Last night, we hosted the final BA dinner of Easter term in Hall. Normally this event marks the beginning of the summer season, but with the weather being so unsettled it felt anything but summery!
Our wonderful graduates were treated to a starter of grilled asparagus, with pink grapefruit and Hollandise sauce.
Following the asparagus, we served honey roasted breast of duck with basil and black olive couscous, pak choi and pomegranate jus. The duck was cooked sous vide to 58C, with the skin being crisped minutes before service.
The sweet was an unusual combination of an orange bavarois combined with olive oil cake and cocoa cola sorbet. The jury is still out on this so comments on a post card please...
Bon Appetite!
The cola sorbet was a bit strange, but the orange bavarois and olive oil cake were superb.
ReplyDelete