Cured Mackerel with Apple & Cucumber, Dill Crème Fraiche
Starter
Potted shrimp with Shellfish Reduction, Toasted Crumpet
Nutmeg Spiced Butter, Cress
2022, Chemin des Dames, Picpoul de Pinet, Languedoc, France
Soup
English Pea & Ham Hock
FishAlternative
Curry Scented Roast Cod
New Season English Asparagus, Caper Butter Sauce
2004, Keuka Spring Vineyards, Classic Riesling, Finger Lakes, Upstate New York, USA
Main
Roast 21 Day aged Sirloin
Celeriac & Potato Puree, Glazed Carrot and Shallot
Bone Marrow Jus, Horseradish Cream
2019, Leese-Fitch, Zinfandel, Sonoma, California, USA
Dessert
English Trifle
Petit Fours
A selection of sweet treats made by our 3rd-year pastry students
Menus and wines are subject to change due to availability.
If you have a food allergy, intolerance, or coeliac disease, please speak to the lecturers about the ingredients in your food and drink before you order. Thank you.
Our bread is made in the same bakery, which uses various nuts. We do offer gluten-free bread when available; please request it from your waiter. We can also replace butter with olive oil.
Due to the long lead time of producing the current menu and unforeseen weather conditions, some components of the menu may change at our discretion
Unfortunately, we are unable to accept tips, but we do have a donation box located on a table in the Escoffier.
Donations are used to subsidise student trips, competition entries, travel expenses, and much-needed equipment for the student’s education and training during their three-year programme.
Menus and wines are subject to change due to availibility.
