January 2026

Yurt Menu

Sue Brown’s sourdough from Forge House Bakery in Heyford, salted butter

Our own freshly baked garden herb focaccia, root vegetable hummus

Smoked almonds in Cotswold Gold rapeseed oil

House mixed olives 5

Pickled beetroot, Jerusalem artichoke, hazelnut, horseradish (ve) 10

Monkfish scampi, crab and coley fishcake, mussel cream, pickled fennel, rouille 13/22

Pork collar, Swiss chard and beans, sauce ravigote 11

Twice-baked Montgomery cheddar soufflé, creamed leeks, winter leaves, walnut and apple 12

Parsnip velouté, garden herb focaccia croûtes, vadouvan (ve, gfa) 10

Local venison, cavolo nero, beetroot, blackberry, red wine salsify, jus 28

Cider-cured Hampshire trout, crab bisque, celeriac, spinach, pommes Anna 30

Pan-roasted cauliflower, confit potato, apple, chestnut 22

Confit celeriac, lentil ragout, winter mushroom, black garlic (ve) 22

Winter broccoli arancini, squash, sage, roast onion, kale, romesco 24

Organic honey and Old Hooky tart, North Aston Dairy milk, malted ice cream 9

Dark chocolate crémeux, salted caramel, hazelnut (ve) 10

Sticky toffee and parsnip pudding, apple caramel, Jerusalem artichoke ice cream 9

Two scoops of Jason’s house-churned ice cream or sorbet 5

Skin-on fries, aioli

Sautéed organic greens

Winter potatoes, roast garlic, and rosemary

Kale, seeds and grains salad 5

Please see our full menu in our restaurant for our full list of allergens.

Our Ethos

A note from Liz Nicholson

I have always loved and respected food. I would describe my childhood as idyllic, having been brought up on a farm producing not only cereals, but mixed livestock, dairy, potatoes, soft fruit and even wine! This strong connection with the land was a great foundation for my early career in horticulture producing field vegetables across the UK and Europe. Whilst my career progressed to garden design and hardy ornamental nursery production, I never lost my love of food production.

I feel immensely privileged today to host the Yurt restaurant which is a complete celebration of food and ingredients hewn from the land around us in Oxfordshire. Our neighbours at North Aston Farms produce delicious milk products from their micro dairy and North Aston organics have decades of experience growing the most delicious exotic salads season round. It can be a matter of hours from field to fork and this we celebrate wholeheartedly at The Yurt.

At Rosara we have a modest kitchen garden where we focus on growing fresh herbs and flowers for the restaurant.

We have naked ambition and I thought I'd share it here.

We are working hard to achieve a Green Michelin Star. This is an award for restaurants leading in sustainable gastronomy, recognising those combining culinary excellence with outstanding eco-friendly practices, focusing on local sourcing, waste reduction, ethical operations, and environmental stewardship, serving as an inspiration for the industry. This award would recognise our drive in sourcing ingredients directly from farmers implementing regenerative agriculture.