18th – 24th March 2024
7 courses £40
4 Tasting Wines £40
To Start
Duo Of Norwegian Fish
Smoked Norwegian Field Trout, Gravlax of Norwegian Salmon
2021, Gianni Tessari-Soave Classico Scalette, Veneto, Italy 125ml
Soup
Sodd
Mutton Broth/Diced Mutton, Paysanne of Vegetable, Flatbread
Fish
Slow-Cooked Skrei Cod
Pickled Cucumber, White Asparagus
Dill Beurre Blanc, Avruga
2020, Sao Luiz by Kopke Classico Branco, DOC Douro, Portugal 125ml
Main Course
Roast Red Deer Loin, Frikadeller
Janssens Temptation, Fennel Puree
Blueberry Venison Jus
2019, Luca Bosio, Barolo, Piedemont, Italy 125ml
Dessert
Lingonberry Parfait
Pickled Rhubarb, Almond Ice Cream
2016, Tenuta Il Cascinone, Palazzina Moscato D Asti 50ml
Petit Fours
Small, Sweet Treats
Menus and wines are subject to change due to availability
We cook with all allergens within our kitchen. If you have an allergy or any dietary requirement please speak to your waiter, sommelier or 3rd year student supervisor who will be happy to assist.
Unfortunately, we are unable to accept tips, but we do have a donation box located in the Escoffier.
Donations are used to subsidize student trips, competition entries, travel expenses, and much-needed equipment for their education and training during the student’s three-year programme.