Ready steady go!

OUR menus

Oscar Bar & Kitchen offers vibrant new brunch dishes and seasonal small plates with a traditional French twist. Seated in our cosy and characterful dining area, you can enjoy fresh & locally sourced ingredients.

SMALL PLATES

  • COLD SMOKED TROUT 8

    Lemon and black pepper rosti, dill hollandaise, sautéed spinach, pickled apple and fennel vierge.

  • BRAISED OX CHEEK 9

    beef fat lyonnaise potato, baby beetroot, charred spring onion, ox and red wine consommé.

  • CRAB GNOCCHI 8.5

    lemon crème fraîche, cilantro and red chilli pistou, preserved lime, baby spinach leaf.

  • SALT COD BEIGNETS 7.5

    steamed mussels and citrus vinaigrette.

  • PORK BELLY 8.5

    caramelised apple, burnt orange puree, smoked chicory, red wine and bourbon glaze.

  • HERITAGE TOMATO 8

    picked red onion, burrata espuma, basil oil, sourdough crouton, balsamic shards.

  • CANDIED BEETROOT 7.5

    goats cheese mousse, pomegranate molasses, walnut crumb, pickled apple.

  • OAT SMOKED SWEET POTATO 8

    gin glazed artichoke, spring truffle oil, confit shallot, red chilli and sundried tomato pistou.

  • LAMB CUTLETS 9.5

    sautéed raddichio, mint and tarragon gel, petit pois dumplings, port reduction.

  • SOURDOUGH, BEEF DRIP BUTTER OR E.V.O.O 3.5
  • GORDAL OLIVES, SUNDRIED TOMATO AND FETA 4
  • HARISSA AND SPINACH HUMMUS, RED CHILLI, CORIANDER, TOASTED FLAT BREAD 5.5
  • HERITAGE TOMATO AND BABY SPINACH SALAD WITH CITRUS VINAIGRETTE 4.5
  • POTATO LYONNAISE WITH MANCHEGO AND SHALLOT CRUMB 4
  • HANDCUT CHIPS 3.5
  • TRUFFLED HANDCUT CHIPS WITH PARMESAN AND BLACK GARLIC AIOLI 5

desserts

  • CHEESE BOARD 8

    hand selected cheeses, chilli and grape chutney, dried fig and almond cake, membrillo, sourdough croutons.

  • SALTED CARAMEL GANACHE 7

    dried raspberry, blackberry compôte, gin crème fraîche, lavender crumb, salted caramel.

  • CHEESECAKE MOUSSE 6

    poached rhubarb, gingersnap, rum soaked currants, peanut brittle, vanilla syrup.

  • ELDERFLOWER PARFAIT 7

    burnt orange puree, honeycomb, wild strawberry conserve, sablé breton.

VEGAN SMALL PLATES

  • HERITAGE TOMATO 7.5

    pickled red onion, basil oil, sourdough crouton, balsamic shards.

  • BEETROOT 7

    candied beetroot, pomegranate molasses, walnut crumb, pickled apple.

  • OAT SMOKED SWEET POTATO 8

    gin glazed artichoke, spring truffle oil, confit shallot, red chilli and sundried tomato pistou.

  • BABA GANOUSH 7

    coriander and red chilli vierge, spiced rum currants, toasted flat bread, aubergine crumb.

  • TOFU GNOCCHI 7.5

    basil oil, cherry tomato, baby spinach, charred spring onion.

  • SOURDOUGH, E.V.O.O AND BALSAMIC 3.5
  • GORDAL OLIVES, SUNDRIED TOMATO 3.5
  • HARISSA AND SPINACH HUMMUS, RED CHILLI, CORIANDER, TOASTED FLAT BREAD 5.5
  • HERITAGE TOMATO AND BABY SPINACH SALAD WITH CITRUS VINAIGRETTE 4.5
  • POTATO LYONNAISE WITH SHALLOT CRUMB 3
  • HANDCUT CHIPS 3.5

BRUNCH

  • SALMON REMOULADE 9.5

    crème fraîche, baked celeriac, caper berry, poached eggs, dill hollandaise, toasted sourdough.

  • HAM HOUGH 9

    pulled ham hough, tarragon, wild mushrooms, shallot crisp, poached eggs, smoked hollandaise, toasted sourdough.

  • STORNOWAY BLACK PUDDING 10

    sautéed chorizo, spring onion, cherry tomato, confit chill jam, eggs, hollandaise, toasted sourdough.

  • SMASHED AVOCADO 8.5

    fresh pomegranate, preserved lime, piquillo red pepper, coriander salsa verde, poached eggs, toasted sourdough.

  • BURRATA 8.5

    heritage tomato, torched fig, lemon and basil dressing, pickled red onion, poached eggs, toasted sourdough.

  • BAKED EGGS 9

    parmentier potato, Stornoway black pudding, baby spinach, provençale, green harissa dressing, toasted sourdough.

SWEET DISHES

  • MATCHA PANCAKES 10

    vanilla mascarpone, honeycomb, pistachio crumb, white chocolate ganache.

  • BANANA PANCAKES 10

    salted toffee, caramelised banana, cinnamon crumb, vanilla pod ice-cream.

  • LEMON AND BLUEBERRY PANCAKES 9.5

    lemon curd, blueberry compôte, sweet preserved lemons, freeze dried blueberry, Italian meringue.

  • BISCOFF PANCAKES 10

    biscoff sauce, Belgian chocolate, peanut brittle, biscoff crumb, wild strawberry conserve, chantilly cream.

  • MAPLE BACON FRENCH TOAST 11

    maple cured bacon, hazelnut crumb, whipped mascarpone, toasted blackberry compôte.

  • CINNAMON FRENCH TOAST 10

    cinnamon sugar, baked apple, apple crisp, amaretto creme, raspberry, vanilla syrup.

VEGAN BRUNCH

  • VEGAN EGGS 8.5

    turmeric tofu, mixed wild mushrooms, confit garlic, avocado, pomegranate on toasted sourdough.

  • BUTTERBEAN SALAD 7.5

    sautéed butterbeans, baby spinach, roasted aubergine, cherry tomato, chervil oil, radicchio leaf.

  • SMASHED AVOCADO 8

    fresh pomegranate, preserved lime, piquillo red pepper, coriander salsa verde, toasted sourdough.

  • BAKED TOFU 8

    parmentier potato, baby spinach, provençale, green harissa dressing, toasted sourdough.

SWEET DISHES

  • VEGAN BISCOFF PANCAKES 9.5

    biscoff sauce, Belgian chocolate, peanut brittle, biscoff crumb, wild strawberry conserve.

  • LEMON AND BLUEBERRY PANCAKES 9.5

    lemon curd, blueberry compôte, sweet preserved lemons, freeze dried blueberry, vegan meringue.

DRINKS

Please use the View .PDF button to browse our selection of available drinks! Happy clink