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XIX-century English Pub and Eating House

“Civilised and friendly stripped-stone pub with enjoyable food and good wine choice.” by The Good Pub Guide

Daily menu

Spring Menu

Friday, 20 April 2018


Cream of Banbury watercress soup 6

Vine tomatoes, grilled Mediterranean vegetables and Buffalo mozzarella 7.50

Natural smoked haddock and leek tart with mixed leaves* 8

        *This recipe by Chef Patron Bryn Jones was featured in The Oxfordshire Cook Book,

         which is available from the bar at £14.95

Wye Valley asparagus with aged Parmesan 8.50

Oxford Arms potted shrimps with toast and mixed leaves 8

Posh Pâté with toast and homemade chutney 7.50

Kelmscott Applewood-smoked ham, sun-kissed tomatoes and garlic ciabatta 8


Salmon and prawn fishcakes and sweet chilli sauce and mixed leaves 8 / 15 (starter or main)


Pappardelle with wild garlic pesto 13.80

Wild mushroom tagliatelle 16

Grilled tuna steak on warm caponata 18.50

Fillet of wild Salcombe sea bass with green beans, new potatoes and lemon oil 18.50

Handmade venison* burger with chutney, triple cooked chips and mixed leaves 15

         *Venison sourced from Blenheim Estate

Confit of Gressingham duck leg with Toulouse sausage and butterbean broth 16.50

Turkey, Kelmscott bacon and mushroom pie with creamy mash 15

28-day aged Oxfordshire rib-eye steak with mustard and horseradish butter & triple cooked chips 25


Mixed leaf salad 4

Vegetables of the day 4

New potatoes 3.50

Tomato and onion salad 3.50

Triple cooked chips with Bloody Mary dip 4.50


Oxford Arms kitchen garden rhubarb Crème Brûlée 6.50

Chocolate and hazelnut flourless torte with vanilla ice cream 7.50

Cognac prunes with vanilla ice cream 7

Bread-and-butter pudding with cream 7

Vanilla ice cream & Pedro Ximenez sherry 8

A selection of award-winning Dorset ice creams and sorbets (1 scoop) 3

Cheese: Blue Per Las and Baron Bigod with apple and oatcakes 8

Homemade chocolate truffles (4) 3


  • Where possible we use herbs, fruits, vegetables, salads from our organic Kitchen Garden.
  • We have gluten-free toast available.
  • All our food is prepared in a kitchen where nuts, cereals, containing gluten and other allergens are present. Our menu descriptions do not include all ingredients. Full allergen information is available on request; please ask your server.
  • Please allow time for preparation as all our meals are cooked to order. Dishes may take at least 30 minutes to prepare.
  • A 10% service charge will be added to tables of six or more.
  • No children under 12 y.o. 
  • Please note that this menu is a guide only and is subject to substitution or change dependant on availability of produce

Monday - Tuesday
Lunch (12 noon to 2 pm)

Dinner (on Monday 6:30 pm to 8:30 pm; on Tuesday 6:30 pm to 8:45 pm)

Thursday - Saturday
Lunch (12 noon to 2 pm)

Dinner (6:30 pm to 8:45 pm)

Lunch (12 noon to 2:30 pm)
Dinner closed

Closed Wednesdays, Sunday evenings, bank holiday evenings, Christmas Day evening and Boxing Day.

Opening Hours Update: 

Closed on Saturday, 30th June, lunch time for a private party.

NB! No children under 12 y.o.


The Oxford Arms is an award-winning XIX century dining pub in Oxfordshire run by chef patron Bryn Jones since 2003.

We serve good, honest food with a minimum of fuss.

Our real log fire will keep you warm in winter and our beautiful garden patio will keep you cool during hot summer days.

You will be looked after from the moment you arrive to the moment you leave.


The Oxford Arms
Troy Lane

Phone : +44(0)1869 350208

Email :

Web :

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