Fitzwilliam College Formal Dining

Formal Dining

Enjoy a delicious meal in our spectacular Dining Hall. Our award-winning chefs take great pride in the creation and execution of their dishes. Join us for a three- or four-course lunch or dinner. Drinks receptions can be arranged beforehand in the College gardens to make a truly memorable occasion.

Take a look at our private dining rooms here.

Dining menu

We are proud of our reputation for excellent catering and fine dining. Our skilled chefs will help you choose (if required) and will prepare a meal to our high standards. Our friendly and professional service staff will ensure that your event is relaxed and enjoyable. We have several rooms to choose from to suit the size of your group.

Please choose one starter (and a vegetarian / vegan option if required), one main course with corresponding vegetarian option and one dessert for your group.

Private Dining Room Hire

(a surcharge of £395.00 may be applied to the Dining Hall during term time or where exclusive use is required)

White Linen Tablecloths and White Linen Napkins

Printed Menu Cards 1:3

Candles (with dinner)

Freshly brewed Fairtrade Coffee and After-Dinner Mint Chocolates

Additional:
Flowers (price on request)
Printed Place Cards -  £0.55 each
Seating Plan - £35.00

Final numbers (and menu choices) for dinners/lunches are required 10 working days in advance. The final account is based upon this number unless it has been exceeded. Within the prices we have allowed for dinner to start up to 20:00 and finish by 23:00.
Dinners starting later than this might be subject to a surcharge.

We can organise a pre-dinner drinks reception in the College gardens (weather permitting), or in one of the Upper Halls (subject to availability).

All prices are subject to VAT at the current rate.


Please ask about allergen information (V - Suitable for Vegetarians, VG - Suitable for Vegans, GF - Gluten Friendly ((no Gluten containing
ingredients)). All dishes are prepared in a kitchen that uses all 14 of the reportable allergens.

Thai Sweet Potato and Carrot Soup with Coconut Cream (VG) (GF)

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White Bean Soup with Crisp Onions and Truffle Oil (VG) (GF)

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Roast Squash and Garlic Soup with Toasted Seeds (VG) (GF)

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Cauliflower Soup with Parsley Pesto (VG) (GF)

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Mushroom Soup with Sautéed Wild Mushrooms (VG) (GF)

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Moroccan Spiced Tomato and Vegetable Soup (VG) (GF)

Twice Cooked Goats Cheese Soufflé with a Beet Salad (V)

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Root Vegetable Terrine with a White Bean and Truffle Velouté (VG) (GF)

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Slow Cooked Pork Belly with Caramelised Apple Gel and Wafer (GF)

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Hot Smoked Salmon Terrine with Dill Aioli (GF)

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Pressed Jerusalem Artichokes and Leek with Roast Garlic Purée with Truffle and Coriander (VG) (GF)

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Beetroot, Orange and Chicory Salad with Red Pepper Mousse (VG) (GF)

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Roast Squash and Shallots with Feta Cheese Mousse (V) (GF)

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Pressed Gammon Terrine, Pea Purée and Pickled Quail’s Egg (GF)

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Sundried Tomato Pudding with Mozzarella and Black Olive Purée (V)

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Chickpea Fritter with Cep Purée, Mushroom and Leek Salad (VG)

Roasted Bass with Sautéed Jerusalem Artichoke served with Kale and Langoustine Bisque (GF)

Roasted Daikon Steak with Sautéed Jerusalem Artichoke served with Kale and Tomato Bisque (VG) (GF)

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Potato Cream with Bass Fѐves and a Red Wine Sauce

Potato Cream with Sautéed Wild Mushrooms, Fѐves and Red Wine Sauce (V)

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Thai-Seared Cod with Asian Slaw and Broth

Thai-Seared Tofu with Asian Slaw and Broth (VG)

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Roast Salmon served with Cauliflower Purée, Scallop, Dill Cream and Fennel (GF)

Roast Mushrooms served with Cauliflower Purée, Floret, Dill Cream and Fennel (V) (GF)

Blood Orange and Cointreau Sorbet

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Blackberry and Sloe Gin Sorbet

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Raspberry and Kirsch Sorbet

Locally Sourced Baked Chicken Breast, Celeriac Cream, Lentils, Baby Vegetables with a Thyme Jus (GF)

Onion Tart, Celeriac Cream, Lentils, Baby Vegetables with a Thyme Jus (V)

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Turkey and Pancetta Ballotine, Potato and Garlic Rösti, Roast Cauliflower and Scallions (GF)

Courgette, Bean and Sweet Potato Ballotine, Potato and Garlic Rösti, Roast Cauliflower and Scallions (VG) (GF)

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Roasted Guinea Fowl, Confit Leg, Bubble and Squeak with Squash and Spinach

Bean and Sweet Potato Cake, Bubble and Squeak with Squash and Spinach (VG)

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Beef Loin, Buttered Fondant Potato, Shallot Shell and Purée, Roast Carrots with Crisp Kale (GF)

Baked Seitan, Buttered Fondant Potato, Shallot Shell and Purée, Roast Carrots with Crisp Kale (VG)

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Baked Duck Breast, Rösti Potato, Broccoli with Carrot and Orange Purée (GF)

Chickpeas and Kidney Beans, Rösti Potato, Broccoli with Carrot and Orange Purée (VG)

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Baked Lamb Rump, Spinach and Parmesan Risotto with Roasted Mushrooms (GF)

Marinated and Baked Aubergine, Spinach and Parmesan Risotto with Roasted Mushrooms (V) (GF)

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Baked Lamb Rump with Confit Shoulder, New Season Potatoes, Pea Purée, Courgette and Cherry Vine Tomatoes

Baked Cauliflower with Confit Jack Fruit, New Season Potatoes, Pea Purée, Courgette and Cherry Vine Tomatoes (V)

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Duck Breast, Pulled Leg, Broccoli Purée, Beets with a Honey and Smoked Raisin Compôte

Seared Squash, Crispy Leeks, Broccoli Purée, Beets with a Honey and Smoked Raisin Compôte (VG)

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Buttered Roasted Fish, Crushed Peas, Potato Terrine, Morels and Saffron Cream (GF)

Roasted Chickpeas, Crushed Peas, Potato Terrine, Morels and Saffron Cream (V)

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Corn Fed Chicken with Mushroom Arancini, Sautéed Spinach and Herb Sauce

Celeriac Steak with Mushroom Arancini, Sautéed Spinach and Herb Sauce (V)

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Slow Cooked Pork Belly, Swede, Shredded Cabbage with Puréed Potato and Carrot Strips (GF)

Brie and Apple Filled Mushroom, Swede, Shredded Cabbage with Puréed Potato and Carrot Strips (V) (GF)

Chocolate Fondant with Poached Cherries served with Cherry Sorbet

Cheesecake with Cinnamon Streusel Crumble, Blackberries and Blackberry Gel

Baileys Crème Brûlée with Roasted Cinnamon Figs, Chantilly Cream and Homemade Shortbread Biscuits

Chocolate Pavé with Poached Pear, Cinnamon Mascarpone Cream, Nut and Seed Granola

Cherry Mousse with Poached Cherries, Cocoa Dusted Meringue Kisses served with Cherry Gel and Sorbet

Lemon Posset with Cranberry Compôte, Cinnamon Nut and Seed Granola served with Chantilly Cream Citrus (GF)

Spiced Panna Cotta with Seasonal Berries, Orange Whiskey Sauce and Polenta Brandy Snap Shards

Warm Orange Almond and Polenta Cake with Poached Cherry, Whiskey Caramel Sauce and White Chocolate Ice Cream

Sticky Toffee Apple Pudding with Vanilla Ice Cream, Cinnamon Crumble and Caramel Sauce

Caramelised Anise Poached Pineapple with Coconut Granola, Coconut Ice Cream and Rum Caramel (VG) (GF)

Traditional Cheese Board

(Available as an extra course for a £6.95 supplement)
Traditional Cheeses served with a selection of Biscuits and Grapes

Speciality Cheese Board

(Available as an extra course for a £9.00 supplement)
Cheeses specially chosen by our Head Chef served with a selection of rustic breads, biscuits and fruit

Add a Glass of our House Ruby Port to a Cheese Course for £1.80pp

Coffee

Freshly brewed Fairtrade Coffee and After-Dinner Mint Chocolates

Chocolate Truffles (with coffee) - £2.65pp

Dinner After 20:00 - £2.50 pp supplement

Please note that dinner will be served promptly at the chosen time. A late dinner surcharge will be levied if dinner guests arrive late.

Bar Opening - £67.63
(if the bar would otherwise be closed otherwise no charge)

Bar Extension past 23:00 - £43.04 per hour (or part thereof)

Mobile Draught / Bottle Bar - £87.70

Wine List

All prices quoted are per bottle unless otherwise stated, and are subject to VAT at the current rate.

Prosecco Sant’Orsola Brut, Veneto, Italy, 11% - £22.95


Produced in the hills between Conegliano and Valdobbiadene in the Veneto region of north-east Italy. Made with Prosecco grapes, delicious, abundant, creamy fizz with delicately flavoured citrus note, including a twist of peel and a dry finish. This prosecco would accompany spicy nibbles, shellfish or prosciutto ham.

Chatelin Pere ét Fils Brut Champagne NV, France, 12.5% - £34.50


An outstanding Champagne made from 70% pinot noir and 30% chardonnay grapes, grown entirely from the estates own vineyards in Bisseuil. Try this Champagne with shellfish or mild and soft cheeses (Vegan)

Fitzwilliam College White Luberon 2018, France, 13% - £16.20


Our house white is from Luberon. The vines from this appellation are planted on the clay and gravel soils of the Luberon hills. The wine shows a nose of fruit and white flowers. The mouth is soft on notes of hazelnuts and peaches. (Vegan)

Apaltagua Reserva Chardonnay 2018, Casablanca Valley, Chile, 13.5% - £15.70


From the cooler Casablanca valley, this Apaltagua Reserva Chardonnay is a ripe, yet fresh and unoaked style. Apple and pear flavours, with subtle hints of passionfruit and pineapple, are round and mouth filling with a good freshness. Try this chardonnay with pork, rich fish dishes or poultry.

Misty Cove Sauvignon Blanc 2019, Marlborough, New Zealand, 13.5% - £19.60


From the Misty Cove Estate, Sauvignon Blanc has an enticing nose displaying aromas of grapefruit, blackcurrant leaf, kiwi fruit, elderflower and lime zest that follow onto the palate joined by a racy acidity and a razor sharp mineral finish. This goes very well with shellfish. A lovely dry and fairly light Sauvignon Blanc. (Vegan)

Viognier, Domaine Durban 2018, Vaucluse, France, Rhône Valley, 13% - £22.20


This viognier is smooth, rounded and full of floral, aromatic fruit flavours. With lovely tropical fruit aromas and a luscious palate of white stone fruit precede an elegant, dry finish. This Vaucluse Viognier is an obvious match for canapés and freshwater fish dishes. Also try with spicy food.

Vintages are subject to change

Fitzwilliam College Cabernet Syrah, France, 2018, 13.5% - £14.40


This wine comes from a family owned vineyard with an organic approach. It is an attractive blend of Cabernet Sauvignon and Syrah, vinified in stainless steel tanks to preserve purity of fruit. Medium bodied with notes of cherry and a long, spicy finish. (Vegan)

Apaltagua Reserva Carménère 2016, Colchagua, Chile, 14% - £15.70


This Apaltagua Reserva Carménère is an intense wine, wild purple in colour. From start to finish, the touches of to-bacco and red and black cherries intermingle, producing a great potency in the mouth. It possesses a generous body with smooth and welcoming tannins. The wine is well rounded with a juicy and lingering finish. Try this Carménère with venison or beef.

Fleurie - Domaine Bouronière 2018, Beaujolais, Gamay, France, 12.5% - £23.10


Light, juicy and packed with red fruit flavours of strawberry and cherry - classic Beaujolais. Like all red Beaujolais, Fleurie is made from the Gamay grape at its best grown on granite. In its youth it has attractive raspberry, violet and cherry notes with subtle earthy granitic undertones – but with age it can develop wonderful farm-yard notes and layers of complexity, not dissimilar to Pinot Noir. Try this with pork or soft cheeses.

Flores de Callejo, Ribero del Duero 2018, Spain, 14%, Spain - £24.75


Coming from Tempranillo grapes this wine is cherry red in colour. It has intense aromas with hints of wild, spicy red fruits. On the mouth it is intense with tones of cinnamon and a lingering finish. This wine works well with red meats, sausages, game, poultry and mature cheeses.

Vintages are subject to change

Pinot Grigio Rosé, Villa Garducci 2017, Veneto, Italy, 12% - £16.20


Light salmon pink in colour with a lovely blend of raspberry and stone fruit flavours. This fresh and versatile rosé wine, with its ripe flavours of peach and strawberry is an ideal partner for risotto, pasta, with meat or seafood.

Fitzwilliam Events Formal Dining

“Everything about the day was excellent – the staff, the arrangements, the food and the venue – thank you so much to all the Fitz staff for making it special!” Richard Saady