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We cater for functions and private parties ranging from 10 to 80 people. (For larger functions, please ask about BRICK at Modern Art Oxford.)
The restaurant is the perfect space for a cocktail & canapé style reception or a private function with tasting plates and use of the bar. Please see example function menu options for 20 people below. We would be more than happy to cater a menu to suit both your specific needs and budget.
Please contact us by email or call us on 01865 251 315 to arrange for a time to discuss your needs and budget for your next function.
Sample Menus
2 courses: £23 / 3 courses: £25
CHRISTMAS MENU
SOURDOUGH BREAD
olive oil & balsamic vinegar
Starters
ROASTED CAULIFLOWER SOUP (VG) (GF)
miso spring onions
WARM PUMPKIN SALAD (VG) (GF)
toasted seeds & sage
SMOKED MACKEREL PATE (GF)
horseradish butter, pickled vegetables
SPICY BEEF ROLL
apricot & roasted leeks
Mains
All served with sides of potatoes & seasonal vegetables
ROLLED TURKEY BREAST
red cabbage & sprout slaw, back & jus (+2)
FILLET OF HAKE (GF)
beetroot & pomegranate dressing
WILD MUSHROOM (VG) (GF)
in coconut milk, parsley chilli & polenta
CONFIT OF DUCK LEG (GF)
orange sauce, kale, grapes & cranberries
Puddings
RAW APPLE CARAMEL CHEESECAKE (VG, GF)
CHEESEBOARD
crackers & chutney (+2)
CHOCOLATE CAKE
toffee sauce & honeycomb
BLACKBERRY & HAZELNUT SEMI-FREDDO
nutmeg crumbled cookie
SAMPLE MENU 1
SOURDOUGH BREAD
olive oil & balsamic vinegar
Starters
MACKEREL PATE
pickled cucumber ribbons, sourdough
SEARED AVOCADO, KALE & SPELT SALAD (VG)
HAM HOCK (GF)
avocado, leaves, orange segments, pomegranate seeds (GF)
Mains
CONFIT OF DUCK (GF)
savoy cabbage, bacon & jus
FILLET OF TROUT (GF)
new potatoes, pea puree & tartare sauce
WILD MUSHROOM (VG) (GF)
in coconut milk, parsley chilli & polenta
LAMB STEAK (GF)
minted roast potatoes & honey carrots
Puddings
CHOCOLATE ‘NO CHEESE’ CAKE (VG)
berry coulis
RED WINE POACHED PEAR (GF)
vanilla ice cream
SEASONAL ETON MESS
Chantilly cream
SAMPLE MENU 2
SOURDOUGH BREAD
olive oil & balsamic vinegar
Starters
SOUP OF THE DAY (VG)
toasted sourdough
GINGER GRAVADLAX (GF)
fennel & apple slaw & citrus dressing
CONFIT DUCK PATE
berry compote, bacon & bread
Mains
ANISEED CURED PRESSED PORK BELLY (GF)
fondant potato, sautéed shallots, kale & burnt apple purée
PAN FRIED RED MULLET (GF)
butternut squash & roasted garlic purée, brussel sprouts & herb oil
PEPPERED TOFU (VG) (GF)
courgette, cherry tomatoes & avocado pesto
Puddings
WHITE CHOCOLATE MOUSSE (V) (GF)
red berry purée & lemon barn leaf
BLACKBERRY PANNA COTTA (GF)
berries & white chocolate
