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 3- or 4-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.

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 -  50p 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)

Roast Squash and Garlic Soup with Pancetta Crumb

White Bean Veloute with Crayfish and Chorizo

Hot and Sour Soup with Smoked Chicken

Cauliflower Cream with Smoked Hake and Curry Oil

Five-Onion Soup with a Gruyere Crouton (V)

 

Please ask for our Vegetarian/Vegan alternatives

Roast Squash and Hazelnut Salad with Pan-fried Pigeon Breast

Roast Squash and Hazelnut Salad with Baked Crotin (V)

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

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

***

Baked Mackerel Fillet with Rocket, Pancetta, Cherry Tomatoes and Poached Quails Egg

Arancini Balls with Rocket, Crispy Onions, Cherry Tomatoes and Poached Quails Egg (V)

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Hot-Smoked Salmon Terrine with Chilled Hollandaise and Crispy Artichoke

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

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Warm Maple-Glazed Pulled Pork Belly with Apple, Date and Onion Jam

Spiced Sweet Potato and Spinach with Apple, Date and Onion Jam (VG)

 

Salmon and Scallop with Fennel and Lobster Bisque

Roasted Autumn Vegetables with a Warm Gazpacho Sauce (VG)

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Spiced Crab Cake with Red Pepper Aioli

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

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Potato Cream with Bass Feves and a Red Wine Sauce

Potato Cream with Sautéed Wild Mushrooms, Feves 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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Crispy Plaice with Pea Purée and Pont Neuf

Crispy Cauliflower with Pea Purée and Pont Neuf (V)

 

Mango with Chilli Syrup

Strawberry and Black Pepper

Champagne with Strawberries

Elderflower with Blackberry Gel

 

Pot-Roast Guinea Fowl with Smoked Cranberry Marmalade, Pearl Barley, Candied Shallots, Parsnip Gnocchi and Crisp Pancetta

Pot-Roast Tofu with Smoked Cranberry Marmalade, Pearl Barley, Candied Shallots, Parsnip Gnocchi and Crisp Artichoke (VG)

***

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

Sweet Potato & Bean Cake with Rice Crisp, Fondant Potato, Poached Cabbage with a Pea & White Bean Fricassee (VG)

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Local Chicken Breast with Smoked Stilton Mashed Potato and Fenland Baked Vegetables

Balsamic-Glazed Lentil-Filled Red Onion with Smoked Stilton Mashed Potato, Fenland Baked Vegetables (V)

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Baked Hake with Slow-Cooked Pork Belly, Potato Purée, Baby Fennel and Carrots

Spinach, Artichoke, Sundried Tomato Rotolo and Melting Taleggio with Baby Carrots and Fennel (V)

***

Roast Duck Breast with Filo-Wrapped Cranberries and Confit Leg, Potato Scone, Cabbage Ball and Carrot Shavings

Chickpea and Spinach Bonbon with Filo-Wrapped Mushrooms, Potato Scone, Cabbage Ball and Carrot Shavings (V)

***

Seared-Beef Sirloin with Dauphinoise  Potato, Cèpe Purée, Wilted Spinach and Baby Turnip, Slow-Cooked 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)

***

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

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

***

Roast Pork Loin with Crackling, Crushed Potatoes, Butter-Roasted Cauliflower, Kale, Fried Celeriac and Mustard Cream

Roasted Feta and Olive Polenta with Crisp Artichoke, Crushed Potatoes, Butter-Roasted Cauliflower, Kale, Fried Celeriac and Mustard Cream (V)

 

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

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

Treacle Tart with Stem Ginger and Mascarpone Cream

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

Melting Hot Chocolate Fondant, Soil and Raspberry Sorbet

Chocolate Tart with Chilli Pineapple, Syrup and Cream

Lemon-Baked Cheesecake, Poached Orchard Fruit

Cambridge Burnt Cream with Shortbread and Berries

Caramel Panna Cotta with Gingerbread

Banana Crème Caramel with Caramelised Bananas and Coconut Tuille

 

Traditional Cheese Board

(Available as an extra course for a £6.50 supplement)
Traditional Cheeses Served with a selection of Biscuits and Grapes

Speciality Cheese Board

(Available as an extra course for a £8.50 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 £1.80 pp

Chocolate Truffles (with coffee) - £2.60pp

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 - £63.75
(if the bar would otherwise be closed otherwise no charge)

Bar Extension past 23:00 - £41.30 per hour (or part thereof)

Mobile Draught / Bottle Bar - £82.70

Wine List

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

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  - £13.55

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  - £15.30
Fitzwilliam Champagne 12% - France £32.50

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

Fitzwilliam Cava 11.5% - Spain £19.05

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 £21.70

A crisp, light and extremely refreshing aperitif from Northern Italy

Chapel Down Century Extra Dry NV 12% - Kent, England £29.60

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.

Pinot Grigio Rosé, Villa Garducci, Veneto, 12% - Italy £15.30

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

Sancerre, Domaine Jean & Michel Naudet, Loire Valley, 13%
Sauvignon Blanc - France £27.80

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 £13.15

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

Viognier, Domaine Durban, Vaucluse, Rhone Valley, 13%
Grapes: Viognier - France £20.90

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 £21.80

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

Apaltagua Reserva Pinot Noir, Curico Valley, 14%
Pinot Noir - Chile £13.15

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

Fleurie - Domaine Bouroniere - Beaujolais, Gamay 12.5% - France £21.79

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

Chapel Down - Union Red 2015 12% - Kent, England £24.25

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 £15.75

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

Rioja Crianza, Mindiarte, Rioja Alta, 13.5%
Tempranillo - Spain £20.90

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

Vintages are subject to change

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