Browns Brasserie & Bar in Oxford has unveiled a fresh menu showcasing spring and summer dishes.

The latest offerings emphasize locally-sourced, in-season produce to reimagine classic British cuisine.

The menu suits any dining scenario, whether a casual midday meal or an evening feast.

Among the appetizers, diners will find asparagus with poached egg drizzled with hollandaise, alongside sticky hot honey chicken accompanied by grains and a coriander-infused yogurt sauce.

Those seeking seafood can choose from options such as Cornish sole served with sautéed baby potatoes and clam and pancetta butter, miso-glazed salmon paired with a crispy sushi rice cake and mushroom dashi, and butterfield sea bass topped with tomatoes, Nocellara olives, and charred lemon.

Additional menu items feature a lamb duo accompanied by pomme Anna and red wine jus, along with a risotto verde crafted from asparagus, zucchini, peas, and basil pesto.

The restaurant’s signature butcher cuts continue to be available, including sirloin, ribeye, fillet, and a newly introduced lobster surf and turf option.

For those with a sweet tooth, the dessert selection includes a peach and rosemary take on Eton mess, as well as a salted caramel and chocolate delice.

The brasserie provides a two-course lunch or dinner for £19.50, or three courses for £24.50, served Monday through Friday between noon and 7pm.

The Taste of Spring menu is also offered, featuring two courses for £25 or three courses for £30, available from 7pm onwards.

The establishment continues to serve its breakfast menu and Sunday roast selections.