée, crab ketchup, marigold Finca Allende, Rioja Blanco, Spain, 2016

  • Slow roast pork belly, spiced cherries, pak choi, daikon, crackling Rapaura Springs, Pinot Noir, Rohe, Marlborough, New Zealand, 2019

  • Wild sea bass, blackened corn, chorizo, wild asparagus, chicken gravy Harvey Nichols, English Sparkling, Brut, NV

  • Dry aged beef fillet, oxtail, smoked cauliflower purée, white asparagus, spinach and Cashel blue cheese Penfolds, Cellar Reserve Tempranillo, 2018

  • Chocolate fondant, raspberry, ground ivy, vanilla ice cream Fonseca, Quinta Guimaraens, Port, 2004

  • 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 £52.50 served with a glass of Harvey Nichols Champagne.

A vegetarian option can be pre-ordered when booking. We are unable to offer vegan or children’s Afternoon tea and cannot make any adjustments to reflect dietaries / allergies. Please accept our apologies.

Finger Sandwiches

  • Smoked salmon sandwich on granary bread

  • Cucumber and anchovy butter on wholemeal bread

  • The perfect egg mayonnaise on white bread

  • Coronation chicken, curry cream sauce on poppy seed bread

  • Mrs Kirkham’s Lancashire, tomato, and pickle on tomato bread

Snacks

  • Cheese Gougeres

  • Gloucester old spot pork sausage roll, piccalilli

  • Chilled cucumber and coconut soup, compressed watermelon, curd, butterfly sorrel (v)

Sweets

  • Cherry chocolate cake, chantilly cream

  • Apricot macaron

  • Elderflower posset, strawberries

Scones

  • Buttermilk scones, clotted cream, jam

Children's Menu

Choose a juice, starter, main and dessert, for £20

Juice

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

Starters

  • Green bean tempura, garlic mayonnaise (v)

  • Hummus, olives, vegetables, grissini (v)

Mains

  • Scampi and chips with crushed peas

  • Mini cheeseburgers, chips and Rubies tomato ketchup

  • Mini vegan cheeseburgers, chips and Rubies tomato ketchup

Desserts

  • Chocolate brownie, vanilla ice cream

  • Strawberry sundae

Large Party Menu

Enjoy our large party menu for £85pp.

Lunch time parties must be 11 or more guests and dinner time parties 8 or more guests.

Starters

  • Smoked burrata, pea gel, asparagus, puntarella, basil seeds, warm focaccia (v)

  • Hand dived Scottish scallops, primavera vegetables, black garlic mayonnaise, truffle beignets

  • Dorset crab thermidor, seaweed salad, avocado purée, crab ketchup, marigold

  • Slow roast pork belly, miso caramel, spiced crackling, stuffed cabbage, romaesco, mustard sauce

Mains

  • Quinoa cake, chickpea and tomato relish, pepper escabeche, pomegranate molasses (ve)

  • Wild sea bass, blackened corn, chorizo, wild asparagus, chicken gravy

  • Double lamb chop, green tapenade, aubergine, artichoke, goats curd courgette roll

  • Dry aged beef fillet, oxtail, smoked cauliflower purée, white asparagus, spinach and Cashel blue cheese

Desserts

  • Pistachio olive oil cake, blackcurrant curd, buttermilk gel (v)

  • Roasted peach, vanilla panna cotta, espresso sorbet (ve)

  • Raspberry cheesecake, thyme crumble

  • Strawberry and white chocolate pavlova, yoghurt, lemon verbena syrup (v)

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

  • Penfolds, Max’s, Chardonnay, Adelaide Hills, Australia, 2018 9

  • Gavi di Gavi, Broglia, Piedmont, Italy, 2020 11

  • Albariño, Mar de Frades, Rías Baixas, Spain, 2020 11.5

  • Crozes Hermitage, Les Launes, Delas Freres, Rhône, France, 2018 12

  • Cloudy Bay, Sauvignon Blanc, Marlborough, New Zealand, 2021 14

  • Chablis, Domaine Chanson, Burgundy, France, 2019 14

White by the Bottle

  • Litmus, White Pinot Noir, Surrey, 2015 (Ve) 75

  • Litmus, White Pinot Noir, Surrey, 2017 (ve) 75

  • This Septered Isle, Balfour Hush Heath Estate, Kent, 2018 92

Rosé by the Glass

  • Château la Mascaronne, Quat' Saisons Côtes de Provence, France, 2020 11

Rosé by the Bottle

  • Sancerre Rose Andre Dezat, Loire, 2021 54

  • Château la Mascaronne, Côtes de Provence, 2020 65

Red by the Glass

  • Harvey Nichols, Douro Red, Portugal, 2018 8.5

  • Penfolds, Max’s, Shiraz, Cabernet Sauvignon, South Australia, 2017 9

  • Côtes-du-Rhône, Domaine Chave, Rhône Valley, France, 2018 10.5

  • Rapaura Springs, Pinot Noir, Rohe, Marlborough, New Zealand, 2019 11

  • Mendel, Malbec, Mendoza, Argentina, 2019 13

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 (Ve) 12

  • Harvey Nichols, English Sparkling, Brut, NV (Ve) 13

  • Harvey Nichols, Champagne, Brut, NV 14.5

  • Moët & Chandon, Brut Imperial, Champagne, NV (Ve) 16

  • Bollinger, Special Cuvée, Champagne, Brut, NV 19

  • Harvey Nichols, Champagne, Brut, Rosé, NV 16.5

  • Moët & Chandon, Brut, Rosé, Champagne, NV( Ve) 19

Champagne and Sparkling by the Bottle

  • Prosecco di Valdobbiadene, Vettori, Veneto, Extra Dry, NV 59

  • OXO Champagne, Brut, NV 68

  • 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

Lunch Service

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

Sunday 12:00 pm - 3:00 pm

Afternoon Tea

Monday - Saturday 3:00 pm - 4:00 pm

Sunday 3:30 pm - 4:30 pm

Dinner Service

Monday - Tuesday 6:00 pm - 9:30 pm

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

Sunday 6:00 pm - 9:30 pm