OpheemBook
The Opheem menu folder, marked with the gold ring, standing on a table under the dining room lights
Two Michelin stars

The menu

It changes with the seasons, several times a year.

Tasting menu

Autumn

  1. Snacks

    A selection of amuse bouche to begin

  2. Pakora

    Punjab

    Deep fried shiso leaf, chutneys

  3. Rasam

    Tamil Nadu

    Isle of Wight tomatoes, goat's curd, bharta

  4. Badami korma

    Persia

    Orkney scallop, mooli, apple, almond, balachaung

  5. Aloo tuk

    Delhi

    Pink fir potato, mango, tamarind

  6. Amla tok

    West Bengal

    Cornish seabass, gourd, Indian gooseberry

  7. Pau

    Milk loaf, lamb bheja, shorba

  8. Laal maas

    Rajasthan

    Herdwick lamb, kohlrabi, leek, keema pulao

  9. Kheer

    Ratnagiri

    Kesar mango, rice pudding, Bengali lime

  10. After Eight

    Stratford Road, Shirley

    Textures of Valrhona chocolate and peppermint

  11. Mithai

    A selection of sweets to finish

£195 per person

Wine flight £195

The only menu at Friday and Saturday dinner.

“Well-chosen wines from the excellent sommelier are on-hand to accompany.” The MICHELIN Guide

Sample vegetarian menu (PDF)

Lunch

Friday and Saturday

À la carte, starting with snacks in the lounge and a bread course.

To begin

  • Aloo tuk

    Pink fir potato, tamarindDGV

  • Kekda

    Soft shell crab, caraway seed tempura, crab shaami. The winning course on Great British Menu.

To follow

  • Allepy

    Day boat fish, seasonal greens, coconut and raw mango sauce

  • Laal maas

    Herdwick lamb, kohlrabi, leek, keema

  • Malai korma

    Malai paneer, fig and date, cashew korma

To finish

  • After Eight

    Valrhona chocolate, pine ice cream, mint compoteDG

  • Kheer

    Kesar mango, rice pudding, Bengali lime

£75 2 courses

£95 3 courses

G glutenD dairyV vegetarian

Dietary needs

Tell us at least 72 hours before you come: reservations@opheem.com

Vegetarian and pescatarian

We cook vegetarian and pescatarian tasting menus. Tell us when you book, and confirm your menu choice at least 72 hours before you come.

What we can’t cook without

Tomato, onion, garlic, dairy and ginger are in all of our sauces, and spice and chilli run through the menu. If any of these is a problem, please talk to us before you book.

Allergies

Tell us at least 72 hours ahead. Every dish is described at the table, but not every ingredient is on the menu, and our kitchen handles allergens, so we can’t promise there will be no trace of them.

The letters on the menu

G contains gluten. D contains dairy. V suitable for vegetarians. N contains nuts.

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