Summer Sunday Menu

The Vine Inn’s Menu

Join us at The Vine Inn for our relaunched Summer Sunday menu, bursting with rich, indulgent pub classics and vibrant seasonal specials, crafted with local Oxfordshire ingredients. Launch Day Offer: Enjoy 20% off your entire bill on Sunday, 22nd June 2025, when you book in advance!

3 courses = £30.00
2 Courses = £25.00

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Smaller Bites

Mini Scotch Egg Soft-boiled egg wrapped in Oxford sausage meat, served with piccalilli.

Crispy Whitebait Lightly fried whitebait with tartare sauce and a lemon wedge.

Summer Vegetable Soup (V, VG, GF) Fresh seasonal vegetables in a light broth, served with crusty bread.

Hummus & Flatbread (V, VG) Creamy hummus with warm flatbread and a drizzle of Oxfordshire honey.

Pork Belly Bites Slow-cooked pork belly with apple sauce and crackling crumbs.

Starters

Satay Chicken with Chilli Sauce

Brussels Paté with Toast and caramelized onion chutney.

King Prawn Cocktail with crisp lettuce, cucumber, and brown bread.

Creamy Garlic Mushrooms on Toast (V)

Calamari with Garlic Mayo and a fresh lemon wedge.

Mains

All roasts are served with duck-fat roast potatoes (or olive oil for vegetarian/vegan), Yorkshire pudding (vegan option available), seasonal vegetables, cauliflower cheese, and rich gravy (vegan/gluten-free options available). Smaller portions are available at £3 less than the full price.

Traditional Sunday Roast Choice of 35-day dry-aged Aberdeen Angus beef sirloin or slow-cooked pork belly.

Rosemary & Herb Encrusted Lamb Chops with a fragrant rosemary crust, paired with mint jus and roasted root vegetables.

Steak Entrecôte with chunky chips, grilled tomato, mushroom, and a choice of peppercorn or Diane sauce.

Oxford Sausages & Mash with caramelized onion gravy and garden peas.

Beer-Battered Fish & Chips with chunky chips, garden peas, and tartare sauce.

Scampi & Chips with garden peas, and tartare sauce.

Pan-Fried Sea Bass with Samphire (GF) and a lemon and white wine sauce, served with new potatoes and samphire.

Mediterranean Vegetable Tart (V) served with a vibrant summer salad and new potatoes.

Vegan Oyster Mushroom Wellington (VG) with vegan Yorkshire pudding, roasted vegetables, and rich vegan gravy.

Vegetarian Roast (V) with olive oil roast potatoes, seasonal vegetables, and vegetarian gravy.

Grilled Gammon Steak with chunky chips, a fried egg or pineapple ring, and homemade coleslaw.

Vine Special Grill Skin-on quarter roast chicken and 60z gammon steak, two Oxford Sausages fried egg chunky chips, garden peas and creamy coleslaw.

Meatballs & Penne Pasta in a rich tomato sauce with shaved Parmesan.

Summer Ploughman’s Lunch A rustic board of Oxfordshire cheddar, Stilton, thick-cut ham, pickled onions, Branston pickle, apple, and crusty baguette.

Summer Salad (V, GF) Heritage tomatoes, mozzarella, rocket, and basil with a balsamic glaze, served with warm focaccia.

Deserts

New York Cheesecake with a buttery biscuit base and a tangy berry compote.

Chocolate Fudge Cake with a scoop of vanilla ice cream.

Bread & Butter Pudding with sultanas and custard, served with a dusting of sugar.

Apple Crumble with a buttery crumble, served with custard or ice cream.

Sticky Toffee Pudding with a rich toffee sauce, served with vanilla ice cream or custard.

Kids

Mini Roast Beef or Pork with roast potatoes, Yorkshire pudding, vegetables, and gravy.

Mini Fish & Chips and peas.

Mini Sausages & Mash and gravy.

Mini Meatballs & Pasta in a tomato sauce.