Event Type: single-event

• Dress code: Black Tie
• Timings: Pre-dinner drinks start at 7pm in the Old Music Room. Dinner will begin in the Wordsworth Room at 7:30pm.

MENU

APERITIF

– Allendorf Riesling Brut 2015 –

STARTER

– Château de Saint Cosme, Le Poste, Côtes du Rhône 2010 –

Pinney’s of Orford Wester Ross Smoked Scottish Salmon

with watercress and rocket leaves tossed in Quinta dos Murcos Estate extra virgin olive oil and unwaxed lemon, hot avocado and buckwheat

OR

Spinach Parcel (v)

with coconut harissa sauce and kale, avocado and pomegranate salad

SECOND

Beetroot Tartare (v)

Finely diced beetroot with sweet balsamic in a ring, topped with avocado cream and herbs, basil oil and beetroot crisps oil

THIRD

– Château de Saint Cosme, Gigondas 2012 –

Terrine of Duck and Pork Shoulder, wrapped in Pastry

with pistachios, rhubarb chutney and dressed salad of oranges, pineapple and endive leaves

OR

Roasted Celeriac (v)

with mung beans, forestiere fricassee and tarragon oil

MAIN

– Château de Beaucastel 2007 –

– Clos des Papes 2007 –

Pan Fried Local Peppered Venison Fillet

with sweet and sour red onions, grand veneur sauce

OR

Spinach, Lentil and Courgette Shepherd’s Pie (v)

topped with creamy potatoes and cheddar gorge cheese and served with braised spiced butter beans

CHEESE

– Domaine du Pegau, Chateauneuf du Pape 2004 –

A careful selection of 3 Artisan Farmhouse British and Irish Cheeses

with peeled celery, grapes, wheat wafers and dessert bowl

King Street, Cambridge

You’ve probably heard of Thirsty for their craft beer, nightly food trucks, and biergarten, but did you know they also do wine?  Join us at their King Street location, Thirsty & Hungry, to sample some of their English wine collection – and perhaps find a new favourite to make use of that CUWS 10% discount!  Some super tasty English cheeses will also be provided!

 

 

Martinborough, New Zealand

Dry River is one of five wineries in The Martinborough Terrace that help define the unique qualities of this appellation. It was established in 1979 by Dr Neil and Dawn McCallum and was sold to Julien Robertson and Reg Oliver in 2003. However, Neil remained onboard as chief winemaker until his retirement in 2011. 

In 2013, Wilco Lam took over as chief winemaker, continuing to build the reputation of one of New Zealand’s most iconic and pioneering wineries, making wines of optimal phenolic ripeness, distinct from many others in New Zealand. 

Join us to taste Dry River’s characteristic wines!

Cava, Spain

Gramona is Spain’s leading producer of sparkling wines and is acknowledged to be the finest of all Cava Houses.  It was voted among the Top 100 Wineries of 2010 in Wines & Spirits magazine.  Jaume and Xavier Gramona, both trained in oenology, aim to redefine the reputation of Cava, taking advantage of the best locations and an approach to winemaking that promotes extensive ageing and low sugar – most of their wines are aged for a minimum of 30 months.  They craft a range of wines celebrated for their complex, rich, autolytic house style while also promoting a high level of sustainability, farming organically and biodynamically. Please join us for a gastronomic evening with Gramona!

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MENU

RECEPTION

Gramona Argent White 2014

STARTER

Gramona Fontjui Xarel-lo 2016

• Citrus cured mackerel, potato and horseradish salad, avocado, compressed apple, sourdough, caviar, and radish
  OR
• Beetroot risotto (ve), compressed granny smith, puffed pumpkin seeds, pea shoots

INTERMEDIATE

Gramona Imperial Brut 2014

• Seared XXL Scallop, lemongrass, ginger and dashi jelly, compressed cucumber, lime gel, scallop roe cracker
  OR
• Mushroom tagliatelle (v), confit egg yolk, parsley emulsion, crispy panko, poached king oyster mushroom

MAIN

Gramona Enoteca Brut Nature 2004

• Roasted breast of duck, leg meat, parsnip purée and crisps, baby beetroot, boulangère potato, duck sauce
  OR
• Truffle and winter squash pithivier (v), horseradish pomme purée, honey roasted parsnip, smoked kale, redcurrant jus

CHEESE

Gramona Celler Batlle Brut 2009

• Served with assorted crackers, grapes, celery, and chutney

DESSERT

Gramona III Lustros Brut Nature 2012

• Burnt honey cheesecake, golden raisin purée, lemon raisins, shortbread, rum ice cream