On Friday evening, we held a Parlour dinner for Fellows and their guests, we tend to host this event twice each term. This special event is held on high table and features a four-course menu follwed by dessert and cheese (similar to the Feast Night dinner that students enjoy three times a week!)
Tempura Battered Courgette Flowers
We began Friday's dinner with tempura battered courgette flowers, served with goat's cheese and drizzled with truffle honey. Courgette flowers are difficult to find, and come attached to baby courgettes. We served the flowers to the fellows, and the baby courgettes to formal hall.
For the fish course, we served fresh salmon confited in olive oil, and accompanied by blood oranges.
Next up was fillet of beef cooked sous vide to 57C, baby golden beets, baby carrots, spinach and Dauphinoise potato. Formal Hall were served a sirloin of beef with the same accompaniments.
After the beef, came a wonderful chocolate moelleux, served with honey and milk ice cream and a pistachio sabayon, wow! The chocolate was garnished with edible silver!
After the sweet, the Fellows retired to the Parlour for cheese and fruit.
Bon Appetite!
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