22nd – 28th April 2024
7 courses £40
4 Tasting Wines £40
To Start
Wood Pigeon
Seasonal Berry Chutney, Dressed Leaves
Cobnut Dressing
2021, Domaine des Chasseignes, Sancerre, Loire, France
Soup
Brown Windsor
Fish
“Fish n’ Chips”
Steamed Hake, Wild Garlic Velouté
Crispy Potatoes
2022, Classic Hugel Pinot Gris, France
Main Course
Highland Game Venison Wellington
Spring Vegetables
Chapel Down Red Wine Jus
2019, Satori di Verona, Amarone della Valpolicella, Italy
Dessert
Lemon and Elder Flower Deconstructed Trifle
Seasonal Berries
2018, Chateau Delmond, Sauternes, France
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.