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 - December
A la Carte Menu
Bread
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Paul Rhodes 72-hour sourdough, Somerset salted butter smoky potato, seeded porridge (v)
5
Starters
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Kofta heritage carrots, smoked hummus, carrot top pesto, caraway yoghurt (ve) 14
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Beetroot (ve) cauliflower, mushroom, curry 14
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Truffle burrata (v) pear tatin, dates, cep, walnut 18
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Spiced crab brioche, lemongrass, honey 22
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Hand dived Orkney scallops parsnip, girolles, bone marrow 26
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Scottish langoustine ravioli carrot, mango, bisque 25
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Chestnut soup chicken wing, apple, mushroom 16
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Pork belly white bean, apricot, red wine 19
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Cured salmon oyster, citrus butter, beetroot 19
Mains
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Vegetable roulade Cornish brie, black garlic, pistachio (v) 23
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Pithivier chestnut, mushroom, beetroot (ve) 23
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Halibut salt cod, spinach, seaweed 38
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Stone bass razor clam, squid ink pasta, champagne 37
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Monkfish carrot miso, madeira 34
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Duck egg, autumn vegetables, sea buckthorn 36
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Venison stilton polenta, hazelnut, green peppercorn 42
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Beef fillet truffle fritter, dripping potato, onion gravy 45
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Chateaubriand gruyère mash, king oyster mushroom, red wine gravy (for two to share) 55pp
Sides
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Chips truffle mayonnaise 7
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Smashed roasted potatoes brown butter, nori 7
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Hispi cabbage (ve) sriracha, sesame seeds 7
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Truffle mac 'n' cheese (v) 10
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Garden salad (ve) rocket, pea shoots, dandelion, land cress, frisée 7
Desserts
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Valrhona chocolate (ve) meringue, tart, mousse, fondant 16
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Bramley apple soufflé (v) elderberry, port, foraged spices ice cream 12
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Eton mess (ve) fig, blackberry 11
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Christmas pudding brandy butter (v) 11
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Milk chocolate slice (v) clementine curd, mascarpone (v) 10
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Ice creams (v) vanilla, chocolate, salted caramel 8
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Sorbets (ve) apricot, cherry, coconut 8
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English cheese, biscuits and chutney (v) 3 cheeses / 5 cheeses 13/18
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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Spiced crab, brioche, lemongrass, honey Harvey Nichols, English Sparkling, Brut
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Pork cheeks, white bean, apricot, red wine Escarpment, Estate Pinot Noir, Martinborough, New Zealand, 2018
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Stone bass, razor clam, squid ink pasta, champagne L'Ecole No. 41, Semillon, Columbia Valley, Washington State, USA, 2021
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Beef fillet, truffle fritter, dripping potato, onion gravy Harvey Nichols, Cabernet Sauvignon, Napa Valley, USA, 2017
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Eton mess, fig, blackberry (v) Muscat de Beaumes de Venise, Domaine des Bernardins, France, 2021
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Coffee and Truffles
Christmas Afternoon Tea
Afternoon Tea is served in the OXO Tower Restaurant Monday to Saturday 3pm to 4pm and Sunday 3:30pm to 4:30pm.
£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 information click HERE
Finger Sandwiches
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Slow cooked turkey, prune, bacon and thyme stuffing 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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Croissant, Shallot, grain mustard, beetroot (v)
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Eclair wild mushroom, marmite (v)
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Spiced pumpkin, coconut, coriander, and basil (ve)
Sweets
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Red currant and vanilla mousse, holly leaf
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Chocolate, clementine, mascarpone (v)
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Christmas pudding cheesecake, gingerbread man (v)
Scones
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Buttermilk scones, clotted cream, jam (v)
Christmas Party Menu
Enjoy our large party menu for £95
Parties must be 11 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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Chestnut soup chicken, apple, stuffing
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Truffle burrata (v) pear, walnut, cep, port
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Dorset crab brioche, honey, lemongrass
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Gin and tonic cured salmon crispy oyster, citrus butter, beetroot pickle
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Pork cheek white bean, apricot, sage
Mains
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Chestnut and mushroom pithivier beetroot jus, kale
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Turbot salt cod crust
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Stone bass squid ink linguine, fennel pollen, Champagne sauce
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Turkey porchetta, prune and bacon, hispi cabbage, bread pudding
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Beef fillet truffle fritter, dripping potato, onion gravy
Desserts
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Valrhona chocolate (ve) meringue, tart, mousse, fondant
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Christmas pudding vanilla custard, brandy butter
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Almond cake (ve) clementine, cinnamon ice cream
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Bailey's panna cotta cranberries, thyme shortbread
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Mont Blanc tart rum, raisin
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English cheese (v) biscuits and chutney
New Years Eve Menu
Join us in the restaurant this New Year's Eve.
Champagne and canapés will be served on arrival followed by a spectacular three-course dinner with paired wines carefully selected by our head sommelier. Drinks will be served throughout the night as per your individual preference. At midnight we will serve Champagne to bring in the New Year in style.
More information click HERE
Canapés
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Duck quince, borage
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Crab avocado, seaweed
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Butternut squash coconut, basil, coriander
Starters
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Beetroot cauliflower bhaji, mushrooms (ve)
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Venison tartare blackberries, mustard, mushroom brioche
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Scottish langoustine guanciale, smoked haddock soup, sea fennel
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Hand dived scallops cauliflower, apple
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Pork belly black pudding, chestnut, quince
Mains
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Pithivier chestnut, mushroom, beetroot jus (ve)
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Turbot salt cod, turnip greens, mash
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South coast lobster shellfish risotto, enoki mushroom
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Lamb celeriac, ceps, truffle gnocchi
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Beef fillet artichoke, beef cheek, oyster mushroom
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Chateaubriand beef dripping chips, vinegar powder, Caesar salad, peppercorn sauce (for two people)
Desserts
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Caramel pear hazelnut ice cream, chocolate sphere
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Valrhona chocolate plate
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Lemon souffle pistachio ice-cream
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Apple Tart Tatain
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English cheese, biscuits and chutney (v)
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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Turkey taco, rice, bolognaise sauce, mozzarella, iceberg
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Moving mountains "meat" balls, 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)
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 Citadelle 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
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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 -
PASS THE HINE Harvey Nichols x Hine cognac, infused with orange zest, vanilla and a touch of
bitters then topped up with the classic Moët Brut Champagne. Finished with a
suspicion of orange zest. 21 -
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 -
SMOKY RIVER Zacapa 23-Year-Old and Laphroaig 10-Year-Old, shaken with agave syrup, lime juice and a dash of Angostura bitters. 17.5
Christmas Cocktails
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CHRISTMAS MARTINI Taking the classic Espresso Martini with a joyful twist. Belvedere Vodka shaken with a double espresso and Kahlua. Finished with notes of vanilla and caramel.
14 -
SAINTS GENEROSITY Hennessey VS with Liquor 43, clementine juice, chestnut and lime for a fruity nutty delight. Garnished with a slice of clementine. 14
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CORAZÓN DE NAVIDAD Volcan Blanco tequila, Pedro Ximénez sherry and chamomile tea stirred over ice with a dash of grapefruit bitters. Finished with a cinnamon stick.
14 -
GOOD CHEER Eminente Reserve rum, Hennessey VS, Grand Marnier shaken with lemon juice and Orgeat for a subtle hint of orange and almonds. Topped with mulled wine. 14
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ISLAY SLEIGHS Ardbeg single malt 10 year old, Kahlua, oat milk
shaken over ice. Finished with a gentle hint of honey and vanilla. 14 -
SLEIGH BELLS ALL THE WAY WhistlePig rye whiskey, Tawny port, cinnamon and lemon juice shaken and strained over ice.
Finished with a dash of bitters and a spoonful of thyme and clementine marmalade. 17
Wine list
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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Albariño, Mar de Frades, Rías Baixas, Spain, 2021 11.5
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Chablis, Jean Durup, Burgundy, France, 2021 15
Rosé by the Glass
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Chinon, Jean-Maurice Raffault, Loire, France, 2022 10
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Whispering Angel, Caves D' Esclans, Côtes de Provence, France, 2020 13
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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Felino, Viña Cobos, Malbec, Argentina, 2021 12.5
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Harvey Nichols, Cabernet Sauvignon, USA, 2017 15.5
Champagne and Sparkling by the Glass
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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
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
Monday - 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
Christmas
SUNDAY 24TH DECEMBER 12:00 pm - 1:45 pm
MONDAY 25TH DECEMBER
Closed
TUESDAY 26TH DECEMBER
Closed