*Served 12pm - 3.30pm seven days a week.
Smashed avocado with poached eggs and grilled peppers on toasted sourdough (V) - 9.00
Eggs Florentine: spinach and poached eggs topped with hollandaise sauce on English muffins (V) - 9.00
Eggs Royale: spinach, Wye valley salmon and poached eggs topped with hollandaise sauce on English muffins - 12.00
Eggs Benedict: ham hock and poached eggs topped with hollandaise sauce on English muffins - 9.00
Big Bowl o’ Soup with homemade bread & butter (V) - 5.50
Avocado salad bowl with spinach, umami tomatoes, black beans and barley (VG) - 9.50
Braised Chicken Leg with split peas, carrots and braised red cabbage - 13.50
Breaded haddock n’ chips with mushy peas and tartare sauce - 13.50
Creamy dark chocolate tart, raspberry sauce finished with indulgent white chocolate crème fraiche (V) - 6.00
Glazed Figs, served with creamy whipped ricotta & vanilla stock syrup (V) -6.50
Cheese Board-Selection of local cheeses with quince jelly & crunchy crackers - 11.50
TSK Dinner menu
*Served 5.30 - 9pm Wed & Thurs, 5.30 - 10pm Fri & Sat
Seasonal vegetable soup of the day - 5.50
Seasonally changing vegetables sourced from local farms including Rectory Farm and the Evesham valley.
TSK’s Bibury trout and crispbread - 7.00
Fresh local trout from neighbouring Bibury in the Cotswolds with our TSK cure in a lime dressing with pickled vegetables, horseradish mayonnaise with crispbread.
Duck rillette, cornichons & toast - 7.00
Duck legs that have been cured by us and cooked for hours in oil with bay, thyme, served with cornichons and toast.
Heritage tomato salad (V) - 6.50
Vibrant Heirloom tomatoes, fresh green beans, pickled shallot and radish salad with a honey mustard dressing.
Lamb kofta with Israeli couscous - 16.00
Sandy lane farm lamb with Middle Eastern spices served with an array of fresh flavours and different textures served with Harissa yoghurt, Israeli couscous, pomegranate, mint and coriander.
Breaded fish & chips - 13.50
Breaded haddock, triple cooked chips, pea puree and tartar sauce.
Marinated Tofu and roast vegetable salad (VG) - 13.00
Pressed bean curd marinated with fresh herb and garlic, citric flavoured Quinoa, edemame beans and roasted courgette & baby aubergine in a delicious vegan salad.
Goats curd with marinated beetroot risotto (V) - 12.00
Roasted Evesham Beetroot, creamy goats curd risotto with toasted almonds and a pea and mint salad.
New potatoes/ Mixed leaf salad/ Seasonal greens £3.00 each
Triple cooked chips & aioli £4.00 homemade aioli £1.50
Creamy dark chocolate tart (V) - 6.00
Creamy dark chocolate tart, raspberry sauce finished with indulgent white chocolate crème fraiche.
Glazed Figs (V) - 6.50
Glazed figs served with a creamy whipped Ricotta, drizzles with vanilla stock syrup.
Cheese Board - 11.50
A selection of local cheeses with quince jelly and crackers.
An optional 10% service charge will be added to your bill. Profits from TSK go to the Oxford Hub, getting students volunteering in the local community. To find out more, or get involved, visit oxfordhub.org
All our food is freshly made from scratch each day from locally sourced ingredients. As a result of this, we may occasionally run out of some items during mealtimes. Whenever possible, we will endeavour to provide alternatives, but we apologise if we don’t have your first choice. Children’s portions available for certain dishes on request. Whilst we will endeavour to accommodate any allergy, all food is produced in a kitchen which uses nuts, gluten, dairy and eggs. Game may contain shot. Fish may contain bones.