A unique experience · Food with style · Sustainability in our hearts


Our Food

At The Yurt, we are proud to present dishes from skilled food connoisseurs with imagination and ingenuity behind their craft.

Our aim is to offer fresh, simple food that is balanced in flavour and presented with flair. Our menus are curated by our head chef, Andrew, who takes pride in introducing new ideas to customers. All our menus always reflect seasonal ingredients from our local producers. We cater for all dietary requirements, and with a wide choice of vegetarian and vegan options, we always keep a clear focus on the sustainability of our offer. PLEASE NOTE: These are sample menus and may not reflect exactly what is available on the day.

Our Menu
Our Menu

Served 9.00 – 11.45am

Our Menu

Served 12.00 – 2.30pm

Our Menu

Served 12.00 – 2.30pm

Opening Hours

Tuesday to Saturday
9.00am – 4.00pm
Last orders at 2.30pm

Brunch: 9.00 – 11.45am
Lunch: 12.00 – 2.30pm

PLEASE NOTE: We are open on bank holiday Thursday (June 2nd) but closed on bank holiday Friday (June 3rd).

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Our Menu
Our Menu
Our Menu
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“…deliciously sophisticated food.” and “brimming with green life. Such a big space may seem difficult to fill, but it has become an exciting English jungle, decorated by twinkling lights and reaching for the circle of sky that lights up the whole space. A photo will never do the beautifully wacky interior justice.”

Common Toff

“…a food destination made of dreams!…housing a fantastic restaurant, the yurt itself is one of a kind – designed specifically for Nicholsons. Hand built in Devon, the only one you will currently find in Oxfordshire. It’s unique design and open-plan setting make this a top dining destination.” 

Your Letterbox

“…I snuck in at its launch for a gander and it’s definitely worth you knowing about…”. “The Nicholson’s yurt, like everything else this upmarket nursery produces, is beautifully presented…”.

Muddy Stilettos

“…the beauty of The Yurt is that, as the menus change every month and everything is seasonal, fresh and local, they aim to keep their regulars, locals and fans on their culinary toes. If that’s the case I can’t wait for spring.”

Oxford Mail