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Acanthus at Macdonald Randolph Hotel

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AddressBeaumont Street
Oxford
Oxfordshire
OX1 2LN
 
Web Addresswww.macdonald-hotels.co.uk
 
Telephone0344 8799132
 
MenuCuisine:
British, European
[View Menu] 
 
AwardsAwards:
2 AA Rosettes
 
Member exclusively dines complimentary when dining with one or more guests on days shown. Bill is calculated by taking the total food bill (excluding beverages and service charge) and dividing by the amount of people in the dining party and deducting one portion. Strictly one card per table.

OFFER TIMES   CLUB SAVINGS
Breakfast
Lunch
Afternoon Tea
Dinner
M
T
W
T
F
S
S
  £34 avg
(Based on two people enjoying three courses)
 
EXCLUSIONS  
Standard exclusions apply.
 
Breakfast : Monday - Friday 7am-10am, Saturday & Sunday 7.30am-10.30am. Lunch & Afternoon Tea: Monday to Saturday 12pm-3pm, Sunday 12pm-4pm. Dinner: Monday to Sunday 5.30pm-10pm
Head Chef - Ram Jalasutram
Ram was born in Andhra south side of India. He studied hotel management in Mumbai before getting the opportunity to work with the Oberoi Tower Hotel, Mumbai.
In the UK, he has worked with some of the most prestigious culinary establishments in the country, including head chef at the Dorchester, London; Executive Head Chef at Gleneagles Hotel, Scotland; Head Chef at Pennyhill Park, near Ascot; senior Sous Chef at The Capital Hotel in Knightsbridge; Senior Sous Chef at Gordon Ramsey's Petrus.

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DESCRIPTION


Acanthus is the perfect blend of city centre bistro, combined with unique character and, of course, outstanding British cuisine, and retains many of the features that made it part of Oxford's illustrious history. Diners can enjoy a mouthwatering seasonal menu and above all, a place to relax and enjoy company with friends and family, making it a popular choice with both visitors and locals. Acclaimed chefs prepare the finest dishes and serve only the finest Scottish beef and the best British lamb and pork, with all ingredients prepared daily.

AMBIENCE & OUTSTANDING ATTRIBUTES

Informal
Relaxed
Landmark building
Central Location
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