The Escoffier Room Menu

Scandinavian Tasting Menu

18th – 24th March 2024

7 courses £40

4 Tasting Wines £40


Menu

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.

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