Delightful menu at The Wild Rabbit in Kingham, Oxfordshire United Kingdom
Nestled in the heart of Kingham, The Wild Rabbit invites guests to indulge in a thoughtfully curated menu that celebrates the very best of British culinary tradition with a modern twist. This inviting spot combines rustic charm with upmarket elegance, offering a seasonal selection of dishes crafted from locally sourced ingredients, ensuring every bite bursts with freshness and authenticity.
Starters
Begin your dining experience with exquisite starters that set the tone for a memorable meal. The Leeks served with a vibrant Verjus Vinaigrette, creamy Goat's Curd, and a rustic touch of Onion Ash delivers a harmonious blend of earthy and tangy flavors. Alternatively, dive into the Ravioli of Crab and Scallop paired with a rich Crab Bisque — a dish that perfectly balances delicate seafood sweetness with a luxurious broth.
Mains
For main courses, The Wild Rabbit showcases hearty British classics with a refined flair. Savor the Roast Rump of Beef complemented by a sharp Horseradish kick and the comforting crispness of Yorkshire Pudding, a quintessential English delight. Or enjoy the Roast Loin of Gloucester Old Spot Pork, featuring succulent pork enhanced by tangy Apple Sauce and perfectly crisp Crackling, highlighting the best of regional produce and traditional techniques.
Desserts
Conclude your meal with a dessert that delights the palate and refreshes the senses. The Poached Rhubarb with White Chocolate and Rhubarb Sorbet is an elegant finish — its perfect balance of tart and sweet flavors offers a light yet indulgent finale to your dining journey.
Specials and Drinks
While the menu features exquisite set dishes, The Wild Rabbit often presents specials that showcase seasonal and local ingredients, crafted to surprise and delight returning guests. The bar offers a carefully selected range of drinks, from classic British ales to fine wines and creative cocktails, perfect for pairing with your meal or enjoying leisurely in the warm, welcoming atmosphere.
- Starters Leeks with verjus vinaigrette, goat's curd, and onion ash; Ravioli of crab and scallop with crab bisque.
- Mains Roast rump of beef with horseradish and Yorkshire pudding; Roast loin of Gloucester Old Spot pork with apple sauce and crackling.
- Desserts Poached rhubarb with white chocolate and rhubarb sorbet provides a refreshing and elegant ending.
