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