“Civilised and friendly stripped-stone pub with enjoyable food and good wine choice.” by The Good Pub Guide
85% of the ingredients we use are local produce, a further 12% are from rest of the UK and 3% are from other European countries. https://www.oxford-arms.co.uk/uk-and-local-grown-seasonal-produce/
Best in August: watermelon, aubergine, basil, blackcurrant, redcurrant, courgette, mackerel, watercress, carrot, beef, apricot, gooseberry, blackberry, cucumber, nectarine, peach, beetroot, lettuce, globe artichoke, pea, raspberry, broad bean, mint, marrow, garlic, salmon, spinach and tomato.
Cold gazpacho with garlic ciabatta 6
Isle of Wight heritage tomatoes, Buffalo mozzarella and basil 8
Grilled Mediterranean vegetable and Cerny goat’s cheese tart with mixed leaves 8
Wye Valley smoked mackerel with pickled heritage beetroot and crème fraiche 7
Oxford Arms potted shrimps with toast and kitchen garden mixed leaves 8
Posh pate with toast and homemade chutney 6.50
Kelmscott air-dried ham with melon 7.50
Award-winning local pork pie with homemade spiced apple and tomato chutney 5
Belgian endive and walnut salad with Roquefort 7/15 (starter or main)
Plate of Wye Valley smoked salmon with granary bread, home-pickled cucumbers and lemon 9 / 17 (starter or main)
Bang-Bang chicken 8/15 (starter or main)
Pea and kitchen garden mint risotto 14
Penne pasta with broccoli, roasted red pepper and cherry tomato sauce with Oxford Sinodun Hill goat’s cheese 16
Fillet of wild Salcombe sea bass with new potatoes, green beans and lemon oil 19.50
Cold poached organic salmon with new potato salad and mixed leaves 17.80
Salcombe scallops on lentil and kitchen garden spinach curry 20
Handmade venison burger with triple cooked chips, homemade chutney and mixed leaves 15
Kelmscott loin of pork with chorizo and chickpeas 16
28-day Oxfordshire rib-eye steak with mustard butter and triple cooked chips 27
Kitchen garden mixed leaves salad 4
Vegetables of the day 4
Tomato and onion salad 3.50
New potatoes 3.50
Triple cooked chips with Bloody Mary dip 4.50
Flourless chocolate and hazelnut torte with marmalade ice cream 7.50
Oxford Arms bread-and-butter pudding with cream 7
Pedro Ximenez sherry with vanilla ice cream 8
A selection of award-winning Dorset ice creams and sorbets 3 (for 1 scoop)
Cheese plate with homemade chutney, oatcakes and apple 8
Selection of homemade chocolate truffles 3 (4 truffles)
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)
Closed Wednesdays, Sunday evenings, bank holiday evenings, Christmas Day evening and Boxing Day.
If you would like to book the Oxford Arms for a group of 20 or more for a private dining on a Wednesday, please give us a call to specify all the details.
Opening Hours Update:
We'll be closed from the 4th till the 11th of September to recharge our batteries. Will be open from Thursday, 12th September.
NB! Please note that The Oxford Arms is suitable for over 12 y.o. only.
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 and maximum flavour.
The menu changes seasonably with daily specials to use even more local produce (some of the ingredients are from our organic Kitchen Garden and Kirtlington village itself).
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
Phone : +44(0)1869 350208
Email : email@example.com
Web : www.oxford-arms.co.uk
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