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.
NV Harrow & Hope Brut Reserve No:10 17 | S P R I T Z The Venetian Way 14
Lost Explorer Frozen Paloma 14 | Marlow Seventy Five 15 | Marlow Negroni 15
S N A C K S
BBQ Pork Ribs, Ranch 8.5 | Katsu Fish 7 | Beef Croquettes 8.5
Charcuterie & Cheese Plate, Taleggio, Manchego, Fennel Salame, Mortadella*, Pickles 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 (SM) 9.5
Pork Presse, Brioche, Pickled Cucumber 10.5
Trotters & Bacon, Beef Dripping Toast 12.5
Chilled Tomato Gazpacho, Lovage & Shallot (SM) 9
English Mozzarella, Sweet Tomato, Basil 10.5
M A I N S
Bavette Steak, Fries, Wild Rocket, Fries with Chimichurri or Garlic Butter 22
BBQ Pork Chop, Fresh Radish, Chimichurri 27.5
Confit Lamb Breast, Black Garlic, Carrot 25
Crisp Pork Schnitzel, Creamed Savoy, Fried Egg (SM) 23
Seared Cod, Thai Green Sauce, Warm Courgette* 32
Whole Grilled Sole, Lemon & Caper 26
Saffron Risotto, Parmesan (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 | Crispies, Aioli & Nduja 6 | Tomato & Shallot Salad 6.5
Broccoli & Kale Salad* 6. 5 | Warm New Potatoes 6.5
(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 (SM) 9.5
Basque Cheesecake, Blackcurrants & Crumble 9.5
Buttermilk Pannacotta, Stewed Local Apricots 9
English Strawberries, White Chocolate Mousse, Oat Shortbread 10.5
Blood Orange, Rosehip & Hibiscus “Sgroppino” 9
CHEESE
Ecclefechan Tart, Isle of Mull* 9.5
Barkham Blue | Waterloo (SM) | Isle of Mull | Golden Cross
With Lavosh & Chutney
1 Cheese 7.5 | 2 Cheeses 13 | 4 Cheeses 17
COCKTAILS
Smokey Pineapple Daiquiri 15 | Old Fashioned 15 | Clover Club 15
L I Q U E U R C O F F E E S
Tia Maria | Bailey’s | Jameson’s | Havana 7 yr | Amaretto | Courvoisier VSOP 9.5
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
Calvados Morin XO ’20 Ans’ 40% 10.5
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.
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
Buffalo Fried Chicken Wings, Ranch 7.5 | Beef & Garlic Croquettes 8 | Katsu Fish 7
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
Pork Terrine, Brioche, Pickled Cucumber 10.5
Steak Tartare, Smoked Egg Yolk, Croutons 13.5
English Mozzarella, Sweet Tomato, Basil (v) 10.5
Tomato Gazpacho, Lovage & Shallot 9
M A I N S
Seared Cod, Thai Green Sauce, Warm Courgette* 25
Whole Grilled sole on the Bone, Caper & Lemon Dressing 28
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
D E S S E R T S
Basque Cheesecake, Raspberries & Crumble 9.5
Warm Ginger Loaf, Butterscotch & Caramel Ice Cream 9.5
Buttermilk Pannacotta, Stewed Local Apricots 9
English Strawberries, White Chocolate Mousse, Oat Shortbread 10.5
Blood Orange, Rosehip & Hibiscus “Sgroppino” 9
Ecclefechan Tart, Isle of Mull* 9.5
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.
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
