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.

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, one main course (and the corresponding vegetarian course) and one dessert for your group. 

Hire of the room for dining
(a surcharge of £395.00 may be applied to the Dining Hall during term time or where exclusive use is required)
White linen tablecloths
White linen napkins (or crested Fitzwilliam)
Printed menu cards 1:3
Waiter service
Candles (with dinner)
Fresh seasonal vegetables as part of main dish
Freshly brewed Fairtrade coffee and after-dinner mints

Additional:
Flowers (price on request)
Printed place cards -  55p pp
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 and vegetarians)

Roast Squash and Garlic Soup with Pancetta Crumb

Roast Squash and Garlic Soup with Herb Crumb (V)

***

White Bean Velouté with Crayfish and Chorizo

White Bean Velouté with Cepe and Roast Garlic (V)

***

Hot and Sour Soup with Smoked Chicken

Hot and Sour Soup with Smoked Tofu (V)

***

Cauliflower Cream with Smoked Hake and Curry Oil

Cauliflower Cream with Slow Cooked Onions and Curry Oil (V)

***

Five-Onion Soup with a Gruyere Crouton (V)

 

Roast Squash and Hazelnut Salad with Baked Crotin (V)

***

Wild Mushrooms, Shallots and Spinach with Duck Liver Parfait and a Ciabatta Crouton

Wild Mushrooms, Shallots and Spinach with White Bean Mousse and a Ciabatta Crouton (V)

***

Chickpea Chips with Grilled Artichoke and Salsa Verdi (V)

***

Twice Baked Smoked Stilton Soufflé with a Walnut Crust, Celeriac Purée and Date and Onion Chutney

***

Beetroot Cured Trout with Beetroot Gel, Petit Salad and Chilled Hollandaise

Baked Ricotta, Squash and Red Pepper Terrine with Chilled Hollandaise and Crispy Artichoke (V)

 ***

Pork Belly Croquette with Cauliflower and Scallops

Spiced Sweet Potato and Bean Croquette’s with Cauliflower (V)

 ***

Mozzarella, Smoked Aubergine with Roasted Cherry Tomatoes and Basil Oil (V)

 

Salmon and Scallop with Fennel and Lobster Bisque

Roasted Autumn Vegetables with a Warm Gazpacho Sauce (V)

***

Spiced Crab Cake with Red Pepper Aioli

Smoked Cheddar and Potato Cake with Red Pepper Aioli (V)

***

Potato Cream with Bass Fѐves and a Red Wine Sauce

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

***

Thai-Seared Cod with Asian Slaw and Broth

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

***

Crispy Plaice with Pea Purée and Pont Neuf

Crispy Cauliflower with Pea Purée and Pont Neuf (V)

Carrot Sorbet with Coriander Gel

Yoghurt Sorbet with Citrus

Beetroot Sorbet with Goat’s Cheese Crumb

Pink Gin and Tonic Sorbet

Slow-Cooked Beef Rump with Blue Cheese, Anna Potato and Broccoli

Daikon Steak with Blue Cheese, Anna Potato and Broccoli (V)

***

Black Pudding Stuffed Poussin Breast, Potato Purée, Vegetable Terrine and Cabbage

Mushroom, Truffle Stuffed Baby Leek, Potato Purée, Vegetable Terrine and Cabbage

***

Guinea Fowl with Twice-Cooked Mushroom Risotto Cake, Shallot Purée, Wilted Spinach and a Quince Jus

Ricotta and Red Pepper Wrapped in Courgette with Twice-Cooked Mushroom Risotto, Shallot Purée, Wilted Spinach and a Quince Jus (V)

***

Baked Corn-Fed Chicken and Crisp Skin, Fondant Potato, Poached Cabbage with a Pea and White Bean Fricassee

Sweet Potato and Bean Cake With Rice Crisp, Fondant Potato, Poached Cabbage with a Pea and White Bean Fricassee (V)

***

Butter-Poached Pollock with Squid Ink Risotto, Crispy Squid and Sea Vegetables

Mushroom Risotto with Roasted King Oyster Mushrooms, Crispy Onions and Sea Vegetables (V)

***

Roast Duck Breast with a Filo-Wrapped Cranberries and Confit Leg, Potato Scone, Charred Cabbage and Roasted Carrots

Chickpea and Spinach Bonbon With a Filo Wrapped Mushrooms, Potato Scone, Charred Cabbage and Roasted Carrots (V)

***

Seared Beef Sirloin with Dauphinoise Potato, Cepe Purée, Wilted Spinach and Baby Turnip, Slow-Cooked Beef Cheek and a Red Wine Jus

Bean Filled Leek With Dauphinoise Potato, Cepe Purée, Wilted Spinach and Baby Turnip, Slow-Cooked Onions and a Red Wine Jus (V)

***

Bake Hogget Loin with Corn Purée, Anna Potato, Baby Leeks and Squash

Barley Filled Aubergine with Corn Purée, Anna Potato, Baby Leeks and Squash (V)

***

Honey-Glazed Ham Hock, Pommery Mustard Mash with Lentil and Sautéed Cabbage, Root Vegetable Salad and Russet Apple Jus

Maple-Glazed Seitan, Pommery Mustard Mash with Lentil and Sautéed Cabbage, Root Vegetable Salad and Russet Apple Jus (V)

***

Roasted Bass with Sautéed Jerusalem Artichoke Served with Kale and a Langoustine Bisque

Spinach and Pepper Rotollo with Sautéed Jerusalem Artichoke, Kale and a Tomato Bisque (V)

Mango Curd Tart, Sorbet and Ginger Crumb with Scorched Coconut Meringue

Almond Sponge with Caramelised Baby Pear and Gel With White Chocolate Parfait

Apple Crumble Slice with Cinnamon, Pecan and Maple Syrup Ice Cream

Warm Compressed Apple Terrine with Salted Caramel Ice Cream

Melting Hot Chocolate Fondant, Soil and Raspberry Sorbet

Dark Chocolate Mousse, Soil and Wafer, Peanut Butter Parfait, Praline and Toffee Sauce

Buttermilk Panna Cotta With Caramelised Pineapple and Gingerbread Crumb

Banana Crème Caramel with Caramelised Bananas & Coconut Tuille

Coffee and Chocolate Torte

 

Traditional Cheese Board

(Available as an extra course for a £6.80 supplement)
Traditional Cheeses served with a selection of Biscuits and Grapes

Speciality Cheese Board

(Available as an extra course for a £8.85 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 £1.75pp

 

Coffee

Fairtrade Coffee and College 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 - £66.30
(if the bar would otherwise be closed otherwise no charge)

Bar Extension past 23:00 - £42.20 per hour (or part thereof)

Mobile Draught / Bottle Bar - £86.00

Wine List

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

Fitzwilliam Champagne 12% - France £33.80

Assembled from the pinot noir, pinot chardonnay and pinot meuniѐr cépage by a family grower who has achieved recognition for high quality champagnes. Very well balanced.

Fitzwilliam Cava 11.5% - Spain £19.80

This extra Brut cava is produced by dedicated, professional growers whose vineyard is located in 'Vilafranca del Penedѐs', the premier region in Spain for the production of sparkling wine, not far from Barcelona. It is pale yellow in colour with a fine delicate bouquet.

Prosecco Sant’Orsola Brut, Veneto, 11% - Italy £22.50

A crisp, light and extremely refreshing aperitif from Northern Italy

Chapel Down Century Extra Dry NV 12% - Kent, England £30.80

Crisp acidity balances the sweetness and brings out notes of apple, elderflower and hawthorn. Slightly sweeter in style. A great alternative to Prosecco but very English.

Fitzwilliam label White Luberon 13%

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.

France  - £15.90
 
Sancerre, Domaine Jean & Michel Naudet, Loire Valley, 13%
Sauvignon Blanc - France £28.90

Crisp, fruity and with a lovely mineral finish. Made by a small but multi award winning grower

Apaltagua Gran Verano Sauvignon Blanc, Central Valley, 12.5%
Sauvignon Blanc - Chile £13.65

Fresh and fruity sauvignon blanc, with flavours of citrus fruits and green apple

Viognier, Domaine Durban, Vaucluse, Rhone Valley, 13%
Grapes: Viognier - France £21.75

Smooth, rounded and full of floral, aromatic fruit flavours, which are great with spicy food

Torea ‘Oystercatcher’ Sauvignon Blanc, Marlborough, 13%
Sauvignon Blanc - New Zealand £22.70

A mouthful of the famous New Zealand Sauvignon flavours of gooseberry and tropical fruit

Chateau Pontac, Loupiac, Bordeaux 13.5%
Grapes: Semillon & Sauvignon Blanc - France £21.80

The most full flavoured and deep coloured of the 3 dessert wines, with orange marmalade flavours

Vintages are subject to change

Fitzwilliam House Cabernet Syrah 13.5% 

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.

France  - £14.10
 
Apaltagua Reserva Pinot Noir, Curico Valley, 14%
Pinot Noir - Chile £13.65

Silky and smooth Pinot Noir from a multi award winning winery, with delicate red fruit flavours

Fleurie - Domaine Bouroniere - Beaujolais, Gamay 12.5% - France £22.65

Light, juicy and packed with red fruit flavours of strawberry and cherry - classic Beaujolais

Chapel Down - Union Red 2015 12% - Kent, England £25.20

Aromas of damson, blackberry jam and vanilla oak. A light red wine which shows the freshness and delicacy of fruit from England

Apaltagua Gran Verano Merlot, Central Valley, 14%
Merlot - Chile £16.40

Smooth and juicy merlot flavours, with excellent structure and length on the palate

Rioja Crianza, Mindiarte, Rioja Alta, 13.5%
Tempranillo - Spain £21.75

A classic Crianza, with soft and earthy flavours of red and black fruits

Vintages are subject to change

Pinot Grigio Rosé, Villa Garducci, Veneto, 12% - Italy £15.90

Light salmon pink in colour, with a lovely blend of raspberry and stone fruit flavours.

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

DINING HALL
UPPER HALL
OLD SENIOR COMBINATION ROOM (SCR)