Victors Oxford
Menu with Prices in the UK

Free-range poached or fried eggs, dry-cured smoked bacon, Cumberland sausage, roasted flat mushroom, grilled tomato, hash brown, and toasted sourdough.

Buttermilk pancakes, crispy streaky bacon, two fried eggs, breakfast potatoes, and warm pure maple syrup.

Plant-based sausages, smashed Hass avocado, roasted vine tomatoes, garlic mushrooms, crispy hash brown, and toasted sourdough.

Two soft-poached free-range eggs and Scottish smoked salmon on toasted English muffin with rich lemon hollandaise.

Poached free-range eggs over English muffin with honey-roast ham (Benedict) or buttered baby spinach (Florentine) and hollandaise.

Fluffy American-style pancake stack topped with crispy bacon, blueberries, or chocolate sauce & crème fraîche with maple syrup.

Crunchy honey-toasted oat granola over natural Greek yoghurt with strawberries, blueberries, raspberries, and caramelised banana.

Warm flaky French butter croissant, pain au chocolat, pain aux raisins, or fruit Danish pastry.

Weekday value dining: 2 courses for £20.00 or 3 courses for £25.00 choosing from signature small plates, burgers or pasta, and desserts.

Curated sushi platter featuring California, Prawn Tempura, and Crispy Duck maki rolls alongside fresh salmon and tuna nigiri.

Showstopping rooftop sushi platter for four with chef's assortment of signature rolls, sashimi slices, and nigiri.

Elevated sweet and savoury afternoon tea stand featuring sliders, sushi bites, warm scones with clotted cream, and miniature patisseries.

Crisp golden fried sushi rice cubes topped with sashimi-grade yellowfin tuna tartare, sriracha mayo, soy, and sweet teriyaki glaze.

Flash-seared sliced beef fillet with pickled radish, crispy shallots, wild rocket, and soy white truffle dressing.

Crispy salt-and-pepper spiced fried chicken bites served with smoky chipotle dipping mayonnaise.

Crisp panko-crusted wild mushroom and Parmesan croquettes served over velvety white truffle mayonnaise.

Golden fried Cypriot halloumi served over cool Greek yoghurt with tangy pomegranate molasses and fresh coriander.

Light panko-breaded calamari dusted in nori seaweed salt with Japanese BBQ mayo and fresh lime.

Trio of miniature beef cheeseburgers layered with gherkins, crispy fried onions, and cheese on warm brioche buns.

Crisp airy-battered king prawns drizzled with bright yuzu soy and fresh coriander sauce.

Hand-rolled maki filled with sweet crab, creamy Hass avocado, crisp cucumber, and tobiko roe.

Shredded aromatic crispy duck rolled with cucumber, spring onion, and rich hoisin glaze.

Crisp tempura-battered tofu and tender green asparagus rolled in seasoned nori and sushi rice.

Fresh sushi-grade Scottish salmon sashimi and hand-pressed nigiri with pickled ginger and wasabi.

28-day dry-aged 8oz flat iron steak grilled to order and served with crispy Victors fries and peppercorn sauce.

28-day dry-aged prime British ribeye steak served with fries, steamed green beans, and choice of steak sauce.

Centre-cut 28-day dry-aged beef tenderloin seared over the grill with fries, green beans, and choice of sauce.

Monumental 28-day dry-aged 1kg bone-in Tomahawk steak carved for two with Victors fries, green beans, and two sauces.

Prime British beef burger layered with melted cheese, pickles, crispy fried onions, and burger sauce on brioche with fries.

Crispy buttermilk chicken breast tossed in fiery hot honey with cool ranch, pickles, and fries on toasted brioche.

Plant-based Moving Mountains patty topped with Applewood vegan smoked cheese, vegan mayo, crisp salad, and fries.

Oven-roasted Scottish salmon lacquered in sweet teriyaki soy over buckwheat soba noodles and wok-charred pak choi.

Crisp-skinned sea bass fillets topped with sweet roast cherry tomatoes, nutty brown shrimp butter, and lime.

Crisp golden panko-crusted chicken breast served with dressed wild rocket, aged Parmesan shavings, and fresh lemon.

Fine spaghettini pasta tossed with king prawns, mussels, and tender squid in white wine tomato bisque.

Ruffled Italian ribbon pasta tossed with green asparagus, courgette ribbons, cherry tomatoes, basil, and vegan feta.

Shredded aromatic crispy duck over baby gem lettuce, chilled watermelon, toasted cashews, and sweet hoisin dressing.

Nutrient-dense bowl of quinoa, tenderstem broccoli, edamame, avocado, pomegranate seeds, and citrus vinaigrette.

Crisp seasoned shoestring fries.

Char-grilled sweet pointed hispi cabbage glazed in savoury white miso butter.

Crunchy golden potato tots drizzled with creamy roasted garlic aioli and grated Parmesan.

Crisp golden sweet potato fries lightly dusted with sea salt.

Creamy aged Cheddar macaroni baked with aromatic black truffle oil and crispy herb crumb.

Crisp French green beans lightly seasoned with sea salt and olive oil.

Rich creamy cognac and cracked black peppercorn steak sauce.

Whipped salted English butter infused with roasted garlic and herbs.

Zesty chopped parsley, oregano, chilli, garlic, and olive oil.

Warm rich date sponge soaked in Lotus Biscoff toffee sauce and topped with vanilla ice cream.

Velvety baked lemon cheesecake on crisp biscuit base with raspberry coulis and meringue shards.

Creamy pistachio cheesecake finished with crushed roasted Bronte pistachios and white chocolate drizzle.

Includes table edamame or olives, choice of Crispy Squid, Popcorn Chicken, or Cucumber Sushi starter, plus 'Lil Burger, Chicken Burger, or Mac & Cheese.

Child-sized prime beef burger on a soft brioche bun served with skinny fries.

Warm freshly baked chocolate chip cookie served with vanilla bean ice cream.

Zero-proof passionfruit, vanilla, and lime shaken with Lyre's non-alcoholic spirit and chilled 0% fizz.

Freshly pulled espresso shaken with Lyre's Coffee Originale 0% and velvety sugar syrup.

Natural still botanical infusion blending juicy white peach, green tea, and elderflower.

Chilled bottle served over ice with fresh lemon or lime.

Chilled fruit juice served over ice.