Starter
Miso pomegranate aubergine
sesame
Charred roasted tender cauliflower, caraway Charred sweet potato,
coconut coriander yogurt Crispy chick peas, roasted squash , dill,
chilli, mint and tahini BBQ prawn with chilli
Pineapple, coriander, pork belly flat bread
Grain Mustard rarebit
Glazed cubetti pork belly
Tahini, chickpea, preserved lemon, flamed Pitta Chicory, walnut,
blue cheese and pear bruschetta scoops Flamed mackerel, matzo
croutes, charred scalion Steamed cockles, thyme, Cornish vermouth,
sourdough revolution
Main
Scorched Bream fillets,
roasted sour green olives, preserved Lemon, sour cream, dill
Roasted Organic chicken, torn matzo stuffing, dill, lemon and
olive
Lonza di Maiale or Roast pork loin ,crackling, lemon, fennel seeds,
garlic
Taleggio ravioli, broth, pecorino
Cacio e Pepe bucatini
Long braised Beef Short Rib, sage dumpling
Sea Bass, Lemon and fennel, Almonds
Lasagne sheet, nutmeg béchamel, soft flank beef, barolo
reduction
Chicken Tagine flatbread, Tabouleh
Cod Fillet, Parsnip puree, charred spring onion
Side
Blistered Squash fingers
Bag of green beans, garlic and lemon Charred Broccolini
Sun choke, almond, fennel, pecorino salad Fennel gratin
Fennel slaw
Celeriac
remoulade
Salt, rosemary,
chicken fat roasted sticky potatoes
Rosemary, kosher salt burned flat breads Pommes vapour salsa verde
Dessert
Dark Chocolate pot Treacle Tart, crème fraiche
Strawberry, creme pâtissier tart Lemon curd, biscuit crumb
Sharing creme caramel
Contact
invite@thefieldkitchenoxford.com
+44 (0) 7854809479
Private Events
Rupert regrettably doesn't have availability for weddings and
large events, but is happy to make recommendations. He has some
availability for private suppers for groups of 5-25, in your own
home and or garden.