Formal Hall

Formal Hall Friday 26th January 2018

Guinea fowl and apricot pâté
with charred figs, candied walnuts, pickled red onion chutney, toasted focaccia and pea shoots
()

Vegetarian Starter

Woodland mushroom and Cornish blue cheese terrine

~

Salt baked cod
with crispy squid ink tapioca, apple & horseradish purée, shell on cockles, smoked pancetta & chive cake, braised baby fennel and natural sea food foam
()

Vegetarian

Formal Hall Friday 19th January 2018

Smoked duck
with sweet tamarind, roasted cashew and pickled radish
(N)

or pre-book

Smoked tofu
with sweet tamarind, roasted cashew and pickled radish
(N, S)

~

Pan-fried seabass
with carrot and miso puree, braised tomatoes with fennel and crispy potato
(S, M, F)

or pre-book

Brown butter cauliflower
with carrot and miso puree, braised tomatoes with fennel and crispy potato
(S, M)

~

Lemon cheese cake
with macadamia crumb and Greek yoghurt sorbet
(G, N, M, E)

~

Formal Hall Friday 2nd February 2018

Goats cheese mousse
with walnut crumb, beetroot and beetroot caramel
(M, N, G)

~

Ribeye
with smoked swede puree, duck fat roasted fondant, spinach and a cream sauce
(M)

or pre-book

Panko fried butternut
with smoked swede puree, roasted fondant, spinach and a cream sauce
(M, G, E)

~

Apple tart tatin
with apple puree and vanilla ice cream
(G, N, M, E)

~

Cheeseboard

~

Formal Hall Wednesday 31st January 2018

Charred prawns
with spring onion, tomato and a Malay style broth
(CR, F, C, N)

or pre-book

Charred butternut
with spring onion, tomato and a Malay style broth
(C, N)

~

Lamb
with confit carrots, kale, parsnip puree, dukkah, parsnip chips and blossom honey
(N, M)

or pre-book

Ratatouille
with confit carrots, kale, parsnip puree, dukkah, Parsnip chips and blossom honey
(N, M)

~

Formal Hall Wednesday 17th January 2018

Caramelised celeriac soup
with sugar roasted pear and hazelnut crumb
(M, N)

~

Lamb rump
with beetroot and blackcurrant, savoy cabbage, potato dauphinoise and lamb sauce
(M)

Vegetarian

Goats cheese and puy lentil tart
with beetroot and blackcurrant, savoy cabbage, potato dauphinoise
(E, M, G, SE, N)

~

Vanilla baked cheesecake
with butternut purée, salted pumpkin seeds and maple
(E, M, G)

~

Cheeseboard

Formal Hall Friday 31st August 2018

FORMAL HALL PRICE LIST

FEL    Darwin Fellow         £16.00
CSM    Current Student Member       £12.00
SG     Other Student Guest (from another University)     £17.00
NSG    Non-Student Guest (no student status)      £21.00

FORMAL HALL WINE LIST

WHITE WINE            750ml

1. 2015  Norte Chico, Sauvignon Blanc       £ 8.00
   Central valley, Chile

2. 2015  Esporão Alandra Branco, Antão Vaz ¹      £ 9.00
Alentejo, Portugal

Formal Hall Friday 12th January 2018

FORMAL HALL MENU

Friday 12th January 2018

Dill cured salmon
with green chilli salsa, buttermilk and roasted nuts
(F, N, M)

~

Maize fed chicken
with poached and roasted carrot, smoked bacon and mushroom ragout, savoy cabbage and granola
(M, N)

Vegetarian

Mushroom and herb risotto cake
with poached and roasted carrot, mushroom ragout, savoy cabbage and granola
(M, G, N, E)

~

Ginger cake
with hibiscus poached pear, rum syrup and mascarpone
(M, N)

~

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