Menus

We celebrate the farmers, growers and producers leading the regenerative agriculture movement. By prioritising soil health, biodiversity and responsible farming practices, they are helping to restore nature and reduce environmental impact.

We’re proud to work closely with partners including The Ethical Butcher and Lindsay Enders at Chiltern Heritage Orchards, alongside many other like-minded producers.

From our 1kg Wing Rib or Pork Tomahawk to the apples in our crumble you will find amazing regeneratively farmed ingredients throughout our menu.

A P E R I T I F S

NV Harrow & Hope Brut Reserve No:10 17 | S P R I T Z The Venetian Way 14

Fruit Pastille 13 | Marlow Seventy Five 15 | Chocolate Orange Old Fashioned 12

S N A C K S

Rosemary & Garlic Focaccia 5 | Crispy Haddock Katsu (SM) 9 | Salami & Pickled Chilli 7 | Beef & Parmesan Croquettes 8 | Grilled Chorizo & Mint Yoghurt 6

S T A R T E R S

The Oarsman Fish Soup, Rouille, Comte 14

Smoked Haddock, Butternut Squash, Dill & Crème Fraiche 13.5

Thinly Sliced Roast Beef, Horseradish & Onion 12.5

Trotters & Bacon, Beef Dripping Toast 12.5

Steak Tartare, Smoked Egg Yolk, Croutons 13.5

Cheddar Farinette, Heritage Tomato Salad (v) 12.5

Roast Pumpkins, Fresh English Goats Cheese, Honey & Pinenut (SM) 12

M A I N S

Pork Schnitzel, Braised Red Cabbage, Fried Egg 22

Bavette, Crispy Potato, Watercress 26

The Oarsman Fish & Chips, Marrowfat Peas, Hand-Cut Chips, Tartare 22

Grilled Pork Chop, Pork Shoulder & Chilli Croquette 27.5

Roast Venison, Heritage Orchard Carrots, Venison Cottage Pie 48

Lightly Cured Cod, Olive Oil Mash, Braised Mushroom 34

Halibut Fillet, Smoked Haddock Cullen Skink 31

Venison Suet Pudding, Crushed Neeps 22

Saffron Risotto, Parmesan (v) (SM) 18.5

T O S H A R E

16oz Picanha, Fries, Watercress & Horseradish 56

Sirloin on the Bone, Onion Rings, Crispies, Wild Rocket, Peppercorn sauce 95

S I D E S
Rocket & Parmesan Salad 6.5 | Crispy Potatoes, Aioli & Nduja 7 | Tomato & Shallot Salad 6.5
Broccoli & Kale Salad* 6. 5 | Fries 5.5

(SM) = SET MENU Mon- Thurs | Two Courses 22 | Three Courses 26.5

D E S S E R T S

Warm Ginger Loaf, Butterscotch & Caramel Ice Cream 9.5

Basque Cheesecake, Raspberries & Crumble 9.5

Ecclefechan Tart, Ossau-Iraty* 9.5

Vanilla Rice Pudding, Figs 9.5

Warm Chocolate Mousse, Brown Butter Ice Cream * 10.5

Apple & Winter Crack Plum Sharing Crumble, Praline Anglaise, Vanilla Ice Cream 9

CHEESE

Barkham Blue | Gubeen | Lincolnshire Poacher | Golden Cross (SM Choice of 1 Cheese)

With Lavosh & Chutney

1 Cheese (SM) 7.5 | 2 Cheeses 13 | 4 Cheeses 17

COCKTAILS

Smokey Pineapple Daiquiri 15 | The OarsMint 13 | Espresso Martini 15

L I Q U E U R C O F F E E S

DESSERT WINES 100 ml

2021 Monbazillac Jour de Fruit, Domaine L’Ancienne Cure Sémillon, Muscadelle 9.25

2019 La Magendia de Lapeyre, Clos Lapeyre, Jurançon Petit Manseng 13.75

2016 Chateau Filhot, 2me cru, Sauternes Sauvignon, Sémillon 19.25

2023 Maury, Domaine Pondroux, Rousillon, France Grenache Noir 16

DIGESTIFS 25 ml

Chateau De Lacquy Armagnac, ‘3 Ans’ 40.5% 7

Cognac Couprie Napoleon 40% 7.6

Louis Roque La Vielle Prune 42%

Louis Roque La Vielle Noix 30% 6.5

Subject to change due to seasonality and availability.
Please make us aware of any allergies and ask for further details of dishes that contain allergens (v) Vegetarian *Contains traces of nuts.
This menu is subject to a discretionary 12.5% service charge. All prices include VAT.

A P E R I T I F

NV Harrow & Hope Brut Reserve No:9 17 | S P R I T Z The Venetian Way 14 | Marlow Negroni 13

S N A C K S

Chiccarons 6 | Beef & Garlic Croquettes 8 | Goats Curd & Confit Garlic Toast 6

Charcuterie & Cheese Plate ; Tallegio, Manchego, Salame, Mortadella, Pickles, Sourdough* 21.5

S T A R T E R S

The Oarsman Fish Soup, Rouille, Comte 14

Fishcake, Baby Gem Salad, Hand-Picked Crab 15.5

Cold Roast Beef, Green Peppercorn Butter, Rocket & Parmesan 9.5

Trotters & Bacon, Beef Dripping Toast 12.5

Crisp Lamb Fritter, Gribiche, Roast Leeks 13.5

Chilled Tomato Gazpacho, Lovage & Shallot 9

M A I N S

Confit Lamb Breast, Black Garlic, Carrot 25

Saffron Risotto, Parmesan (v) 18.5

R O A S T S

Entrecote, Braised Cabbage, Carrot Purée, Crisp Potato & Yorkshire Pudding 27

Roast Pork Loin, Braised Cabbage, Carrot Purée, Crisp Potato & Yorkshire Pudding 26

S I D E S

Crispy Potatoes, Aioli & Nduja 7 | Tomato & Shallot Salad (v) 6 | Rocket & Parmesan Salad (v) 5.5
Broccoli & Kale Salad (v)* 6. 5 | Warm New Potatoes (v) 6.5

D E S S E R T S

Warm Ginger Loaf, Butterscotch & Caramel Ice Cream (v) 9.5

Basque Cheesecake, Raspberries & Crumble 9.5

Blood Orange, Rosehip & Hibiscus “Sgroppino” (vg) 9

Vanilla Mascarpone, Granola, Plums* (v) 9

Ecclefechan Tart, Isle of Mull* (v) 9.5

Our set menu is available Monday–Wednesday evenings, and Thursday for lunch and dinner.

Changing weekly and shaped by the season, it offers a selection of dishes from our à la carte menu, marked SM.

Two Courses 22 | Three Courses 26.5

This menu is subject to a discretionary 12.5% service charge. All prices include VAT.

W E D N E S D A Y S T E A K N I G H T

Bavette Steak, Fries, Wild Rocket, Fries with Bearnaise or Garlic Butter 22

Including a 125ml Glass of House Red, White or Rosé

C H R I S T M A S P A R T Y M E N U

Three Courses £45 Per Person*
*(to be enjoyed by the whole party)

S N A C K S
Charred Sourdough, Sea Salt Butter (v) 3.75

Harissa & Garlic Olives (v) 4.75

Oarsman’s Beer Nuts (v)* 4.75

Baked Vacherin, Pickles, Boiled Potato (v) 20

S T A R T E R S

Classic Prawn Cocktail, Warm Bread

Corned Beef Brisket, Egg Dressing, Soda Farl

Clava Brie ‘Rumblethumps’ (v)

M A I N S

St Brides Turkey, Creamed Cabbage, Carrot Purée, Crisp Potato, Skirlie