Dining

Menus & Formal Dinner booking

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Formal Dinner

Booking

Booking is for special events such as formals; you don’t need to book for a regular meal in hall.

Don't forgot to choose your seat on the noticeboard outside the Danson Room.

Book now

Hall Menus

Hilary Term 2020

Breakfast: 8am – 9:30am

Lunch: 12:15pm – 1:45pm

Supper: 6:15pm – 7:45pm

Brunch (weekends): 11am – 1pm

WEEK 1 w/c 20/01/20   LUNCH   DINNER   SWEET  
    MONDAY     Shepherd’s pie Squash & vegan feta pasty Puy lentil & fennel potato topped pie Chicken tikka masala   Paneer dhal Chefs vegan dish of the day Sticky toffee pudding with toffee sauce
    TUESDAY     CARVERY DAY Meat – Veggie   (Vegetables & potatoes are charged separately) Fish finger sandwich Fishless finger sandwich Chef’s dish of the day Rice pudding with fruit compote
    WEDNESDAY     THAI THEME DAY Meat  – Veggie Pork ribeye with mustard sauce Spicy potato & cauliflower pie Chefs dish of the day Chocolate & orange bread & butter pudding
    THURSDAY     Slow cooked lamb & gnocchi ragu   Wild mushroom & gnocchi ragu White bean & roasted garlic cake with tomato sauce Carne con patatas (Spanish beef & potato stew) Espinacas con garbanzos ( Spanish spinach & chickpea stew) Chefs dish of the day Pear & almond tart with cream
    FRIDAY     Deep fried fish, tartar, lemon Chargrilled pork chop with apple sauce Passata puy lentil stuffed pepper Cornish pasty with onion gravy Root vegetable & goat cheese bake Chef’s vegan dish of the day Spiced apple crumble with custard
WEEK 2 w/c 27/01/20   LUNCH   DINNER   SWEET  
    MONDAY     BURNS DAY LUNCH Beef, barley & swede stew Barley & root vegetable stew Cheese & onion quiche Lamb dhansak Chana masala Chefs dish of the day Warm chocolate brownie with chocolate sauce
    TUESDAY     CARVERY DAY Meat  – Vegy   (Vegetables & potatoes are charged separately) Fish of the day with dill mayo Quiche lorraine   Chef’s vegan dish of the day Jamaican banana cake with spiced custard
    WEDNESDAY     ITALIAN THEME DAY Meat  – Vegy Chicken tagine Harissa aubergine steaks with mint yogurt Chefs vegan dish of the day Warm rocky road cake with white chocolate sauce
    THURSDAY     Lamb lagoto   Chicken soulvaki Butterbean & spinach stew Braised feather steak, barley & squash Red onion,  spinach & goat cheese tart   Chefs dish of the day Jam roly poly with custard
    FRIDAY     Deep fried fish, tartar, lemon Beef & onion pie Lentil & chickpea stuffed aubergine with romesco FORMAL HALL Hello
WEEK 3 w/c 03/02/20   LUNCH   DINNER   SWEET  
    MONDAY     Cottage pie Four cheese quiche   Spicy potato & cauliflower pie Beef madras Chefs dish of the day Pepper dhal Orange & polenta slice with orange custard
    TUESDAY     CARVERY DAY Meat  – Veggie   (Vegetables & potatoes are charged separately) Bread crumbed turkey escalope with garlic & herb butter Celeriac & sage risotto Chef’s dish of the day Apple crumble with custard
    WEDNESDAY     CARIBBEAN THEME DAY Meat  – Veggie (Vegetables are charged separately) Chicken burger Beef burger Falafel burger Mixed berry buckle with pouring cream
    THURSDAY     Slow cooked pork shoulder & chorizo stew   Vegetable paella Vegetable pisto & cheese stuffed pepper FOUNDERS’ DINNER
    FRIDAY     Deep fried fish, tartar, lemon Garlic chicken Red pepper schnitzel, tartar, lemon   Crispy vegan prawns Hoisin duck noodles Chefs dish of the day Black forest tray bake with chocolate sauce
WEEK 4 w/c 10/02/20   LUNCH   DINNER   SWEET  
    MONDAY     Steak & ale pie Cauliflower & butterbean pie   Root vegetable & lentil stew Thai yellow roast pork curry Thai red tofu curry Chefs dish of the day Steamed stem ginger & syrup sponge with custard
    TUESDAY     CARVERY DAY Meat  – Veggie   (Vegetables & potatoes are charged separately) Chicken & olive passata ragu Artichoke, fennel & ricotta tart with salsa verde Girasoli with chickpeas & vegetables Warm fruit rocky with toffee sauce
    WEDNESDAY     PORTUGUESE THEME DAY Meat  – Veggie Mexican spiced minute steaks with salsa Chefs choice Mexican bean pasty Brioche pudding with vanilla custard
    THURSDAY     Pork in plum sauce   Siracha tofu bow buns Dumplings with stir fried veg FORMAL HALL
    FRIDAY     Deep fried fish, tartar, lemon   Chicken & mushroom pie Squash spinach & vegan feta pasty Spaghetti bolognaise Vegan quorn spaghetti bolognaise Chefs special Coffee & date pudding with custard
WEEK 5 w/c 17.02.20   LUNCH   DINNER   SWEET  
    MONDAY     Shepherd’s pie Squash & vegan feta pasty   Puy lentil & fennel potato topped pie Chicken tikka massala Paneer dhal Chefs vegan dish of the day Sticky toffee pudding with toffee sauce
    TUESDAY     CARVERY DAY Meat  – Veggie   (Vegetables & potatoes are charged separately) Fish finger sandwiches Fishless finger sandwiches Chefs dish of the day Rice pudding with fruit compote
    WEDNESDAY     THAI THEME DAY Meat  – Veggie Pork rib eye with mustard sauce Chefs dish of the day Spicy potato & cauliflower pie Chocolate & orange bread & butter pudding
    THURSDAY     Slow cooked lamb & gnocchi ragu   Wild mushroom & gnocchi ragu White bean & roasted garlic cake with tomato sauce Carne con patatas (Spanish beef & potato stew)   Espinacas con garbanzos (Spanish spinach & chickpea stew) Chefs dish of the day Pear & almond tart with cream
    FRIDAY     Deep fried fish, tartar, lemon Chargrilled pork chop with apple sauce Passata puy lentil stuffed pepper PINK CHARITY FORMAL
WEEK 6 w/c 24.02.20   LUNCH   DINNER   SWEET  
    MONDAY     Lasagne Butternut squash & quorn lasagne   Mushroom ragu Lamb dhansak Chana massala Chefs dish of the day Warm chocolate brownie with chocolate sauce
    TUESDAY     CARVERY DAY Meat  – Veggie   (Vegetables & potatoes are charged separately) Fish of the day with dill mayo Quiche lorraine Chefs vegan dish of the day Jamaican banana bread with spiced custard
    WEDNESDAY     ITALIAN THEME DAY Meat  – Veggie Chicken tagine Harissa aubergine steaks with mint yogurt Chefs vegan dish of the day Warm rocky road cake with white chocolate sauce
    THURSDAY     Lamb lagoto   Chicken souvlaki Butterbean & spinach stew Braised feather steak & squash Chefs vegan dish of the day Red onion, spinach & goat cheese tart Jam roly poly with custard
    FRIDAY     Deep fried fish, tartar, lemon Beef & onion pie Lentil & chickpea stuffed aubergine with romesco FORMAL HALL
WEEK 7 w/c 02.03.20   LUNCH   DINNER   SWEET  
    MONDAY     Cottage pie 4 cheese quiche   Spicy potato & cauliflower pie Beef madras Chefs dish of the day Pepper dhal Orange & polenta slice with orange custard
    TUESDAY     CARVERY DAY Meat  – Veggie   (Vegetables & potatoes are charged separately) Bread crumbed turkey escalope with garlic & herb butter Celeriac & sage risotto Chefs dish of the day Apple crumble with custard
    WEDNESDAY     CARIBBEAN THEME DAY Meat  – Veggie Chicken burger Beef burger Vegan falafel burger Mixed berry buckle with pouring cream
    THURSDAY     Slow cooked pork shoulder & chorizo stew   Vegetable paella Vegetable pisto & cheese stuffed pepper Spaghetti bolognaise Chargrilled pork ribeye with salsa verde Chefs vegan dish of the day Pineapple upside down cake with custard
    FRIDAY     Deep fried fish, tartar, lemon Red pepper schnitzel, tartar, lemon Garlic chicken Crispy vegan prawns   Hoisin duck noodles   Chefs dish of the day Black forest traybake with chocolate sauce
WEEK 8 w/c 09.03.20   LUNCH   DINNER   SWEET  
    MONDAY     ST DAVIDS DAY LUNCH Lamb, leek & mint casserole Cauliflower, leek & butterbean pie   Root vegetable & lentil stew Thai yellow pork curry Thai red tofu curry   Chefs dish of the day Steamed stem ginger & syrup sponge with custard
    TUESDAY     CARVERY DAY Meat  – Veggie   (Vegetables & potatoes are charged separately) Chicken & olive passata ragu Chefs dish of the day Girasoli with chickpea & vegetables Warm fruit rocky with toffee sauce
    WEDNESDAY     PORTUGUESE THEME DAY Meat  – Veggie Mexican spiced minute steaks with salsa Chefs dish of the day Vegan Mexican bean pasty Brioche pudding with vanilla custard
    THURSDAY     Pork in plum sauce   Siracha tofu bow buns Dumplings with stir fried veg FORMAL HALL
    FRIDAY     Deep fried fish, tartar, lemon Chicken and mushroom pie Squash, spinach & vegan feta pasty Spaghetti bolognaise   Vegan quorn spaghetti bolognaise   Chefs dish of the day Coffee & date pudding with custard

Formal Halls

FORMAL HALL

Friday 31st January 2020

Oxford blue, celeriac remoulade, cured ham, croutons

(v) Oxford blue, celeriac remoulade, beetroot, croutons

***

Poached Hampshire chalk stream trout,

black risotto, spinach sauce

(v) Confit fennel, black risotto, spinach sauce

***

Rhubarb tart, rhubarb coulis, vanilla labneh

***

Coffee & Mints

FORMAL HALL
Thursday 13th February 2020
 
Spiced cauliflower soup, marinated feta, fried oregano
 
***
 
Rump of beef, red wine jus, fondant potato, confit carrot
 

(v) Stuffed round courgette, roast onion jus, fondant potato, confit carrot

***

Vanilla & anise poached pear frangipane

***

Coffee & Mints

HALFWAY DINNER

(2nd Years)

Monday 17th February 2020

Beetroot, goats cheese & watercress salad

***

Oregano, fennel & orange grilled corn fed chicken,

celeriac risotto, herb oil

(v) Artichoke & puy lentil stuffed round courgette,

celeriac risotto, herb oil

***

Lemon tart with crème fraiche

***

Coffee & Mints

PINK CHARITY FORMAL HALL

Friday 21st February 2020

Parsnip, apple & sage soup

***

Roast chicken breast, cider jus,

celeriac remoulade & shallot puree, straw potatoes

(v) Confit fennel filo tart,

celeriac remoulade & shallot puree, straw potatoes

***

Chocolate & caramel tart

***

 

Coffee & Mints

FORMAL HALL

Thursday 12th March 2020

Tapas plate – tortilla, croquet, olives, manchego, picos

***

Pork rib eye, sherry jus,

mashed potato, fried aubergine

(v) Red pepper schnitzel,

braised white beans, fried aubergine

***

Crema catalana & fennel shortbread

***

Coffee & mints