Dinner at the Randolph Hotel, Oxford

March 4, 2016

Reception and Sabrage

Canapes and Champagne John Ross Jnr smoked haddock tartare Ham Hock, spiced apricot Salt baked beetroot, goats cheese

Piper-Heidsieck Brut

Amuse Bouche Cream of cauliflower soup with truffle oil

Sambucca cured poached salmon, chervil crème fraiche, pickled cucumber, brown bread crisp

Bellingham Viognier 2015, Western Cape

Fillet of aged Scottish beef, fondant potatoes, roasted shallot puree, wilted spinach, heritage carrots, wild mushrooms

Belmont Pinot Noir 2014, Nelson, New Zealand

British Cheese selection with Walkers oatcakes Blackstick blue, Keen’s cheddar, Oxford Isis

Yoghurt Parfait, apple and nutmeg compote, crumble tuile

D’Arenberg Noble Wrinkled 2011, McLaren Vale, S.Australia

Coffee or tea with petits fours

This event is from the Chilterns Bailliage, see more Chilterns Events.