Formal Hall Menus

On Wednesday we start Formal Hall Dinners. Formal Hall is a 3/4 course dinner that is plated and waiter served, we provide this dinner seven nights a week during term. We charge the students £7.25 for the food and they may each BYOB one bottle of wine. Normally we set capacity at 50 early in the week, and betweeen 100-150 on Friday, Saturday and Sunday.

We are incorporating various aspects of sous vide cooking into each nights menu; the sous vide puree of fennel, the sous vide puree of almonds, the compressed melon with caviar, the cinnamon ice cream and many other items are all made possible by vacuum packing and controlled cooking. In almost every case we are sous vide cooking in a Hobart Combi Oven set to steam, the results are exactly the same as if we'd used our small Clifton water bath. During the week I will document and photograph as many of these dishes as possible!

Feast Night Formal Hall
Wednesday 7th October

Amuse Bouche
Pea and coconut veloute with coconut foam

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Citrus cured confit of salmon with caviar
Orange confit and coriander coulee

(V) Roasted Fennel with pureed almonds
Pernod and saffron

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Free Range chicken Fillet
Mango puree, olive sauce, champ potato with brunoise

(V) Homemade Linguini with broccoli and Stilton cream

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Carrot cake, cinnamon ice cream, cream cheese frosting and carrot powder


BA Dinner in Hall
Thursday 8th October
No Undergraduate Formal Hall Tonight

Amuse Bouche
Compressed Water Melon and salmon Caviar
Lemon oil

(V) Petit Gateau of Compressed Melon
Orange confit

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Baked Trout Fillet
White beans, scallion and radish salad, soy & orange glaze

(V) Roasted Palm Heart
White beans, scallion and radish salad, soy & orange glaze

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Roulade of Duck with Swiss Chard
Wild mushrooms, creamed corn and fondant potato

(V) Roulade of Sweet Red Pepper, Mascarpone and Basil
Wild mushrooms, creamed corn and fondant potato

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Hazelnut and Cherry Cake, Yoghurt Sorbet
Cherry coulis and dark chocolate crème brulee


Formal Hall
Friday 9th October

Salad of Haricots Verts, Tomato Tartare and chive oil

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Roulade of Trout with a Prawn Mousse
Pomme de terre puree, spinach, vanilla and saffron sauce

(V) Sweet Potato Ravioli
Sage Cream and spinach

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Lemon Sabayon-Pine Nut Tart with Honeyed Mascarpone Cream


Formal Hall
Saturday 10th October

Parmigiano- Reggiano Crisps with Goat Cheese Mousse

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Twelve Hour Glazed Belly of Pork Sous Vide
Mustard Vinaigrette, Parisienne potato, carrot

(V) Organic Vegetable Cobbler

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Milk Chocolate Ice Cream
Vanilla Bean Cake, pistachio coulis


Formal Hall
Sunday 11th October

Salmon Pastrami with Toasted sourdough

(V) Beef Tomato and Whipped Brie Quenelle
Reduced balsamico

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Roast Beef and Yorkshire Pudding
Traditional condiments

(V) Chestnut and Vegetable Roast

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Glazed Lemon Tart
Raspberry syllabub