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)

Thai Sweet Potato and Carrot Soup (V)

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Spring Pea Soup with Pulled Ham Hock

Spring Pea Soup with Confit Garlic (V)

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Tomato and Courgette Soup with Chorizo

Tomato and Courgette Soup with Spiced Sunflower Seeds (V)

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Spring Vegetable Soup Basil Pesto and Crème Fraîche (V)

Sliced Parma Ham with a Crispy Egg, Pea Purée and Asparagus

Marinated Courgette with a Crispy Egg, Pea Purée and Asparagus (V)

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Ham Hock Terrine with Pickled Vegetables, Mixed Leaves and Crouton

Root Vegetable Terrine with Pickled Vegetable, Mixed Leaves and Crouton (V)

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Smoked Salmon and Crab Salad with Crème Fraîche and Crouton

Baby Artichoke and Fattoush Salad with Crème Fraîche and Crouton (V)

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Beetroot Textures with Creamed Goats’ Cheese and Petit Salad (V)

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Pulled Chicken Terrine with Asparagus and a Lentil and Tomato Dressing

Courgette, Pepper and Ricotta Terrine with Asparagus and a Lentil and Tomato Dressing (V)

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Tomato, Mozzarella and Avocado Salad (V)

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Root Vegetable Terrine with Pickled Vegetable, Mixed Leaves and Crouton (V)

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Grilled Salmon with Corn Salsa and Coriander

Spiced Sweet Potato with Corn Salsa and Coriander (V)

Salmon and Scallop with Fennel and Lobster Bisque

Roasted Autumn Vegetables with a Warm Gazpacho Sauce (V)

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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 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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Crispy Plaice with Pea Purée and Pont Neuf

Crispy Cauliflower with Pea Purée and Pont Neuf (V)

Citrus and Pink Pepper Sorbet

Cider Sorbet with Thyme Syrup (Contains Sulphites)

"Bloody Mary" Sorbet

Pan-Fried Pigeon Breast with Morcilla, Sprouting Broccoli and Baby Beets

Crispy Vegetable Terrine with Fritter, Sprouting Broccoli and Baby Beets (V)

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Glazed Pork Belly, Pea Velouté, New Season Carrots with Potato Purée, Parma Ham Truffle Jus

Glazed Tofu, Pea Velouté, New Season Carrots with Potato Purée with Mushrooms and Truffle Jus (V)

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Baked and Stuffed Poussin, Potato and Vegetable Salad with a Herb and Cherry Tomato Dressing

Baked Quorn Stuffed Red Onion, Potato and Vegetable Salad with a Herb and Cherry Tomato Dressing (V)

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Baked and Stuffed Poussin, Potato and Vegetable Salad with a Herb and Cherry Tomato Dressing

Baked Quorn Stuffed Red Onion, Potato and Vegetable Salad with a Herb and Cherry Tomato Dressing (V)

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Pan-Fried Salmon, Creamed Potatoes, Lentil, Chorizo and Vegetable Salad with Herb Cream

Crisp Broccoli, Creamed Potatoes, Lentil and Vegetable Salad with Herb Cream (V)

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Baked Corn-Fed Chicken with Black Garlic and Mushroom Purée, Potato Rösti and Pea and Asparagus Salad

Baked Squash with Black Garlic and Mushroom Purée, Potato Rösti and Pea and Asparagus Salad (V)

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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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Baked Loin of Beef with Potato Cake, Wilted Spinach, Caramelised Onion, Purée and Carrots

Pressed Celeriac with Potato Cake, Wilted Spinach, Caramelised Onion, Purée and Carrots (V)

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Confit Duck Leg with Scallion Mash, Spring Vegetables and Fennel

Charred Courgette, Sweet Potato and Leeks with Scallion Mash, Spring Vegetables and Fennel (V)

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Breast of Duck, Potato Fondant with Celeriac Purée Baby Beets and Leeks

Baked Seitan and Tofu, Potato Fondant with Celeriac Purée Baby Beets and Leeks (V)

Strawberry Mousse with Fresh Strawberry, Strawberry Gel, Mint White Chocolate Cremeaux, Meringue Kisses and Baby Mint (Not Suitable for Vegetarians)

Summer Pudding Terrine with Raspberry Coulis, Fresh Berries and Elderflower Sorbet (Vegan)

Coconut Panna Cotta with Tropical Brunoise, Passionfruit Gel, Toasted Coconut and Passion Banana Sorbet (Vegan/GF)

Chocolate Tart with Passionfruit Gel, Chocolate Soil and Passionfruit Orange Sorbet

Cherry, Lemon and Almond Polenta Cake (GF) with Orange Caramel, Roasted Peach and White Chocolate Ice Cream

Crème Brûlée with Poached Gooseberries, Elderflower Chantilly, Caramelised Almond and Shortbread Biscuit

Classic Lemon Tart with Poached Blackcurrants, Torched Meringue Kisses, Lemon Syrup and Chantilly Cream

Cheesecake with Raspberry Gel, Fresh Raspberries, Caramelised White Chocolate and Raspberry Sorbet

 

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.

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


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% - £33.80


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% - £14.10


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% - £15.40


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% - £19.20


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% - £21.75


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% - £14.10


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% - £15.40


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% - £22.65


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 - £24.25


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% - £15.90


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

DINING HALL
UPPER HALL
OLD SENIOR COMBINATION ROOM (SCR)